SOFT PRETZEL ROLLS
Discover soft pretzels, the meal-friendly version of soft pretzels. Instead of shaping the dough into traditional pretzels, we simply transform the dough into balls. Like pretzel bites, but bigger! I know we all love the sounds of this.
INGREDIENTS
- 2 teaspoons salt
- 1/4 cup baking soda
- 2 cups warm milk (about 100-110 degrees F)
- 6 1/2 – 8 cups unbleached all-purpose flour
- 1 tablespoon sugar
- 2 tablespoons canola or vegetable oil
- 1 tablespoon instant yeast
- 1 1/2 cups warm water (about 100-110 degrees F)
- Coarse salt for sprinkling
INSTRUCTIONS
First, in the bowl of an electric mixer, mix the yeast, oil, milk and water. Add the salt.
Then, stir in 4 cups of flour, adding one cup at a time. Gradually add more flour (up to 8 cups) until a soft dough forms. You may not need to use all the flour. Knead for 4-5 minutes.
Transfer the dough to a lightly greased bowl. Cover with greased plastic wrap and let rise until it doubles in size, about an hour.
Divide the dough into 16-18 pieces and form each piece into a ball. Place the rollers on lightly greased baking paper. Let stand 15-20 minutes.
Preheat the oven to 425 degrees.
Stir in 1 tablespoon of sugar and 1/4 cup of baking soda in a large pot of water. Bring to a boil over medium-high heat.
Place 3-4 balls of dough in boiling water and boil for 30 seconds to 1 minute on each side (the longer you boil, the softer the cooked pretzel roll).
Using a slotted spoon, remove the dough from the boiling water and let the excess water drip into the pan. Place the boiled dough balls on baking sheets lined with lightly greased parchment paper.
Using a very sharp knife, make 2 to 3 slots at the top of each uncooked roll, about 1/4 inch deep.
Lightly sprinkle each ball of dough with coarse salt. Bake 13 to 17 minutes or until the rolls are a deep golden brown. Happy Cooking Time.
