Silserli are Swiss Pretzel Rolls. Their name varies based on the region in Switzerland and primary language spoken: Silserli, Silserbrot, Délices, Pains de Sils, or Pane di Sils. These small rolls are boiled in a baking soda water solution, brushed with egg wash, sprinkled with salt or seeds, then baked until golden brown. They are completely addictive. You can eat them straight from the oven with butter or honey. If there happen to be any leftover, they make a great base for sandwiches with ham and cheese.
When boiling the rolls, make sure to flip them so all sides are coated in the solution. The texture is best the day they are made. Once cooled, I often freeze a few for quick access to fresh bread for sandwiches. Just warm them in a 350 degree oven to serve.
Ingredients
1 1/2 cups (360 ml) lukewarm water (105-115 degrees F)
2 1/4 teaspoons (7 g) active dry yeast
4 1/2 cups (624 g) all purpose flour
1 tablespoon castor sugar
2 teaspoons fine sea salt
4 tablespoons (57 g) unsalted butter, melted and slightly cooled
10 cups (2400 ml) water
2/3 cup (200 g) baking soda
1 large egg beaten with 1 tablespoon water
Coarse sea salt, sesame seeds, or poppy seeds
In a small bowl, sprinkle yeast over warm water. Let sit for a minute, then stir to combine. Let sit until frothy, about 10 minutes.
In the bowl of a large food processor fitted with a dough blade or a large bowl, combine flour, sugar, and salt. Slowly mix in the yeast with water and butter. Knead until smooth.
Grease a large bowl with oil. Add dough, turning to coat, cover, and let rise until doubled, about 1 hour.
Preheat oven to 450 degrees F. Line 2 baking sheets with parchment or lightly grease. Add the 10 cups of water and baking soda to a pot and bring to a boil.
Lightly oil working surface. Divide the risen dough into 12 equal pieces and form each piece into a slightly oval ball.
Place the pieces of dough into the boiling water one at a time for 30 seconds each, turning to coat on all sides, and remove with a slotted spatula to prepared baking sheets.
Brush each piece of boiled dough with the egg beaten in water. Top with salt or seeds, lightly make two slices in the top, and bake in preheated oven until golden brown, 12-15 minutes. Remove to wire rack to cool.
Adapted from Rosa's Yummy Yums
https://tarasmulticulturaltable.com/silserli-swiss-pretzel-rolls/
lk529 says
27 September, 2014 at 10:10 pmI made these today, they’re not as pretty as yours are, but they’re definitely delicious! Thanks!
Tara says
23 July, 2017 at 2:52 pmGlad you liked them!