Living in Germany, I learned to appreciate the wonders of bakeries and cafes. They weren’t just a place to buy your coffee and donuts as you bolt to work because you forgot breakfast. They were like a coffee shop. It was a communal meeting place where people would indulge in a delicious bread or sweet treat paired with a small cup of coffee. Some would socialize, others sit and read, or simply watch the world go by. I fell in love with them.
A common German staple from beer gardens to bakeries is the pretzel. Browned to perfection, crunchy on the outside, a sprinkling of salt, and that chewy delicously soft inside. There is nothing like it. Something that I had never seen elsewhere is a variation of the pretzel into a pretzel roll. Amazing. Who would have thought right? Well, it was about time I brought this heaven-in-the-form-of-a-roll to my kitchen. And it worked well too! These rolls tasted like pretzels and rea;;y hit the spot for lunch. They did not come out as beautiful as I had hoped, but I promise you the taste was not compromised.
- 1 cup milk
- 2 tablespoons butter or margarine
- 2 tablespoons brown sugar
- 1 envelope Fleischmann’s® RapidRise Yeast
- 2 teaspoons salt
- 3 cups all-purpose flour, or more as needed
- 3 quarts water
- 3/4 cup baking soda
- 1 egg
- 1 teaspoon water
Directions (1 hr 49 min):
- Heat milk and butter until warm (100 degrees to 110 degrees F); the butter will not completely melt. Combine with undissolved yeast and brown sugar in a large mixer bowl. Stir in salt and 2 cups flour, beat for 3 minutes. Gradually add enough remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, cover and let rise for 1 hour, or until doubled in size.
- Preheat oven to 400 degrees F.
- Combine boiling solution and bring to a boil. Punch dough down and divide into 8 equal pieces. Form each piece into a tight, smooth ball. Boil each roll in the solution for 2 minutes, turning after 1 minute. Remove loaves from pot using a slotted spoon and place on a greased baking sheet.
- Brush with egg wash and cut a cross in the top. Bake for 15 minutes then reduce the temperature to 350 degrees F and bake an additional 10 to 12 minutes until the loaves are evenly browned. Remove from pan and cool on a wire rack.