#movable feast

(Note: if you have enough time to make a poolish out of 1 cup of the flour and the water the day before, do that. It makes the dough more extensible and easier to stretch. Great if just making pretzel knots instead of stuffed buns.)

In stand mixer: with dough hook

1 tsp yeast

1 c water (or the poolish)

2 tbs brown sugar

1/4 cup malt powder

3 cup flour (ok part whole wheat/bread flour/all purpose)(or the poolish plus 2 cups)

Mix a little, then add

2 tsp salt

Mix well, then add 2 tbs olive oil

Mix on med slow for 10 min. Seriously. The long knead until very smooth is super important. Test small ball of dough: should stretch to thin windowpane without tearing. If too wet and sticky, add a bit more flour. If too tight and rubbery, add a bit more water, then reknead.

Cover & rest dough a while. 1 hour if you're in a hurry, or all day or all night if you can. Shove in fridge if you want to pause longer than 8 hours. Should be fine for 3-4 days.

When ready, pull off an egg sized lump, flatten and stretch, wrap around filling like this: https://sialiasnest.tumblr.com/post/175393094507/poodles-in-blankets-use-my-earlier-ground-beef

Use any filling you like. A scoop of any leftover casserole, stew, or chili should work. Cheese also, but seal it well or major leakage when it melts. Be creative. Mashed potatoes. Mushroom duxelles. Apples and cinnamon. Veggie burger. Aloo Gobi. Eggplant with black bean garlic sauce. Sweet potato casserole. Pizza sauce and mozzarella. Leftover turkey and gravy. Green bean casserole. Cornbread stuffing. What's in your fridge?

Dip filled and sealed roll in solution of: 1 pint warm water & 2 Tbs baking soda for 2 min. Dry, put on oiled or cornmeal dusted pan. Bake 350 until golden brown.

Brush with water, oil or butter and sprinkle with pretzel salt. (I ran out and used Black Hawaiian Sea Salt. Any chunky salt should do.pink Himalayan would surely be good.)

Bake 1 minute more. Cool slightly.

Serve w mustard.