Tuesday, January 17, 2012
Salted Pretzel Rolls
I was watching Diner’s, Drive In’s, and Dives a few months ago and their was this restaurant called Kuma’s Corner on the show that serves all of their burgers on Pretzel rolls. I was immediately intrigued…
Were these said pretzel rolls just a regular soft pretzel recipe shaped like a hamburger bun? Or was it an entirely different type of recipe? hmmm… I was on the hunt. Then I forgot about them for a while… that is, until they started popping up everywhere on Pinterest (side note: if your not on Pinterest, you should be – it’s the bomb!).
Anyhow, my Pinterest addiction reignited my desire to make those pretzel rolls I’d seen on TV months prior!
I googled recipes and found a really simple one via Tasty Kitchen (simple= SOLD!). And you know what? These pretzel rolls were everything I dreamed they would be… soft and chewy… dense and light… all at the same time! Any the saltiness on top?! Heavenly. Best vessel for a burger EVER.
Tomorrow I’ll tell you all about the best burger of my life that I made using these rolls!
Get excited, folks!
Salted Pretzel Rolls
Yield: 8 large rolls
Prep Time: 20 minutes (plus 1 1/2 hours rise time)
Cook Time: 15-20 minutes
Make the rolls smaller if you just want to use them as small dinner rolls.
1 ½ cup warm water (110°F)
1 package active dry yeast (not instant rise yeast)
2 teaspoons sugar
4-½ cups unbleached all-purpose Flour
2 teaspoons Kosher salt
4 tablespoons unsalted Butter, melted
¼ cups baking soda
1 whole egg, lightly beaten
Pretzel Salt, for sprinkling
In the bowl of your stand mixer (fitted with the dough hook attachment), add the water, yeast, and sugar. Stir and let rest 5-10 minutes until foamy (mine didn't look all that foamy but still turned out).
Add the flour, salt, and melted butter and mix using the dough hook until combined well. Cover with a plastic wrap (or a towel) and allow to rise in a warm place for 1 hour or until doubled in bulk (again, mine didn't look like it rose all that much, but turned out amazingly). Punch the dough down and turn it onto a lightly floured clean surface.
Line 1 large sheet pan with parchment paper and set aside. Cut the dough into 8 pieces (4 1/2 - 5 ounces each). To shape the dough "take a piece of dough and start forming a round, smooth ball by pulling the sides to the center and pinching to seal. Place, pinched side down, on a counter and lightly cupping your hand around the dough ball, rotate your hand in small circles lightly rolling the ball around the palm of your hand."
Place the ball on the prepared baking sheet pinched seam side down, with at least 1” between each roll. I like to stagger mine: 2 rolls side by side, then one down one row but between the two in the top row... Then 2 more side by side, followed by one down a row but between the 2 in the top row... etc (this will fit all 8 on one cookie sheet). Cover with a towel and allow to rest in a warm place for 30 minutes until they rise & double (mine didn't rise a whole lot).
Preheat oven to 425°F and place oven rack in the middle position. In a large saucepan, bring 2 quarts of water to a low boil. Remove from heat and slowly add the baking soda (I dumped mine in and it boiled up and overflowed all over my stove - lesson learned! hah) place back on heat and lower to a simmer.
Place 2-3 of the rolls at a time into the poaching liquid, seam side down. Poach for 30 seconds and then carefully turn the roll over and poach for another 30 seconds. Remove with a slotted spoon to the same prepared sheet pan, seam side down. Repeat with the remaining rolls.
Using a pastry brush, brush each roll with the beaten egg, making sure to coat all sides completely & then prinkle each roll with a little pretzel salt. Using a sharp straight edged knife, cut a slash (or 2) -or- an “X” shape in the top of each roll. Bake the rolls in the preheated oven for 15-20 minutes. Serve hot!
Adapted from: Tasty Kitchen