SEARCH

Cruise Deal of the Week – June 14, 2019
Cruise Deal of the Week
440 views1
440 views1

Cruise Deal of the Week – June 14, 2019

Porthole Cruise Magazine - June 14, 2019
1199 Views
4 Comments

Those Freestyle Pretzel Rolls

Monday Mantra

Those Freestyle Pretzel Rolls

Take a taste of Norwegian Cruise Line’s bread heaven home with you.

I must have a pretzel roll…. I must have a pretzel roll…. I must have a pretzel roll….

NCLPretzelRoll

Mention Norwegian Cruise Line to most cruisers and you’ll hear tales about the line’s innovation, vast dining choices, outstanding entertainment by Blue Man Group and Grammy Award–winning artists, ice bars, bowling alleys, and the party-like atmosphere the crew creates at the gangway when welcoming guests back on board. (I defy anyone to get the song “Hey, Baby,” complete with the “oooohs” and “ahhhhs,” out of their head for at least a week after.)

Mention Norwegian Cruise Line to me, on the other hand, and you’ll hear all about their signature pretzel rolls. Who would imagine that these little balls (or sticks) of salt-sprinkled dough would, in and of themselves, hold the power to lure me back to Norwegian again and again?

In fact, aboard Norwegian, I insist on a table for two in the dining room, not because I’m anti-social but because I’ve caught disapproving glances from other diners when I swipe every pretzel roll in the bread basket. And I pity the poor buffet attendant when I arrive to find the pretzel roll tray is empty and I have to wait five minutes before the replenishment arrives.

My obsession with Norwegian’s pretzel rolls inevitably triggered an exhaustive internet search for a recipe that would allow me to come close to duplicating these addictive little treasures at home and, yes, I’ve found one that I will share with you. However, I must admit: Between the measuring, the kneading, the risings, the shaping, the poaching, the glazing, and the baking, I’d rather book a Norwegian cruise and enjoy them all week long.

 

PRETZEL ROLLS RECIPE

For the dough:

1 ½ cups warm water (110°F or so)
1 Tablespoon active dry yeast (1 package)
2 teaspoons sugar
4 ½ cups unbleached all-purpose flour
2 teaspoons kosher salt
4 Tablespoons unsalted butter, melted

For the poaching & glazing:

1/4 cup baking soda
Large saucepan of water
1 egg, lightly beaten
Kosher or pretzel salt


Combine the water and the yeast in the bowl of a mixer and let rest 5 minutes until foamy.

Add the remaining ingredients (sugar, flour, salt, butter) and mix with the dough hook until thoroughly combined and the dough becomes smooth.

First rise: 

Cover with a towel and let rise in a warm place for 1 hour or until doubled in bulk.

Punch down and turn out onto a lightly floured surface.

Line two sheet pans with parchment paper.

Shaping: 

Cut the dough into pieces, roughly 2 ounces each. To shape, take a piece of dough and start forming a nice round, smooth ball by pulling the sides to the center and pinching to seal.

Space evenly on the pans, pinched-seam side down, leaving at least 1” between each roll.

Second rise:

Cover with a tea towel or a light film of plastic wrap and let rise in a warm place for 30 minutes until doubled.

Baking:

Preheat oven to 425°F and place oven racks on the lowest and middle positions.

Poaching: 

In a large saucepan, bring 2 quarts of water to a low boil. Add the baking soda and lower heat to a simmer. Carefully slip the rolls into the poaching liquid, seam side down. Poach for 30 seconds then carefully turn the roll over in the liquid. Poach other side for 30 seconds then remove with a slotted spoon to the same prepared sheet pans, seam side down.

Repeat with the remaining rolls, leaving at least 1” between rolls for baking.

Glaze:

With a pastry brush, glaze each roll completely with the lightly beaten egg making sure to coat all sides (bottom isn’t necessary). Top each roll with a sprinkle of pretzel or kosher salt. With a sharp straight edged knife, cut a slash or “X” in the top of each roll.

Bake: 

Bake the rolls for 15-20 minutes, rotating the pans halfway through baking — top to bottom, front to back — for even browning. Cool completely.

 

 

 

— Judi Cuervo

 

Last Call: Flute of Fancy
Cruise Magazine
285 views
285 views

Last Call: Flute of Fancy

Porthole Cruise Magazine - June 7, 2019
Cruise Deal of the Week – June 7, 2019
Cruise Deal of the Week
405 views
405 views

Cruise Deal of the Week – June 7, 2019

Porthole Cruise Magazine - June 7, 2019
Visit the Only Floating Museum in New York City
Destinations
511 views
511 views

Visit the Only Floating Museum in New York City

Porthole Cruise Magazine - June 6, 2019
Cruising to Cuba? Now What…
Cruise News
1308 views1
1308 views1

Cruising to Cuba? Now What…

Porthole Cruise Magazine - June 5, 2019

4 Comments

  1. Let me know how it worked out! A little tip: If you have a breadmaker, just put all the ingredients in, select the dough cycle and then you can go straight to the shaping part. AND DON’T USE TABLE SALT FOR SPRINKLING ON TOP!!! Make sure it’s Kosher salt or that chunky sea salt stuff!

  2. I love Norwegian’s pretzel rolls as well and had missed them on several cruises because I am not usually a buffet person. After I heard so many people raving about these addictive pretzel rolls, which are labeled with a sign saying “laugen”, I ventured into the Garden Cafe and sought out these delectable carbs and seek them out . Laugen like a Norwegian?

  3. Walk into the Garden Cafe, make a quick right, continue past the soup and there they are! Sometimes the simplest things are the most addictive… I really have to make another batch–or book another cruise–soon!