Pretzel Rolls

By christoph

Thin crisp dark crust envelopes a soft slightly spongy inside with all the great taste of a giant soft pretzel. Great for sandwiches and burgers, or simply enjoy with dinner.

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Ingredients

• Dough
• 4 ½ cups flour
• ¾ teaspoon salt
• ¼ cup nonfat dry milk
• 2 teaspoons instant yeast
• 1 ¾ cups warm water
• 2 tablespoons unsalted butter softened
• Topping
• Pretzel salt or coarse sea salt
• Water Bath
• 2 quarts water
• 1 tablespoon salt
• ¼ cup baking soda

Preparation

Step 1

Rolls
Mix together all dry ingredients in a large bowl.
Add butter and warm water and mix in to a smooth slightly sticky dough.
Cover dough and allow to double in size about one hour.
Turn the dough out onto a lightly greased surface.
Knead the dough several times to deflate. Divide into 10 pieces.
Roll each piece into a ball. Cover and let rest for 15 minutes.
Position rack in the center of oven and heat to 400°F.
Water Bath
Bring water to boil, add salt and baking soda one tablespoon at a time. Soda foams up when added so only add in small increments.

Drop several balls of dough at a time in to the water bath. Cook for 30 seconds then turn and cook an additional 30 seconds. Remove dough with a slotted spoon and place on a parchment lined baking sheet.

Topping
Using a sharp knife, scissors or lame cut ½” deep crosses in the center of the rolls. Sprinkle with coarse salt.

Bake
Bake the buns for 25 – 30 minutes or until they are a deep-dark brown. Transfer to a wire rack to cool.

Cooks Notes
Add the baking soda to the boiling water a Tablespoon at a time. The soda foams up when added.