Malted pretzel rolls

Honestly, the pretzel roll trend seems to be on the verge of dying, but I don’t give a flying shit.  still love them anyways. For my very first recipe article on TasteBUds, I actually did a rendition of pretzel rolls with caramelized onions and bacon folded into them. But for this article, I wanted to trying a slightly different ratio, just because I want the dough to be a true pretzel soft. The main differences, besides my omissions of onions and bacon, are that I’m introducing one of my favorite ingredients, malted milk, into the dough. Additionally, I am going to reduce the baking soda liquid before dipping the dough into it, just to give the pretzel dough a much more intense layer of coating. Instead of bacon fat, I am using olive oil, just to give the bread a heartier texture. While the bacon-caramelized onion pretzel rolls were meant to be eaten on their own, this dough is more or less meant to fully embrace the flavor of pretzel and is the more preferably dough to be used for things like buns and sandwiches.

For the dough:
2 2/3 cups all-purpose flour + more
1/4 cup bread flour
1 2/3 cups malted milk
1 packet active dry yeast
1 tablespoon brown sugar
3 tablespoons olive oil + more
1 egg
2 tablespoons water

Heat up 2/3 cups of the malted milk to 100 degrees F and add in the yeast and the sugar. Allow it all to sit together for about 10 minutes, or until the yeast starts to foam. Combine together ingredients. Place in a lightly oiled bowl, and cover. Keep at room temperature, no higher than 115 degrees F and proof for 1 hour.

After an hour, tip over the dough onto a floured surface. Knead slightly into a log, and begin dividing up your dough into the desired sizes; I would recommend dividing it into either 6 or 8 pieces if you want to use the bread for burgers or sandwiches, or even smaller, like 16 to 24 pieces, if you want cute little rolls. Dip the rolls into the dipping liquid, then place onto a parchment sheet. At this point, beat the egg into water and brush onto each roll. Using scissors or a knife, score the dough, either doing lines or crosses, so that it will not crack when you bake it. (whoops, I totally forgot to score them, and you can see what happened unfortunately) Bake at 400 degrees F for 15-20 or 25-30 minutes (depends on if you chose to do the small rolls or the bigger ones), and then turn the oven down to 350 degrees F and continue baking for another 10 minutes.

For the dipping liquid:
2/3 cups baking soda
1 cup water

Literally just bring this shit to a boil. Keep it lukewarm, but not warmer than 115 degrees F, before using it to dip the bread.

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