Pretzel Rolls

I recently had an opportunity to sample a Pretzel Roll - Yummo!  I'd never heard of them before, but I wanted to make them at home so I found a recipe online at Epicurious.   This no-knead recipe goes together very quickly using your food processor.  The family loved the way they tasted. 

Pretzel Rolls

makes 8 rolls

Printable Recipe

Ingredients

• 2 3/4 cups bread flour

• 1 envelope quick rise yeast (2 1/4 teaspoons)

• 1 teaspoon fine salt

• 1 teaspoon granulated sugar

• 1 cup plus 2 tablespoons water (125F to 130F)

• 8 cups water

• 1/4 cup baking soda

• 2 tablespoons granulated sugar

• 1 egg white, beaten (glaze)

• pretzel salt or coarse salt

Directions

1. In bowl of food processor, combine flour, yeast, salt, and 1 teaspoon sugar.

2. Turn processor on to combine ingredients and slowly pour the hot water down the feed tube.

3. Process until ball of dough forms; continue to process 1 minute to knead dough.

4. Remove dough from work bowl and place in an oiled bowl, cover with plastic wrap, then a towel.

5. Place in a draft-free place to double in size (20-60 minutes depending on what kind of yeast you used).

6. Punch down dough and cut into 8 equal pieces.

7. Using your clean counter, cup your hand around one dough ball and using a circular motion, shape roll into a smooth ball.

8. Place rolls on a parchment lined sheet pan; space evenly.

9. Cover with towel and place in a draft-free location so they can double in size.

10. Preheat oven to 375F.

11. Bring water, baking soda, and 2 tablespoons sugar to a boil in a medium saucepan.

12. Using a slotted spoon, put one roll at a time into the boiling water and boil for 30 seconds per side.

13. Remove from water, drain, and place back on parchment paper lined half sheet pan.

14. Brush rolls with beaten egg white and sprinkle liberally with pretzel salt or coarse salt. If desired, you can use a sharp knife or kitchen shears to snip an "X" on top of each roll (I didn't make my Xs large enough).

15. Bake in a 375F oven for about 25 minutes.

16. Cool on a rack for 10 minutes before eating. Best if eaten the day they're made.

Notes

• Depending on the yeast you use, this recipe will take 2-3 hours from start to finish.

• Although these rolls are really yummy when they're still warm, I find they taste most like a pretzel after they've been allowed to cool completely.

adapted from Epicurious

(affiliate links)

Garlic Oil and Sea Salt Focaccia

I do declare, this is the best focaccia I've ever eaten.  I have to give credit where credit is due - this recipe comes from Chef Anne Burrell (love her).  I did, however, tweak her recipe slightly by replacing 1/2 of the olive oil she calls for with garlic infused olive oil. Wow, this stuff is amazing.!  Brava, Anne!

I'm so thankful for stand mixers and dough hooks.  It's hard to believe this unassuming lump of dough is going to end up being so incredibly delish, but it is!  If your dough hasn't pulled away from the sides of the bowl like this, sprinkle with a bit of flour and knead a little more.

Place the dough into a very large, well oiled bowl; turning the dough to completely coat with oil.  Don't be alarmed by the pool of olive oil - Anne says, "This may seem excessive, but focaccia is an oily crusted bread. This is why it is so delicious!"

Now we cover the bowl with plastic and let it rise at least an hour until it doubles in size.

Happy-Happy.  Don't be tempted to punch down or deflate the dough yet.  

Now that the dough is done rising, we have to prepare our half sheet pan with the remaining 1/2 cup of olive oil (again, I used a combo of half extra virgin olive oil and half garlic infused olive oil).  Please ignore that bottle of basil oil - we're not using it today.

Okay, back to the focaccia.  Still kinda hard to believe this is going to turn out so wonderful, but trust me, it is!   Ok, I know you're just dying to get your hands in that dough, right?  The time has finally come - go for it!!

You can squish and smoosh and squeeze all you like.  You want to be pretty rough here - press that dough into the pan like you mean it!  See all those lumps and bumps?  We don't want them on our thighs, but we do want them on our focaccia.  Anne's tip: "stretch your fingers out and make holes all the way through the dough".  Following Anne's advice will enable the dough to retain that craggy appearance after the second rise.  Set the pan aside, uncovered, for another hour.  For some reason I didn't get a picture of the risen dough, but it was soft and billowy.  Pop it into the oven and about 30 minutes later you'll have a enough focaccia to feed an army.

Items used to make this recipe:

(affiliate links)

• half sheet pan https://amzn.to/2QAndfs

• garlic oil https://amzn.to/2LhRTfB

• sea salt https://amzn.to/2QUAzlP

• heavy duty stand mixer https://amzn.to/2Ex5wqu

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Garlic Oil and Sea Salt Focaccia

makes one half sheet pan (13 x 18 inches)

Printable Recipe

Ingredients

• 1 3/4 cups warm water (between 105-115F)

• 2 1/4 teaspoons active dry yeast

• 1 tablespoon white granulated sugar

• 5 cups all-purpose flour, plus more for kneading

• 1 tablespoon Kosher salt, plus coarse sea salt for sprinkling

• 1 cup extra virgin olive oil, divided (I mixed together half extra virgin olive oil and half garlic infused olive oil)

Directions

1. Proof the yeast by combining it with the water and sugar; stir to dissolve. Let it sit in a warm place until bubbly and aromatic (about 15 minutes).

2. In the bowl of your stand mixer, combine the flour, salt, yeast mixture, and half of the olive oil mixture. Using the dough hook attachment, mix on low speed until ingredients are combined. Increase speed to medium and knead for 5-6 minutes until the dough becomes soft and smooth.

3. Transfer the dough to a large oiled bowl; turning dough until it's well coated. Cover with plastic wrap and put in a warm place until dough has doubled in size (at least an hour).

4. Coat a half sheet pan with the remaining 1/2 cup of olive oil mixture (half evoo, half garlic infused olive oil). Remove the plastic wrap from your risen dough, but don't intentionally "punch down" or deflate the risen dough. Gently pour the risen dough onto the prepared half sheet pan.

5. Start pressing the dough into the pan, turn the dough over so both sides get coated with oil. Continue pressing the dough, stretching your fingers through the dough until they touch the pan. When the dough is pressed into the pan completely, set the pan aside in a warm place for the dough to rise a second time, uncovered, for about an hour. Preheat oven to 425F.

6. After the dough has risen a second time, drizzle lightly with extra virgin olive oil and sprinkle liberally with coarse sea salt or kosher salt. Bake for 25-30 minutes until the top is golden brown. Cool before serving, and as Anne says, "Oh Baby!".

Note

• Feel free to reduce the recipe by half and bake it on a 9x13 quarter sheet pan.

prep time - 20 minutes

• rise time - 2 1/4 hours

• bake time - 30 minutes

• cool time - 30 minutes

• total time - about 3 1/2 hours 

recipe adapted from Anne Burrell