Lazy J Bar C

Lazy J Bar C

Wednesday, January 29, 2014

Pretzel Rolls


I was looking at the King Arthur Flour website the other day and came across this recipe. I know pretzel buns and rolls are all the rage right now but I haven't had one. I have looked at different recipes for making them but they all seemed a bit fussy, until I found this one! These babies are fabulous; crusty on the outside and nice and chewy on the inside! Jerry told me that this may be the best bread I have ever made! ;)

Pretzel Rolls               **Click here to print this recipe**

Dough
     1 3/4 cups warm water
     2 tablespoons unsalted butter
     3/4 teaspoon salt
     4 1/2 cups unbleached all-purpose flour
     1/4 cut nonfat dry milk
     2 teaspoons instant yeast

Topping
     coarse sea salt or Kosher salt

Water Bath
     2 quarts water
     1 tablespoon salt
     1/4 cup baking soda

Directions
     Mix and knead the dough ingredients - by hand, mixer or bread machine - to make a smooth, slightly sticky dough. Allow the dough to rise in a lightly greased bowl, covered, for about one hour, until doubled. Gently deflate the dough and transfer to a lightly greased work surface. With lightly greased hands, divide the dough into 8 pieces for sandwich rolls or 12 pieces for dinner rolls and shape each piece into a smooth ball. Place the balls on a lightly greased piece of parchment paper placed on a baking sheet, cover and let rest for 15 minutes.


Preheat the oven to 400 degrees

Prepare the water bath: Bring the water, salt and baking soda to a boil in a large pot. Drop 3 dough balls at a time into the water bath. (I should have used a deeper pot) Cook for 30 seconds, flip over and cook for 30 seconds longer.


Using a slotted spoon, return the rolls to the baking sheet. Using scissors or a sharp knife, cut 1/2" deep crosses into the center of each roll. Sprinkle with the coarse salt.


Bake for 20 to 24 minutes or until the rolls are a deep, dark brown. Cover loosely with foil after 10 minutes if necessary so they don't get too brown. Cool completely on a wire rack.


The only problem I have is that after being in a bag overnight, the salt on the tops kind of melted away. Jerry dearly loves bagels and now that I have gotten past the whole fear of boiling bread dough thingy, I think I'll have to give them a try! :)

Linking up with the Rurality Blog Hop and Farmgirl Friday.

15 comments:

TexWisGirl said...

you are evil...

Lynn@Happier Than a Pig in Mud said...

Wow, if Hubby says they may be the best you've made... They're bookmarked:@)

Alica said...

YUM! Gotta try these. Tomorrow!

edenhills said...

That looks so yummy! I want them!

thewovenspoke said...

Candy, those sound good. I may give those a try. Have a good week. Dawn

Paula said...

Are they REALLY worth the fuss of boiling?

Patty Woodland said...

I'm going to have to try these.

Bagels aren't that hard at all. I make them all the time: http://www.brokenteepee.com/2013/11/homemade-bagels-recipe.html

Kristina said...

Looks delicious.

Our Neck of the Woods said...

Oh my gosh, these look so delicious! They turned a really lovely golden brown color. I've never boiled dough in water before so that's something new to me. But it sounds like it is worth it. I can almost taste them from here :)

Susan said...

OMGosh, Candy - those look picture perfect! You really have a way with baking!

Carol L McKenna said...

Yummy! Great post ~ thanks,

carol, xxx
www.acreativeharbor.com

Little Homestead In Boise said...

Those look great!

Leigh said...

They look absolutely fantastic, thanks for the recipe!

Marie said...

Another great recipe I'll have to try!

amanda | wildly simple said...

Mmmm.. I love pretzles & all things bread-like. These look great!