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For many years I experimented with making bread, cookies, other basic baking staples but never attempted to make soft pretzels or pretzel rolls (both of which I love) because I just assumed they would be a real pain.
Boy oh boy was I ever wrong. They are so simple and so delicious that once you try them you won't ever need to buy them from the store again!
Pretzel Rolls
Ingredients:
1 1/2C warm water
1T sugar
1 1/2t table salt
2 1/4t yeast (or one pack .25 ounce) (or 7 grams)
4 1/2C flour (scooped into measuring cup with a spoon and lightly tapped down then leveled off.
2T butter, melted then cooled to room temperature
10C water
2/3C baking soda
1 egg yolk beat with 1T filtered water
Pretzel salt or kosher salt for topping
Pour warm water into the bowl of a stand mixer, add the salt and sugar and mix until dissolved. Sprinkle the yeast over top and allow to set 5 minutes until foamy.
After 10 minutes add flour and melted butter, mix on low until the dough just begins to come together
Crank the speed up to medium for 5 minutes or until dough is slightly shiny and easily pulls away from the side of the bowl.
Place dough into a lightly oiled bowl, turn to coat and cover with plastic wrap in a warm, draft free area for 55 minutes or until doubled in size.
Punch dough down and divide into 16 pieces on a lightly oiled surface (I did some pretzels and some rolls but recipe makes a total of 16-18 depending on desired size)
(also tried both on floured and oiled surface and oiled works the best.
Pull the sides up and pinch together at the top of each ball (this makes sure you have a smooth and round shape to your roll)
Turn over, cup your hand over each ball and roll into a round shape
Place on a baking sheet lined with parchment paper (or wax paper and oil but parchment works the best)
Cover with a light towel and let rise for 30 minutes. 15 minutes in start a large pot with the 10 cups water and baking soda over high heat until boiling.
Once rolls have risen and water is boiling drop in 2 at a time into the solution, top side down first and simmer for 30 seconds then flip over with a slotted spatula and simmer for another 30 seconds.
Allow to drain on a cooling rack for 3-4 minutes then brush with the beaten egg yolk and 1T water, sprinkle with salt and slide onto parchment lined baking sheet using the spatula then cut a small slit into the surface of each roll with sharp knife.
Bake in a preheated oven at 425 for 12 minutes or until nice and brown. (If no parchment paper then brush the baking sheet with oil or crisco and lightly sprinkle with pretzel salt or cornmeal before baking)
Pretzels
*If doing just pretzels you can up the melted butter in the recipe to 4T for a richer and more buttery soft pretzel.
If making pretzels use the same recipe (with the additional butter if desired) and same mixing and first rising procedure, then divide the dough out on a lightly oiled surface into 16 pieces (never use flour because that can prevent the pretzel rope from sticking together) and roll each piece into a 24" rope.
(Pretzels only need to rise once and do not require a second rise like the rolls)
Twist into a pretzel shape (extremely easy once you try a few) - (sorry no pics of shaping it but was single handed)
*When joining the two ends to the bottom of the pretzel pinch tightly
Place onto parchment lined paper. (picking up by the bottom pinched ends seems to be the easiest.
Drop into boiling water and baking soda solution, top side down first, 30 seconds per side then onto a rack to dry for a few minutes, brush with the egg yolk and water then sprinkle with salt and place onto a parchment lined baking sheet. 6-8 will fit depending on size, they don't rise too much while baking.
12 minutes at 425 until nice and brown
For the pretzel roll I topped with some loose Hungarian Bratwurst sausage slices.(smoked of course)
To store rolls place in an airtight container or bag.
Pretzels and pretzel rolls are best fresh from the oven or reheated.
They can also be tightly wrapped and frozen for up to 3 months.
Boy oh boy was I ever wrong. They are so simple and so delicious that once you try them you won't ever need to buy them from the store again!
Pretzel Rolls
Ingredients:
1 1/2C warm water
1T sugar
1 1/2t table salt
2 1/4t yeast (or one pack .25 ounce) (or 7 grams)
4 1/2C flour (scooped into measuring cup with a spoon and lightly tapped down then leveled off.
2T butter, melted then cooled to room temperature
10C water
2/3C baking soda
1 egg yolk beat with 1T filtered water
Pretzel salt or kosher salt for topping
Pour warm water into the bowl of a stand mixer, add the salt and sugar and mix until dissolved. Sprinkle the yeast over top and allow to set 5 minutes until foamy.
After 10 minutes add flour and melted butter, mix on low until the dough just begins to come together
Crank the speed up to medium for 5 minutes or until dough is slightly shiny and easily pulls away from the side of the bowl.
Place dough into a lightly oiled bowl, turn to coat and cover with plastic wrap in a warm, draft free area for 55 minutes or until doubled in size.
Punch dough down and divide into 16 pieces on a lightly oiled surface (I did some pretzels and some rolls but recipe makes a total of 16-18 depending on desired size)
(also tried both on floured and oiled surface and oiled works the best.
Pull the sides up and pinch together at the top of each ball (this makes sure you have a smooth and round shape to your roll)
Turn over, cup your hand over each ball and roll into a round shape
Place on a baking sheet lined with parchment paper (or wax paper and oil but parchment works the best)
Cover with a light towel and let rise for 30 minutes. 15 minutes in start a large pot with the 10 cups water and baking soda over high heat until boiling.
Once rolls have risen and water is boiling drop in 2 at a time into the solution, top side down first and simmer for 30 seconds then flip over with a slotted spatula and simmer for another 30 seconds.
Allow to drain on a cooling rack for 3-4 minutes then brush with the beaten egg yolk and 1T water, sprinkle with salt and slide onto parchment lined baking sheet using the spatula then cut a small slit into the surface of each roll with sharp knife.
Bake in a preheated oven at 425 for 12 minutes or until nice and brown. (If no parchment paper then brush the baking sheet with oil or crisco and lightly sprinkle with pretzel salt or cornmeal before baking)
Pretzels
*If doing just pretzels you can up the melted butter in the recipe to 4T for a richer and more buttery soft pretzel.
If making pretzels use the same recipe (with the additional butter if desired) and same mixing and first rising procedure, then divide the dough out on a lightly oiled surface into 16 pieces (never use flour because that can prevent the pretzel rope from sticking together) and roll each piece into a 24" rope.
(Pretzels only need to rise once and do not require a second rise like the rolls)
Twist into a pretzel shape (extremely easy once you try a few) - (sorry no pics of shaping it but was single handed)
*When joining the two ends to the bottom of the pretzel pinch tightly
Place onto parchment lined paper. (picking up by the bottom pinched ends seems to be the easiest.
Drop into boiling water and baking soda solution, top side down first, 30 seconds per side then onto a rack to dry for a few minutes, brush with the egg yolk and water then sprinkle with salt and place onto a parchment lined baking sheet. 6-8 will fit depending on size, they don't rise too much while baking.
12 minutes at 425 until nice and brown
For the pretzel roll I topped with some loose Hungarian Bratwurst sausage slices.(smoked of course)
To store rolls place in an airtight container or bag.
Pretzels and pretzel rolls are best fresh from the oven or reheated.
They can also be tightly wrapped and frozen for up to 3 months.
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