Pretzel Rolls
Serves
12
Total Time
148 MINS
Calories
192
These pretzel rolls are boiled briefly to give them their distinctive chewy texture and glossy crust. Slice lengthwise for the start of a delicious sandwich!
- Raw cane sugar
1 tablespoon (about 14.4 g)
- Dried yeast
2 teaspoons (about 8.1 g)
- Salt
1 teaspoon (about 6 g)
- Unsalted butter
2 tablespoons (about 28.8 g)softened
- Buttermilk
1 ¾ cups (about 420 g)warm
- Plain flour
4 cups (about 518.4 g)
- Bicarbonate of soda
½ cup (about 111.6 g)
- Egg white
1 (about 30 g)
- Sea salt
as neededcoarse
INGREDIENTS
- 1. Line 2 clean baking pans with parchment paper
- 2. Add raw cane sugar, dried yeast, salt and unsalted butter to a clean large mixing bowl
- 3. Mix together
- 4. Add buttermilk and plain flour to the dough
- 5. Mix until combined
- 6. Knead until elastic and cover - 5 min, dough hook
- 7. Let rise until springy to touch - 1 hr
- 8. Turn out
- 9. Shape
- 10. Transfer dough to 2 baking pans
- 11. Let rise - 30 min
- 12. Pre-heat oven - 220°C
- 13. Add bicarbonate of soda to a clean large saucepan
- 14. Fill with water
- 15. Heat until boiling
- 16. Dip rolls into boiling water
- 17. Cut baking pans
- 18. Add egg white to a clean small bowl
- 19. Beat
- 20. Brush egg whites with 2 baking pans
- 21. Sprinkle with sea salt
- 22. Bake until golden brown - 20 min, 220°C
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
