Homemade Pretzel Rolls

Something funny happens to people when you tell them you've baked fresh bread.

No, really. Try it, even if you didn't, just so you can see the reaction. {Although that's kinda cruel. We don't joke about homemade bread in my house.}

When you tell someone you've baked homemade bread, they get this starriness in their eyes and look at you like you have done something completely miraculous. Like you've just told them that you spun gold out of straw. Or walked on water. Or finished P90X.

But if you've ever baked homemade bread, you know the truth. There's not that much to it. It's literally flour, and water, and yeast. Nothing out of this world. No expensive truffle oil, or 50 year aged anything, or fancy spice from another land required. And yet, it's so darn delicious.

I don't mean to oversimplify the breadmaking process, because it is a process. I mean, yeah, there's all the kneading and clouds of flour and preoccupying yourself with other tasks while it rises and all that. But really, it's not all that hard.

Still, not too many people give it a try.
I think maybe what makes bread so special is that people know that it takes time. And we all know time is precious and limited, so it's pretty thoughtful to spend yours making something for someone else, even though the yeast is really doing most of the work. It's like telling someone you love them in edible form.

That might be why my Mom asked for birthday bagels instead of a cake this year. Or why I will never buy expensive perfume in hopes of seducing my husband because I know that the aroma of bread baking intoxicates him nearly to the point of buying me sparkly things. {I stress nearly.}

That's why when I planned my menu for our housewarming party, I knew I was going to bake homemade Pretzel Rolls {No, not to seduce them. Bad segue. Get your mind out of the gutter.}. They fit perfectly with my Oktoberfest theme. I knew our friends would love them. And, honestly, what warms a house better than that amazing smell coming from the oven?

The rolls were fantastic with sauerkraut and kielbasa, or on their own. They've got a chewy, pretzel-like outside, and a soft delicious inside. Everyone will love them. And they'll be so impressed with your bread making skills they'll probably nominate you for a Nobel Peace Prize. Or at least think you're really great.

I'm starting a bread baking revolution. Get in your kitchen and do it!

Pretzel Rolls
from Epicurious

2 ¾ cups bread flour
1 envelope quick-rising yeast
1 teaspoon salt
1 teaspoon sugar
1 teaspoon celery seeds {Optional}
1 cup, plus approx 2 tablespoons hot water {125°F to 130°F}

Preparation:

Cornmeal
8 cups water
¼ cup baking soda
2 tablespoons sugar
1 egg white, beaten to blend {glaze}
Coarse salt

1. 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. {My food processor is not big enough for this, so I just used my stand mixer with the paddle attachment and it worked just fine.}

2. 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.

3. 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.

4. 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}. 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.

5. 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. Rewarm in 375°F oven 10 minutes.}

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