Monday, September 16, 2013

Pretzel Rolls

Lie about it. That's the best advice I can give you. This has to be the fastest, easiest yeast bread one can make, or very close to it. I recommend tossing a towel over your shoulder, brushing a bit of flour on your cheek, perhaps even dabbing at your forehead with a washcloth. Take deep breaths that lead to long sighs, put your feet up, and pretend to be exhausted.

I don't know about you, but I'm seeing pretzel rolls everywhere. They're on billboards and TV, and I've even heard people talking about how they have to try them. So please don't let on that they're super easy to make or we'll all be hounded to bake them all the time.

Oktoberfest is upon us, so it seemed a great time to try out pretzel rolls. Why is it so easy? No rising! No kidding! I made the dough in my handy dandy KitchenAid mixer. Minutes later it was going into the oven. Unbelievable.

I based this recipe on a pretzel recipe I found on-line. I couldn't believe that the dough didn't have to rise, but a brief discussion with my German mother led to the inevitable -- we had to try it. She thought it might be authentic because German breads and pretzels don't rise as much as they do in America. I tweaked it a just bit, though, to suit our tastes.


Pretzel Rolls

1/3 cup warm water
1 package rapid rise dry yeast
1 1/3 cups warm water
1 teaspoon salt
1 tablespoon sugar
4 1/2 cups flour

8 - 10 tablespoons baking soda
8 - 10 cups water

Kosher salt

Install the dough hook on your mixer. Pour 1/3 cup warm water into the bowl of your mixer. Sprinkle with entire package of yeast.


Stir lightly with a fork. Wait about 10 minutes for it to dissolve.



Add 1 1/3 cups warm water, salt, and sugar and mix. Add the flour about a cup at a time, mixing after each addition. When the dough clings to the dough hook and the walls of the bowl are relatively clean, remove the dough.


Place the baking soda into the 8-10 cups of water in a large pot. Bring to a simmer. Cover a baking sheet with parchment paper and place it near the pot.

Meanwhile, preheat the oven to 400. Shape the dough into a log (sprinkle with a little flour if necessary to handle) and slice it into 8 equal pieces.


On each piece, take a cut side,


spread it a bit



and turn it inside out, bringing all the edges to the bottom.

 

Pinch them together. That's the bottom of the roll.

This is the top.




Using a pierced or slotted spoon, slide 2 or 3 of the rolls into the simmering water. Don't overcrowd them. After 30-40 seconds, flip them.


 After 30-40 seconds, remove from the water and place on the parchment paper. Cut an X on the top of each roll and sprinkle with Kosher salt. Repeat with remaining rolls.

Bake at 400 for 20-22 minutes. The rolls should be brown on the outside and baked through.


These are best the day they are baked. If you need to store them, do not refrigerate or place in an airtight container. Store at room temperature.



 


26 comments:

  1. Interesting that this recipe uses baking powder for the boiling. Every other recipe I have seen uses baking soda. I may have to try with powder.

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    Replies
    1. Oops! It *is* baking soda. Major typo there. Thanks for bringing it to my attention.

      ~Krista

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    2. You corrected the ingredient list but not the instructions (about soda, not powder)

      These look beautiful. Bet they make great sandwiches.
      Now, do I want to try them even though I don't have a stand mixer? hm...

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    3. Libby, I need to hire you as a proofreader! Thanks! If you scan down to Katreader's comment, Lynn tells how she would do it by hand.

      ~Krista

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  2. I wondered what in the world you were going to do with all that baking powder! they are stunning...

    but best of all was your first line Krista--you should use that in a book.

    LIE ABOUT IT...

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    Replies
    1. LOL, Lucy! We're always thinking about books. You're right. A great first line! I might just use it.

      ~Krista

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  3. Ach, du lieber Himmel! That's a new twist on the pretzel.
    You bring the pretzels, I'll bring the beer, and we'll have Oktoberfest for the rest of the year.

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    1. Dorothy! I had no idea you were bilingual. LOL! It's a deal. Oktoberfest all year -- but we might need some wurst . . .

      ~Krista

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    2. The wurst? Pshaw! Nothing but the best for you, my dear!

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    3. Hahahaha - I enjoyed that little exchange as much as reading the recipe.

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    4. LOL, Dani! Then you might enjoy JJ Murphy's Algonquin Round Table Mysteries starring the very witty Dorothy Parker!

      ~Krista

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  4. I've never had luck using yeast, but I haven't tried in a decade. I don't have a stand mixer though...

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    Replies
    1. I think you could make this dough the old fashioned way -- make a circle of flour, add the liquids to the center and gradually knead it all together. It's easier with a mixer, though. : )

      ~Krista

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    2. I've made pretzels many times without a mixer. I actually find the end result is better when I mix/knead by hand. I may overwork the dough in my mixer. I'd mix the warm water, yeast and sugar together in a large bowl, then add the flour and salt. I'd start with 3 cups of flour and work in as much of the remaining 1 1/2 cups as you can as you knead the dough.

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  5. Oh, my, yum! I can't imagine so easy. I'm going to try with GF flour, though I know it won't work, but the flavor should be there. Wow! So pretty, too!

    Daryl / Avery

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    Replies
    1. Bummer. I bet it won't be long before someone comes up with a gluten-free flour that rises. Actually, it might work as pretzel sticks!

      ~Krista

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  6. This is really fun (and so stylish!). Thanks for bringing us something completely different, Krista!

    Hugs,

    MJ

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    1. I'm glad you like it, Mary Jane!

      ~Krista

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  7. Outstanding post, Krista! I can't wait to try these rolls...oh, man, nice and warm from the oven with a slice of Black Forest ham and a dab of honey mustard, and (of course) a cold glass of German beer to wash it down. Oktoberfest forever!

    ~ Cleo

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  8. Cleo, you're making me hungry. Pass the ham and mustard, please!

    ~Krista

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  9. These are just brilliant! Pretzels or pretzel rolls are on my to-bake list, and these look like they will fill the bill perfectly. Thanks, Krista!

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    1. Wendy, I love that they don't have to rise. Makes the process so much faster! I hope you'll enjoy them.

      ~Krista

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  10. I'll have to do this with my granddaughters. One of their favorite places in the mall is Aunt Annie's Pretzels. For them, though, it's not mustard, it's hot cheese sauce and a cold glass of root beer!

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    1. Oh no! Now you need a recipe for the hot cheese sauce! I bet they'll love making these!

      ~Krista

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  11. My recipe for hot cheese sauce is almost as easy as your pretzel rolls. I carefully select a jar of Meijer Stadium Cheddar sauce, remove the lid, place in a microwave for 2 rounds of 30 second heating, stir, and enjoy! I know, ridiculous to go through that much effort but that's the old-fashioned kind of girl I am!

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    Replies
    1. You're so funny. I should have known that you would have a great sauce ready to go. Shh, we'll keep quiet about how difficult that sauce is to make! LOL!

      ~Krista

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