Pretzel Rolls

Pretzel Rolls could be just the lacto ovo vegetarian recipe you've been looking for. This recipe serves 8. One portion of this dish contains about 10g of protein, 8g of fat, and a total of 320 calories. For 30 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 27 people were impressed by this recipe. Head to the store and pick up kosher salt, unbleached flour, unsalted butter, and a few other things to make it today. From preparation to the plate, this recipe takes about 2 hours and 40 minutes. It is brought to you by So How's it Taste. All things considered, we decided this recipe deserves a spoonacular score of 28%. This score is rather bad. Similar recipes are Bretzel Rolls (Bavarian Pretzel Sandwich Rolls), Pretzel Rolls, and Pretzel Rolls.

Servings: 8

Preparation duration: 140 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Using a stand mixer fitted with the dough hook attachment, add water, yeast, and sugar. Stir and let rest 5-10 minutes until slightly foamy.2. Add flour, salt, and melted butter and mix using the dough hook until well combined. Cover with plastic wrap or a towel and allow to rise in a warm place for 1 hour or until doubled in size. Punch the dough down and turn it onto a lightly floured surface.3. Line 1 large sheet pan with parchment paper and set aside. Cut the dough into 8 even pieces. Form the dough into a round, smooth ball by pulling the sides to the center and pinching to seal. Gently cup your hands around the dough ball, rotating in small circles and lightly rolling the ball around the palm of your hand.4. Place the ball on the prepared baking sheet, pinched side down, with at least 1 inch between each roll. Cover with plastic wrap or a towel and allow to rest in a warm place for 30 minutes until they rise and double.5. Preheat oven to 425F 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 (sprinkle a little at a time so the water doesn't boil over). Place saucepan back on heat and lower to a simmer.6. Place 2 to 3 rolls at a time into the poaching liquid, seam side down. Poach for 30 seconds and then carefully turn the rolls 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.7. Using a pastry brush, brush each roll with the beaten egg, making sure to coat all sides completely. Sprinkle each roll with a Kosher salt. Using a very sharp straight-edged knife, cut two slashes or an X shape in the top of each roll. Bake rolls for 15-20 minutes or until dark brown on top.

 

Step by step:

1. Using a stand mixer fitted with the dough hook attachment, add water, yeast, and sugar. Stir and let rest 5-10 minutes until slightly foamy.

2. Add flour, salt, and melted butter and mix using the dough hook until well combined. Cover with plastic wrap or a towel and allow to rise in a warm place for 1 hour or until doubled in size. Punch the dough down and turn it onto a lightly floured surface.

3. Line 1 large sheet pan with parchment paper and set aside.

4. Cut the dough into 8 even pieces. Form the dough into a round, smooth ball by pulling the sides to the center and pinching to seal. Gently cup your hands around the dough ball, rotating in small circles and lightly rolling the ball around the palm of your hand.

5. Place the ball on the prepared baking sheet, pinched side down, with at least 1 inch between each roll. Cover with plastic wrap or a towel and allow to rest in a warm place for 30 minutes until they rise and double.

6. Preheat oven to 425F and place oven rack in the middle position. In a large saucepan, bring 2 quarts of water to a low boil.

7. Remove from heat and slowly add the baking soda (sprinkle a little at a time so the water doesn't boil over).

8. Place saucepan back on heat and lower to a simmer.

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

10. Remove with a slotted spoon to the same prepared sheet pan, seam side down. Repeat with the remaining rolls.

11. Using a pastry brush, brush each roll with the beaten egg, making sure to coat all sides completely. Sprinkle each roll with a Kosher salt. Using a very sharp straight-edged knife, cut two slashes or an X shape in the top of each roll.

12. Bake rolls for 15-20 minutes or until dark brown on top.

Nutrition Information:

covered percent of daily need