From the kitchen
Soy Milk Soft Pretzel Rolls
Soft rolls with a browned pretzel-style crust from a measured baking soda bath.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Soy Milk Edition
Ingredients
- 1 1/4 cups lukewarm plain unsweetened soy milk
- 2 1/4 tsp active dry yeast
- 1 tbsp sugar
- 4 cups all-purpose flour (480 g)
- 1 tsp salt
- 2 tbsp melted butter, cooled
- Bath: 8 cups water and 1/4 cup baking soda
- 1 to 2 tsp coarse salt, for topping
- 1 tsp neutral oil, for the bowl
Method
- Mix yeast and sugar into lukewarm milk and stand 5 to 10 minutes until foamy. Add flour, salt and butter; knead 8 to 10 minutes until smooth.
- Rise covered in an oiled bowl until doubled, about 60 to 90 minutes. Divide into eight balls and proof covered for 20 to 30 minutes until slightly puffy.
- Heat oven to 425°F and line a tray. Bring 8 cups water to a gentle simmer and carefully stir in baking soda.
- Lower rolls into the bath in small batches. Simmer 30 seconds per side, lift with a slotted spoon and drain onto the tray.
- Score tops, sprinkle lightly with coarse salt and bake for 18 to 22 minutes until deep golden and cooked through. Cool briefly on a rack.
Cook with confidence
Before you start
What to expect
Soft rolls with a browned pretzel-style crust from a measured baking soda bath.
Before you begin
Use a roomy pot and dissolve the soda fully before lowering rolls in.
The important cue
Give shaped rolls a short proof, then bathe briefly and score.
At the table
Bake promptly and add coarse salt sparingly.
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