| Pretzel Rolls | ||||
| Makes 8 large rolls | ||||
| Ingredients | ||||
| 1 1/2 cups | water |
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| 1 tbls | brown sugar | |||
| 1 pkg | active dry yeast (or 2 1/4 tsp) | |||
| ________ | ||||
| 4 cups | all purpose flour | |||
| 2 tbls | butter, melted | |||
| 1 tsp | salt | |||
| some | water | |||
| 1/4 cup | baking soda | |||
| ________ | ||||
| 1 | egg | |||
| 1 tbls | water | |||
| 1 tbls | course salt | |||
| Directions | ||||
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In a measuring cup, combine the water and
sugar. Heat in the microwave for 45 seconds Add the yeast to bloom.
Allow it to get foamy; it will take about 10 minutes. Meanwhile, get the
rest of the stuff going. In a mixer equipped with a beater, combine 2 cups of the flour, the butter, salt, and the yeast mixture. Mix on medium for 1 minute. Switch to the dough hook. Add the remaining 2 cups of flour a 1/2 cup at a time scraping down the sides of the mixing bowl before adding each helping. Turn the dough onto a floured surface and knead for about 5 minutes. Divide the dough into eight equal parts. Use a scale to get them uniform. Flatten, fold, and form each ball a little more. Stretch the top down and around to the bottom to create a smooth surface. Place the dough balls smooth side up on a baking sheet covered with parchment paper. Keep them far apart since these will rise a lot. Spray them with a little Pam and place them uncovered in a warm place. Let them rise for about 1 hour until doubled in bulk. Preheat the oven to 400̊. Fill a large saucepan about one-third full of water. Add the baking soda. Put the heat on high and bring the water up to a boil. Get your timer, start it, and keep it going. With a slotted spoon or strainer, set one roll in the water for 30 seconds. Roll it over and let it go another 30 seconds. Remove it from the water, let it drip a little back in the pan, then set it back on the parchment smooth side back on top. While you’re doing this, the water may want to fizzle over the top of the pan. Just turn the heat down to medium and rest your spoon on top of the pot to break the surface tension. Repeat for the rest of the rolls. Make the egg wash and brush over all the exposed surfaces of the rolls. This will give you that golden brown appearance. Sprinkle on a little salt over the tops. I don’t do a lot like an actual pretzel, but I do like a little pop of that salt. Cut an “X” on top of each roll about 1/4" deep, which will open up when you bake them. Bake at 400̊ for 14 minutes until the interior temperature is about 180̊. Take them out, remove the rolls from the baking sheet, and let them cool on a rack. It’s nice to serve them warm, but these will last on the counter for a few days without drying out. |
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