Monday, January 24, 2011

What I'm a Cravin'

Oh my goodness I just had a wonderful weekend (more to come)!  I hope you tried to have nearly as much fun as I did.  

Today is day ten of my challenge and today is devoted to the weird things I have cravings for.  I have crazy weird cravings, like unto a pregnant woman, normally it's mustard on Ritz crackers.  Sick, I know!  This weekend I fulfilled my mustard craving by making Pretzel Rolls (that I dipped in mustard).



They're not just pretzels and they're not just rolls...
They're Pretzel Rolls!


Soft Pretzel Rolls 
  • 1 1/2 cups warm water
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 2 1/4 teaspoons (1 package) instant yeast
  • 22 ounces all-purpose flour, approximately 4 1/2 cups
  • 2 ounces unsalted butter, melted
  • 10 cups water
  • 2/3 cup baking soda
  • 1 large egg yolk beaten with 1 tablespoon water
  • Pretzel salt 
  1. Combine the water, sugar, salt, yeast, flour and butter in a large bowl and mix until well incorporated.
  2. Knead with an electric mixer or by hand until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes (by mixer).
  3. Transfer the dough to an oiled dough rising bucket or bowl, cover and let rise for 1 hour or until the dough has doubled in size.
  4. Preheat the oven to 450ºF. Line a sheet pan with parchment paper and set aside.
  5. Bring the 10 cups of water and the baking soda to a rolling boil in a large stock pot.
  6. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Form each piece into a small, oval loaf. Place onto the parchment-lined sheet pan.
  7. Place the loaves into the boiling water, topside down, one at a time, for 30 seconds. Remove them from the water using a large flat spatula. Return them, right side up, to the sheet pan.
  8. Brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Slash with a sharp bread knife once or twice. Bake until dark golden brown in color, approximately 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

I'm also having the worst craving for the Sweet-Tart Hearts that are in my drawer!  Sadly I bought them for a friend in Africa so they're just going to sit in my drawer and haunt my until I get off my lazy bum and take them to the post office. 

Poor Sweet-Tart Hearts!

1 comment:

Anonymous said...

This needs to be listed in your recipe area on the left side of the page. Took me a minute to hunt it down. Love -NT