June 07, 2010
Sherri Meyer, MG Registered Dietitian

On a recent trip to Chicago to visit my dear cousin Kellie, I was introduced to my new favorite sandwich “bread”.  Though I had many memorable meals during my visit to the city, the bretzels rolls from Hannah’s Bretzel continue to linger in my mind. What exactly is a "Bretzel"?  Though it has a long history and a variety of definitions,  a "bretzel" is loosely defined as pretzel bread & the secret may be poaching the dough in water before baking. One bite of the fresh, yeasty bretzel sandwich and I knew I was hooked.  Who could resist freshly baked organic German Bretzel bread?  After eating this sandwich, I couldn’t stop thinking about this chewy bretzel and how I could get more of it. Therefore, I did what most of us do in seeking more information --  a Google search.  Well, it seems that there is a whole pretzel/bretzel “movement” out there.    I stumbled up this recent pretzel blog in the New York Times: "A New Twist on Pretzels." and even found a blog called “Crazy about Bretzels written by a Finnish girl living in Germany.

But, alas I am late to this bretzel party as it appears the movement has been going on long before I took my first heavenly bite into the sandwich at Hannah’s Bretzel. According to this recent New York Times article, pretzels are having a “fashionable” moment in New York city adorning breadbaskets at top New York restaurant such as Per Se.
However, I still thought that this pretzel "trend" was only taking place in big cities such as New York and Chicago. However, upon returning home to my "small town" of Lynchburg, I realized, our dear city is not missing out on this pretzel movement.   After sharing this “new” food revolution with my husband Tom, he informed me that he just purchased a bretzel roll for Oliver this past weekend at Lorraine’s bakery in the downtown market.  So, it appears Lynchburg has something in common with the big cities of Chicago & New York.  I know where I will be next Saturday morning.  However in case you can’t make it to Lorraine’s here is a recipe for you to try:
Pretzel Rolls Adapted from Bon Appétit, January 1994
 
Pretzel Rolls

• 2 3/4 cups bread flour
• 1 envelope regular or quick-rising yeast
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup plus 2 tablespoons (about) hot water (125°F to 130°F)
• 1 cornmeal
• 8 cups water
• 1/4 cup baking soda
• 2 tablespoons sugar
• 1 egg white, beaten to blend (glaze)
• 1 coarse salt
• Combine bread flour, one envelope yeast, one teaspoon salt and one teaspoon sugar in food processor and blend. With machine running, gradually pour hot water through feed tube, adding enough water to form smooth elastic dough. Process one minute to knead. Grease medium bowl. Add dough to bowl, turning to coat. Cover bowl with plastic wrap, then towel; let dough rise in warm draft-free area until doubled in volume, about 35 minutes.
• Flour baking sheet, or clear area of counter. Punch dough down and knead on lightly floured surface until smooth. Divide into 8 pieces. Form each dough piece into ball. Place dough balls on prepared surface, flattening each slightly. Using serrated knife, cut X in top center of each dough ball. Cover with towel and let dough balls rise until almost doubled in volume, about 20 minutes.
• Preheat oven to 375°F. Grease another baking sheet and sprinkle with cornmeal. Bring 8 cups water to boil in large saucepan. Add baking soda and 2 tablespoons sugar (water will foam up). Add 4 rolls and cook 30 seconds per side. Using slotted spoon, transfer rolls to prepared sheet, arranging X side up. Repeat with remaining rolls.
• Brush rolls with egg white glaze. Sprinkle rolls generously with coarse salt. Bake rolls until brown, about 25 minutes. Transfer to racks and cool 10 minutes. Serve rolls warm or room temperature.

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