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Pretzel Rolls
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| Update 11/18/2011: I have not had the opportunity to make this recipe since this posting until today. I have read through the comments and appreciate all of them. I am not sure if I originally recorded my measurements inaccurately or what happened. Please know, I am not a professional baker and do my best to experiment and record my recipes with three amazing, but often distracting, children at my heels. Thank you so much for your patience with this crazy lady. Changes are in bold. I have posted this recipe before but these beauties are so good that they deserve another post. These rolls are addictive and well worth the effort. I was craving them a few weeks ago so I caved-in and made them. (Don't worry -- this was before my whole hospital episode. I won't be making these again until I get the "all-clear" from my doctor.) Enjoy! Pretzel Rolls The Dough | |
| 6 - 7 1/2 cups | unbleached, all-purpose flour |
| 1 teaspoon | salt |
| 3 tablespoons | canola oil |
| 2 teaspoons | active dry yeast |
| 2 1/2 cups | milk, slightly warmed |
| 1 cup | water, slightly warmed |
| Coarse sea salt for sprinkling | |
| The "Bath" | |
| 7 cups | water |
| 1 tablespoon | salt |
| 4 tablespoons | baking soda |
In a small container, mix yeast with warmed milk and let rest for 10 minutes.Whisk 5 3/4 cups of flour and teaspoon of salt in a large bowl.
Add canola oil and warmed water to yeast mixture. Pour into bowl with flour and salt. Knead in the bowl until dough is mostly smooth. Only add more flour if your dough cannot be easily handled. The dough will be somewhat stiff. Cover the bowl with a dish towel and put in a warm place to rise for one hour.
Punch down dough and knead in bowl for one minute. Cut dough into 15 pieces. (Cut more pieces if you would like smaller size rolls.) Form balls by pulling the dough under. Place on a well-greased surface. Let the dough balls rise for 15 minutes.
While the dough balls are rising, preheat the oven to 400 degrees and get the pretzel "bath" ready. In a large pot, bring water, salt, and baking soda to a rolling boil. Plunge three dough balls into the water and let them "poach" for 1 minute total. Using a slotted spoon, transfer them to a well-greased baking sheet. With a serrated knife, cut 2-3 lines across each roll and sprinkle with coarse sea salt. Bake for 20 to 25 minutes, or until pretzels are a rich brown. These are best eaten the same day they are made.
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