Pretzel Rolls

I made these the other night to accompany turkey soup, looking for a fun alternative to boring bread or rolls. Boy, did these little guys not disappoint! They were so good I made them again two nights later to round out another hot pot meal.


The only downside to these lovely rolls is that they really are the best fresh out of the oven. But I'm sure you can find them a good home can't you?

Adapted from Smitten Kitchen

1 teaspoon yeast
1 cup plus about 2 tablespoons warm water (125 to 130 degrees F)
2 3/4 cup bread flour*
1 teaspoon sugar
1 teaspoon salt
cornmeal
8 cups water
1/4 cup baking soda
2 tablespoons sugar
1 egg white, beaten
coarse salt

Begin by dissolving the yeast in the warm water. In a large bowl combine flour, 1 teaspoon each of salt and sugar. Pour in the water and yeast mixture and mix well until a ball of dough forms. Remove from bowl, oil bowl and then replace dough into the bowl, tossing to coat in oil.
Let rise until doubled, about an hour.
Preheat oven to 400 degrees.
Line baking sheet with parchment paper sprinkled with cornmeal.
Separate dough into 8-10 balls. Cover with a towel for 20 minutes. Meanwhile bring a large pot of water (8 cups) to boil. Once boiling add baking soda and sugar. Drop 4 balls of dough into the pot and let cook for 30 seconds, flip over and cook for another 30 seconds.

Using a slotted spoon remove the balls of dough and place on baking sheet. Boil the remaining balls of dough. Brush egg whites onto the rolls, sprinkle generously with coarse salt, and slice an X on the top of each roll.
Bake until brown, about 25 minutes. Transfer to rack to let cool.



*I just used white flour.