I recently had an opportunity to sample a Pretzel Roll - Yummo! I'd never heard of them before, but I wanted to make them at home so I found a recipe online at Epicurious. This no-knead recipe goes together very quickly using your food processor. The family loved the way they tasted.
makes 8 rolls
- 2 3/4 cups bread flour
- 1 envelope quick rise yeast (2 1/4 teaspoons)
- 1 teaspoon fine salt
- 1 teaspoon granulated sugar
- 1 cup plus 2 tablespoons water (125F to 130F)
- 8 cups water
- 1/4 cup baking soda
- 2 tablespoons granulated sugar
- 1 egg white, beaten (glaze)
- pretzel salt or coarse salt
- In bowl of food processor, combine flour, yeast, salt, and 1 teaspoon sugar.
- Turn processor on to combine ingredients and slowly pour the hot water down the feed tube.
- Process until ball of dough forms; continue to process 1 minute to knead dough.
- Remove dough from work bowl and place in an oiled bowl, cover with plastic wrap, then a towel.
- Place in a draft-free place to double in size (20-60 minutes depending on what kind of yeast you used).
- Punch down dough and cut into 8 equal pieces.
- Using your clean counter, cup your hand around one dough ball and using a circular motion, shape roll into a smooth ball.
- Place rolls on a parchment lined sheet pan; space evenly.
- Cover with towel and place in a draft-free location so they can double in size.
- Preheat oven to 375F.
- Bring water, baking soda, and 2 tablespoons sugar to a boil in a medium saucepan.
- Using a slotted spoon, put one roll at a time into the boiling water and boil for 30 seconds per side.
- Remove from water, drain, and place back on parchment paper lined sheet pan.
- Brush rolls with beaten egg white and sprinkle liberally with pretzel salt or coarse salt. If desired, you can use a sharp knife or kitchen shears to snip an "X" on top of each roll (I didn't make my Xs large enough).
- Bake in a 375F oven for about 25 minutes.
- Cool on a rack for 10 minutes before eating. Best if eaten the day they're made.
- Depending on the yeast you use, this recipe will take 2-3 hours from start to finish.
- Although these rolls are really yummy when they're still warm, I find they taste most like a pretzel after they've been allowed to cool completely.
adapted from Epicurious