Pretzel Rolls

from ButterYum
makes 8 rolls

Ingredients

  • 2 3/4 cups bread flour
  • 1 envelope quick rise yeast (2 1/4 teaspoons)
  • 1 teaspoon fine salt
  • 1 teaspoon granulated sugar
  • 1 cup plus 2 tablespoons water (125F to 130F)
  • 8 cups water
  • 1/4 cup baking soda
  • 2 tablespoons granulated sugar
  • 1 egg white, beaten (glaze)
  • pretzel salt  or coarse salt

Directions

  1. In bowl of food processor, combine flour, yeast, salt, and 1 teaspoon sugar.  
  2. Turn processor on to combine ingredients and slowly pour the hot water down the feed tube.  
  3. Process until ball of dough forms; continue to process 1 minute to knead dough.  
  4. Remove dough from work bowl and place in an oiled bowl, cover with plastic wrap, then a towel.  
  5. Place in a draft-free place to double in size (20-60 minutes depending on what kind of yeast you used).
  6. Punch down dough and cut into 8 equal pieces.  
  7. Using your clean counter, cup your hand around one dough ball and using a circular motion, shape roll into a smooth ball.  
  8. Place rolls on a parchment lined sheet pan; space evenly.  
  9. Cover with towel and place in a draft-free location so they can double in size.  
  10. Preheat oven to 375F.  
  11. Bring water, baking soda, and 2 tablespoons sugar to a boil in a medium saucepan.  
  12. Using a slotted spoon, put one roll at a time into the boiling water and boil for 30 seconds per side.  
  13. Remove from water, drain, and place back on parchment paper lined sheet pan
  14. Brush rolls with beaten egg white and sprinkle liberally with pretzel salt or coarse salt. If desired, you can use a sharp knife or kitchen shears to snip an "X" on top of each roll (I didn't make my Xs large enough).  
  15. Bake in a 375F oven for about 25 minutes.  
  16. Cool on a rack for 10 minutes before eating.  Best if eaten the day they're made.

Notes:

  • Depending on the yeast you use, this recipe will take 2-3 hours from start to finish. 
  • Although these rolls are really yummy when they're still warm, I find they taste most like a pretzel after they've been allowed to cool completely.  

adapted from Epicurious
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