Pretzel Rolls

Oh mama loves her some carbs.  You have no idea.  I’m not picky…but I do like them warm, soft, and fresh.  When the hot buttered bread diet comes out, please tell me…that’s one diet I will be able to embrace wholeheartedly.  Unfortunately, one carb went off my radar as of late…the poor neglected soft pretzel.  I’m so sorry pretzel…I didn’t mean to forget about you…I’ve loved you since the days when that was all I could afford for lunch…and I love you today. I thank my son for reminding me how great you are and in fact, I love you so much I let my son buy you once a week for lunch (that’s true love people!)

When I saw these pretzel rolls I just knew I had to try them.  The recipe claimed that it wasn’t labor intensive bread making…and the recipe did not disappoint.  Hot, soft, rolls, with a pretzel texture…oh lord, so good.  If I had a bowl of queso right there I would have been in heaven.

what you need (adapted from What Megan’s Making)

1 1/3 cups warm water

2 tablespoons milk

1 (1/4 oz) package of active dry yeast

1/3 cup light brown sugar

2 tablespoons melted butter

4 cups all-purpose flour

kosher salt

2 quarts water

1/4 cup baking soda

what to do:

in your mixer bowl, combine 1/3 cup warm water with the yeast.  Let stand until it becomes a little foamy (10 minutes)  Add rest of the water, milk, sugar, and butter.  Stir until sugar dissolves.

Add flour.

Mix on medium-low with a dough hook until dough forms a ball of sticky dough.

Separate the dough into 12 equal pieces.  Cover with plastic wrap and a damp tea towel and let sit for 10 minutes.

Shape dough into roll shape and place on a lightly floured surface, cover with plastic wrap sprayed with cooking spray and let sit for 30 minutes.

at this point, preheat the oven to 425

in a large stockpot, bring water to a boil and add baking soda (be careful here, the baking soda creates a lot of foam)

Drop 2 rolls at a time in the boiling water, flip after 15 seconds.  Drain in a slotted spoon and put on a light greased cookie sheet (or use a silpat) and sprinkle with kosher salt. Repeat with the rest of the rolls.

bake the rolls for 8-10 minutes, or until golden brown.

Let cool for 5 minutes.

Serve and enjoy.

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