Friday, October 21, 2011

Pretzel Rolls

Oh pretzel rolls.  I just love them.  Odd because I rarely eat a pretzel....hmm, well maybe that isn't true...darn Auntie Anne's!

Alex and I have made homemade pretzels before, it is fun and pretty easy but these pretzel rolls were even easier. Most of the work is done by the mixer.  You do have to poach them, but it is a simple process and the outcome is quite delicious.  We ate our rolls with currywurst and sauerkraut, then had a couple left over for some sandwiches the next day.  Even the kids got in on the action and absolutely loved them.  Carbs + Babies = True Love.

Pretzel Rolls, adapted from Guy Fieri
1 tablespoon dry active yeast
2 3/4 cups all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
1/3 cup baking soda

To get the rolls going put 1 cup of warm water (about 110 degrees) in the bowl of your mixer.  Put the yeast in and then give it five minutes or so to "bloom".   Combine the flour, sugar, and salt in a medium bowl and once the five minutes are up, turn the mixer on low (using the dough hook!) and add the dry ingredients.  Once they are incorporated turn the speed up to medium and let it go for about 8 minutes.  Check it after about 5, if the dough seems too wet or dry adjust as necessary.  The dough should be elastic and smooth, not too sticky but definitely not dry either.

Once you are done kneading, form the dough into a ball and put it into a glass bowl that has been rubbed with vegetable oil.   Cover the bowl with a towel and set it aside to rise for about 30 minutes or until doubled in size.

Punch down the dough and then turn it out onto a lightly floured surface.  Knead it a few times.  Now divide it in half, then divide each half into three.  You should have six equal sizes balls.  Line a baking sheet with some aluminum foil then spray it with some cooking spray.  Put the balls on the tray and lightly draw two diagonal cuts across each one with a knife.  Cover them with a towel and let them rise again for about 15 more minutes  (or doubled in size again).

While the dough is rising again, preheat the oven to 425 F and bring 8 cups of water to boil.  

Once the dough is ready add the baking soda to the water, give it a stir and let the foam die down a little.  Then put in two rolls at a time.  Poach them for about 2 minutes per side then remove them from the water and put them back on the baking tray and sprinkle each with some kosher salt.

Bake the poached rolls for 12-15 minutes or until golden brown.  Make sure to eat one hot!  Wow these are good.

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