Ingredients
- 3/4 cup plus 2 tablespoon warm water
- 1 cup unfed sourdough starter, straight from the refrigerator
- 3 cups bread flour
- 1/4 cup dry milk powder (Baker’s Special Dry Milk is what I use) or nonfat dry milk
- 2 tablespoon non-diastatic malt powder or 1 tablespoon sugar
- 1 tablespoon butter, unsalted
- 1 1/2 teaspoon table salt
- 3/4 pound sandwich pepperoni slices (can use smaller sized)
- 3–4 cups shredded mozzarella (or about 1 pound sliced mozzarella)
- Pretzel Salt
- 1 egg plus 1 tablespoon water
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, add in the following order the water, sourdough starter, bread flour, milk powder, malt powder, butter, and salt.
- Start the mixer out on low just to combine ~2-3 minutes.
- Slowly turn the mixer up to medium and mix until well combined and the dough is slightly sticky. About 8 minutes. It’ll be tacky to the touch and just barely stick to your finger when touched. If it seems dry, knead in an additional tablespoon or two of water.
- Lightly spray a larger bowl lightly with cooking spray and place the dough in it.
- Cover the bowl with plastic wrap and let it rest for 45 minutes. It will rise minimally.
- Towards the end of the rising time, preheat the oven to 350°F with the rack in the middle.
- Line a baking tray with parchment paper. – you may need two depending on the size of your tray/rolls.
- Lightly spray your work surface with cooking spray, NOT FLOUR.
- Empty the dough out on it and gently fold over in half, patting to deflate.
- Turn the dough 90 degrees, folding in half, turn and fold again.
- Divide the dough into 8 evenly sized pieces.
- Pat each piece into a 7-8” long rectangle by 4-5” wide.
- Evenly divide the cheese amongst the 8 rectangles spreading out to 1/2” from the ends with the widest side closest to you.
- Evenly diving up the pepperoni, place that along the top of the cheese, spreading out to 1/2” from the ends.
- Starting at the side closest to you (long side) roll up the dough like a jelly roll ensuring the cheese and pepperoni stay put while you roll.
- When you get to the end, gently pinch the edges together sealing it all in.
- Starting at one end roll the dough into itself (like a snake coiled up).
- Place the coil on the pan.
- Repeat for the remaining rolls. *Note: when placing on the pan you need to leave about 2” space between each one as they will rise and spread. You don’t want them to touch when they bake.
- In a small bowl whisk together the egg and tablespoon of water until frothy.
- With a pastry brush, brush the egg mixture on the pretzel.
- Sprinkle with pretzel salt.
- Bake for 25 to 30 minutes or until they’re a light golden brown.
- Remove from the oven and place on a cooling rack.
- Best when eaten the same day. If not, allow it to cool completely and place it in the fridge in a paper bag.
