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Title: Pretzel Rolls
Yield: 1

Ingredients

  2 3/4 c  bread flour
      1    envelope quick-rising yeast
      1 ts salt
      1 ts sugar
      1 ts celery seeds
      1 c  plus 2 tablespoons; (about)
           -hot water
      1    ; (125f to 130f)
      1    cornmeal
      8 c  water
    1/4 c  baking soda
      2 tb sugar
      1    egg white; beaten to blend
      1    ; (glaze)
      1    coarse salt

Instructions

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 375F. 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.

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 375F oven 10
minutes.)

Makes 8.

Bon Appetit January 1994

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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