Mattias LOVES pretzels ... and pretzel rolls even more. Found this on Pinterest - and I think my photo here shows that these are LEGIT. Holy moly --- so yummy. Another addition to the freezer for fast + easy school lunch ideas.
Yield: 8 large rolls
Prep Time: 20 minutes (plus 1 1/2 hours rise time)
Cook Time: 15-20 minutes
Make the rolls smaller if you just want to use them as small dinner rolls.
ingredients:
1 ½ cup warm water (110°F)
1 package or 2 ¼ tsp of active dry yeast (not instant rise yeast)
2 teaspoons sugar
4-½ cups unbleached all-purpose Flour
2 teaspoons Kosher salt
4 tablespoons unsalted Butter, melted
¼ cups baking soda
1 whole egg, lightly beaten
Pretzel Salt, for sprinklingdirections:
1. In the bowl of your stand mixer (fitted with the dough hook attachment), add the water, yeast, and sugar. Stir and let rest 5-10 minutes until foamy.
1 package or 2 ¼ tsp of active dry yeast (not instant rise yeast)
2 teaspoons sugar
4-½ cups unbleached all-purpose Flour
2 teaspoons Kosher salt
4 tablespoons unsalted Butter, melted
¼ cups baking soda
1 whole egg, lightly beaten
Pretzel Salt, for sprinklingdirections:
1. In the bowl of your stand mixer (fitted with the dough hook attachment), add the water, yeast, and sugar. Stir and let rest 5-10 minutes until foamy.
2. Add the flour, salt, and melted butter and mix using the dough hook until combined well. Cover with a towel and allow to rise in a warm place for 1 hour or until doubled in bulk (again, mine didn't look like it rose all that much, but turned out amazingly). Punch the dough down and turn it onto a lightly floured clean surface.
3. Line 1 large sheet pan with parchment paper and set aside. Cut the dough into 8 pieces (4 1/2 - 5 ounces each). To shape the dough "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."
4. Place the ball on the prepared baking sheet pinched seam side down, with at least 1” between each roll (2 rolls side by side, then one down one row but between the two in the top row) Cover with a towel and allow to rest in a warm place for another 30 minutes until they rise & double (may not rise a whole lot).
5. Preheat oven to 425°F and place oven rack in the middle position. In a large saucepan, bring 8 cups of water to a low boil. Remove from heat and slowly add the baking soda ( don't dump it all, as it will boil up and overflow) Place back on heat and lower to a simmer.
6. Place 2-3 of the rolls at a time into the poaching liquid, seam side down. Poach for 30 seconds and 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 rolls.
7. Using a pastry brush, brush each roll with the beaten egg, making sure to coat all sides completely & then prinkle each roll with a little pretzel salt. Using a sharp straight edged knife, cut a slash (or 2) -or- an “X” shape in the top of each roll.
8. Bake the rolls in the preheated oven for 15-20 minutes. Serve hot!
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