Thursday, July 11, 2013

Pretzel Rolls

I love pretzels! I love rolls! I absolutely love pretzel rolls! In all honesty, I love what happens to bread when the dough is boiled in a basic solution (meaning one with a pH above 7.0). These particular rolls are boiled in a baking soda solution, but using a lye solution would be even better. I have been making pretzels for several years but this is only the second time that I have made pretzel rolls. The first time that I made these, I had them with artisan veggie burgers on them. However, this time they were even better because I did not put anything on them and there was nothing to detract from their awesomeness. I actually brought these to my friend Wallace's Fourth of July get-together. Although we were too late for burgers, we made some killer grilled chicken sandwiches with my Mother, Judy's famous BBQ chicken. 

For me, the trick to good BBQ chicken is simplicity. As a matter of fact, I believe that simplicity is the trick to any good BBQ. Avoid the annoying sauces that you have to baste and go with a dry rub. Judy's recipe is so simple: kosher/coarse salt, black pepper, garlic powder onion poder and lastly some paprika for a bit of flavor and lots of great color. I grew up with a gas grill, but we had to use Wallace's small charcoal grill. I was amazed at the extra flavor that the smoke from the charcoal added to the chicken. I toasted some of the caraway pretzel rolls on the slowly dying coals. It was soooo good! You didn't even need to put anything on them. They were delicious on their own! 

Just like most pretzels, this bread has a good amount of salt, a healthy amount of yeast, and a tad of butter! The dough is very soft, and really fun to work with. Actually Kelly was able to take a video of me working with one of them which I will include for your viewing pleasure. 

I am going to make these again with Alex, who is coming on the 14th.  Kelly and I are really excited about his visit! Wahoo!

German bread with a German friend! It doesn't get more German than that.

-DW, The Rye King

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