Pretzel Rolls

The local farmer's market has a vendor that sells amazing pretzel bread. For a long time, I've bought one a week, though it usually doesn't last two days! It's salty yet sweet, soft with a great bread-y texture. It's really the most perfect pretzel bread I've ever had.


I've hunted the internet to find the recipe, but to my misfortune, it's not there. Guess some good things need to stay a secret, right? But I did find this recipe for pretzel bread at smitten kitchen, and it was not only easy to make but very, very tasty.


Ingredients
2 3/4 cups bread flour
1 envelope active dry yeast
1 tsp. salt
1 tsp. sugar
1 cup + 2 tbsp. hot water
Cornmeal (*optional)
8 cups water
1/4 cup baking soda
2 tbsp. sugar
1 egg, beaten
Coarse sea salt


Directions
1. In a large mixing bowl, combine the flour, yeast, 1 tsp. salt and 1 tsp. sugar.
2. With the mixer on, gradually add the water until it forms a smooth, elastic dough.
3. Knead bread with your hands for a couple minutes on a floured surface.
4. Wipe out the mixing bowl, lightly grease it with olive oil and return the kneaded dough to the bowl, turning so the entire dough is coated in oil.

5. Cover with plastic wrap, then a kitchen towel and let rise for one hour (or until doubled in size).
*Note: be sure to keep the bowl in a warm, draft-free place to ensure that the dough rises properly.

6. Meanwhile, prepare a baking sheet by lining it with parchment paper and sprinkling it generously with cornmeal. Set aside.
7. Once the dough is risen, punch it down and knead it by hand for five minutes on a lightly floured surface. You will notice the dough getting more smooth as you knead.
8. Cut the dough in half, then half again. Then, cut each quarter in half. This will give you 8 generously sized pretzel rolls.
9. Form the eight pieces into rolls by molding them with your hands. Place the rolls on the baking sheet and cover with a kitchen towel. Set aside and let rise 20 minutes, or until nearly doubled in size.

10. Meanwhile, preheat the oven to 375 degrees. Also, bring the 8 cups of water to a boil in a large pot over medium-high heat.
11. When the dough has risen a second time, use a serrated knife to cut an "x" onto the top of each roll. Don't hesitate to really cut here - do it like you mean it!

12. Once the water is boiling, add the baking soda and 2 tbsp. of sugar. Don't be alarmed when the water boils up like a science experiment - it's supposed to do that! The water mixture is going to seal the rolls and keep them moist and delicious on the inside while providing that crusty pretzel outside we expect from these little gems.
13.With the water boiling, place four of the rolls in the water and cook for 30 seconds on each side (1 minute total). Remove with a slotted spoon and return to the lined baking sheet, "x" side up.

14. Repeat step 13 with the remaining four rolls.
15. Once the rolls have been boiled, you'll notice they begin to form a hard outer seal. Brush them with the beaten egg (combined with a little water) to ensure that they bake up nice and golden-pretzel brown. Quickly sprinkle (generously) with coarse sea salt.

16. Bake rolls for 25 minutes or until golden brown.
17. Let cool for 10 minutes on a wire rack. Serve them hot or at room temperature - they will keep for a day uncovered at room temperature.
*Note: if you cover them or refrigerate them, the salt on top is going to suck out the moisture from the rolls and you'll be very displeased. If in leaving them out they get a little hard, just heat them quickly in the microwave or under a broiler and serve.

**I served these for a dinner party alongside steak, corn and a summer salad...oh, and some apple pie for dessert!