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Yesterday was national pretzel day and my family and I are in an ‘obsessed with pretzel roll’ phase, which we go through about twice a year. I’ll explain. About three years ago we discovered ‘pretzel rolls’ at Hole-In-The-Wall Burger where they offer pretzel buns as an alternative to the traditional burger bun. I love them so much all I can do is imagine all the different kinds of sammich’s I can make (e.g., turkey or ham or cheese or pastrami).
So I found my own pretzel roll recipe. And let me tell you how easy and forgiving it is: Sylvie had blast turning this mixer on high and seeing flour cover everything and when it came time to knead she took it to another level, stretching, twisting and punching. We put it in the oven to rise (I like to let it rise in the oven because it’s quiet) and during this time our neighbor came over with her son to play.
Normally we’d leave the dough in the oven for just 30 minutes but this time we forgot and it left it almost an hour. Not to worry. They still came out perfectly with that gorgeous golden brown color.
They were so good we gobbled them up and never got to any of those ingredients I planned on using to make sammies. Because this recipe was so easy and fun to make we whipped up another batch for sammies right there on the spot!
Pretzel roll recipe from Guy Fieri/Food Network 
Prep Time: 1 hour (mostly unattended) Cook Time: 20 minutes
1 tablespoon active dry yeast
1 cup warm water
2 3/4 cups all purpose flour plus more for dusting
1 tablespoon sugar
1 teaspoon kosher salt, plus more for sprinkling
vegetable oil for the bowl
8 cups water
1/3 cup baking soda
Put 1 cup warm water (110 degrees F to 115 degrees F) in the bowl of a stand mixer and sprinkle the yeast on top. Set aside to bloom, 5 minutes. Meanwhile, combine the flour, sugar and salt in a large bowl.
Add the flour mixture to the yeast mixture and mix with the dough hook on the lowest setting until the dough comes together. Increase the speed to medium and continue to mix until the dough is elastic and smooth, about 8 minutes.
Form the dough into a ball, place in a large oiled bowl and turn the dough to coat it with oil. Cover with a damp kitchen towel and let rest in a warm place until doubled in size, 30 to 35 minutes. Line a baking sheet with foil or a silicone baking mat, coat generously with cooking spray and set aside.
Punch down the dough, then turn out onto a floured surface. Knead just until the dough is smooth and springs back when poked, about 1 minute. Divide into approximately 10 rolls the size of a small apple. Place the rolls on the prepared baking sheet and cut four 2-inch diagonal slashes across the top of each. Cover with a damp towel or cover loosely with plastic wrap and let rise in a warm place until almost doubled in size, 15 to 20 minutes. Meanwhile, preheat the oven to 425 degrees F and bring 8 cups water to a boil in a large saucepan over high heat.
Stir the baking soda into the boiling water (it will foam up slightly). Add 2 rolls and poach 2 minutes per side. Using a slotted spoon, remove the rolls, drain and place on the baking sheet, cut-side up. Sprinkle with salt. Repeat with the remaining rolls.
Bake the rolls until golden, 10 to 12 minutes. Let cool slightly on the baking sheet.
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 Guy Fieri/Food Network: http://www.foodnetwork.com/recipes/guy-fieri/pretzel-rolls-recipe/index.html
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