Pretzel Rolls
Prep Time:
Cook Time:
Yields:
Equipment:
Ingredients:
- Ingredients:
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- ¾ cup milk
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- ¼ cup water
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- 2 ½ Tbsp. sugar
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- 1 Pkg. active dry yeast (2 ½ tsp.)
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- 300 grams all-purpose flour (2 ½ cups)
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- 2 Tbsp. butter, softened
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- ¼ tsp. fine sea salt
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- 5 Cups water
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- ¼ cup baking soda
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- 1 Egg yolk, lightly beaten
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- 1 Tbsp. cold water
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- Coarse salt (optional)
Instructions:
- In a small saucepan, heat and stir milk, ¼ cup water, and sugar over low heat until warm (105°F to 115°F). Pour into the bowl of a stand mixer fitted with a dough hook. Sprinkle with yeast; let stand 5 minutes or until foamy.
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- Add flour, butter, and 1 ¼ tsp. sea salt. Beat on low 2 to 3 minutes or until combined, scraping sides occasionally. Beat on medium-low 6 to 8 minutes or until a soft dough forms. (The dough should pull away from the sides of the bowl but still be slightly sticky. If it is too sticky, beat in a few more tsp. flour.)
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- Turn dough out onto a clean, dry work surface. Knead a few times by folding and pressing dough, turning dough to knead uniformly; shape dough into a ball. Place in a lightly greased bowl, turning once to grease the surface of dough. Cover and let rise in a warm place until double in size (about 1 hour).
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- Preheat oven to 425°F. Line a large baking sheet with parchment paper. Punch dough down. Turn dough out onto a work surface; divide into eight portions.
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- Shape each piece into ball.
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- In a deep skillet or wide pot, stir together 5 cups water and baking soda; bring to a simmer. Using a slotted spoon, lower roll , into the water for 10 seconds. Remove pretzels and place on paper towels. Arrange pretzels 2 inches apart on the prepared baking sheet.
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- In a small bowl, combine egg yolk and 1 Tbsp cold water. Brush pretzels with egg yolk. mixture. If you like, sprinkle with coarse salt. Bake 8 to 10 minutes or until deep golden brown. Cool slightly on a wire rack; serve warm.