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Honey Mustard Pretzel Rolls

Source of Recipe

From "Gale Gand's Lunch!" by Gale Gand


Recipe Introduction

"These little rolls (which technically aren't a quick bread because they contain yeast, but they require no proofing time) make great bread for petite sandwiches. Slice them open and pile them with prosciutto and cheese or egg salad, or serve them with soup for a nice little meal. You don't need mustard; it's in the bread! Boiling the rolls gives the a chewy exterior like a bagel, and the baking soda in the water gives them that shiny surface."

List of Ingredients

â—¦ ½ cup baking soda
â—¦ 1 cup plus 2 tablespoons warm water
â—¦ 1 package dry yeast
â—¦ â…“ cup honey
â—¦ 2 teaspoons dry mustard powder
â—¦ 5 cups all-purpose flour, plus more for your work surface
â—¦ Sea salt, for sprinkling


Recipe

Heat the oven to 450 degrees. Butter two baking sheets.

Bring 2 quarts of water and the baking soda to a boil in a large pot.

In the bowl of a stand mixer, whisk 2 tablespoons warm water with the yeast until the yeast is completely dissolved. Whisk in the remaining 1 cup warm water and the honey. Place the bowl on the mixer and fit the mixer with the dough hook. Add the mustard powder and begin mixing on low speed. Gradually add the flour and continue mixing until the dough forms a ball. Turn the dough out onto a floured work surface and knead until smooth. (Use enough flour on your work surface so the dough is not sticky.)

Cut the dough into egg-size pieces, then roll the pieces into 1-inch-thick oblong rolls. Drop the pieces a few at a time into the boiling water. Let them cook for 30 seconds, then fish them out with a slotted spoon and place them on the prepared baking sheets. Repeat with the remaining dough.

Sprinkle the boiled rolls with sea salt, then bake for 10 to 12 minutes, until golden brown. Let the rolls cool completely on the baking sheets, then store them in an airtight container at room temperature for up to two days.


Makes ten 3-inch rolls