Guinness Vermont Cheddar-Bacon Cheese Bitter Dough Pretzel Rolls

I simply returned from a visit to Vermont, one in every of my favourite locations. Stocked up on a ton of Vermont cheese and a few goodies from King Arthur.

I used a high-content Kerry’s Gold butter on this one. As an alternative of my typical mixture of FMF with durum, I used some fresh-milled Stardust entire wheat and fresh-milled spelt together with some KAF bread flour.

The cheese matched completely with the malty taste of the Guinness, together with a bit of darkish cocoa powder.

Pretzel salt and all the pieces bagel topping have been used for the toppings.  As typical, these have been made with a lye tub and likewise combined with my Ankarsrum.  The recent milled flours have been milled with my Mockmill 200,  sifted as soon as with a #30 drum sieve, and re-milled on the most interesting setting.

Lye actually does make a giant distinction.  I do know lots of people are afraid to make use of it, however actually, you might be utilizing such a small quantity within the water tub that except you pour it in your eyes, it’ll do little or no to your fingers, and so forth.  The lye actually provides you the genuine pretzel taste and look.

Warning:  When utilizing the Lye be sure you put on gloves, lengthy sleeves and protecting eye gear. Additionally, by no means add Lye to scorching water, or it’ll bubble over and doubtless burn you.

System
 

For Lye Bathtub (3.5% Answer

2 Liters (1836 grams) of Chilly water

70 grams Sodium Hydroxide Crystals

Make the Levain

Add your seed starter (20 grams) to the indicated quantity of flour and water and blend till included.  Cowl and let it sit at room temperature or in your proofer till good and bubbly, roughly 5-6 hours, relying in your temperature.  Use instantly or refrigerate in a single day till prepared to combine the primary dough.

Process

Add the diastatic malt powder to the Guinness and stir till properly mixed.  Add the flours in your mixing bowl and slowly add the Guinness combination.  Combine for about 1 minute till mixed.  Reduce your starter in items and lay on high of the flour combination and canopy and let relaxation for half-hour to 1 hour so the flour can soak up the water.  Word: in case you are utilizing the Ankarsrum mixer like I do, you add the liquid first, add the starter to the liquids after which the flour.  I combine simply till all the pieces is mixed, reserving among the liquid for after the autolyze.

Subsequent add the salt, butter (Softened), cocoa powder, and the remaining liquid and blend for 12 minutes on place #3 (medium velocity).    The dough needs to be properly developed and silky/comfortable.  You may both laminate the dough and add the cheese, or combine on low and add the cheese in that manner.  I reduce the cheese into small tiny items, however you may as well shred it if you happen to like.  I discover the tiny items maintain up higher and don’t soften into the dough as a lot. 

Take away the dough out of your bowl and place it in a flippantly oiled bowl, and do a number of stretch and folds.  Make certain the dough is as flat as doable in your bowl/container, and measure the dough in millimeters and take the temperature of the dough as properly. Primarily based on the chart from http://www.thesourdoughjourney.com, decide what % rise you want and make an observation. When you’ve got a proofer, determine what temperature you wish to set it at and what rise you might be aiming for. If the dough is totally developed, you don’t must do any stretch and folds, but when it’s not, do a number of units 15-20 minutes aside.  Alternatively, you may in a single day the dough within the fridge in a single day and form the rolls the following day.

As soon as bulk proofing is full, reduce the dough into items roughly 125-150 grams every relying on how giant you need your rolls.  Form as rolls and place on a baking sheet, and canopy with both a moist towel or plastic wrap sprayed with cooking spray and refrigerate in a single day.  DO NOT EVER USE PARCHMENT PAPER for Pretzel Rolls.  If you happen to do, the rolls will follow the parchment after the lye tub, and destroy your rolls.  As an alternative, use Silpat baking mats sprayed with cooking spray.  

The subsequent day, fill a big inventory pot with 2 liters of chilly water.  Measure out the Lye and slowly add it to the chilly water.  (DO NOT EVER ADD LYE TO HOT WATER).  Cowl the pot and heat the combination and stir often till the lye is totally dissolved, after which shut off the warmth.

Preheat your oven to 450 levels and put together it for steam.  I’ve a heavy-duty baking pan on the underside rack of my oven with 1 baking stone above the pan and one on the highest shelf.  I pour 1 cup of boiling water into the pan proper after I place the dough within the oven. 

Dip the rolls for about 15 seconds within the lye tub the wrong way up.  Switch them to a cookie/baking sheet that has been sprayed with cooking spray and ideally lined with the Silpat mats per the above remark.  You wish to use a stainless-steel cooking sheet, as aluminum might react with the lye and peel.  

When able to bake, rating every roll as desired and sprinkle with pretzel salt or topping of your selection.  I used some new star-shaped cookie cutters I purchased at KAF.

Bake for about 15-20 minutes till they’re golden brown and register about 200 F within the center.  Allow them to cool on a bakers rack till you may’t wait any longer!

Word: you can not retailer those with salt in a plastic bag or lined, in any other case the salt will react with the moisture within the air, and you’ll find yourself with soggy tops.  I place them in a paper bag and go away it open so the air circulates.