There was one summer when my family lived in Germany. We were on the edge of the Black Forest, in this tiny little town on the side of a hill. Surrounded by farmlands, we were living a completely different life than the one we left in suburban New Jersey. Our time living there was awesome. Made especially great by the fact that every morning, the bread man would come around and hang a bag of fresh bretzen on your door. To this day I can’t help but think of our German life when I make these.
Ingredients
2 1⁄4 tsp active dry yeast (1 packet)
1 1⁄3 cups warm water (110° F/45° C)
2 tbsp milk
1⁄3 cup brown sugar
2 tbsp butter, melted
4 cups flour
Pretzel salt
2 quarts water
1⁄2 cup baking soda
Directions
Preheat oven to 425° F (220° C).
Warm water to about 110-115° (42-46° C). Dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a small bowl, add yeast mixture, milk, sugar, and melted butter. Stir to dissolve sugar.
In a large bowl, combine flour and yeast mixture; stir well to combine. Mix together, then turn out onto a floured surface and knead until a stiff dough has formed (about 5 - 10 minutes), adding more flour if necessary.
Roll dough into a long log, and cut into 12 even pieces, and lightly shape into balls. Arrange rolls on a lightly floured surface about 1 inch apart. Cover dough with a damp cloth and let proof for 30 to 40 minutes in a warm place.
Meanwhile, lightly oil two baking sheets. And, in a large stockpot, bring water to a rolling boil. Add baking soda slowly to boiling water (if you add it too quickly, it will boil over).
Drop two rolls at a time into the boiling baking soda water and boil for no more than 30 seconds, turning once. Carefully remove with tongs or a slotted spoon and let drain above the pot before placing on the prepared baking sheet. Sprinkle with salt while wet. Repeat with remaining rolls.
Bake for about 8 to 10 minutes, until browned all over, turning pans once while baking.
Let rolls cool on baking sheet before transferring to wire rack.
Comments