Round Eleven — Bretzel Rolls
Sometimes, when I’m feeling a little insecure about my current talents, I reminisce about the days when I used to be able to do certain things. Like do flips on a trampoline. Or fit through one of those collapsible play tunnels. Or have enough imagination to act out an entire three-hour scenario of soap-opera proportions with my Barbies.
And sometimes I wish I could do things I’ve never been able to do before. Like run a marathon. Or speak fluent German. Or sustain the energy to write a novel.
Alas, though I haven’t met all of my goals, this week I have been able to cross one achievement off my list: make a pretzel. Actually, a bretzel.
What is a bretzel, you ask? That’s a good question, one I couldn’t answer myself until I looked it up on the glorious World Wide Web. A bretzel — more specifically, a bretzel roll — is a Bavarian pretzel sandwich roll. In laymen’s terms, it’s a yummy, warm bundle of salty, fluffy, pretzel-y tastiness. And a super-easy recipe, too.
The ingredients and process are simple — mix some yeast, water and flour in a food processor, knead the heck of it, shape it, give it a bath, and you’re done! Yep, that’s right, a bath — a foamy pot of baking soda, the pivotal moment when the dough becomes “pretzel” dough. When the little dough babies are plopped into the pot, the steam gives off that very familiar aroma you waft while walking past an Auntie Anne’s at the mall, or a German bakery — whichever is more relevant.
The dough was extremely elastic but took forever to knead — at least 15 minutes, and even then it didn’t pass the good ol’ windowpane test. When dividing the dough into rolls I used a pizza cutter to ensure more even pieces, and was pretty impressed with my craftiness. And when the rolls came out of the oven, all warm and caramel-brown with a crispy outer shell and an inner fluffy stuffing, the smell of salt dissipating from the soft crosscut in the center… Oh. They. Were. Heavenly.
Debrief: Though the recipe I found (adapted on the food blog Smitten Kitchen from Bon Appetit) strongly encourages/reminds you not to cover bretzel rolls when you store them, but instead leave them uncovered for up to two days, my rolls were as hard as rocks the following morning. In other words, eat them right when they emerge from the oven doors, or at least within several hours. But I’m sure that won’t be too difficult.
P.S. Merry Christmas, everyone.
Courtesy of Smitten Kitchen, adapted from Bon Appetit, January 1994
2 3/4 cups bread flour
1 envelope quick-rising yeast (or 2 1/4 tsp active dry yeast, which increases the initial rising time to nearly an hour)
1 teaspoon salt
1 teaspoon sugar
1 cup plus 2 tablespoons (about) hot water (125°F to 130°F)
8 cups water
1/4 cup baking soda
2 tablespoons sugar
1 egg white, beaten to blend (glaze)
Combine bread flour, one envelope (2 1/4 tsp) yeast, one teaspoon salt and one teaspoon sugar in food processor and blend. With machine running, gradually pour hot water through feed tube, adding enough water to form smooth elastic dough. Process one minute to knead. Grease medium bowl. Add dough to bowl, turning to coat. Cover bowl with plastic wrap, then towel; let dough rise in warm draft-free area until doubled in volume, about 35 minutes (or, with active dry yeast, closer to an hour).
Flour baking sheet, or clear area of counter. Punch dough down and knead on lightly floured surface until smooth. Divide into 8 pieces. Form each dough piece into ball. Place dough balls on prepared surface, flattening each slightly. Using serrated knife, cut X in top center of each dough ball. Cover with towel and let dough balls rise until almost doubled in volume, about 20 minutes (in this time, I suggest prepping the water bath and preheating the oven so the rolls don’t rise too much… maybe this is common sense, but I have to remind myself sometimes).
Preheat oven to 375°F. Grease another baking sheet and sprinkle with cornmeal. Bring 8 cups water to boil in large saucepan. Add baking soda and 2 tablespoons sugar (water will foam up). Add 4 rolls and cook 30 seconds per side. Using slotted spoon, transfer rolls to prepared sheet, arranging X side up. Repeat with remaining rolls.
Brush rolls with egg white glaze. Sprinkle rolls generously with coarse salt. Bake rolls until brown, about 25 minutes. Transfer to racks and cool 10 minutes. Serve rolls warm or room temperature.