A cross between a pretzel and bread - brilliant! This recipe should satisfy your craving for pretzels and bread at the same time, and if it doesn't, just pop another one in your mouth - it's just one pretzel, after all! For a kid's birthday party (or any birthday party!) try serving them on our 4 Tier Stacked Dessert Tower for an extra cool effect.
2 3/4 cups bread flour
1 envelope quick-rising yeast (or 2 1/4 tsp active dry yeast, which increases the initial rising time to nearly an hour)
1 teaspoon salt
1 teaspoon sugar
1 cup plus
2 tablespoons (about) hot water (125°F to 130°F)
8 cups water
1/4 cup baking soda
2 tablespoons sugar
1 egg white, beaten to blend (glaze)
Combine bread flour, one envelope (2 1/4 tsp) yeast, one teaspoon salt and one teaspoon sugar in food processor and blend. With machine running, gradually pour hot water through feed tube, adding enough water to form smooth elastic dough. Process one 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 (or, with active dry yeast, closer to an hour). Flour baking sheet, or clear area of counter. 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 surface, 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 (in this time, I suggest prepping the water bath and preheating the oven so the rolls don’t rise too much… maybe this is common sense, but I have to remind myself sometimes). 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.