zettel/9227847e.md

date	tags
2020-11-22T11:18	timeline recipe bread

sourdough pretzel rolls

ingredients and supplies

dough

• 2/3c + 3T warm water
• 1T yeast
• 1c sourdough starter (based on 1:1 water-to-flour ratio)
• 4T olive oil
• 2t sugar
• 2t salt
• 4c + 3T flour

poaching solution

• 8c to 10c boiling water
• 1/4c baking soda

glaze and topping

• 1 egg white
• 1T cold water
• pretzel salt to taste

tools

• stand mixer
• baking sheets
• parchment paper
• large wide pot for poaching
• tongs
• slotted spoon
• brush
• razor blade or sharp knife

instructions

dough

• in stand mixer:
  • combine water and yeast
  • let sit for 5 to 10 minutes
  • to the foam add:
    • sourdough starter
    • olive oil
    • sugar
    • salt
    • flour
  • mix until smooth, dough will likely be slightly dry
• cover and let rise in a warm place until doubled in volume (1-2 hours typically)

shaping

• line baking sheets with parchment paper
• divide dough in 18 equal portions
• form each portion into a tight ball by roughly shaping, then pulling dough down to the underside of the ball repeatedly
  • the dry surface should form a taught skin
  • make sure the bottom is crimped and sealed with no creases
• cover and let rest ~30 minutes

poaching

• while resting, boiling water for poaching solution, add to poaching pot
• wait to add the baking soda until you're ready to poach
• before poaching, preheat the oven to 425F (this can take a while)
• poach the rolls
  • put a few rolls (~4) into the solution, right-side up
  • poach bottoms for 30 seconds (this helps seal any remaining creases)
  • using tongs, flip each roll right-side down
  • poach tops for 30 seconds
  • using a slotted spoon, remove each roll and place back on baking sheet

baking

• prepare the glaze
  • mix egg white and cold water
• brush glaze onto the rolls
  • apply liberally
  • coat the sides, too
• slice a deep x into the top of each roll
• sprinkle with pretzel salt to taste
• place baking sheets in center of preheated oven
• bake for 15-20 minutes, until golden brown
• allow to cool

notes

• the instructions are meant to be followed sequentially
• c: cup, T: tablespoon, t: teaspoon
• block out a bit of time for this
• this recipe is easily doubled, no adjustments necessary, just *2
• be prepared to make a mess when poaching
• they will be pretty ugly post-poaching
• you can't really slice too deep
• the order matters - don't slice and then glaze - the glaze will likely seal the top shut
• start baking as soon as you slice