Pretzel Bowls and Soup

It's cold outside right now as I write this lesson, so this sounds really good to me!  Pretzel rolls are tasty with any meal and these you can make any size and eat them as rolls, buns for a Reuben, or as a bowl for soup.  Enjoy!

Pretzel Rolls/Bowls

For the dough:
4 cups (500g) all-purpose flour, plus more for dusting
1 teaspoon granulated sugar
1 teaspoon instant yeast
1 1/2 teaspoons salt
1 1/2 cups (360ml) warm water
2 tablespoons butter, melted

For the boiling solution:
8 cups water
1/3 cup baking soda

For the topping:
1 large egg, beaten
Sea salt

In a large bowl, whisk together the flour, sugar, yeast, and salt. Make sure the yeast is evenly distributed throughout the flour mixture. This helps ensure even rising.

Pour in the warm water and melted butter. Use a wooden spoon or your hands to mix until a shaggy dough forms. The dough will be sticky at this point.
Turn the dough out onto a lightly-floured surface. Knead for 6-8 minutes, or until the dough becomes smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time, until it is manageable. You can also use a stand mixer with a dough hook attachment for this step. Knead on medium speed for about 5 minutes.
Place the dough in a lightly-oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size. The rising time will depend on the temperature of your room. A warmer environment will result in a faster rise.
Gently punch down the dough to release the air. Turn it out onto a lightly-floured surface.

Divide the dough into 4 equal pieces. Each piece will become one roll.
Roll each piece of dough into a smooth ball. Cup your hand over the dough and rotate it on the counter to create a tight, round shape.
At this point you can choose to make a bowl shape to fill with soup. If you decide to do this, follow these instructions:
Gently flatten each ball into a disc, about 1 inch thick. Use your fingers to create a well in the center of each disc, gradually widening the well to form a bowl shape. The sides of the bowl should be about 1-1.5 inches thick. Be careful not to make the bottom too thin, or it might leak when filled with soup.
Place the shaped bread rolls/bowls on a baking sheet lined with parchment paper. Cover them loosely with plastic wrap or a clean kitchen towel. Let them rise for another 30 minutes. This second rise helps the bread rolls/bowls become light and airy
While the bread rolls/bowls are rising, preheat your oven to 425 degrees. In a large pot, bring 8 cups of water to a boil. Once boiling, carefully add the baking soda. Be careful, as the mixture will foam up rapidly.

Gently lower each bread roll/bowl into the boiling water, one or two at a time, depending on the size of your pot. Boil for 30-60 seconds per side. This step is crucial for achieving that characteristic pretzel flavor and chewy texture. The baking soda in the water reacts with the dough, creating the Maillard reaction during baking, which gives the pretzels their distinctive color and flavor.

Use a slotted spoon or spatula to carefully remove the bread rolls/bowls from the boiling water and place them back on the prepared baking sheet.
In a small bowl, whisk the egg. Brush the tops and sides of the boiled bread rolls/bowls with the egg wash. This will give them a beautiful golden-brown color and a slightly shiny finish.
Sprinkle the tops generously with coarse sea salt. The salt adds flavor and texture. You can also use pretzel salt if you prefer.
Bake in the preheated oven for 20-25 minutes, or until they are golden brown and sound hollow when tapped on the bottom. Keep a close eye on them during the last few minutes of baking to prevent them from burning.
Remove the bread rolls/bowls from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
TIPS:
Make ahead:  You can make the dough ahead of time and store it in the refrigerator for up to 24 hours. Let it come to room temperature before shaping and baking.
Freezing:  Baked rolls/bowls can be frozen for up to 2 months. Wrap them tightly in plastic wrap and then in foil. Thaw completely before reheating.
These rolls are great with any meal, but if you choose to make them into bowls, here is a great soup you can put in them.

CHEESEBURGER SOUP
serves 8
1 pound ground beef
1 large onion, chopped
1 cup carrots, shredded or chopped
1 cup celery, diced
1 teaspoon dried basil
3 tablespoons butter
3 cups chicken broth
4 cups potatoes, peeled and diced (or you can buy frozen)
1/4 cup all-purpose flour
2 cups cheddar cheese, shredded (the original recipe calls for Velveeta)
1 1/2 cups milk
salt and pepper
In a big Dutch oven, brown the ground beef, onions, carrots, and celery until they are tender, about 10 minutes.
Add the basil, broth, and potatoes. Bring to a boil and then reduce the heat, cover and simmer until the potatoes are tender, about 15 minutes.

Meanwhile, in a small skillet, melt the butter, add the flour and cook for about 3 – 5 minutes until bubbly. Add to the soup to thicken. Cook about 2 minutes.

Reduce heat to low and add cheese and milk, salt and pepper to taste. Cook and stir until cheese melts.
When ready to serve, fill each bread bowl with soup and serve immediately.