Pretzel Rolls
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 312.9
- Total Fat: 6.4 g
- Cholesterol: 15.2 mg
- Sodium: 323.2 mg
- Total Carbs: 55.2 g
- Dietary Fiber: 1.9 g
- Protein: 7.3 g
View full nutritional breakdown of Pretzel Rolls calories by ingredient
Introduction
A great recipe for some incredible rolls. These are great for deli sandwiches, hot roast beef, or even just as a light snack. They taste very much like a traditional soft pretzel. A great recipe for some incredible rolls. These are great for deli sandwiches, hot roast beef, or even just as a light snack. They taste very much like a traditional soft pretzel.Number of Servings: 8
Ingredients
-
• 1 1/2 cups warm water
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 2 1/4 teaspoons (1 package) instant yeast
• 22 ounces all-purpose flour, approximately 4 1/2 cups
• 2 ounces unsalted butter, melted
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Pretzel salt (optional)
Directions
1. Combine the water, sugar, salt, yeast, flour and butter in a large bowl and mix until well incorporated.
2. Knead with an electric mixer or by hand until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes (by mixer).
3. Transfer the dough to an oiled dough rising bucket or bowl, cover and let rise for 1 hour or until the dough has doubled in size.
4. Preheat the oven to 450ºF. Line a sheet pan with parchment paper and set aside.
5. Bring the 10 cups of water and the baking soda to a rolling boil in a large stock pot.
6. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Form each piece into a small, oval loaf. Place onto the parchment-lined sheet pan.
7. Place the loaves into the boiling water, topside down, one at a time, for 30 seconds. Remove them from the water using a large flat spatula. Return them, right side up, to the sheet pan.
8. Brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Slash with a sharp bread knife once or twice. Bake until dark golden brown in color, approximately 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Makes about 8-10 rolls, depending on how large you make them.
Number of Servings: 8
Recipe submitted by SparkPeople user WCALLISTER.
2. Knead with an electric mixer or by hand until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes (by mixer).
3. Transfer the dough to an oiled dough rising bucket or bowl, cover and let rise for 1 hour or until the dough has doubled in size.
4. Preheat the oven to 450ºF. Line a sheet pan with parchment paper and set aside.
5. Bring the 10 cups of water and the baking soda to a rolling boil in a large stock pot.
6. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Form each piece into a small, oval loaf. Place onto the parchment-lined sheet pan.
7. Place the loaves into the boiling water, topside down, one at a time, for 30 seconds. Remove them from the water using a large flat spatula. Return them, right side up, to the sheet pan.
8. Brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Slash with a sharp bread knife once or twice. Bake until dark golden brown in color, approximately 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Makes about 8-10 rolls, depending on how large you make them.
Number of Servings: 8
Recipe submitted by SparkPeople user WCALLISTER.
Member Ratings For This Recipe
-
EPREDN1
-
JANTHEBLONDE
-
TOMATOCAFEGAL
