Pretzel Soft Rolls

Add pretzel taste to ordinary dinner rolls or make great sandwiches. Recipe adapted from Chow.

Yield: 8 rolls

1 cup without 2 tbsp. warm water
1 1/2 tsp. active dry yeast
2 cups bread flour
1 tsp. sugar
2/3 tsp. salt, plus more for sprinkling

6 cups water
1/4 cup baking soda

1 egg + 1 tbsp. water for egg wash

Place the warm water in the bowl of a stand mixer and sprinkle the yeast on top, add flour, sugar, and salt, attach a dough hook, and mix on the lowest setting until the dough is elastic and smooth, about 8 minutes.

Form the dough into a ball, cover with kitchen towel and let rest in a warm place until the doubles in size, about one hour.

Line a baking sheet with parchment paper, coat the paper with cooking spray, and set aside.

Divide the dough into 8 pieces and form into oblong rolls. Cover with towel and let rise in a warm place about 20 minutes.

Meanwhile, heat the oven to 425°F and bring the 6 cups of water to a boil in a large saucepan over high heat.

Carefully stir the baking soda into the boiling water. Boil two or three rolls for 30 seconds per side. Using a slotted spoon, remove the rolls, drain, and place on the baking sheet. Brush with egg wash and cut a cross in the top. Sprinkle pinch of salt on top of each roll.

Once all the rolls are ready, place in the oven and bake until golden brown, about 20 minutes. Serve hot.

1 roll is about 106 calories

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One Response to “Pretzel Soft Rolls”

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