Late at night when everyone has gone to bed and I have completely finished my day I like to curl up in bed and read on my IPad and also get on Pinterest. I came across a batch of pretzel rolls last night and just knew that I had to make them today. We love big soft pretzels so this seemed like a recipe we may love as well.
The recipe was pretty straight forward and simple to do however I ended up cutting it in half because all of the recipes I came across was for 18 plus rolls and that’s way too much for my small family. I got 7 out of my recipe which was just perfect. I was so happy as I went through the steps because every bit of the process was going smoothly and perfect. I loved how you pre-boiled them for a bit like bagels to get that chewy exterior and soft inside and that pretty much had me knowing how lovely they would end up becoming. After they cooled a bit Talal and I wanted to try one to see if they were anything like our beloved pretzels are just soft rolls (either way I would have liked them) but I could not believe that they tasted exactly like soft pretzels and actually even much better. Sea salt is defiantly a must for this one and when I use it I prefer to add some in my hand and sprinkle it with my fingers.
1/2 cup Warm Water (110°F)
1 teaspoon dry yeast
1 teaspoon sugar
2 cups + 2 tablespoons all-purpose Flour
1 teaspoon salt
3 tablespoons unsalted butter, melted
2 tablespoons baking soda
6 cups water
1 egg, Lightly Beaten
oil for hands
1. In a small bowl and yeast, sugar and 2 tablespoons of warm water. Allow to sit for 5 minutes until frothy.
2. In a large bowl add flour and salt, mix. Make a well in the center add butter and yeast mixture. Add water a little at a time until a dough like consistency has formed. Knead for a few minutes. Place the ball back into the bowl and lightly cover the top with oil (not working into dough). Cover with a towel and allow to rise in a warm area for at least one hour.
3. Punch dough down and mix for about 30 seconds with your hands. Cut the dough into 7 pieces (2 ounces each). To shape, 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.
4. Place the ball on the baking sheet pinched seam side down, with at least 1” between each roll. Cover with a towel and let rise in a warm place for 30 minutes until doubled.
5. Preheat oven to 425°F. In a large saucepan, water to a low boil. Add the baking soda and lower heat to a simmer. Put the rolls into the poaching liquid, seam side down. Poach for 30 seconds then carefully turn the roll over in the liquid. Poach other side for 30 seconds then remove with a slotted spoon to the same prepared sheet pans, seam side down. Repeat with the remaining rolls.
6. With a pastry brush, glaze each roll with the lightly beaten egg, making sure to coat all sides completely. With a sharp straight edged knife, cut an x in the top of each roll. Top each roll with a sprinkle of sea salt.
7. Bake the rolls in the preheated oven for 15-20 minutes.