Sourdough Beer Pretzel Rolls with Caramelized Onions

9 Feb

Final I’ve made German Pretzel Rolls many times now and they are always a hit at parties and just one of the best types of breads to make.  I usually make the original version using yeast and bread flour but I’ve made them with some dark rye and sourdough starter before as well.

This time I wanted to push the envelope a bit and used beer instead of water and added some caramelized onions to really kick it up a notch.

To get that authentic pretzel color and crust you must use Lye but if you really are afraid you can use baking soda.

Closeup1

SourdoughPretzelRollsOnions

For Lye Bath (3.5% Solution

2 Liters (1836 grams) of Cold water

70 grams Sodium Hydroxide Crystals

Closeup2

Procedure

Sauté an onion cut into rings in olive oil on medium to low heat until they are caramelized and allow to cool.

Add the diastatic malt powder to the water and stir.  Add the flours in your mixing bowl and slowly add the water mixture.  Mix for about 1 minute until combined.  Cut your starter in pieces and lay on top of the flour mixture and cover and let rest for 30 minutes to 1 hour so the flour can absorb the water.

Next add the salt and mix for 3 minutes on low.  Now add the caramelized onions and mix on low for 1 minute to incorporate.  Place the dough in a slightly oiled bowl and do a couple of stretch and folds.  Cover the bowl and let it rest for 10-15 minutes.  Do another stretch and fold in the bowl and let it rest another 10-15 minutes.  Do another stretch and fold and let the dough sit out in the covered bowl for another 1.5 hours.  Place the dough in the refrigerator until ready to bake the next day.

When ready to bake take the dough out and leave it covered in your bowl for 2 hours.  Next divide the dough into around 10 pieces that are 110 grams each.  Flatten each piece into a circle and place a piece of cheese in the middle and pinch the dough around the cheese.  Next flip over and roll against your work surface while creating a tight ball.  Place on a baking sheet and cover with either a moist towel or plastic wrap sprayed with cooking spray.  Let it rest for around 60 minutes to about 1/2 proof.

While the rolls are proofing, fill a large stock pot with 2 liters of cold water.  Measure out the Lye and slowly add it to the cold water.  (DO NOT EVER ADD LYE TO HOT WATER).  Cover the pot and bring it to a rolling boil and then shut off the heat.

Pre-heat your oven to 400 degrees.  When the rolls are proofed sufficiently, prepare to dip them for about 15 seconds in the lye bath upside down.  Let them drain on a bakers rack over a cookie tray covered with a towel or parchment paper.  After draining for a minute you can transfer them to a cookie/baking sheet that has been sprayed with cooking spray.  You want to use a stainless steel cooking sheet as aluminum may react with the lye and peel.  Note: do not ever use parchment paper as the rolls will get stuck to the bottom.  I know this from experience and I had to cut off the bottoms of half the rolls I made.

When ready to bake, score each roll with an “X” on the middle and sprinkle with pretzel salt.  Make sure you use pretzel salt if you want authentic rolls.

Bake for about 15-20 minutes until they are golden brown and register about 200 F in the middle.  Let them cool on a bakers rack until you can’t wait any longer!

Enjoy!

This post has been submitted to the Yeast Spotting Site here: http://www.wildyeastblog.com/category/yeastspotting/.

MaxSnowDog

Max loves the Snow….I can’t wait for Spring!

Crumb

Advertisements

6 Responses to “Sourdough Beer Pretzel Rolls with Caramelized Onions”

  1. boulancheriechen February 9, 2014 at 2:31 pm #

    Wonderful, really wonderful, I can imagine how it smells…
    Thank you for this recipe
    Lovely regards
    Cheriechen

  2. Karin Anderson February 11, 2014 at 9:11 am #

    I have a container with lye standing around for over a year, always intending to achieve this nice dark color for Brezeln, but didn’t quite know how to use it. This might be the perfect opportunity.
    My cats want to go out, and then jump back at the freezing cold. What they would like, though, is sitting in the door, their butts in the warmth, and their nose outside.

    • mookielovesbread February 11, 2014 at 5:02 pm #

      Go for it! There is nothing like a warm pretzel roll. If you want to make the more traditional variety I have a few posts on those as well. My cats are strictly indoors and wouldn’t want to go out in this cold and snow….they’re too smart for that! The dog on the other hand loves the snow.

  3. Tom Rymer October 13, 2015 at 4:54 pm #

    Really wish these ingredient portions made any kind of comprehendible sense…

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: