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Pretzels & Pretzel Rolls Recipe

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This recipe for Pretzels & Pretzel Rolls is from Michelle's Breads Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2lb 9oz (1.15 kg) bread flour

1lb 7oz (640g) Water (110 degrees)

1.6oz (45g) sugar

1oz (29g) butter

.9oz (25g) honey

.25oz (7.1g) yeast

.5oz (15g) salt

1.5oz wheat gluten

Directions:
Directions:
1. Combine all ingredients until dough forms

2. Knead dough until smooth and elastic about 10-12 minutes. The dough should spring back when pressed lightly, or it should pass the windowpane test.

3. Let rise until doubles in size 1-2 hours

4. FOR PRETZELS : divide dough into 100g pieces, roll into a long snake and twist

FOR PRETZEL ROLLS: divide into 5oz pieces and shape into a ball

Place onto a parchment lined baking sheet sprayed with oil

5. Refrigerate for 30 minutes

6. Boil for 5 seconds on each side in a baking soda and water mixture and place back onto baking sheet

7. Bake at 425 until deep golden brown 10-12 minutes

8. Brush with butter while hot from oven

9. Sprinkle with pretzel salt.

Number Of Servings:
Number Of Servings:
16 Pretzels
Personal Notes:
Personal Notes:
Don't use webstaurantstore.com pre-cut parchment paper to bake on.

 

 

 

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