Recipe: Pretzel Rolls for Nancy

Pretzel Rolls
From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
Yield: 8 Servings

2 3/4 c bread flour
1 pkg dry yeast
1 tsp salt
1 tsp sugar
1 tsp celery seed
1 c hot water; plus
2 tb hot water

water solution:
8 c water
1/4 c baking soda; ( yes )
2 tb sugar
1 egg white glaze
1 coarse salt

Here is an unusual recipe for a cross between soft pretzel and a roll. The technique may remind you of bagel making! Combine flour, yeast, salt, sugar and celery seeds and add enough water to form a smooth elastic dough . This may be done by hand or food processor. If using the food processor, process all one minute or so and if done by hand knead dough 5 minutes or until smooth, soft and pliable dough. Let dough rise double in a greased covered bowl. When double, punch down and divide into 8 pieces, rolling each piece into a ball. Using a serrated knife, cut an " X " in top center of each ball. Cover with a tea towel and let rise double. Bring 8 cups of water to a boil and add the baking soda and sugar ( water will foam ). Carefully place 4 rolls in the water and cook 30 seconds. Lift out with slotted spoon and place on a cornmeal lined baking sheet. Repeat with remaining rolls. Brush rolls with an egg white glaze ( 1 white mixed with a tsp of water ) and sprinkle with coarse salt if desired. Bake in a preheated 35 oven till browned, about 20 to 25 minutes. Cool on rack 10 minutes before serving. Note: boiling of rolls must be done to insure the soft pretzel like texture. Best served warm and the day made. May freeze if desired.