Caution: When using the Lye make sure you wear gloves, long sleeves and protective eye gear. Also, never add Lye to hot water, or it will bubble over and probably burn you.
Formula
For Lye Bath (3.5% Solution
2 Liters (1836 grams) of Cold water
70 grams Sodium Hydroxide Crystals
Make the Levain
Mix all the levain ingredients together for about 1 minute and cover with plastic wrap.
Let it sit at room temperature (I used my proofer set at 75°F) for around 5-7 hours or until the starter has almost doubled. I like to use the starter as soon as it has peaked. You can refrigerate it and use it later or the next day, but it may lose some of its strenght if not used right away.
Procedure
Note: I use an Ankarsrum Mixer, so my mixing order is slightly different from that of a KitchenAid or other mixer. Add all the water to your mixing bowl except for about 1/4 of the water. Add all the flour to the bowl and mix on low for 1 minute, until it forms a shaggy mass. Cover the mixing bowl and let it rest for 20 minutes. Next, add the levain, Diastic Malt Powder, and most of the remaining water (as needed), and mix on medium-low speed (about speed 4) for around 15 minutes. Let it rest for another 20-25 minutes. Now add the salt and the remaining water if needed, and mix on speed 4 until you have a nicely developed, smooth dough. Don’t be afraid to mix longer. I have found that upfront gluten development is key if you want a nice open crumb.
Remove the dough from the bowl and place it in a lightly oiled bowl, and do several stretch and folds. Make sure the dough is as flat as possible in your bowl/container, and measure the dough in millimeters and take the temperature of the dough. Based on the chart from http://www.thesourdoughjourney.com, determine what % rise you need and make a note. If you have a proofer, decide what temperature you want to set it at and what rise you are aiming for.
Do a set of coil folds after 30 minutes, and a second one 30 minutes later, and then one set of stretch and folds, 30 minutes later. It’s important to build the layers of gases by doing the coil folds.
Remove the dough from your bowl and place it in a lightly oiled bowl, and do several stretch and folds. Make sure the dough is as flat as possible in your bowl/container, and measure the dough in millimeters and take the temperature of the dough as well. Based on the chart from http://www.thesourdoughjourney.com, determine what % rise you need and make a note. If you have a proofer, decide what temperature you want to set it at and what rise you are aiming for. If the dough is fully developed, you don’t need to do any stretch and folds, but if it’s not, do several sets 15-20 minutes apart. Alternatively, you can overnight the dough in the refrigerator overnight and shape the rolls the next day.
Once bulk proofing is complete, cut the dough into pieces approximately 125-150 grams each, depending on how large you want your rolls. Shape into rolls and place on a baking sheet, and cover with either a moist towel or plastic wrap sprayed with cooking spray, and refrigerate overnight. DO NOT EVER USE PARCHMENT PAPER for Pretzel Rolls. If you do, the rolls will stick to the parchment after the lye bath and ruin your rolls. Instead, use Silpat baking mats sprayed with cooking spray.
The next day, fill a large stock pot with 2 liters of cold water. Measure out the Lye and slowly add it to the cold water. (DO NOT EVER ADD LYE TO HOT WATER). Cover the pot, warm the mixture, and stir occasionally until the lye is completely dissolved, and then shut off the heat.
Preheat your oven to 450 degrees and prepare it for steam. I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone above the pan and one on the top shelf. I pour 1 cup of boiling water into the pan right after I place the dough in the oven.
Dip the rolls for about 15 seconds in the lye bath upside down. Transfer them to a cookie/baking sheet that has been sprayed with cooking spray and preferably lined with the Silpat mats per the above comment. You want to use a stainless steel cooking sheet, as aluminum may react with the lye and peel.
When ready to bake, score each roll as desired and sprinkle with pretzel salt or topping of your choice. I used some new star-shaped cookie cutters I bought at KAF.
Bake for about 15-20 minutes until they are golden brown and register about 200 F in the middle. Let them cool on a baker’s rack until you can’t wait any longer!
Note: Do Not store the ones with salt in a plastic bag or covered; the salt will react with the moisture in the air, and you will end up with soggy tops. I place them in a paper bag and leave it open so the air circulates.
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