Throw away the idea of traditional rolls this holiday season and try one my favorite recipes. Pretzel rolls are the perfect bread pairing to your hearty holiday meals. Check it out this simple recipe and enjoy.
2 2/3 cup flour + a little extra for dusting
2 ¼ teaspoon or one pack of active yeast
1 tablespoon of white sugar
2 tablespoons of brown sugar
1 cup of 105-120 degree water
⅓ cup of butter, melted
A pinch of salt
For the “bath”
1 cup of water
2 tablespoons of baking soda
To prepare the bowl for the dough to rise
2 teaspoons of oil or melted butter
Add sugars, yeast and water to a mixing bowl. If you can, test the temperature of the water. It should be around 110 degrees, but no hotter than 120 degrees. A good way to test is to aim for the same temperature you would make a baby bottle. It should be warm but not hot on the back of the wrist.
Mix the yeast mixture gently with a wooden or plastic spoon.
Allow the yeast to rest in a warm place for about 5-10 minutes. It will be foamy when it is ready.
Add the melted butter to the yeast mixture, give it a gentle stir with your wooden spoon.
Add the salt and flour, one cup at a time, gently mixing with a wooden spoon until all of the flour is incorporated and the dough no longer feels sticky. If you need to, add extra flour, one half cup at a time.
Pull the dough out onto a lightly floured surface and knead by hand for about 5 minutes, or until the dough is soft and flexible, and not sticky.
Place the dough in an oiled/ buttered bowl. You can drizzle a little (less than a teaspoon please) of oil or cooled melted butter, directly onto the dough to keep it from drying out. Cover the bowl and allow the dough to rise until it has doubled in size.
While the dough rises, prepare the bath by adding the water and baking soda and stirring them together, the soda will settle and need to be stirred frequently during the dipping process. No boiling is required, just a simple dunk into the cold water.
Preheat the oven to 400 degrees.
Tear off sections of dough that are about the size of a small apple, and roll the dough into a ball, you can also vary this step by forming the balls of dough to look like little loaves of bread if you like.
Dip the dough into the baking soda bath, flip it over to make sure both sides have been dunked well. Stir the mixture of baking soda and water as needed, it will settle.
Place the dough on a baking sheet, about an inch apart.
With a serrated or bread knife, score the loaves by simply cutting 2 to 4 lines into the top. It doesn’t have to be perfect, and the dough will even out during baking.
Bake at 400 degrees for about 12 to 15 minutes or until golden brown.
When you remove the pretzel breads from the oven, you can brush them with melted butter if you like, then sprinkle on coarse salt.