You'll love making these because they are so EASY and the end result is deliciousness x10.
Cuisine German - American
Keyword pretzel rolls, pretzels, sourdough
Prep Time 1hour20minutes
Cook Time 5hours26minutes
Total Time 2hours
Servings 8sandwich rolls; 16 dinner rolls
Author Lisa Bollow | Vine + Plate: Wine.Food.Home.
600grams4 cups unbleached whole wheat flour or all-purpose flour. You can use a mixture of the two flours as well.
50grams¼ cup packed dark-brown sugar
355grams1 ¼ cup of warm water (about 110°F degrees)
⅓cupof ripe starter
7grams2 ¼ teaspoons or 1 package active dried yeast
10grams1 ½ teaspoon salt
Vegetable-oil cooking spray
Lauge -- water bath before baking:
1Liter4 ¼ cups water
3 ½tablespoonsof baking soda
½cupof pale ale-style beeroptional
1tablespoonof brown sugar
Coarse SaltPoppy Seeds, Onion, Everything Bagel Topping...whatever makes your tastebuds happy.
In a medium bowl, mix together warm water, starter, yeast, and brown sugar; let stand until foamy, 5 to 10 minutes.
In the bowl of an electric mixer, combine flour and salt using your hands.
Add yeast mixture and, still using your hands or a wooden spoon, combine until a shaggy dough is formed and water is absorbed.
Using the dough hook attachment, mix the dough on medium-low speed until tight, elastic, and smooth. About 4 minutes. It will be slightly sticky. If it is too dry, add a tablespoon of water and mix for another 30 seconds. If too wet, add 1 tablespoon of flour.
Spray a large bowl with vegetable oil, set dough into the bowl, cover tightly with a lid or plastic wrap.
Let dough rise at room temperature for about one hour. It will rise a little. You are not looking for a big rise, but if you do get one, don't worry, it's okay.
Preheat oven to 350°F, with rack in the middle.
Lightly coat a baking sheet with cooking spray or cover with parchment paper.
Turn the dough onto a lightly oiled surface.
Gently shape the dough into a ball.
Cut dough into about eight pieces (16 if you are making dinner sized rolls)
Working with one piece at a time, fold the dough once over from all four sides. Pinch the edges and turn over.
Stretch the surface of the roll and slightly pull under and shape into a bun. It's like you are shaping a mini boule.
Prep the rolls in the Lauge
In a wide pot, combine water, baking soda, beer(optional), and brown sugar.
Bring to a simmer over medium-high.
Simmer rolls upside down, one at a time, about 30 seconds each, holding them under the surface of the water, if necessary, with a wide slotted spoon or spatula.
The rolls will be soft and doughy when they come out of the water.
Transfer to a prepared baking sheet.
With a sharp knife, slice surface crosswise. (Make and x on the top)
Sprinkle rolls with pretzel salt and/or desired toppings, using one topping or combining different ones.
Transfer to oven and bake 25 to 30 minutes until the crust is golden. Cool rolls on a wire rack for 30 minutes before using for sandwich rolls. Dinner rolls can go straight from the oven to the table (so good!!)
Sourdough Pretzel Rolls https://vineandplate.com/sourdough-pretzel-rolls/ April 15, 2020