Things that make you go mmmmm!

When we were in Germany for our Honeymoon we got fresh bread EVERY morning.  Adam made the trip in the cold early morning down the 1 million steps to the lobby and back up while I waited under the warm covers.  He would arrive with a paper bag that held our rolls.  

Early on we both realized which the best one was. 

The Pretzel roll.

When we got back to the states we still dreamed about those rolls.  So finally one day I started looking around and I eventually found a recipe.  We tried it with great anticipation and thank the heavens it was pretty darn close.
The recipe is pretty easy to make and you most likely have all the ingredients in your pantry. So I dare you to make these, eat them with some smoked meat and some cheese, then tell me you are not totally hooked.
I have some baking right now. Adam will be so surprised when he finds them waiting for him.  This is the second most requested item from him.  The 1st being Schwarzwald Kirsch Torte, but that is a whole other post entirely.

Recipe from Epicurious

Pretzel Rolls
Yields 8 roll

Ingredients:

• 2 3/4 cups bread flour
• 1 envelope quick-rising yeast

• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon celery seeds
• 1 cup plus 2 tablespoons (about) hot water (125°F to 130°F)

• Cornmeal
• 8 cups water
• 1/4 cup baking soda
• 2 tablespoons sugar

• 1 egg white, beaten to blend (glaze)
• Coarse salt

Preparation

Combine bread flour, 1 envelope yeast, 1 teaspoon salt, 1 teaspoon sugar and celery seeds in food processor and blend. With machine running, gradually pour hot water through feed tube, adding enough water to form smooth elastic dough. Process 1 minute to knead. Grease medium bowl. Add dough to bowl, turning to coat. Cover bowl with plastic wrap, then towel; let dough rise in warm draft-free area until doubled in volume, about 35 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. Place dough balls on prepared sheet, flattening each slightly. Using serrated knife, cut X in top center of each dough ball. Cover with towel and let dough balls rise until almost doubled in volume, about 20 minutes.
Preheat oven to 375°F. Grease another baking sheet and sprinkle with cornmeal. Bring 8 cups water to boil in large saucepan. Add baking soda and 2 tablespoons sugar (water will foam up).
(DO THIS SLOWLY!! THE 1ST I DID IT QUICK AND HAD HOT WATER OVERFLOW ALL OVER MY STOVE!)
Add 4 rolls and cook 30 seconds per side. Using slotted spoon, transfer rolls to prepared sheet, arranging X side up. Repeat with remaining rolls.
Brush rolls with egg white glaze. Sprinkle rolls generously with coarse salt. Bake rolls until brown, about 25 minutes. Transfer to racks and cool 10 minutes. Serve rolls warm or room temperature. (Can be prepared 6 hours ahead. Let stand at room temperature. Re-warm in 375°F oven 10 minutes.)


Enjoy!!