After you run a marathon, you get this special "eat whatever you want" pass. This can be dangerous with me since I'll crave something weird and then I'll go an make it. However, this year I didn't really crave anything that strange. I have been super into pretzel things lately though. I decided that I needed to make my own pretzel rolls and then I used them to make sandwiches for lunch or dinner. They were pretty simple to make. You just need a lot of time since you have to let the dough rise. As a post-marathon snack. These guys are great since they are filling and a little salty. For a school lunch, they are also amazing since they are a little bigger than slider sized. They made for the perfect sized sandwich when I don't have a ton of time to eat!
Today I have to go back to school after a long weekend. That is always a little tough. However, I am excited to see my students and get back into a routine. I am also trying to get myself moving again so that I can work through some of my soreness. So, I am up early and I am going to walk on the treadmill in my building. I'm hoping that once I start I'll feel better.
I am also planning on heading over the LA Fitness sometime this week for a morning class. I haven't been there in a really long time and I feel guilty about having this gym membership that I haven't been using. So, I am going to pack a shower bag and try out a morning workout at the gym.
Then, since I'm getting my workouts done in the morning, I will have more time to make these awesome rolls again in the afternoon!
Homemade Pretzel Rolls
(adapted from Mel's Kitchen)
1 tbsp active yeast
2 tbsp canola oil
2 cups skim milk
1 1/2 cups water
2 tsp kosher salt
6 1/2-8 cups unbleached, all purpose flour
3 quarts water
1 tbsp sugar
1/4 cup baking soda
salt for sprinkling
1. Heat the milk and water in the microwave for about a minute. They should be warm. Then, in a large bowl, combine the yeast, canola oil, milk, water, and salt.
2. Using a mixer, a spoon, or your hands. Start to add in 6 cups of flour. Mix until you have a dough-like consistency. Add flour as needed so that it is not too sticky. Once your dough comes together, knead for about 5 minutes. The dough should form a ball and be slightly springy.
3. Grease a separate, large bowl and place the dough in. Cover with a towel and pace in a draft-free area for about 2 hours or until it has doubled in size.
4. Punch down the risen dough and start to peel off pieces to make small balls. You should end up with 16 balls of dough. Gently roll each ball and let sit on a baking tray or the counter for about 20 minutes.
5. While the dough balls are resting, pour the 3 quarts of water, sugar and baking soda into a large pot. Bring to a boil on the stove.
6. Take 4 balls of dough at a time, pinch one side of the dough to gather it into a ball-like shape and place in the boiling water. Let them boil on each side for 30 seconds - 1minute each. Place each finished piece of dough on a lightly greased or parchment covered baking pan. Repeat this process with all the dough pieces.
7. Preheat the oven to 425.
8. Using a very sharp knife, slice a few slits into each ball of dough. Sprinkle some coarse salt over each one.
9. Bake the rolls for about 20 minutes. Let cool and enjoy!