pretzel rolls on FMITK

Pretzel Rolls

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pretzel rolls on FMITK

Oh, more pretzel things? Listen. I would pretzel everything if I could.

Because, pretzels.

pretzel rolls on FMITK

You’ll need baking soda, flour, sugar, salt, yeast and eggs.

pretzel rolls on FMITK

Combine warm water, yeast and sugar in a large bowl. Let sit for 5-10 minutes, until foamy and bubbly, meaning the yeast is active.

pretzel rolls on FMITK

Add in flour, salt and melted butter to the yeast. Stir with a wooden spoon to combine. You may have to hand-knead in the last bit of flour if stirring proves to be difficult.

pretzel rolls on FMITK

Cover with a clean, lint-free towel or plastic wrap and let rise in a warm place for about 60 minutes, or until doubled in size.

pretzel rolls on FMITK

Once doubled, punch down the dough and turn out onto a lightly floured surface.

pretzel rolls on FMITK

Divide dough into 8 equal pieces (or 16 for smaller rolls). They should be about 4-5oz each.

pretzel rolls on FMITK

To form the dough into rolls, pinch the edges of the dough together to form a seam in the middle.

 

pretzel rolls on FMITK

Place the dough, seam side down, onto a lightly floured surface. Make a cup shape with your hand and move in a circular motion, forming the dough into a round roll.

 

pretzel rolls on FMITK

Cover all the rolls with a clean towel and let rise an additional 30 minutes.

 

pretzel rolls on FMITK

Combine water and baking soda into a large pot. Bring to a rolling boil.

pretzel rolls on FMITK

Place 2-3 rolls at a time (depending on the size of your pot) seam side down into the baking soda solution. Poach for 30 seconds, then gently turn the dough over to poach the other side for an additional 30 seconds. Place on parchment lined baking sheet. (Sorry for not getting pictures of this. I was sidetracked by poaching things).
Once all rolls are poached, brush with beaten egg (don’t forget to brush the sides as well) and sprinkle with salt. Use a sharp knife to either cut two slashes or an “x” at the top of the roll, cutting about 1/4″ deep. Bake at 425F for 15-20 minutes.

 

pretzel rolls on FMITK

ta-da! Golden brown, chewy and salty.

pretzel rolls on FMITK

Soft and delicious inside. Store any leftover rolls at room temperature, uncovered.

 

pretzel rolls on FMITK

I happened to have some leftover short ribs and bacon jam sitting in the fridge (don’t you? lol), so I made a little sandwich with an over easy egg, because #eggslut.

pretzel rolls on FMITK

I mean…

pretzel rolls on FMITK

c’mon!

Pretzel Rolls

makes 8 large (or 16 small) rolls
barely tweaked from my life as a mrs.

Ingredients

1 1/2 cups warm water (110°F)
1 package (0.25g) active dry yeast (not instant rise yeast)
2 teaspoons sugar
4 1/2 cups unbleached all-purpose flour
2 teaspoons sea salt
4 tablespoons unsalted butter, melted
1/4 cup baking soda
1 whole egg, lightly beaten
course sea salt or pretzel salt

Directions

In a large bowl, add warm water, yeast and sugar. Stir to combine and let rest for 5-10 minutes, until yeast blooms. It’ll look foamy and you’ll see bubbles popping up.

Add the flour, salt, and melted butter to the bowl. Using a wooden spoon, mix well combined. You can hand-knead in any flour that won’t incorporate from stirring. Cover the bowl with plastic wrap or a clean, lint-free towel and let rise in a warm place for 1 hour, or until doubled.

Line a large baking sheet with parchment paper and set aside.

Punch down the dough and turn onto a lightly floured surface. Divide the dough into 8 equal pieces (about 4.5-5 oz each). To shape the dough into rolls, start forming the round shape by pulling the edges of the dough toward the center, pinching them together to form a seam. Place the pinched, seam side down on a lightly floured surface. Cup your hand around the dough, making a small circular motion with the dough against the palm of you hand, creating the ball shape. Place dough ball on the prepared baking sheet and repeat with remaining dough. Once all dough has been formed, cover the baking sheet with towel and let dough rise in a warm place for 30 minutes.

Once the second rise has finished, preheat oven to 425F. In a large pot, combine 2 quarts of water and 1/4 cup of baking soda and bring to a rolling boil. This is the pretzel poaching liquid that gives that shiny, brown, chewy crust.

Place 2-3 of the rolls at a time into the baking soda solution, seam side down. Poach for 30 seconds, then carefully turn the roll over and poach for another 30 seconds. Remove with a slotted spoon to the same prepared sheet pan, seam side down. Repeat with the remaining dough.

Brush each roll with the beaten egg, making sure to brush the sides as well. Sprinkle with kosher or pretzel salt. Using a sharp, straight-edged knife, cut 2 slashes or an “X” in each roll, cutting about 1/4″ deep. Bake the rolls in the preheated oven for 15-20 minutes. Serve hot!

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Trackbacks & Pingbacks

  1. […] a “pretzel’d” version (because you know how I feel about pretzels) […]

  2. […] know how I feel about pretzels (case and points 1, 2 and 3). I’ve had this idea for a pretzel bread pudding swimming around in my fat little brain […]

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