I love making yeast breads so when this month’s Progressive Eats theme was a Pretzel Party, I knew that I must bake up some Pretzel Rolls.
I hadn’t a clue how pretzel rolls were made, but turns out they’re a bit like bagels, needing some time in a steamy water bath after their first rise. I was also unsure of how to make the classic X across the top of these buns. A sharp serrated knife did the trick nicely. How they bake up to a deep brown was also a mystery to me, but I’m surmising that it’s from the minute they spend in that boiling water spiked with sugar and baking soda. I combined a few recipes, one of which called for celery seed. I just added a large pinch instead of a teaspoon, and my rolls tasted just like pretzels! Was that from the celery seed? Again, I’m not sure. I’m just calling this a success!
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month we’re having a Pretzel Party hosted by Heather Schmitt-Gonzalez, who blogs at All Roads Lead to the Kitchen. Since today is National Pretzel Day, we thought it was the perfect chance to feature all sorts of fabulous homemade pretzel recipes, recipes that feature pretzels (both soft and hard), and pretzels dips/condiments. We have a varied and delicious menu for today that we hope you’ll enjoy!
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
Pretzels as an Ingredient
- Almond Pretzel Bread Pudding from All Roads Lead to the Kitchen
- Beer & Pretzel Cupcakes from Stetted
- Chocolate Peanut Butter Pie with Pretzel Crust from Creative Culinary
- Margarita Pie with a Pretzel Crust from The Wimpy Vegetarian
- Peanut Butter, Pretzel, Chocolate Chip Energy Bites from Healthy Delicious
- Pretzel and Mustard-Crusted Fish Fillets from Mother Would Know
- Triple Berry Pretzel Dessert from Miss in the Kitchen
Pretzels from Scratch
- Bread Pretzels with Beer Cheese from Pastry Chef Online
- Gluten Free Pretzel Dogs from The Tomato Tart
- Homemade Philly Style Soft Pretzels from The Food Hunter’s Guide to Cuisine
- Pretzel Bites with Honey Mustard Dip from The Redhead Baker
- Pretzel Rolls from That Skinny Chick Can Bake
- 2 cups bread flour
- ¾ cup all-purpose flour
- 1 envelope instant yeast (I used Red Star Platinum Yeast)
- 1½ teaspoons salt
- 1 tablespoon brown sugar
- 1 generous pinch of celery seeds
- 1 cup hot milk (125°F to 130°F)
- 8 cups water
- ¼ cup baking soda
- 2 tablespoons sugar
- 1 egg white, whisked
- Coarse salt
- Combine flours, yeast, salt, brown sugar and celery seeds in food processor and blend. Add milk while the processor is running and let knead for about a minute. Process 1 minute to knead. Place dough in a greased bowl, flipping over so that all sides are greased. Cover with plastic wrap, then a towel and let rise in a warm spot till doubled, 35-50 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 and place on floured baking sheet. Flatten balls slightly.Using a serrated knife, cut an X across top of each dough ball. Cover with a towel and let dough balls rise until almost doubled in volume, about 30 minutes.
- Preheat oven to 375°. Grease another baking sheet and sprinkle with cornmeal. Bring 8 cups water to boil and add baking soda and salt (water will foam up). Add 4 rolls at a tune and cook 30 seconds per side. Using slotted spoon, transfer rolls to the prepared sheet with cut side up. Repeat with remaining rolls.
- Brush rolls with egg white glaze. Sprinkle tops with coarse salt. Bake rolls until brown, 22-25 minutes. Transfer to racks and cool 10 minutes. Serve rolls warm or room temperature.