I lacked veggies. Even my good intentions were foiled by the trails of eating on the road.
Breakfast consisted of a coffee with chocolate soy milk before I left for the airport at 6:30am. Around 9am I had a strawberry banana smoothie which I promptly downed before taking a photo.
Around 11am mid my first flight I had a banana I stashed away from home along with one peanut and one pretzel snack pack. Traveling makes me extremely nervous when it comes to food. I tend to always have something with me like a granola bar or fruit. I think of them like good luck charms. When they are available everything goes smoothly. If I forget, flights are delayed and meals are missed.
Lunch was had at the lovely Atlanta airport. This is actually one of my least favorite airports, second only to MCI in Kansas City. Unfortunately today I hit both. I ordered a side salad which was a side Greek salad and a Caprese panini. The salad was alright but at least there was some greens for the day. The sandwich was warm but the tomatoes were the same color as the cheese with no flavor.
Dinner was a bit of a disaster as well. The massive salad above was their side salad. I call this meal one. It was actually my favorite part.
Meal two was not so hot. I decided on the ribs since I was in Kansas and all. The poor waiter messed up my 1/2 rack of ribs order with the sampler of brisket, chicken and ribs. It worked out well though because the chicken was my favorite part. The sides were mac N cheese and steamed broccoli. I thought I was being good with the broccoli but it was so salty that after the second floret I couldn't dare have any more. The little mac N cheese portion was the best part and the only thing I wiped clean.
At times eating out can have its perks...but days like this really make me long for a homemade meal.
But enough of that here is the part of the post I am excited for...
Week two of the bread making was equally as successful. Mr. J was beyond thrilled when I mentioned that I was going to be making pretzel rolls.
I need to learn to read the full recipe before I begin the process. I was all ready to turn the oven on only to reason I had another 30 minute rise before the rolls would be ready to go in.
I also made the mistake of telling Mr. J that they were going to be done soon and then they weren't. Although there were a few extra steps with two rises, poaching the dough, brushing the egg wash and salting each were very easy. The kitchen almost immediately begins to smell of pretzels once they go into the oven. It is not easy waiting for them to finish baking.
No more than two seconds of them being out of the oven Mr. J was wandering in circles around the kitchen waiting. Good thing they are best served warm. Makes for the perfect excuse to dig in quickly.
Salted Preztel Rolls
Prep Time: 15 minutes, plus rise time
Cook Time: 20 minutes
Ingredients (8 rolls)
- 1 ½ cup warm water (110°F)
- 1 package active dry yeast (not instant rise yeast)
- 2 teaspoons sugar
- 4-½ cups unbleached all-purpose Flour
- 2 teaspoons Kosher salt
- 4 tablespoons unsalted Butter, melted
- ¼ cups baking soda
- 1 whole egg, lightly beaten
- Pretzel Salt, for sprinkling
In the bowl of your stand mixer (fitted with the dough hook attachment), add the water, yeast, and sugar. Stir and let rest 5-10 minutes until foamy.
Add the flour, salt, and melted butter and mix using the dough hook until combined well. Cover with a plastic wrap (or a towel) and allow to rise in a warm place for 1 hour or until doubled in bulk. Punch the dough down and turn it onto a lightly floured clean surface.
Line 1 large sheet pan with parchment paper and set aside. Cut the dough into 8 pieces . To shape the dough take a piece of dough and start forming a round, smooth ball by pulling the sides to the center and pinching to seal. Place, pinched side down, on a counter and lightly cupping your hand around the dough ball, rotate your hand in small circles lightly rolling the ball around the palm of your hand.
Place the ball on the prepared baking sheet pinched seam side down, with at least 1” between each roll. Cover with a towel and allow to rest in a warm place for 30 minutes until they rise & double.
Preheat oven to 425°F and place oven rack in the middle position. In a large saucepan, bring 2 quarts of water to a low boil. Remove from heat and slowly add the baking soda place back on heat and lower to a simmer.
Place 2-3 of the rolls at a time into the poaching liquid, seam side down. Poach for 30 seconds and then carefully turn the roll over and poach for another 30 seconds. Remove with a slotted spoon to the same prepared sheet pan, seam side down. Repeat with the remaining rolls.
Using a pastry brush, brush each roll with the beaten egg, making sure to coat all sides completely & then sprinkle each roll with a little pretzel salt. Using a sharp straight edged knife, cut a slash (or 2) -or- an “X” shape in the top of each roll. Bake the rolls in the preheated oven for 15-20 minutes. Serve hot!
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