Bretzel Rolls Bavarian Pretzel Sandwich Rolls Recipes

PRETZEL ROLLS

Steps:

• Combine bread flour, 1 envelope yeast, 1 teaspoon salt, 1 teaspoon sugar and celery seeds in food processor and blend. With machine running, gradually pour hot water through feed tube, adding enough water to form smooth elastic dough. Process 1 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.
• Flour baking sheet. 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 sheet, 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.
• 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. (Can be prepared 6 hours ahead. Let stand at room temperature. Rewarm in 375°F oven 10 minutes.)

SEMMEL ROLLS- (BAVARIAN BREAD ROLLS)

Steps:

• Measure 4 1/2 cups of flour into a mixer bowl.
• Add the yeast, sugar, and salt. Stir to blend well.
• Pour in the warm water and malt extract.
• Mix for 1 minute with a flat paddle beater until a smooth and heavy batter forms.
• Add the egg, egg white, and shortening.
• Beat together until the mixture is smooth.
• Switch to dough hook.
• Add remaining flour if needed-- 1/4 cup at a time -- until the dough is on the softer side of firm. You want it to clear the side of the mixer bowl without sticking.
• Knead the dough with dough hook for 8-10 minutes.
• Place the dough in a greased bowl, cover tightly with plastic wrap, and set aside in a warm place until double in bulk, about 1 hour.
• Uncover the bowl and punch down the dough with your fingers tips.
• Cover the bowl and allow the dough to double in volume again, about 45 minutes.
• Place the dough on work surface and loosely roll it into a 12-inch long cylinder.
• With a sharp knife cut into 12 equal pieces and shape the pieces into smooth balls.
• Cover loosely and allow to relax for 5 minutes.
• Flatten each roll with your hand to about 1/2 inch thick.
• Dust lightly with cornmeal.
• With the handle of a wooden spoon or similar object, press a deep indentation into the top of each roll almost like you were using the side of your hand to split the rolls in 2 halves. Press firmly and deeply, almost to the bottom. As each roll is shaped, place it face down on a greased or parchment lined baking sheet.
• Cover the rolls with a lint free towel or loose plastic wrap and let them rise an additional 40 minutes at room temperature. They will be slightly less than doubled.
• In the meantime, prepare the oven by placing a pan on the bottom oven rack. Twenty minutes before baking, preheat the oven to 450 degrees.
• Five minutes before the rolls are to go into the oven, pour 1 cup of hot water in the pan to form steam and provide a moist environment for the rolls. Be sure to use Hot water.
• Uncover the rolls, carefully turn them right side up, and spritz lightly with an atomizer of water.
• Place the pan of rolls on the middle shelf of the hot oven.
• After three minutes lightly spritz the oven walls with water.
• Midway through the bake period turn the sheet around so that the rolls bake evenly. They are done when crispy brown all over, in about 20-25 minutes.
• Remove the rolls from the oven and cool on cooling rack.

PAPA DREXLER'S BAVARIAN PRETZELS

Steps:

• In a large bowl, stir together 1 cup of flour, yeast, sugar, 2 tablespoons of butter, and 1 1/3 cup water. Let this mixture stand until bubble begin to form, about 15 minutes. Stir in the salt and gradually stir in the remaining flour until dough can be picked up and kneaded on the counter. Knead until smooth and elastic, about 8 minutes, adding more flour if needed.
• Divide the dough into 6 pieces and let them rest for a few minutes. Roll out one piece at a time into a rope about 15 inches long. Loop and twist into that cool pretzel shape. Set on a baking sheet while you roll out the remaining portions.
• Preheat the oven to 450 degrees F (220 degrees C). Bring the remaining 3 cups of water to a boil and add the baking soda. Remove from the heat. Dip pretzels into the water bath for about 45 seconds, flipping over about halfway through. Place the soaked pretzels on a greased baking sheet. Brush them with melted butter and sprinkle with coarse salt.
• Bake in the preheated oven until golden brown, 8 to 10 minutes.