Soft, nutty, buttery and absolutely delicious with coffee, with a slather of butter and soup or rolled in powdered sugar & cinnamon. Believe me when I tell you, these little baked things- called Delices Ou Petits Pains De Sils or Swiss Pretzel Rolls- are absolute charmers, and given a chance I will exchange muzu for a batch of these at the drop of a hat. Haha, no though, but seriously they’re so good, they’re illegal. Now to be honest, I wasn’t gonna put this recipe up because frankly the internet is swarming with Swiss Pretzel Roll recipes but I think this particular recipe that Cynthia (one of my favourite Swiss) from HomeCynHome passed on to me day before deserves a special spot in here considering how well this recipe works in our Indian climate. She adds, “In the French part of Switzerland, we call these rolls “Delice” which translates to Delish in English” and I whole heartedly concur!
I have tried a lot of recipes over the years of making bread and bread rolls in general and I have had very less success rates in there but this and one other which seems to work every time. In fact this Swiss pretzel Roll recipe worked so well the first day, I made a batch again today to get to work for a couple of colleagues who (along with me) devoured it with coffee and chocolates this morning.
And ofcourse, instagram fam, you’ve been DMing me a whole lot for this, so here it goes. Jeez though. I didn’t even do my customary, hellos and how’re you holding in your neck of woods here. My manners clearly are all over the place but atleast this recipe isn’t!
Swiss Pretzel Roll Recipe
400 grams of all purpose flour
30 grams of melted butter
1 teaspoon yeast
1 teaspoon sugar
1 teaspoon salt
40 grams baking soda
500 ml water
Sea salt for sprinkling
Milk for brushing
A whisk, a large bowl, baking tray, oil for brushing, a cup
How to make Swiss Pretzel Rolls
In a cup, add water and microwave for 15 to 17 seconds. The water should be lukewarm to touch and not hot.
Add sugar and yeast and let it proof till frothy
In a large bowl mix flour and salt. Once the yeast has proofed, add the wet mixture to the dry mixture and knead t a soft, elastic dough. Cover with a wet tea towel and rest it till it has doubled. Please make sure the bowl you choose is large enough for it to double.
Once the dough has doubled, tip it off on your kitchen counter and divide the dough into 8 equal parts. Knead them to little rounds and with a knife score the top. You can make a cross, just add one slant or make multiple slants. It’s really up to you. You can make the bread size smaller if you want the rolls to be smaller.
Next, on an oiled baking tray arrange your Swiss Pretzel rolls with some gap in between for them to rise a bit more and keep them for 10-15 minutes.
Now, in a saucepan add 500ml water and 40 grams baking soda and bring it to boil. Once the water has boiled, poach your bread rolls one or two at a time and broil for 10 seconds. Please use a timer here or you’ll get rolls tasting of baking soda and that’s ridiculous.
Remove and keep them in the baking tray. Bake immediately at a preheated oven (280) and bake at 250 for 10 to 15 minutes. or until a deep golden.
Take them out of the oven and immediately brush with milk to give the top that shine.
Enjoy with chocolate, coffee or some nutella with a side of a Ryan Gosling movie! It’s incredibly soul lifting.