Amazing pretzel rolls, good with anything or by themselves.
I jumped on the pretzel rolls bandwagon last week. I don’t know why it took me so long. They are delicious and I will be making them often. In fact, I want to make some to use for soup bowls. They have the perfect texture and I just want some kind of cheesy soup served in one. Maybe later in the week you’ll see it here. I searched for a week reading various recipes for pretzel rolls all over the net. I finally saw this one from Mel’s Café and liked the fact she used milk in it for part of the liquid. I just prefer bread recipes that use milk or part milk, just a personal thing. I believe it gives the rolls or bread a better texture.
These were easy to make and were done in less than 3 hours including the resting time. I would go over to Mel’s and look at her directions, she really gave great details on the process if you are not an experienced bread baker.
- 1 1/2 tablespoons yeast
- 1/2 cup vegetable oil
- 2 cups warm milk
- 1 1/2 cups warm water
- 2 teaspoons salt
- 6 1/2 - 7 cups unbleached all-purpose flour
- Water Bath
- 3 quarts water
- 1 tablespoon sugar
- 1/4 cup baking soda
- Coarse salt for sprinkling
- Mix together water, milk and oil in your mixing bowl. Sprinkle yeast on top. Add 1/2 of the flour and salt. Mix until it comes together using a dough hook. Add remaining flour a cup at a time until you have a soft dough. Knead with the dough hook for at least 5 minutes or until dough is smooth and satiny. The dough should just begin to pull away from the sides of the bowl. Cover and let raise until doubled.
- Remove dough from bowl. Divide dough into 16 equal pieces. Shape into a ball. Place on a greased baking sheet or lightly floured counter to rise. Cover with a towel while they rest for about 20 minutes.
- Bring the water, sugar and baking soda to a boil in a large pan.
- Preheat oven to 425 degrees.
- Place 3 - 4 balls of dough in the water. Let cook for about 1 minute on each side. The longer it is in the water the crustier your rolls will be, so I found the 1 minute good. Remove balls with a slotted spoon to a piece of paper towel to drain slightly. I didn't leave them there, I quickly put them on a greased baking sheet. Repeat until all of the balls are done.
- Make 2 - 3 slashes across the top of each roll with a very sharp knife or single edged razor blade. Sprinkle with the sea salt.
- Bake for 20-22 minutes until the rolls are golden brown. Cool on a wire rack.
- adapted from Mel's Café - http://www.melskitchencafe.com/2013/10/amazing-soft-pretzel-rolls.html
Maybe you’d like to try another of our recipes?