{"id":207,"date":"2015-04-10T20:51:36","date_gmt":"2015-04-11T00:51:36","guid":{"rendered":"http:\/\/homeownerman.com\/wordpress\/?p=207"},"modified":"2024-01-12T15:54:16","modified_gmt":"2024-01-12T20:54:16","slug":"pretzel-rolls-good-for-what-ails-ya","status":"publish","type":"post","link":"http:\/\/homeownerman.com\/wordpress\/?p=207","title":{"rendered":"Pretzel Rolls – Good for What Ails Ya"},"content":{"rendered":"

The HomeOwner Family took a Caribbean cruise a few years ago that left from New York. \u00a0The reasoning was that we would save the airfare and start relaxing right away. \u00a0What we hadn’t planned on was an Atlantic hurricane which we managed to skirt around, but the seas were pretty rough. \u00a0It was so rough, in fact, that the crew of the ship had been thoughtful enough to put little water-proofed bags on every flat surface of the ship and most of the passengers were availing themselves of them. \u00a0HomeOwnerMan was o.k. having hardened his innards on the decks of the CasBar I and the CasBar II for many years. \u00a0WifeGirl and SonBoy, however, were looking pretty green around the gills and couldn’t eat. \u00a0We had chosen “FreeStyle Cruising” because it was our intent to eat our way from 1 aft to 10 forward, but mother nature had different plans.<\/p>\n

\"DSCN2346\"\"DSCN2347\"<\/p>\n

Anyway, the weather started to break and WifeGirl and SonBoy\u00a0had not had anything\u00a0to eat in about 24 hours. On the buffet we\u00a0came across\u00a0pretzel rolls. \u00a0They were pleasing to the eye, and seemed like something that might go down easily. \u00a0They were right;\u00a0these things were fabulous. \u00a0We had to make them when we got home.<\/p>\n

We started looking for recipes and testing them from that day on. \u00a0Here’s the best one we’ve found, with credits at the bottom and my notes.<\/p>\n

I will say this requires a fair amount of time and effort. \u00a0If you are new to baking bread, don’t start with these. \u00a0But if you’ve kneaded a loaf or two in your day, give them a try.<\/p>\n

\"20150405_153926\"<\/a><\/p>\n

Pretzel Rolls<\/strong><\/span><\/p>\n

Ingredients<\/strong>
\n1 tablespoon instant yeast
\n2 tablespoons canola or vegetable oil
\n2 cups warm milk (about 100-110 degrees F)
\n1 1\/2 cups warm water (about 100-110 degrees F)
\n2 teaspoons salt
\n6 1\/2 – 8 cups unbleached all-purpose flour
\n3 quarts water
\n[1 tablespoon sugar
\n1\/4 cup baking soda]
\nBaker’s lye – 2 teaspoons per quart of water for blanching
\nCoarse salt for sprinkling
\nDirections<\/strong>
\n1. In the bowl of an electric mixer (or you can do this by hand in a large bowl), stir together the yeast,\u00a0oil, milk and water. Add the salt and two cups of the flour. Add the rest of the flour gradually until a\u00a0soft dough is formed and knead for 3-4 minutes. You may not need to use all the flour depending on\u00a0many different factors (see the note) – add the flour until a soft dough is formed that clears the sides\u00a0of the bowl. It is similar in texture to bagel dough and should be slightly more stiff and less sticky\u00a0than, say, roll dough, but definitely still soft and not over-floured.<\/p>\n

2. Transfer the dough to a lightly greased bowl, cover it with greased plastic wrap and let it rise until\u00a0doubled in size (1-2 hours).
\n3. Portion the dough into 16 pieces and roll each piece of dough into a lovely little round ball.
\n4. Lay out the rolls on lightly greased parchment or a lightly floured counter. Make sure the dough balls\u00a0won’t stick! Let them rest for 15-20 minutes.<\/p>\n

5. While the dough rests, bring the water, [sugar and baking soda] and Baker’s lyeto a boil in a large 5-6 quart saucepan.<\/p>\n

6. Working with one piece of dough at a time, carefully take it off the parchment or counter, flip it over\u00a0in your hand and pinch the bottom to form a little pucker and help the dough form a nice, taut ball.\u00a0Take care not to deflate the dough; you should pinch just the very edge of the dough.<\/p>\n

7. Place 3-4 dough balls in the boiling water and boil for 30 seconds to 1 minute on each side (the\u00a0longer you boil, the chewier the baked pretzel roll will be).<\/p>\n

8. With a spatula, remove the dough from the boiling water and let the excess water drip off into the\u00a0pan. Place the boiled dough balls onto lined baking sheets (lined with lightly greased parchment or\u00a0a silpat liner).<\/p>\n

9. Preheat the oven to 425 degrees F.<\/p>\n

10. Using a very sharp knife or razor, slice 2-3 cuts into the top of each unbaked roll about 1\/4-inch\u00a0deep or so. It’s important to use a very sharp blade so that it cuts the dough without deflating it. It’s\u00a0ok if the dough looks wrinkly and kind of funny. It will work itself out during baking. Lightly sprinkle\u00a0each dough ball with coarse salt.<\/p>\n

11. Bake for 20-22 minutes until the rolls are deep golden brown. These rolls definitely taste best the\u00a0same day they are made; however, lightly warmed in the microwave for a few seconds will do\u00a0wonders for pretzel rolls 1-2 days old.<\/p>\n

http:\/\/www.melskitchencafe.com\/2013\/10\/amazing-soft-pretzel-rolls.html<\/p>\n

I use the following for a smaller batch:<\/p>\n

1 tablespoon yeast
\n2\u00a0teaspoons canola oil
\n3\/4 cup milk
\n3\/4 cup water
\n1 teaspoon salt
\n3 1\/2-4 cups flour
\nwheat and white 1:3.<\/p>\n

[I do an egg wash (one egg and 2 tablespoons water, beaten well and brushed on liberally) after blanching to improve the appearance and crust. -blanching in lye eliminates the need for this step]<\/p>\n","protected":false},"excerpt":{"rendered":"

The HomeOwner Family took a Caribbean cruise a few years ago that left from New York. \u00a0The reasoning was that we would save the airfare and start relaxing right away. \u00a0What we hadn’t planned on was an Atlantic hurricane which we managed to skirt around, but the seas were pretty rough. \u00a0It was so rough, … Continue reading “Pretzel Rolls – Good for What Ails Ya”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,1],"tags":[18,19,13],"class_list":["post-207","post","type-post","status-publish","format-standard","hentry","category-homeownerman_food","category-uncategorized","tag-food","tag-pretzels","tag-travel"],"_links":{"self":[{"href":"http:\/\/homeownerman.com\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/207","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/homeownerman.com\/wordpress\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/homeownerman.com\/wordpress\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/homeownerman.com\/wordpress\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/homeownerman.com\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=207"}],"version-history":[{"count":7,"href":"http:\/\/homeownerman.com\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/207\/revisions"}],"predecessor-version":[{"id":503,"href":"http:\/\/homeownerman.com\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/207\/revisions\/503"}],"wp:attachment":[{"href":"http:\/\/homeownerman.com\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=207"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/homeownerman.com\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=207"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/homeownerman.com\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=207"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}