Wednesday, February 23, 2011

Bretzel Rolls (Pretzel Sandwich Rolls)

S0, since John likes pretzels, I figured this recipe would be a hit with him...and it was!
Recipe from: Amanda's Cooking

1 1/3 cups warm water
2 tablespoons warm milk
2 1/2 teaspoons active dry yeast
1/3 cup light brown sugar
2 tablespoons butter, melted
4 cups all-purpose flour
kosher salt or pretzel salt
2 quarts cold water
1/2 cup baking soda

In electric mixer fitted with a dough hook, mix a 1/3 cup of the warm water (105-115 degrees) with the yeast and let stand until foamy.

Add the remaining cup of warm water along with milk, sugar & melted butter and swirl to dissolve the sugar. Add flour and mix med-low speed. Add more flour if necessary. Knead it a few minutes in the mixer.

Turn dough out onto a lightly floured table and roll into a 2 foot long log and cut into 12 even pieces. Cover dough with plastic and a cloth and let sit for 10 minutes. (mine sat for 25minutes)

Pat dough into rolls or form knots and arrange on a lightly floured surface about an inch apart and cover with cloth. Let the pretzels rest for an additional 30 minutes.

Preheat the oven to 425°. Lightly oil 2 baking sheets.

In a large stockpot, bring the cold water to a rolling boil and add baking soda.

Drop two rolls into the boiling water and boil for no more then 30 seconds, turning once. Carefully remove with a slotted spoon and hold above pot and let drain. Sprinkle lightly with kosher salt. Repeat with the remaining rolls.

Arrange rolls on the oiled baking sheet and bake for about 8-10 minutes, or until browned all over.

Let rolls cool on the baking sheets for about 5 minutes, then transfer them to a rack.

Serve warm or at room temperature. We ate ours as sandwiches:

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