October 15, 2013

World Bread Day 2013 - Soft Pretzel Rolls

Yes ! The Bread Party is here again !

World Bread Day 2013 - 8th edition! Bake loaf of bread on October 16 and blog about it!

The World Bread Day is taking place today : October 16th 2013.
I want to thank again zorra from kochtopf Cooking site for organizing all these wonderful events and for hosting So many Breads from around the world in her site for all these years. It's the Best Bread Cookbook ever every year again.


These Soft Pretzel Rolls are easy to make and have a nice shape and color.
 Fun to make and eat, try them today !

This recipe for Soft Pretzel Rolls, is based on a recipe by Jessica Lankey, from The Rajter/Stutzman Family Favorites, one of the cookbooks created at Family Cookbook Project.com. I have made few changes from here.

Soft Pretzel Rolls
For 6 Pretzel

3 ½ cups AP  flour= 390gr
4 Tbsp. brown sugar - I use golden sugar
2 tsp. salt (sea salt preferably) - I use only 1 tsp.salt
1 Tbsp. dry yeast, dissolved in the water = 11 gr
1 cup water =240ml (120°) fairly warm but not hot.

water-soda solution:

1 Tbsp. baking soda mixed with 1 Cup boiling water

1 egg beaten with 1 teaspoon water in a small bowl.

H O W:
Mix water, yeast, brown sugar in a food processor (yes, use your food processor!) or use a large mixing bowl. Add flour and salt and mix until dough is smooth. (Add more flour if sticky).
Let the dough sit overnight in a plastic container in the fridge.

Now divide the dough into 6 pieces.

Roll each piece into a rope, very thin,a little bigger than a pencil about 60 cm long. 

Shape into an upside down U shape on your table. Bring the ends together and twist them.

Flatten the ends with your fingers and bring to the top of the pretzel and press in the dough to secure, making it look like a pretzel. Place on a cookie sheet.

Now let the pretzels raise for 30-40 minutes or until about double in size.
Brush with the water-soda solution.

I didn't boil my Pretzel Rolls -For a chewier crust put 2 Tbsp. baking soda mixed with 4 Cups boiling water drop the pretzel in there for about the count of 10 and then lift out with a strainer or pancake turner.

Brush the pretzels with the egg and the water that was whipped up in a small bowl.(This gives the pretzel a nice shiny glaze).

Sprinkle with toppings like coarse salt.
 Bake in a hot oven 225C (400 to 450 degrees) for 12 to 15 minutes or until well browned.
World Bread Day 2013 - 8th edition! Bake loaf of bread on October 16 and blog about it!


Chanita Harel© כל הזכויות שמורות על תכנים ותמונות שלנו התפרסם היום בבלוג האוכל של חניתה הראל ורן This content belongs to Chanita Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2013 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com


zorra said...

They look just perfect! Thank you for joining us also this year's World Bread Day 2013!

cybil said...

they look very very yummy!!!

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