Salted Pretzel Rolls

If you want to add more lacto ovo vegetarian recipes to your recipe box, Salted Pretzel Rolls might be a recipe you should try. One serving contains 290 calories, 9g of protein, and 7g of fat. This recipe serves 8 and costs 27 cents per serving. This recipe from My Life as a Mrs has 715 fans. If you have whole egg, sugar, kosher salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 2 hours and 40 minutes. Overall, this recipe earns a rather bad spoonacular score of 30%. If you like this recipe, you might also like recipes such as salted pretzel rolls, Bretzel Rolls (Bavarian Pretzel Sandwich Rolls), and Salted Pretzel Brownies.

Servings: 8

Preparation duration: 140 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 package active dry yeast (not instant rise yeast)

¼ cups baking soda

2 teaspoons Kosher salt

Pretzel Salt, for sprinkling

2 teaspoons sugar

4-½ cups unbleached all-purpose Flour

4 tablespoons unsalted Butter, melted

1 ½ cup warm water (110°F)

1 whole egg, lightly beaten

Equipment:

stand mixer

bowl

baking paper

plastic wrap

frying pan

baking sheet

sauce pan

oven

stove

slotted spoon

pastry brush

knife

Cooking instruction summary:

In the bowl of your stand mixer (fitted with the dough hook attachment), add the water, yeast, and sugar. Stir and let rest 5-10 minutes until foamy (mine didn't look all that foamy but still turned out).Add the flour, salt, and melted butter and mix using the dough hook until combined well. Cover with a plastic wrap (or a towel) and allow to rise in a warm place for 1 hour or until doubled in bulk (again, mine didn't look like it rose all that much, but turned out amazingly). Punch the dough down and turn it onto a lightly floured clean surface.Line 1 large sheet pan with parchment paper and set aside. Cut the dough into 8 pieces (4 1/2 - 5 ounces each). To shape the dough "take a piece of dough and start forming a round, smooth ball by pulling the sides to the center and pinching to seal. Place, pinched side down, on a counter and lightly cupping your hand around the dough ball, rotate your hand in small circles lightly rolling the ball around the palm of your hand."Place the ball on the prepared baking sheet pinched seam side down, with at least 1” between each roll. I like to stagger mine: 2 rolls side by side, then one down one row but between the two in the top row... Then 2 more side by side, followed by one down a row but between the 2 in the top row... etc (this will fit all 8 on one cookie sheet). Cover with a towel and allow to rest in a warm place for 30 minutes until they rise & double (mine didn't rise a whole lot).Preheat oven to 425°F and place oven rack in the middle position. In a large saucepan, bring 2 quarts of water to a low boil. Remove from heat and slowly add the baking soda (I dumped mine in and it boiled up and overflowed all over my stove - lesson learned! hah) place back on heat and lower to a simmer. Place 2-3 of the rolls at a time into the poaching liquid, seam side down. Poach for 30 seconds and then carefully turn the roll over and poach for another 30 seconds. Remove with a slotted spoon to the same prepared sheet pan, seam side down. Repeat with the remaining rolls.Using a pastry brush, brush each roll with the beaten egg, making sure to coat all sides completely & then prinkle each roll with a little pretzel salt. Using a sharp straight edged knife, cut a slash (or 2) -or- an “X” shape in the top of each roll. Bake the rolls in the preheated oven for 15-20 minutes. Serve hot!

 

Step by step:


1. In the bowl of your stand mixer (fitted with the dough hook attachment), add the water, yeast, and sugar. Stir and let rest 5-10 minutes until foamy (mine didn't look all that foamy but still turned out).

2. Add the flour, salt, and melted butter and mix using the dough hook until combined well. Cover with a plastic wrap (or a towel) and allow to rise in a warm place for 1 hour or until doubled in bulk (again, mine didn't look like it rose all that much, but turned out amazingly). Punch the dough down and turn it onto a lightly floured clean surface.Line 1 large sheet pan with parchment paper and set aside.

3. Cut the dough into 8 pieces (4 1/2 - 5 ounces each). To shape the dough "take a piece of dough and start forming a round, smooth ball by pulling the sides to the center and pinching to seal.

4. Place, pinched side down, on a counter and lightly cupping your hand around the dough ball, rotate your hand in small circles lightly rolling the ball around the palm of your hand."

5. Place the ball on the prepared baking sheet pinched seam side down, with at least 1” between each roll. I like to stagger mine: 2 rolls side by side, then one down one row but between the two in the top row... Then 2 more side by side, followed by one down a row but between the 2 in the top row... etc (this will fit all 8 on one cookie sheet). Cover with a towel and allow to rest in a warm place for 30 minutes until they rise & double (mine didn't rise a whole lot).Preheat oven to 425°F and place oven rack in the middle position. In a large saucepan, bring 2 quarts of water to a low boil.

6. Remove from heat and slowly add the baking soda (I dumped mine in and it boiled up and overflowed all over my stove - lesson learned! hah) place back on heat and lower to a simmer.

7. Place 2-3 of the rolls at a time into the poaching liquid, seam side down. Poach for 30 seconds and then carefully turn the roll over and poach for another 30 seconds.

8. Remove with a slotted spoon to the same prepared sheet pan, seam side down. Repeat with the remaining rolls.Using a pastry brush, brush each roll with the beaten egg, making sure to coat all sides completely & then prinkle each roll with a little pretzel salt. Using a sharp straight edged knife, cut a slash (or

9. -or- an “X” shape in the top of each roll.

10. Bake the rolls in the preheated oven for 15-20 minutes.

11. Serve hot!


Nutrition Information:

Quickview
290k Calories
8g Protein
7g Total Fat
46g Carbs
2% Health Score
Limit These
Calories
290k
15%

Fat
7g
11%

  Saturated Fat
3g
25%

Carbohydrates
46g
16%

  Sugar
1g
1%

Cholesterol
35mg
12%

Sodium
1813mg
79%

Get Enough Of These
Protein
8g
17%

Selenium
26µg
38%

Manganese
0.5mg
25%

Folate
43µg
11%

Vitamin B1
0.15mg
10%

Phosphorus
78mg
8%

Fiber
1g
7%

Copper
0.13mg
7%

Vitamin B2
0.1mg
6%

Vitamin B3
0.98mg
5%

Vitamin B5
0.48mg
5%

Zinc
0.68mg
5%

Magnesium
17mg
4%

Vitamin A
205IU
4%

Iron
0.69mg
4%

Vitamin E
0.47mg
3%

Potassium
80mg
2%

Vitamin B6
0.05mg
2%

Calcium
16mg
2%

Vitamin D
0.22µg
1%

Vitamin B12
0.06µg
1%

covered percent of daily need
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