Wednesday, October 27, 2010

It's a small, small World Series Pretzel Rolls

Things are tense at my house!  With the Mets not even in any of the playoffs, Hubby is now rooting for the Rangers and my son is rooting for the Giants...the cheap shots, slight bickering, and show boating has begun.  I honestly wasn't too happy with the Buh bye Yankees pretzels I had made the other night.  They just didn't have the texture I wanted.  I think I had the water/baking soda bath too hot.  Oh well, live and learn.

The other night I joined foodbuzz and have been making new food blogging friends, pouring over countless recipes and ideas, and basically marvelling at the wonderous photos other foodies have posted.  I am in awe!!  I found a recipe that I just had to try for Pretzel Rolls.   They were a hit!  Easy to put together and baked up nice and pretzel brown!  I doubled the recipe and made them in 3 ounce portions instead of 2 ounce portions but they are amazing! 

Pretzel Rolls
For the rolls:
  •    3 cups warm water 
  •   4 ½ tsp dry active yeast
  • 4 tsp sugar 
  • 9 cups all purpose flour 
  • 4 tsp salt, kosher 
  • ½ cup melted coconut oil (or melted butter)
For the poaching:
  • 1 large pot boiling water
  • ¼ cup baking soda
For brushing the tops:
  • 1 egg, beaten 
  • 1 tsp water
For sprinkling:
  • Coarse salt
Directions:
In the bowl of your stand mixer, or in a large bowl, mix
  •  3 cups warm water 
  • 4 ½ tsp yeast 
  • 4 tsp sugar
 Let this get all foamy and fun loving.

 
Add:
  • ½ cup melted coconut oil (or melted butter) 
  • 4 tsp salt 
  • 9 cups flour
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Mix with the dough hook (or a wooden spoon) until a nice elastic dough forms.  This might take about 5 minutes.  The dough comes together so nicely to form a soft, slightly sticky dough.

Cover with a tea towel and set in a warm spot to rise for an hour.

Meanwhile back in the Little Kitchen:

Line 2 baking sheets with parchment or with silicone liners.

Put a large pot of water on the stove, but don’t turn it on yet...just getting ready.

When the timer beeps, or when the dough has doubled its size, punch it down and turn it out onto the counter, which you have sprinkled with flour.

Measure out even pieces of dough.  I like to measure out 3 oz portions with my scale and get 22 rolls from this recipe.

Form each piece into a ball and place on the baking sheet leaving some room between each roll.


Cover with a tea towel and let rise for 30 minutes.

Preheat the oven to 425 F and turn your pot of water on to boil.

When the water is boiling, slowly add the ¼ cup baking soda to the pot....SLOWLY...it will bubble, foam, and spill over if you dump it all in at once.  Lower the heat to a simmer.

Poach the rolls a couple at a time for 30seconds, gently turn them over and continue poaching for another 30 seconds.


Remove from the pot, drain, and transfer back to the baking sheets.

Brush the tops with the egg wash and sprinkle with the coarse salt.



Using a sharp knife, cut an x (or a t) into the top of each roll.


Bake for 15 to 20 minutes until a nice dark golden brown.

As a side note, today was an accident free day!! Yesterday's wake up call has been answered.

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2 comments:

  1. First things first: As a Dallasite, I love the World Series reference! Second - well, it takes one glance at the photos to realize that you're a far superior baker to myself. These look amazing!

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  2. Thanks Rich! Even though we are Candian, we are a baseball family. With each of the boys rooting for a different team, the cajooling and bickering has started...even though I also enjoy baseball, I retreated to the kitchen for a while.
    I am sure there will be many baseball references in my future! Thanks for reading!

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