Becky Freeman, Mishawaka
¼ oz. pkg. active dry yeast (2¼ tsp.)
1¾ c. warm water
2 tsp. light brown sugar
4½ c. bread flour, divided
½ c. rye flour
2 tsp. salt
3 Tbsp. butter, melted
Pretzel wash:
Dissolve:
1 Tbsp. food grade lye in:
2 c. warm water
Pretzel salt
In the bowl of a stand mixer or in a large bowl, sprinkle the yeast over the warm water. Stir in the sugar and ½ c. of bread flour. Set aside until the yeast begins to bubble, about 10 minutes.
In a medium bowl, whisk together the remaining bread flour with the rye flour and salt.
Beat the melted butter into the bowl with the yeast.
Using the dough hook (if using a stand mixer) or a fork or wooden spoon (if mixing by hand), slowly mix in the remaining flour mixture, a spoonful at a time, until all of the flour is added and a firm, thick dough is formed. Move dough to a large, oiled bowl. Cover and set aside in a warm place until the dough is almost doubled in size, 45-60 minutes.
Prepare the pretzel wash; set aside. Heat oven to 375°. Divide dough into 12 pieces, each weighing about 3½ oz. Form each piece into a ball, pinching the seams together at the base of each one. Dip each roll into the pretzel wash—wear rubber gloves—for 15-20 seconds, turning the roll over halfway to coat evenly. Move the roll to a parchment paper lined baking sheet.
Use a serrated knife to make a crosswise slit into each roll about ½" deep. Top with pretzel salt. Set the rolls aside until puffed and risen, about 15 minutes. Bake pretzel rolls, 1 sheet at a time, in the center of the oven until puffed and a rich golden brown, about 20 minutes. Move rolls to cooling racks. —Makes 12 rolls.