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| Pretzel rolls fresh out of the oven. |
I've had a couple of encounters with pretzel bread. First, my friend Debbie, who spent her adolescence in Germany, would talk about walking to the bakery and buying fresh pretzel rolls that were one of her favorite foods in all of Germany. Second, my friend Shana was craving pretzel bread after seeing it for sale at the grocery store. She figured she could make it herself and save some money, but when she did, she only met with disappointment. Of course, being the vain baker that I am, I took that as a challenge and I found this recipe at Two Bites in Suburbia. My first loaves came out perfectly shiny and well-browned on the outside; dense and soft on the inside. Mmmmm (see end of post pic). Because having a whole loaf of pretzel bread seems awkward, I turned them into pretzel rolls, like my friend Debbie described. If you're into trying new yeast rolls, and you love soft pretzels, you've got to try these. So, so good.
Pretzel Rolls
-- Adapted from Two Bites in Suburbia
Ingredients:
- 2 ½ – 3 cups King Arthur Unbleached All-Purpose Flour
- 1 tablespoon vital wheat gluten (optional)
- 2 ¼ tsp instant yeast
- 1 Tbsp dark brown sugar
- 1 tsp kosher salt
- 3 Tbsp butter, softened
- 1 cup water (110-120 degrees)
- 2 Tbsp room temperature milk
- 4 quarts water (for boiling)
- ½ cup baking soda
- additional butter (optional)
- Kosher or pretzel salt to taste
Directions:
In the bowl of a standing mixer fitted with a dough hook, mix the flour, salt, brown sugar and yeast. Mix in 1 cup water, milk and butter until a dough ball forms, and then kneed on medium low for another minute.The dough should form a slightly tacky, but firm ball. Cover the bowl with plastic wrap and let rest for 30 minutes. After 30 minutes, knead again for about 8-10 minutes. Place dough in a lightly greased bowl, cover, and let rise for one hour.
Preheat oven to 400 degrees and bring the 4 quarts of water to a boil. When the water is boiling, slowly add the baking soda.
Remove the dough from the bowl onto a floured surface and gently degas it. Cut dough into twelve relatively equal pieces. Form into balls and set on a lightly floured piece of wax paper.
Drop balls three or four at a time into the baking soda bath for 30-60 seconds, turning once to guarantee both sides covered. Drain the excess water from the dough and place it on a parchment-lined baking sheet. Repeat with remaining dough balls.
Sprinkle the kosher salt over the bread to your specific tastes, and use a sharp knife to cut a small incision on the top of the bread so the dough has somewhere to expand.
Cook the bread for 18-22 minutes, or until deep pretzel brown, rotating the baking sheet once. Brush with melted butter, if desired. Remove to a cooling rack to cool.
These freeze really well, and are a great little snack. Just pop one in the microwave for 30 seconds on 50% power, and it's soft and warm.
These freeze really well, and are a great little snack. Just pop one in the microwave for 30 seconds on 50% power, and it's soft and warm.
Makes 12 rolls.
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| The perfect pretzel bread that I can't replicate. |