Pretzel Rolls

I had a fierce craving for bread last week and it was as if google reader was reading my mind. Google can serve up behavior based ads that are eerily targeted, but how would it know that a blog post about pretzel rolls would make me drool until I finally caved and made them for dinner? The blogesphere knew I needed a pretzel roll. Eerie.

These are incredibly easy to make. They took no more than ten minutes of actual hands-on time and a couple of unattended hours for rising. If you have a bread machine then you could throw the dough ingredients in on the "dough" setting and pick up at the shaping step.

These rolls go very well with all those soups we've been posting lately. Not to sound like a broken record, but these are a perfect cool weather treat.

Pretzel Rolls
makes 18

1 1/2 c. warm water (110 degrees F)
1 T. active dry yeast (not rapid rise)
2 t. sugar
4 1/2 c. flour
2 t. kosher salt
4 T. butter, melted
1/4 c. baking soda
1 egg, lightly beaten
pretzel salt or kosher salt

1. Combine yeast, sugar and warm water in the bowl of a stand mixer and let rest for approximately five minutes until foamy.
2. Add flour, salt, and melted butter, mix with the dough hook until well combined and elastic.
3. Remove bowl, cover with a towel and let rise in a warm place until doubled in bulk, approximately one hour. I turned the oven on to warm it up, turned it off and put the bowl in the oven. If you do this make sure the oven isn't too hot, you may want to crack it a bit until it's just a bit warmer than room temperature.
4. Punch down the dough and turn it onto a floured surface
5. Line two cookie sheets with a silpat or parchment paper
6. Cut the dough into 18 pieces of approximately 2oz. each. I weighed each with our handy OXO digital scale. You could, in theory make any size roll you'd like. These are dinner rolls, but as long as the shape and size you make will fit in your boiling pot, you should be fine.
7. To shape, make a nice smooth ball and pull the sides to the center and pinch to seal. You're essentially creating a smooth skin around the dough and adding just a touch of air to the center.
8. Place each ball pinched side down on the prepared pans with an inch or two between each roll.
9. Cover the rounds with a towel and let rise again until doubled, approximately 30 minutes.
10. Preheat oven to 425 degrees, with racks in the middle and lower positions.
11. Bring 2 quarts of water to boil in a large saucepan. Carefully add the baking soda very slowly to avoid making a mess, and lower heat to a simmer.
12. Working with a few rolls at at time, carefully boil for 30 seconds on each of the pinched and smooth sides. Remove with a slotted spoon and return, seam side down, to the prepared pans.
13. Glaze each roll completely with the egg using a pastry brush, or your fingers. Sprinkle each roll with either pretzel salt or kosher salt.
14. With a sharp knife cut a slash or an "X" in the top of each roll.
15. Bake at 425 degrees for 15-20 minutes until golden brown.

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1 comment:

  1. Damn those look good. Thanks for sharing the recipe.


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