Pretzel Rolls

I’ve been wanting to make pretzel rolls since the first time I saw them on a blog months ago.

Just. Look. At. Them.

Perfect dipped in soup. Or as the vessel for a delicious sandwich. And, of course, just by itself. I’m addicted.

Pretzel Rolls

Makes 6 Rolls

Ingredients:

• 1 .25 ounce package active dry yeast
• 1 c. warm water
• 1/2 c. granulated sugar
• 2 1/2 c. flour (I used 1/2 c. AP & 2 c. whole wheat)
• 7 c. water
• 1/2 c. baking soda
• coarse salt, for sprinkling

What You Do:

1. In a large mixing bowl, combine the yeast, warm water and sugar, whisk gently until the yeast is dissolved. Let stand for 5 minutes, or until the mixture is bubbly. Add flour gradually until a soft dough ball is formed that is neither sticky nor dry, add extra flour if necessary. Turn the dough out onto a clean work surface and knead until elastic and smooth, about 3-4 minutes. Place in a lightly oiled bowl, cover with towel, and let rise in a warm place* for about 1 hour or so until doubled in size.

*I pre-heated my oven to 200 F then shut it off when I put dough inside.

2. Preheat the oven to 400 F. Lightly oil a large baking sheet and set aside.

3. Bring water and baking soda to a rolling boil in a medium-large saucepan over medium-high heat. Punch the dough down and turn out onto a clean work surface. Separate the dough into 6 pieces and knead each until elastic. Shape into rolls about 3-4 inches long.

4. Drop 1 roll at a time into the boiling water. Boil for about 1 minute, remove using a slotted spoon, and transfer to the prepared baking sheet. Repeat this until all of your rolls have been boiled. Sprinkle with coarse salt and bake until golden brown, about 12-14 minutes. Allow rolls to cool slightly before serving, and allow to cool uncovered on a wire cooling rack. Serve warm or at room temperature.

I wanted to thank all of those who voted for me to advance in Marx Food's Ridiculously Delicious Challenge! Though the official announcement will be made tomorrow, 3/7, I have been voted through to the next round. I already have started on my recipe for round 3… can’t wait to share it with you all!

Thanks Again!