Pretzel Roll Recipe
What You Need
1 ½ cups warm water
2 1/4 teaspoons active dry yeast (1 package)
2 teaspoons sugar
4 ½-5 cups unbleached all-purpose flour
2 teaspoons kosher salt (I used table salt heinous I know)
4 Tablespoons unsalted butter, melted
1/4 cup baking soda
large pot of water
1 egg, lightly beaten
pretzel salt (I used cracked sea salt)
- Combine the water and the yeast in the bowl of mixer and let rest 5 minutes until foamy.
- Add sugar, flour, salt, butter and mix with the dough hook. It'll be silky but it shouldn't be sticky. Remember it's more about the right consistency with bread than a number amount of flour so add the flour bit by bit.
- Cover and let rise in a warm place for 1 hour or until doubled in size. (I was in a hurry and put the bowl in a sink with warm water going up the side for 30 minutes)
- Cut the dough into 32 pieces on a floured surface. I cut it in half then each half in half then each half in 8.
- Form into rolls by smoothing the dough around itself pinching on the bottom. You want a pulling pinching motion to get nice smooth tight balls
- Let rise in a warm place for 30 minutes until doubled.
- Preheat oven to 450°F
- In a large saucepan, bring 2 quarts of water to a low boil.
- Add the baking soda and lower heat to a simmer.
- Carefully slip the rolls into the poaching liquid, seam side down.
- Poach for 1 minute f your balls float early you'll want to make sure to flip them part way through. (I didn't need to mine were submerged for a while then floated up and then I pulled them out after a while)
- Place balls seam side down on sprayed cookie sheets.
- Lightly beaten egg and brush onto each roll
- Sprinkle with salt
- Snip the top with scissors
- Bake the rolls for 15-20 minutes, rotating the pans halfway through baking
- Cool completel
stresscake who adapted it from Alton Brown recipe)