I’m one of those people who looks for a lot of external validation. This could be generational – people my age, we love our gold stars.
I love getting good reviews from bosses and colleagues. I love hearing when students tell me they had a great class. I love it when I serve someone food and they gush.
I will take all the gold stars.
This isn’t my most attractive quality, I understand. But I’m guessing I’m not totally alone here.
We’re in a society that requires other’s approvals.
Hello, social media.
Maybe it’s a maturity thing. In the past few years, I’ve recognized when I do good work vs. when others tell me I’m doing good work. My self-awareness has gotten more fine-tunedover the years.
If you’ve been following these emails you know I promised you hamburger buns. But I know when I bake something that’s not stellar, and I just couldn’t put crappy buns in your inbox. Even if the pictures were pretty.
But these…oh these.
So crunchy on the outside. Light on the inside. Salty, herby and garlicky on the outside.
I give them a 10/10.
I use them for veggie burgers (recipe later this week) but you could use them for a breakfast sandwich, or dip them into cheese (what!!) or spread half an avocado on one. The possibilities are endless.
Everything Bagel Salt Pretzel Rolls
Start these rolls 2 hours before you wanna eat them
1 ½ cups warm water (warm to touch not scalding)
1 packet of active dry yeast
2 tsp honey
4 ½ cups all-purpose flour
2 tsp salt
4 tbsp unsalted butter (melted)
⅓ cup baking soda
1 egg lightly beaten
Everything bagel salt
Combine water, yeast, and honey in a large bowl. Let stand for about 5 minutes until it gets a little foamy. No stress if it doesn’t look as foamy as you think it should.
Add in flour and melted butter. Mix until the dough becomes slightly tacky (a little sticky but doesn’t stick to your hands). Form it into a ball, cover the bowl with plastic wrap or a clean towel and let sit for an hour. The dough will double in size.
Line a cookie sheet with parchment paper. Divide dough into 12 equal pieces. You could weigh the dough, but ugh the work. Divide the dough into 4 equal pieces then divide into 3 from there. Math! You have you 12 equal-ish pieces.
Place these on the baking sheet and lightly cover with plastic wrap. The rolls should be about an inch apart. Let sit for 30 minutes while you turn the oven on to 425F.
Take a large pot and boil water in it. Reduce it to a simmer and add the baking soda. Then, add 3 rolls, puffy side in the water first. Let simmer for 1 minute then turn them over and let simmer for 1 minute. Put them flat side down on the parchment paper.
Once all the buns have been simmered, brush them completely with the beaten egg and sprinkle on some of the everything bagel salt. Make an “X” or 1-2 lines in the buns with a sharp knife.
Bake for 15-20 minutes until golden brown. Try not to burn yourself when you rip one open!
Danielle
