Pretzel Rolls

pretzel-rolls

Pretzel rolls  and all I can say is.. yum, yum and more YUM!!! These are awesome!  I ate one before I got my photographs all taken, that’s how good they are.

I adapted a recipe I found over at brighteyedbaker.com.  I have a bread machine and I choose to use it instead of using her method with a stand mixer and dough hook.

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Seriously though, is your mouth watering yet?  I will tell you, they are a bit time-consuming, but not difficult to make.  You just have to commit to hanging around your house for awhile while you make these because they need a couple minutes of attention here and there throughout the whole process.

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So you may have noticed some of my rolls are not “pretzel” rolls.  In fact, they are not.  I made the dough then split it in half once it came out of my bread machine.  The pretzel half got a hot-water bath with baking soda and the normal rolls did not.  They both got an egg-wash and a serrated middle before being plopped in the oven.  Honestly, the only difference between the two is the hot-water bath with baking soda and the pretzel rolls got coarse salt on top.  That’s it!

Pretzel Rolls
Ingredients:

1 1/2 cups warm water
1 T. active-dry yeast
2 tsp sugar
4 1/2 cups flour
1 teaspoon salt
4 tablespoons butter, melted
1/3 cup baking soda
1 egg
coarse salt

Directions:
1. In a medium-sized bowl, combine the following: warm water, active-dry yeast, and sugar.  Allow mixture to sit for 10-15 minutes. (Mixture will get foamy).

2. Pour mixture into your bread machine.  Add flour, salt, and melted butter.  Run your bread machine on the dough cycle.  (Mine takes 1.5 hours).

3. When your bread machine dough cycle is done, take the dough out of the machine.  Divide dough by continuing to split it in half until you get 8 or 16 balls.  (8 balls would make bigger bun sizes for burgers).  Tuck the dough under to make nice-even looking balls.

4. Place dough balls onto a cookie sheet and cover with either a light kitchen towel or plastic wrap.  Allow to sit and rise for another 1/2 hour.

5. Boil 8-10 cups water with 1/4-1/3 cup baking soda.  Turn on oven to pre-heat to 425 degrees F.

6. Carefully place dough ball top-side down in the boiling water.  Depending on the size of your ball and pot, you can place two of the balls of dough into the baking soda boiling water at once (if it fits).  Turn balls over to the bottom side after 30 seconds.  Using a slotted spoon, remove each ball after the bottom has been in the water for 30 seconds.  Place on a clean tea kitchen towel momentarily or place onto baking sheet and dabb off some of the extra water with a towel or paper towel.

7.  Arrange your dough on a cookie sheet that is either lined with a silicone baking mat or parchment paper.  Break one egg into a small bowl.  Add 1 tablespoon of water.  Mix well.  Using a silicone brush, give each roll an light egg wash over all the top and sides.

8.  Take a serrated knife and cut a deep line down the middle.  Sprinkle coarse salt to to the top. (I used a sea salt grinder).

9. Bake at 425 degrees F. for 15-20 minutes.  If you are baking two sheets at once, switch the sheets half-ways through.  Remove from oven and allow to cool a bit before enjoying.

Notes: If you want to make un-pretzeled rolls (normal rolls).  Follow all the instructions except for the hot-water bath with baking soda, just skip that step completely.  You will still use the egg-wash and use a serrated knife to cut the top.

If you want to be fancy-pants like me and do a batch that is half and half, separate your dough and only put half of your dough balls through the hot-water bath with baking soda. Bake as directed above.

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