11096 Soft Pretzel Rolls 1 hr 40 mins 35 mins 8 (3-ounce) rolls Thu Sep 13 09:55:00 -0700 2007 Wed Aug 26 10:22:16 -0700 2009 Medium German CHOW http://www.chow.com/recipes/11096 Wed, 26 Aug 2009 17:22:16 GMT Tastes like a pretzel, looks like a roll Tastes like a pretzel, looks like a roll. Soft pretzel rolls that you get at the ballpark or from a street vendor are easy to re-create at home. This recipe uses a basic dough that’s good to try your hand at if you’re a bread-making novice. And the trick to the malty flavor so key to a good pretzel? The dough takes a dip in a baking soda solution before going into the oven. Try these rolls on their own, dipped in our Sweet Hot Mustard, or toasted in a grilled cheese.

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  • 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.
    • ]]>     http://www.chow.com/assets/2007/10/pretzel_dough3_290.jpg Aida Mollenkamp 52 Snack 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

    ]]>     298 1 tablespoon granulated sugar

    ]]>     301 1 teaspoon kosher salt, plus more for sprinkling

    ]]>     Vegetable oil

    ]]>     6 cups water

    ]]>     1/4 cup baking soda

    ]]>     19 bread 2395 aida mollenkamp 1 chow 332 vegan 10054 dairy free 2403 diy 752 euro 813 hungry 380 sandwich 757 lunch 768 manly 435 vegetarian 318 snack 22182 pretzel rolls 767 baked 22457 breadmachine