Easy Pretzel Rolls
Easy Pretzel Rolls - crispy top, cotton-soft interior and nicely chewy texture with just a hint of salt to round off their signature, cracker-like flavor.
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All purpose flour
Dried active yeast
You may need another 1/4 cup or so
In a large bowl, combine the flours, milk powder, yeast, and salt.
Stir in the warm water and olive oil.
Mix well and knead the dough for 8-10 minutes. You can use a stand mixer too.
You should get a soft, and smooth dough that's just a tad tacky.
You may need to add the extra water if your dough seems dryish.
Place the dough in a greased bowl, cover with a damp tea towel. Let the dough rest for an hour or until it doubles in size.
Gently deflate the risen dough and divide into 10 equal - sized balls.
Cover them and let the rest for 15 minutes, on a greased or parchment lined tray. Please lightly grease the parchment too.
In the meanwhile, prepare the water bath and preheat your oven to 200C.
Bring the water, baking soda and salt to a rolling boil.
Gently drop 4-5 balls at a time in the boiling water.
Cook for 30 seconds, flip and cook for another 30 seconds.
Remove from the water using a slotted spoon.
Repeat this with all the remaining balls.
Make a cross on top of the balls using a sharp knife. Sprinkle with sea salt and bake for 20 -25 minutes. Or until they are deep golden brown.
Mine got done in 20 minutes.
Place the pretzel rolls on a cooling rack to cool. Enjoy warm as is or with butter!
Easy Pretzel Rolls -
-August 8, 2020