Pretzel Rolls

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Last Sunday, I made pretzel rolls. Oh.My.God. They were very easy to make, and we very happily devoured them with lots of whole grain mustard & melted butter. Do you love pretzels as much as I do? There aren’t a whole lot of things I would choose to eat over a pretzel straight out of the oven. I scoured the internet for a few different recipes and sort of combined them to come up with my own version. I can’t believe how pretzely they came out! Don’t be intimidated by how outrageously delicious these look. This was one of the quickest, easiest yeast breads I’ve ever baked up. You’ll have to find some malt extract or barley malt powder (I found some in the homebrew section of Brooklyn Kitchen), but all the other ingredients you should have in your pantry already. And if you really can’t find malt powder, just replace it with sugar. Enjoy!

food processor

To start, mix all your dry ingredients in a food processor. With the machine running, you’ll slowly add the water and after a minute,  it should come together into a big dough ball.

kneading collage horizontal

Take about 5 minutes to knead that dough by hand.knead4

Once it’s smooth and elastic, shape it into a ball. Then put it in an oiled bowl to rise.

double dough

After 30 minutes, it will have doubled in size.

rolls collage

Next you’ll shape the dough into 8 balls. Then score the tops with a serrated knife, and let rest for another 30 minutes until doubled in size again.

boil

After they’ve risen, you’ll boil them for 30 seconds one each side in a big pot full of water & baking soda. Then you’ll put them on a pan, brush with egg wash, sprinkle lots of sea salt, and pop them in the oven.

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And after about 20 minutes – they turn into PRETZELS!

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You must go buy some really good mustard and melt half a stick of butter so you can dip & dunk them!!pretzelrolls6

Pretzel Rolls

Ingredients

3 cups unbleached bread flour
1 envelope instant yeast
3 tablespoons malt powder
1 teaspoon kosher salt
1 cup plus 1-2 teaspoons warm water (125° to 130°F)
1/3 cup baking soda
2 tablespoons sugar
1/2 cup cornmeal
1 egg white
Maldon sea salt (or other coarse sea salt)

Method

Combine flour, yeast, malt powder, and kosher salt in a food processer and blend. With the machine running, slowly add the warm water until elastic dough forms. Process one minute to knead. Turn dough onto a lightly floured surface and knead by hand for 3-5 minutes until smooth. Oil a medium bowl. Add dough to bowl, turning to coat. Cover bowl with plastic wrap, then a kitchen towel and put in a warm place to rise until doubled in volume, about 30 minutes.

Note: I like to turn the oven to broil for about 2 minutes, then turn it off and put my dough bowl in there to rise. Makes a nice warm spot in my otherwise fairly cool kitchen. 

Turn dough out onto floured surface again and divide into eight equal pieces. Shape each piece into a ball. Using a serrated knife, cut an X into the top of each dough ball.
Preheat the oven to 375°F. Grease a baking sheet (or use a silpat) and sprinkle with cornmeal. Bring a large pot of water to boil and add the sugar & baking soda (be careful, water will foam up). Add rolls 4 at a time to the pot of water and boil for 30 seconds on each side. With a slotted spoon, transfer to your baking sheet X-side up. Repeat with remaining rolls. Brush the tops of the rolls with egg white and sprinkle generously with the coarse sea salt. Bake until golden brown, about 20-25 minutes. Serve with whole grain mustard, melted butter, and/or bacon!

Makes 8. 

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