Pretzel Rolls Asheville Style

I have to admit Ipretzel rols LOVE bread, the only problem is that avoiding high fructose corn syrup is a must and a challenge, especially when buying bread. Paying four or five dollars for a loaf is a budget breaker. Why do I want to avoid high fructose corn syrup? For one it’s GMO and two its bad for you. Why it’s in bread I don’t know (my theory is to get you to eat more thus buy more).

I needed to make my own it’s so much cheaper. Well my sister and brother-in-law are letting me borrow (for as long as I need it)their bread machine so I was stoked! Last night I tried it out for the first time. I decided to make pretzel rolls using the dough cycle, I’m a bit lazy and don’t like to knead. I shaped them into buns baked them and we had Grass fed beef burgers with chevre on pretzel rolls Yum! I made smaller ones too and they make great snacks especially when you add Lusty Monk Mustard. Lusty Monk is locally made in Asheville. Tomorrow I’m trying out a multi grain honey oat bread. I’ll let you know how it turned out!

Bread Machine Pretzel Rolls

Prep Time: 2 hours

Cook Time: 24 minutes

Total Time: 2 hours, 24 minutes

Yield: 6 large or 8 small rolls

Serving Size: 6 to 10 depending on size

Ingredients

Use organic or GMO free whenever possible

Dough

1-1/8 cup (9 ounces) warm water

1 tablespoon organic or grass fed unsalted butter, cut into small pieces

½ teaspoon salt

3 cups (13 ounces) unbleached all-purpose flour

3 tablespoons nonfat dry milk

1-1/4 teaspoon instant or bread machine yeast

Topping

coarse or ground sea salt

Water Bath

2 quarts water

¼ cup baking soda

1 tablespoon salt

Directions

  • Add all dough ingredients to bread machine in order given.
  • Select dough cycle.
  • Open lid and check dough after a few minutes. It should be a slightly sticky ball.
  • Allow dough cycle to completes (dough will rise inside machine)
  • Remove dough from pan to a floured surface.
  • Divide dough into desired sized portions and make into balls.
  • Allow to rest for 15 minutes.
  • While dough is resting preheat conventional oven to 400 degrees F.
  • Prepare water bath add soda and salt to water and bring to a boil.
  • Gently press each ball into a flat bun-like shape.
  • Drop each bun into your boiling water bath.
  • Cook 30 seconds, then flip and cook another 30 seconds.
  • They will be wrinkly like a raisin.Remove each bun to a cookie sheet covered with a silicone mat, parchment paper or that is well greased. These buns are very sticky.
  • Use a serrated knife or very sharp knife or razor blade to slice an X into each bun about ½ inch deep.
  • Sprinkle with sea salt.
  • Bake 20-24 minutes.
  • Remove buns to a cooling rack, do this as soon as you pull them out of the oven or they may stick.
  • When cool, slice if using for sandwiches or just eat as a snack with some Lusty Monk Mustard!
http://www.foodbelongstous.com/2014/09/13/pretzel-rolls-asheville-style/

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