Ingredients: |
Ingredients: 3 cups (15.6 ounces) unbleached all-purpose flour;
3 tablespoons unsalted butter cut into ½ inch pieces;
1 ¼ cups lukewarm water;
1 teaspoon yeast;
1 tablespoon packed dark brown sugar;
1 tablespoon kosher salt;
½ cup baking soda; and
Pretzel salt, sesame seeds, and/or poppy seeds for sprinkling
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Directions: |
Directions:1. Combine flour and butter in a bowl of electric mixer fitted with a paddle. Mix on low until mixture resembles coarse meal. Add water, yeast, sugar and kosher salt to bowl. Stir several times with a rubber spatula until a rough dough forms. Knead dough on medium speed until springy and smooth, about 10 minutes. Place in an oiled bowl, cover with plastic wrap, and let stand 1 hour. Dough will rise slightly into a dome.
2. Turn dough onto a lightly floured countertop and divide into 8 equal pieces. Shape each piece into a round by pulling the slack surface of dough piece downward toward countertop and pinching it together on underside. Cup dough round in both hands and rotate it several times to tighten round into a firm ball. Place rounds on a parchment lined baking sheet, pinched sides down. Lightly drape with plastic wrap and refrigerate for at least 2 and up to 24 hours.
3. Arrange rack in middle of oven. Preheat oven to 400 degrees. Bring 4 quarts water to boil in a large pot. Stir baking soda into boiling water, I tablespoon at a time (it will bubble). Drop dough rounds, 3 or 4 at a time, into pot, being careful not to overcrowd. Lower heat and simmer on one side for 30 seconds, turn, and simmer on other side for 30 seconds. Remove with a slotted spoon, drain well, and place back on baking sheet, pinched sides down, at least 1 inch apart.
4. Sprinkle with pretzel salt, sesame seeds and/or poppy seeds. Use a sharp scissor, snipping twice, to create an “x” on top of each roll.
5. Bake until reddish brown, 20 minutes to 25 minutes. Let cool 10 minutes and eat warm or let cool to room temperature. Pretzel rolls are best eaten soon after baking. Makes 8 rolls.
To make hot dog or sausage buns, pat each piece into a 4 inch by 3 inch rectangle; fold it into thirds as if folding a letter. Pinch to seal and roll back and forth on countertop to lengthen into a 6 inch cylinder. To shape pretzels, roll each dough piece into a 12 inch rope. Twist the ends together and fold them toward the center. |
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