No Knead Pretzel Rolls
Adapted from Artisain Breads with Steve
Ingredients:
3 C bread flour
1-1/2 tsp salt
1/4 tsp instant yeast
1 tbsp sugar
10-1/2 oz water
3 tbsp baking soda
1 egg yolk
1 to 2 tbsp water
Coarse Sea Salt
Instructions:
Whisk the first four dry ingredients in a medium sized bowl. Once fully incorporate slowly add in the water and mix with the back of a wooden spoon. When the dough becomes difficult to stir, use a spatula to scrap down the sides of the bowl. Wet hands and begin turning and mixing the dough with your hands to form a ball. You will use a kneading motion to mix the bread at this point to smoosh the dough and form a soft ball. Once done, cover with plastic wrap and leave to sit for 8-10 hours.
Once the dough has more then doubled in size...
Scrape dough from bowl onto a clean work surface that has been dusted with flour. Using floured hands, fold the dough onto itself and form a ball and lightly knead the dough a couple of times.
At this point you will need to decide how many and how large you would like your rolls to be. You cant make 6 sandwich rolls about the size of hamburger buns. Or, 12 small dinner sized rolls. I chose to make 6 roll
Cut your dough ball in half, and form each half into a ball. Then cut each half into 3 parts again forming each part into ball.
Once your dough balls are rolled, leave to proof on the floured surface covered with a towel or plastic wrap for half an hour.
When the rolls slightly increased in size, about 30 mins later...
Position your oven rack to the lower part of the oven. If using a baking stone, place in oven now to allow it to come to temp as the oven heats up. Preheat oven to 450.
Poaching...
While oven is heating, poach the dough.
Set up cooling wrack over kitchen towel to catch moistuer after the poaching, and a piece of parchment the size of the baking sheet or stone you will be using.
Bring a skillet with 2 inches of water to a simmer and then add 3 tbsp of baking soda. Next, drop the dough 3 to 4 at a time into the simmering water and poach 30 seconds on each side. Remove when done and place on cooling rack while poaching the next batch of dough.
To make an egg wash use the egg yolk and a few tbsp of water, whisk together.
Transfer rolls to parchment paper and brush with egg wash. Sprinkle with course sea salt and score the top of each roll with a knife.
To transfer the rolls onto the hot baking stone I used a flat baking sheet and shimmied them on. You can use a pizza peel or if you chose to not use a baking stone, no preheating of the pan is needed and you can slide them into the oven on the baking sheet of your choice.
Bake for 14-16 mins
The perks of using a baking stone...
Creates even heating and a nice crunchy texture to the bottom on the bread.
Original video in link...
I want to try this but last time I poached dough it was a disaster. Any tips?
ReplyDeleteHow did your dough turn out? Did you use baking soda? Baking soda is a must and its very important that your water is simmering not boiling and it only goes for 30 mins on each side.
ReplyDelete