Crunchy, chewy, salty pretzel rolls. It’s like a slightly softer, reshaped edition of a soft pretzel. They’re great with burgers — in fact that’s pretty much all I do with them. But they would make a fine base for any kind of sandwich. I’m thinking reuben right now. Nom.
- 2-3/4 cups bread flour
- 1 packet RAPID RISE yeast
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 3/4 teaspoon celery seeds
- 1-1/4 cups approx hot water (125 to 130 degrees F)
- 3 tbl cornmeal
- 1 egg, beaten to blend
- 3 Tbl coarse salt
- Combine bread flour, yeast, kosher salt, sugar and celery seeds in mixer with bread hook attachment. With machine running, gradually add hot water. Add enough water to form a smooth dough. Process dough for another 3 minutes.
- Place dough in a lightly greased bowl, cover with plastic wrap and allow to rise in a warm, draft free area, until doubled in volume, about 45 minutes
- Flour a baking sheet. Punch dough down and knead on a lightly floured surface until smooth. Divide into 8 pieces. Form each dough piece into a ball. Place dough balls on sheet, flattening each slightly. With a serrated knife, cut an X in the top center of each. Cover with a towel and allow to rise until doubled in volume until doubled in volume, about 40 minutes.
- Preheat oven to 375 degrees. Lightly grease another baking sheet and dust with cornmeal. Bring a large pot (2 quarts of water) to a boil. Add 1/4 cup of baking soda and 2 tablespoons of sugar to water. Add 4 rolls at a time gently, and cook for 30 seconds on each site. Remove to cornmeal baking sheet with a slotted spoon, X side facing up.
- Brush rolls with egg glaze and sprinkle liberally with coarse salt. Bake rolls until brown, about 25 minutes. Transfer to racks and cool for 10 minutes. Serve rolls warm or room temperature. You can rewarm them for about 15 minutes in a 250 degree oven.