Pretzel rolls

Yield: 8 Servings

Measure Ingredient
2¾ cup Bread flour
1 pack Dry yeast
1 teaspoon Salt
1 teaspoon Sugar
1 teaspoon Celery seed
1 cup Hot water; PLUS
2 tablespoons Hot water
\N \N Water solution:
8 cups Water
¼ cup Baking soda; ( yes )
2 tablespoons Sugar
\N \N Egg white glaze
\N \N Coarse salt

Here is an unusal recipe for a cross between soft pretzel and a roll. The technique may remind you of bagel making! Combine flour, yeast, salt, sugar and celery seeds and add enough water to form a smooth elastic dough . This may be done by hand or food processor.

If using the food processor, process all one minute or so and if done by hand knead dough 5 minutes or until smooth , soft and pliable dough. Let dough rise double in a greased covered bowl.When double, punch down and divide into 8 pieces, rolling each piece into a ball. Using a serrated knife, cut an " X " in top center of each ball. Cover with a tea towel and let rise double. Bring 8 cups of water to a boil and add the baking soda and sugar ( water will foam ). Carefully place 4 rolls in the water and cook 30 seconds. Lift out with slotted spoon and place on a cornmeal lined baking sheet. Repeat with remaining rolls. Brush rolls with an egg white glaze ( 1 white mixed with a tsp+ of water ) and sprinkle with coarse salt if desired. Bake in a preheated 35 oven till browned, about 20 to 25 minutes. Cool on rack 10 minutes before serving. Note: boiling of rolls must be done to insure the soft pretzel like texture. Best served warm and the day made. May freeze if desired. Yummy with honey mustard! makes 8

Joan,"Flour Power" >From: LIR119@...

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