Tuesday, February 15, 2011

These pretzels are making me thirsty

The other day, Alex and I were walking through the bakery section of Wholefoods super market, when I got hit with the most delicious smell of fresh baked pretzels. It was like being on the sidewalk in New York City. When I regained my composure, I noticed that there were no pretzels in sight, just a bunch of breads and rolls. Then I spotted them: Pretzel Rolls. What an ingenious concept.

On my search for recipes I noticed that, Megan of Delicious Dishings, one of my favorite food blogs, had made these just a few months ago and shared the recipe. Megan is a fantastic baker. She even worked at Flour in Boston. So, these aren't as pretty as hers, but, maybe, just maybe, they taste just as good!

Pretzel Rolls (adapted from Stresscake and Delicious Dishings)
Makes about 18 rolls
  • 1 1/2 cups warm water (heated to 110 degrees)
  • 1 package active dry yeast
  • 2 teaspoons sugar
  • 4 1/2 cups unbleached all-purpose flour
  • 2 teaspoons kosher salt
  • 4 tablespoons unsalted butter, melted
  • 2 quarts of water
  • 1/4 cup baking soda
  • 1 egg, lightly beaten
  • Pretzel salt or kosher salt

Directions

Combine water and yeast in bowl of electric stand mixer fitted with dough hook, and let rest 5 minutes, until foamy.


Add sugar, flour, salt, and butter, and mix with the dough hook until thoroughly combined.


The dough will come together. It should be just a bit sticky.


Cover the bowl with a towel and let the dough rise in a warm place for 1 hour, or until doubled in bulk. While the dough is rising, line two sheet pans with parchment paper or Silpats, and set them on the counter. If you have a scale, get that ready as well.

Turn the dough out onto a lightly floured surface, and knead it gently to deflate it.


Whip out your food scale and measure dough into 2 ounce pieces.


Roll each piece of dough into a ball.


Place rolls on a cookie sheet at least 1 inch apart. Cover the rolls with a towel, and let them rise in a warm place for 30 minutes, or until doubled. 

Preheat oven to 425°F. In a large pot, bring 2 quarts of water to a low boil. Add the baking soda, and lower the heat to a simmer.


Carefully slip three rolls into the poaching liquid. Poach for 30 seconds, and then carefully turn the rolls over in the liquid.


Poach the other side for 30 seconds, and then using a skimmer, transfer the rolls back to the sheet pan. Repeat with the remaining rolls.

Using a pastry brush, glaze each roll with the lightly beaten egg, making sure to coat all sides completely. Top each roll with a sprinkle of pretzel salt or kosher salt. With a sharp, straight-edged knife, cut a slash in the top of each roll. Bake the rolls for 12 to 18 minutes.


Let cool slightly on a wire rack and enjoy.

2 comments:

  1. Ha- I just made pretzel rolls this weekend. Aren't they awesome?! I'll hold off on posting mine for a few days :)

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  2. They look beautiful! Thanks so much for the shoutout, and I'm so glad you liked them. I have some in my freezer that you just reminded me about!

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