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Remembering Lis, The Original Daring Baker & Soft Pretzel Sandwich Rolls/ Buns

I.
Course breads
Cuisine german
Servings 10 portion

Ingredients
  

For the Dough:

  • 1 1/2 tsps yeast instant
  • 1 cup milk warm
  • 1 cup water warm
  • 1 tsp salt
  • 4 to 5 cups all-purpose flour

For the Soda Bath:

  • 6 cups water
  • 1 1/2 tsps sugar
  • 2 tbsps baking soda
  • salt Coarse for sprinkling0

Instructions
 

  • Its better to use a machine because the dough can be a it sticky, though it can be done by hand. I used the food processor as usual. Put all the ingredients for the dough into the processor bowl and then add 4 cups of flour and run the processor to knead the dough. Add as more of the flour as you need until you have a dough that comes away from the sides of the bowl. The dough should be soft, but not loose and just short of sticky. Do not be tempted to add too much flour.
  • Take the dough out, shape into a ball and place it in a well-oiled bowl turning the dough to coat it. Cover and let it rise till almost double, for about 1 1/2 hours or so.
  • Place the dough on a very lightly floured surface and lightly deflate it. Divide the dough into 10 equal portions. Shape each portion into a smooth ball, flatten it very slightly and place it on a lightly greased baking sheet. Let the dough balls rise for about 15 to 20 minutes.
  • In the meanwhile, put 6 cups of water and the sugar into a a large but deep saucepan or pot and bring it to boil. Add the baking soda, and when the bubbles subside, gently take one ball of risen dough at time taking care not to deflate it, and place about 3 or 4 balls into the boiling water.
  • Cook them for about 30 seconds on each side (the longer they are in the soda bath, the chewier they become). Take them out using a slotted spoon, allowing the water to drain out and place them on baking sheets/ trays lined with parchment. The tops of the dough balls will look a bit wrinkled and thatu2019s fine.
  • Using a sharp knife or blade (coating this with a little oil will help make cleaner cuts), make 3 long equidistant cuts about 1/4" deep (but not too deep) across the top of each ball of dough without deflating it. If using coarse salt, sprinkle it over the top while the balls of dough are still wet.
  • Bake them at 220C (430F) for about 20 minutes till theyu2019re cooked and a lovely golden brown. Let them cool on racks. Use the Pretzel Rolls/ Buns to make sandwiches.

Notes

This recipe makes 10 medium sized Pretzel Rolls/ Buns. They’re best eaten the day they’re made but will be quite good the next day, slightly warmed.
These are being YeastSpotted!