Monday, August 24, 2015
I love these pretzel rolls. They are great for hot dogs, bratwurst, ham and cheese sandwiches, hamburgers or any type of sandwich. You can use this same dough to make regular soft pretzels as well.
1 1/2 cups warm water
2 1/4 tsp active dry yeast (or 1 packet)
1 T sugar
2 t salt
2 ounces butter or margarine, melted
4 1/2 - 5 cups all purpose flour
pretzel salt (optional)
Egg wash =1 egg + 1 T water beaten well
Alkaline bath = 8 cups of water + 1/2 cup baking soda at a gentle simmer
Mix the water, yeast, sugar, salt, butter and 2 cups of flour together to form a wet batter. Slowly incorporate the remaining flour a little bit at a time to form a sticky dough. knead 8-10 minutes until smooth and elastic. This is a dense dough that will not spring back and will still be a bit sticky after kneading. oil the dough ball with cooking oil and put the dough in a draft free warm place to rise until doubled. Divide the dough into 100 gram dough balls (8-9 balls). Shape into round or oblong rolls.
In a wide shallow sauce pan combine 8 cups of water and 1/2 cup baking soda. Heat and bring to a gentle simmer. One at a time dunk and submerge the rolls in the baking soda water for about 30 seconds. Drain and transfer the rolls to a cookie sheet lined with parchment or silicone baking mat or grease the cookie sheet. Cut superficial slashes in the top of the rolls. Brush each roll with egg wash and sprinkle with pretzel salt if desired. Bake at 450 degrees for 12-15 minutes until a rich mahogany brown all over. Allow to cool slightly before slicing open.