Pretzel Rolls
 
Prep time
Cook time
Total time
 
A non-so-twist to the traditional pretzel. Large rolls that can be eaten whole or scooped out and used as bowls.
Chef:
Recipe type: Bread
Cuisine: International
Serves: 8-12
Ingredients
  • Ingredients
  • 1 cup warm water (110 to 115 degrees F)
  • ½ cup warm beer
  • 4½ cups All purpose flour, about 22oz
  • 1 tablespoon Sugar
  • 2 teaspoons Kosher salt
  • 1 tablespoon Active dry yeast
  • 2 ounces Unsalted butter, melted
  • 8 cups Water
  • 2 cups Baking soda
  • Pretzel salt or crystalized sea salt.
Optional Egg Wash
  • 1 large egg yolk beaten with 1 tablespoon water
Instructions
  1. Directions
  2. Combine the water, beer sugar in bowl and stir. Cover and let stand for 5 minutes or until foam develops.
  3. Combine the flour and salt with a whisk.
  4. Pour the water and yeast into the bowl of a stand mixer and add the flour and butter.
  5. With the dough hook attachment, mix on low speed until well combined. Increase speed to medium speed and mix until the dough is smooth and pulls away from the side of the bowl.
  6. If dough remains sticky, add additional flour in small increments until smooth and formed.
  7. Remove the dough and kneed for 1 minute on a floured surface. Place dough in a lightly oiled bowl,cover and allow to rise until doubled.
  8. Preheat the oven to 450*f degrees F.
  9. Line cookie sheets with parchment paper and brush lightly with oil. -- do not put pretzels directly on aluminum sheets if using these, the baking soda from the wash will ruin them.
  10. Bring the 8 cups of water and the baking soda to a rolling boil in an large saucepan or roasting pan.
  11. In the meantime, turn the dough out onto a slightly oiled work surface and divide into equal portions. (The number will depend on the size of the pretzel bowls you like. I ended up with eight.)
  12. Roll into balls and place on parchment paper. Let rise until water boils or for 10-15 minutes.
  13. One at a time, place the pretzels into the boiling water for 30 seconds. (you can also dip them for a couple of seconds in the water as well to make them lighter in the oven).
  14. Remove them from the water using a large slotted spoon and return to the sheet. If using optional egg wash, brush the top of each pretzel with the beaten egg yolk and water mixture.
  15. Sprinkle with the pretzel salt.
  16. Bake until dark golden brown in color, approximately 20-25 minutes.
  17. Transfer to a cooling rack for at least 5 minutes before serving.
Recipe by The Butter Dish at http://www.thebutterdish.net/2012/03/pretzel-rolls/