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Monday, November 14, 2011

Pretzel Rolls


Above are the ones I made with the original recipe.  Below is a picture of the ones on the Food Pusher site.

Update:  New recipe found at Food Pushers
Ingredients:
2 ½ – 3 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon vital wheat gluten (optional)
2 ¼ tsp instant yeast
1 Tbsp dark brown sugar
1 tsp kosher salt
3 Tbsp butter, softened
1 cup water (110-120 degrees)
2 Tbsp room temperature milk
4 quarts water (for boiling)
½ cup baking soda
additional butter (optional)
Kosher or pretzel salt to taste
Directions:
In the bowl of a standing mixer fitted with a dough hook, mix the flour, salt, brown sugar and yeast. Mix in 1 cup water, milk and butter until a dough ball forms, and then kneed on medium low for another minute.


The dough should form a slightly tacky, but firm ball. Cover the bowl with plastic wrap and let rest for 30 minutes. After 30 minutes, knead again for about 8-10 minutes. Place dough in a lightly greased bowl, cover, and let rise for one hour.
Preheat oven to 400 degrees and bring the 4 quarts of water to a boil. When the water is boiling, slowly add the baking soda.
Remove the dough from the bowl onto a floured surface and gently degas it. Cut dough into twelve relatively equal pieces. Form into balls and set on a lightly floured piece of wax paper.
Drop balls three or four at a time into the baking soda bath for 30-60 seconds, turning once to guarantee both sides covered. Drain the excess water from the dough and place it on a parchment-lined baking sheet. Repeat with remaining dough balls.
Sprinkle the kosher salt over the bread to your specific tastes, and use a sharp knife to cut a small incision on the top of the bread so the dough has somewhere to expand.
Cook the bread for 18-22 minutes, or until deep pretzel brown, rotating the baking sheet once. Brush with melted butter, if desired. Remove to a cooling rack to cool.
These freeze really well, and are a great little snack. Just pop one in the microwave for 30 seconds on 50% power, and it's soft and warm.

The old recipe below:
The Dough
7 1/2 cups all-purpose flour
1 teaspoon salt
3 tablespoons canola oil
2 teaspoons active dry yeast
1 1/2 cups milk, slightly warmed
1 cup water, slightly warmed

Coarse sea salt for sprinkling

The "Bath"
7 cups water
1 tablespoon salt
4 tablespoons baking soda

In a small container, mix yeast with warmed milk and let rest for 10 minutes.Whisk flour and teaspoon of salt in a large bowl.

Add canola oil and warmed water to yeast mixture. Pour mixture into bowl with flour. Knead in the bowl until dough is very smooth. Cover the bowl with a dish towel and let rise for one hour.

Punch down dough and knead in bowl for one minute. Cut dough into 15 pieces. Form balls by pulling the dough under. Place on a well-greased surface. Let the dough balls rise for 15 minutes.

While the dough balls are rising, preheat the oven to 400 degrees and get the pretzel "bath" ready. In a large pot, bring water, salt, and baking soda to a rolling boil. Plunge three dough balls into the water and let them "poach" for 1 minute on each side. Using a slotted spoon, transfer them to a well-greased baking sheet. With a serrated knife, cut 2-3 lines across each roll and sprinkle with coarse sea salt. Bake for 20 to 25 minutes, or until pretzels are a rich brown. These are best eaten the same day they are made.

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