Pretzel Rolls

• 2 3/4 c Bread flour
• 1 pk Dry yeast
• 1 ts Salt
• 1 ts Sugar
• 1 ts 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
• Egg white glaze
• Coarse salt

Instructions

1. 1

   Here is an unusal recipe for a cross between soft pretzel and a roll.

2. 2

   The technique may remind you of bagel making!

3. 3

   Combine flour, yeast, salt, sugar and celery seeds and add enough water to form a smooth elastic dough .

4. 4

   This may be done by hand or food processor.

5. 5

   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.

6. 6

   Let dough rise double in a greased covered bowl.When double, punch down and divide into 8 pieces, rolling each piece into a ball.

7. 7

   Using a serrated knife, cut an " X " in top center of each ball.

8. 8

   Cover with a tea towel and let rise double.

9. 9

   Bring 8 cups of water to a boil and add the baking soda and sugar ( water will foam ).

10. 10

    Carefully place 4 rolls in the water and cook 30 seconds.

11. 11

    Lift out with slotted spoon and place on a cornmeal lined baking sheet.

12. 12

    Repeat with remaining rolls.

13. 13

    Brush rolls with an egg white glaze ( 1 white mixed with a tsp+ of water ) and sprinkle with coarse salt if desired.

14. 14

    Bake in a preheated 35 oven till browned, about 20 to 25 minutes.

15. 15

    Cool on rack 10 minutes before serving.

16. 16

    Note: boiling of rolls must be done to insure the soft pretzel like texture.

17. 17

    Best served warm and the day made.

18. 18

    May freeze if desired.

19. 19

    Yummy with honey mustard!

20. 20

    makes 8