I like baking pretzel rolls and determined to make a brand new method, upping the % of recent milled flour to 75%.

These have been combined with my Ankarsrum and bulk-fermented to 50% earlier than being formed into rolls.

These took a lye tub earlier than baking with steam. They have been topped with pretzel salt, black sesame seeds, and every little thing bagel seasonings.

I used to be very pleased with how these turned out.  They’re just a little denser than my common method, utilizing the next % of bread flour and durum flour, however nonetheless tasted nice.

Warning:  When utilizing the Lye ensure you put on gloves, lengthy sleeves and protecting eye gear. Additionally, by no means add Lye to sizzling water, or it’ll bubble over and possibly burn you.

System
 

For Lye Tub (3.5% Resolution

2 Liters (1836 grams) of Chilly water

70 grams Sodium Hydroxide Crystals

Make the Levain

Combine all of the levain elements collectively for about 1 minute and canopy with plastic wrap.

Let it sit at room temperature (I used my proofer set at 75°F) for round 5-7 hours or till the starter has virtually doubled. I like to make use of the starter as quickly because it has peaked. You possibly can refrigerate it and use it later or the subsequent day, however it could lose a few of its strenght if not used instantly.

Process

Word: I exploit an Ankarsrum Mixer, so my mixing order is barely totally different from that of a KitchenAid or different mixer. Add all of the water to your mixing bowl apart from about 1/4 of the water. Add all of the flour to the bowl and blend on low for 1 minute, till it varieties a shaggy mass. Cowl the blending bowl and let it relaxation for 20 minutes.   Subsequent, add the levain, Diastic Malt Powder, and many of the remaining water (as wanted), and blend on medium-low pace (about pace 4) for round quarter-hour. Let it relaxation for an additional 20-25 minutes. Now add the salt and the remaining water if wanted, and blend on pace 4 till you may have a properly developed, clean dough. Don’t be afraid to combine longer. I’ve discovered that upfront gluten growth is vital if you need a pleasant open crumb.

Take away the dough from the bowl and place it in a calmly oiled bowl, and do a number of stretch and folds.  Make certain the dough is as flat as potential in your bowl/container, and measure the dough in millimeters and take the temperature of the dough. Based mostly on the chart from http://www.thesourdoughjourney.com, decide what % rise you want and make a remark. When you’ve got a proofer, determine what temperature you need to set it at and what rise you’re aiming for.

Do a set of coil folds after half-hour, and a second one half-hour later, after which one set of stretch and folds, half-hour later. It’s necessary to construct the layers of gases by doing the coil folds.

Take away the dough out of your bowl and place it in a calmly oiled bowl, and do a number of stretch and folds.  Make certain the dough is as flat as potential in your bowl/container, and measure the dough in millimeters and take the temperature of the dough as nicely. Based mostly on the chart from http://www.thesourdoughjourney.com, decide what % rise you want and make a remark. When you’ve got a proofer, determine what temperature you need to set it at and what rise you’re aiming for. If the dough is totally developed, you don’t must do any stretch and folds, but when it’s not, do a number of units 15-20 minutes aside.  Alternatively, you possibly can in a single day the dough within the fridge in a single day and form the rolls the subsequent day.

As soon as bulk proofing is full, lower the dough into items roughly 125-150 grams every, relying on how giant you need your rolls.  Form into rolls and place on a baking sheet, and canopy with both a moist towel or plastic wrap sprayed with cooking spray, and refrigerate in a single day.  DO NOT EVER USE PARCHMENT PAPER for Pretzel Rolls.  When you do, the rolls will persist with the parchment after the lye tub and smash your rolls.  As an alternative, use Silpat baking mats sprayed with cooking spray.  

The following day, fill a big inventory pot with 2 liters of chilly water.  Measure out the Lye and slowly add it to the chilly water.  (DO NOT EVER ADD LYE TO HOT WATER).  Cowl the pot, heat the combination, and stir often till the lye is totally dissolved, after which shut off the warmth.

Preheat your oven to 450 levels and put together it for steam.  I’ve a heavy-duty baking pan on the underside rack of my oven with 1 baking stone above the pan and one on the highest shelf.  I pour 1 cup of boiling water into the pan proper after I place the dough within the oven. 

Dip the rolls for about 15 seconds within the lye tub the other way up.  Switch them to a cookie/baking sheet that has been sprayed with cooking spray and ideally lined with the Silpat mats per the above remark.  You need to use a stainless-steel cooking sheet, as aluminum might react with the lye and peel.  

When able to bake, rating every roll as desired and sprinkle with pretzel salt or topping of your alternative.  I used some new star-shaped cookie cutters I purchased at KAF.

Bake for about 15-20 minutes till they’re golden brown and register about 200 F within the center.  Allow them to cool on a baker’s rack till you possibly can’t wait any longer!

Word: Do Not retailer those with salt in a plastic bag or lined; the salt will react with the moisture within the air, and you’ll find yourself with soggy tops.  I place them in a paper bag and depart it open so the air circulates.