Continuing my bread making studies, my sister sent me a recipe for soft pretzel rolls, which I made over the weekend. They’re pretty simple to make and especially yummy when you eat them hot out of the oven. If you have leftovers the next day, I recommend heating them in a toaster oven. They are definitely best when warm.
This recipe comes from Chow.com and I didn’t change anything other than add more water than it called for because it was too dry. I added 1 extra tbsp of water at a time until it formed into dough. The most important step is the baking soda boiling water bath, which is what gives the outside a pretzel-y texture.
- 1 cup warm water (105°F to 115°F)
- 1 (1/4-ounce) envelope active dry yeast (2 1/4 teaspoons)
- 2 3/4 cups bread flour
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt, plus more for sprinkling
- Vegetable oil
- 6 cups water
- 1/4 cup baking soda
- Place warm water in the bowl of a stand mixer and sprinkle yeast on top. Set aside to rest until mixture bubbles, about 5 minutes. (If the mixture does not bubble, either the liquid was not at the correct temperature or the yeast is old.)
- Place flour, sugar, and salt in a large bowl and whisk briefly to break up any lumps and combine. Once yeast is ready, fit the bowl on the mixer, attach a dough hook, and dump in flour mixture. Mix on the lowest setting until dough comes together, then increase to medium speed and mix until dough is elastic and smooth, about 8 minutes.
- Form dough into a ball, place in a large oiled mixing bowl, and turn dough to coat in oil. Cover with a clean, damp dishtowel, and let rest in a warm place until dough doubles in size, about 30 to 35 minutes. Line a baking sheet with parchment paper, coat paper with vegetable oil, and set aside.
- Once dough has risen, punch it down and knead it on a floured, dry surface just until it becomes smooth and springs back when poked, about 1 minute. Divide dough into 8 pieces and form into oblong rolls. Place rolls on the baking sheet and cut 4 (2-inch) diagonal slashes across the top of each. Cover with a damp towel and let dough rise in a warm place until almost doubled in volume, about 15 to 20 minutes. Meanwhile, heat the oven to 425°F and bring water to a boil in a large saucepan over high heat.
- Once rolls have risen, stir baking soda into boiling water (water will foam up slightly). Boil two or three rolls for 2 minutes per side. Using a slotted spoon, remove rolls, drain, and place on the baking sheet, cut side up. Sprinkle well with salt, and repeat with remaining rolls.
- Once all rolls are ready, place in the oven and bake until golden brown, about 10 to 12 minutes. Serve hot.