Pretzel Rolls

4 Oct

Though I’ve never been a huge fan of crunchy snack pretzels, I definitely love soft pretzels. These pretzel rolls do not disappoint – their light chewy inside and harder exterior make for a perfect side dish or sandwich roll. Or, heat one up and simply dip it in some dijon mustard for a yummy snack! They’re rather easy to make, but make sure you have plenty of time for the rising periods. Plus, get ready for a fun science fair moment when you get to boil the dough with some baking soda – which is what gives it the darker color and distinct texture and taste!

I also plan on using these in the future and reattempting the bread bowl for the upcoming soup season. I think they’ll hold their shape much better than last year’s try that sprang a leak! I’ll also have to make them in the usual pretzel shape – gotta love recipes that are so flexible and multifunctional! 🙂

Pretzel Rolls

1 1/2 cups warm water
1 packet active dry yeast (or 2 1/4 tsp)
2 tsp sugar
4 1/2 cups all purpose flour
2 tsp salt
4 Tbsp unsalted butter, melted
1/4 cup baking soda
1 egg, lightly beaten
Salt to sprinkle on the top

In the bowl of a stand mixer, combine the water and the yeast and let rest 5 minutes until foamy.

Add the sugar, flour, salt, and butter; mix with the dough hook until thoroughly combined. Cover with a towel and let rise in a warm place for 1 hour or until doubled in bulk. Punch down and turn out onto a lightly floured surface.

Line two sheet pans with parchment paper.

Cut the dough into 18 pieces (2 ounces each). To shape, take a piece of dough and start forming a round, smooth ball by pulling the sides to the center and pinching to seal. Place, pinched side down, on a counter and lightly cupping your hand around the dough ball, rotate your hand in small circles lightly rolling the ball around the palm of your hand.

Place the ball on the baking sheet pinched seam side down, with at least 1” between each roll. Cover with a towel and let rise in a warm place for 30 minutes until doubled.

Preheat oven to 425°F and place oven racks on the lowest and middle positions.

In a large saucepan, bring 2 quarts of water to a low boil. Add the baking soda and lower heat to a simmer. Put the rolls into the poaching liquid, seam side down. Poach for 30 seconds then carefully turn the roll over in the liquid. Poach other side for 30 seconds then remove with a slotted spoon to the same prepared sheet pans, seam side down. Repeat with the remaining rolls.

With a pastry brush, glaze each roll with the lightly beaten egg, making sure to coat all sides completely. Top each roll with a sprinkle of pretzel salt. With a sharp straight edged knife, cut a slash or “X” in the top of each roll.

Bake the rolls in the preheated oven for 15-20 minutes. (Yields 18 rolls)

Source: Tasty Kitchen – includes step-by-step instructions with photos!


2 Responses to “Pretzel Rolls”

  1. Deborah Rosen October 4, 2011 at 6:06 pm #

    Awww darn…you made me drool on my keyboard…


  1. Veggie Tales: Parsnip « Beckster's Laboratory - October 12, 2011

    […] of toasted bread to sop it up or put it in a bread bowl for a more filling meal. (I made larger pretzel rolls and hollowed them out as a bread bowl – amazing!) Here’s my hubby’s take on the […]

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