The Fresh Loaf

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Sourdough German Style Pretzel Rolls Again

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isand66's picture
isand66

Sourdough German Style Pretzel Rolls Again

  My pretzel rolls have become one of my wife's and friends favorites so I figured it was time to make some more.  I stuck to the same basic formula and procedure as before but changed up some of the flour using some potato flour in the starter and some First Clear flour in the main dough.

I decided at the last-minute to make a few rolls with a surprise inside and added some bacon cheddar cheese I had picked up while in Vermont a few weeks ago.  All I can say is...."Cheese and Bacon"..enough said!

Cheese

I like the way the First Clear flour worked in this formula and all and all these came out great and are worth making.

For details on how to prepare these go here.

SourdoughPretzelRolls

CrumbCrumbCloseup

 

Comments

Foodzeit's picture
Foodzeit

You got to tell me, are you using base for your pretzels and pretzel roll? I always wanted to make some but I am might respectful because I am not a chemist and a bit afraid with dosing the base...

isand66's picture
isand66

I use food grade Lye which I know some people are afraid to use but as long as you are careful it's not an issue.

I have not tried using baking soda which is the alternative.

Floydm's picture
Floydm

Those look wonderful.

isand66's picture
isand66

thanks Floyd.

dabrownman's picture
dabrownman

I like the addition of potato but like the cheese and bacon even better :-)  These don't look as brown as the last batch for some reason.  Less lye, lower temp or less time, I don't remmeber the last batch correctly - or just the lighting for the photography made these look dofferent?

These would be perfect for the smaoked; brisket and pork feast this Saturday.

isand66's picture
isand66

I figured you would pick-up on that.  I'm not sure why exactly.  Could have been I didn't let them bathe long enough.  I used same temperature to bake them and added some steam which wouldn't have hurt them.  In any case they still tasted good.  The addition of the First Clear flour added a nice dimension as well.  I was going to add some other stuff but restrained myself since my wife is always complaining I make things too complicated :).

Working on some sweet potato maple syrup pecan rolls based on my last bake and modifying to cut down the hydration a bit. Also took some of Janet's formula to modify mine using milk as well.    I'm testing these out for Thanksgiving as I've been asked to make rolls again.  I'm going to make some type of potato roll as well but haven't decided on which ones yet.

Oh if I only had some of your brisket and pork to eat with these pretzel rolls....I don't have time this weekend to smoke anything unfortunately so will have to live through your photos!

thanks for your comments as always.
Ian

trailrunner's picture
trailrunner

I haven't tried pretzels or pretzel rolls  with my lye..you are always an inspiration !  I love what the lye did with my bagels . What percent solution do you use ?  I will have to give your formula a try but I don't have the variety of flour that you have . Where do you get so many different kinds ?  

Look forward to your sweet potato explorations. caroline

isand66's picture
isand66

Thanks Caroline.

I'm not sure where you live, but I buy a lot of stuff at King Arthur Flour online or once in a while I drive to Vermont like I did a couple of weekends ago.  You can find a lot of good stuff online if you look.  Depending on where you live will affect if it is worth buying based on the shipping.  KAF is reasonable and you can usually find a 10-15% off coupon if you do a search for it on the internet.

The lye bath is:

For Lye Bath (3.5% Solution

2 Liters of Cold water

70 grams Sodium Hydroxide Crystals

I didn't get them to darken up as much as they should have and I think it's because I didn't flip them upside down when I put them in their bath.

I have not made bagels with the lye yet, so we shall have to switch and report back :).

The sweet potato cranberry pecan maple rolls will be baked this afternoon....hoping for the best.

Thanks again for your comments.

Ian

trailrunner's picture
trailrunner

I am in AL. I was just in NY state from Albany for 3 days  through New Paltz 2 days  to Suffern 2 days  and then in the City for 7 days. Where are you in NY ? I even had my truck and could have bought whatever I wanted but didn't see any flour for sale where I was playing ;) I have tried to get KA to add me to their mailing list and they won't do it…what's up with that???  I will try again. I thought maybe you got your flour from NY bakers…they have amazing selections but pricey with the shipping this far South. 

Thanks for the info on the rolls. I used 5grams of lye in 1 gallon of water for the bagels. Will look forward to the rolls !  I plan to make a lot more sweet potato SD. We love it !   c

isand66's picture
isand66

I'm on Long Island in Patchogue which is about 35 miles from Manhattan.  No idea why KAF won't add you to their mailing list.  That is strange but you can sign up for their email specials on their website.

Have a great weekend.

Ian

Casey_Powers's picture
Casey_Powers

Nice bake!  I am sending my husband to your baking school!  Pretzels with cheese and bacon have me dreaming of gooey goodness with hints of smokey bacon!

Warm Regards,

Casey

isand66's picture
isand66

Thanks Casey....if you lived in NY I would welcome you over...as long as you like cats and dogs! 

I hope you give these a try some day...you can make a yeast version as well which also come out great.

Regards,
Ian