Pretzel Rolls

Every so often I make something and I fall right over after tasting it. Guys, I’m on the floor right now. These were most certainly some of the most delicious rolls I have ever tasted. I ate half of them in the first 5 minutes… and the last half of them vanished shortly thereafter. Then I dreamed about them everyday since that fateful day in which I first made them. I guess you could say this recipe is a keeper, a major keeper.

Pretzel Rolls
Source: The Food Pusher
Printable Recipe 

3C AP flour
2 1/4tsp instant yeast
1T dark brown sugar**
1tsp kosher salt
1C water (~110 degrees)
2T milk (~110 degrees)
3T butter, room temp
4qt water, boiling
1/2C baking soda
kosher or pretzel salt for topping

In a bowl, combine flour, salt, brown sugar, and yeast. Mix in 1C water, milk, and butter until dough ball forms. If you have a standing mixer with a dough hook, use this to knead dough for a few minutes until dough is tacky but well mixed. Don’t have a dough hook/mixer? Me neither. Knead dough the old fashioned way (use your hands) for about 2 -3 minutes. Dough will be very sticky/tacky. Place dough in a lightly-oiled bowl, cover it with saran wrap, and let it rise for 30 minutes.

 After 30 minutes, knead dough for about 8-10 minutes (longer if using the old-fashioned hand method) adding a bit of additional flour as needed. Return to bowl, cover with plastic wrap and let rest/rise for 1 hour.

 Once dough is almost done rising, bring 4 quarts water to a boil using a large soup pot. Additionally, preheat oven to 400. Once the water is boiling, slowly add baking soda. Remove the dough from the bowl out onto a floured surface. Punch dough down. Cut dough into 12 equal pieces. Roll each piece into a ball. Taking about 3 balls at a time, drop them into boiling baking-soda water. Boil for 30 seconds, flip over, and boil for additional 20-30 seconds. Drain water off and set on a baking sheet lined with parchment paper. Repeat with the remaining balls.

 Sprinkle each dough ball with kosher salt to taste. Using a sharp knife, make a slit in the top of each roll. Bake at 400 for 18-20 minutes, until dark brown. Serve with butter. They are best right out of the oven, but freeze well too.

**I used light brown sugar the first time I made these and it worked just fine


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