Pretzel Rolls

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one of my favorite things … Pretzel Rolls « STRESSCAKE

PRETZEL ROLLS
Makes 18 rolls (adapted from an Alton Brown recipe)

for the dough:
1 ½ cups warm water (110°F or comfortably warm to the touch)
1 Tablespoon active dry yeast (1 package) – not quick rise yeast
2 teaspoons sugar
4 ½ cups unbleached all-purpose flour
2 teaspoons kosher salt
4 Tablespoons unsalted butter, melted
for the poaching & glazing:
1/4 cup baking soda
large saucepan of water
1 egg, lightly beaten
pretzel salt

for the dough:
Combine the water and the yeast in the bowl of a standing mixer and let rest 5 minutes until foamy.
Add the remaining ingredients (sugar, flour, salt, butter) and mix with the dough hook until thoroughly combined, the dough comes together and is rather silky – but not sticky – to the touch.
first rise: Cover with a towel and let rise in a warm place for 1 hour or until doubled in bulk.
Punch down and turn out onto a lightly floured surface.
Line two sheet pans with parchment paper or Silpat mats.
shaping: Cut the dough into 18 pieces, roughly 2 ounces each. (Or really any size you wish, keeping in mind that you’re going to have to poach them in the baking soda solution so they need to fit into your pan. A large slim baguette would be wonderful but how are you going to poach the thing?)
To shape, take a piece of dough and start forming a nice round, smooth ball by pulling the sides to the center and pinching to seal. By doing this, you’re creating a smooth skin around the dough ball.
Place, pinched side down, on a counter and lightly cupping your hand around the dough ball, rotate your hand in small circles lightly rolling the ball around the palm of your hand. This takes some practice.
Space evenly on the prepared sheet pans, pinched seam side down, leaving at least 1” between each roll.
second rise: Cover with a tea towel or a light film of plastic wrap and let rise in a warm place for 30 minutes until doubled.
Preheat oven to 425°F and place oven racks on the lowest and middle positions.
poaching: In a large saucepan, bring 2 quarts of water to a low boil.
Add the baking soda and lower heat to a simmer.
Carefully slip the rolls into the poaching liquid, seam side down.
Poach for 30 seconds then carefully turn the roll over in the liquid.
Poach other side for 30 seconds then remove with a spider or slotted spoon to the same prepared sheet pans, seam side down.
Repeat with the remaining rolls, leaving at least 1” between rolls for baking.
glaze: With a pastry brush, glaze each roll completely with the lightly beaten egg making sure to coat all sides completely.
Top each roll with a sprinkle of pretzel salt.
With a sharp straight edged knife, cut a slash or “X” in the top of each roll.
bake: Bake the rolls for 15-20 minutes, rotating the pans halfway through baking – top to bottom, front to back – for even browning.
Cool completely (try to resist snatching one or two while warm. I double dog dare you.)
Rolls are best eaten on day of baking (most especially when warm with a little butter) but they store pretty well in the freezer, tightly wrapped. Reheat in a damp paper towel for 30 seconds in the microwave.

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