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Pretzel rolls - labradors - 11-11-2007 As mentioned in another thread, the restaurant at which I used to work had rolls that were made from pretzel dough. Unfortunately, they were made by a third-party, artisan baker (back when "artisan bread" actually meant something), so I do not have the recipe for them. Lately, I have been thinking about those rolls again, and have done some Internet searching, where I did find some recipes. This one seems to be the best of the lot, but I haven't tried it yet. If any of you have other recipes for these goodies, please share them here, especially if they are recipes you have already tried. Ingredients
{Source: http://www.recipezaar.com/169790) Re: Pretzel rolls - cjs - 11-11-2007 Here's another version - I've not made this one (yet), but the source, Fincher, is an old friend who's recipes I've always fround to be spot on. Fincher I make hamburger buns with the dough, So they are pretty much Soft pretzel rolls. But of course you can roll them out like pretzels too. It involves using beer, you may substitute milk or water for the beer 3 rounded cups bread flour 1 Tablespoon sugar (brown would be nice) 2 tsp kosher salt 2 tsp active dry yeast 2 tsp baking powder 3 Tsp olive oil 1/2 cup warm beer of choice 1/2 cup water warm (97-100F) egg wash toppers baking soda bloom yeast in water for 10 minutes Pulse flour, sugar, salt, baking powder in robot coupe, or simply sift. add dry ingredients to mixer, then add wet ingredients, mix with paddle till incorporated, then mix with dough hook for about 3 minutes, adding flour if necessary. You don't need to go to the window stage for pretzels. You can also knead by hand form dough into nice smooth dough ball, toss in oil in bowl, cover and let stand at room temp for an hour or until it nears doubling in size Place large pot of water to boil on stove Punch down dough and divide into 8-10 equal sizes, roll into ropes about 18 inches long and twist each rope into a pretzel shape. or if you lazy and don't give a darn just roll into ropes, and make pretzel sticks cover and let pretzels rise again (about 30 mintues) add baking soda to boiling water, you need about 2 Tablespoons per gallon slide pretzels into baking soda water and let cook for about 2 minutes, remove and place on sheet pan brush with egg wash then top with either large crystal salt, or toasted sesame seeds, or topping of you choice bake at 400F for around 10-15 minutes, but monitor them around 10 so they don't burn. optional - brush LIGHTLY with butter when they emerge from oven Fincher’s note: I'd like to add if you don't use beer, instead of proofing at room temperature, try cold proofing in a refrigerator for at least 24 hours, this gives the dough better flavor, this can also be done with the dough containing the beer, but the flavor enhancement will be less noticeable, because the beer has similar flavors to that which is achieved by the yeast. Re: Pretzel rolls - labradors - 11-11-2007 Quote: Yep. He always has some of the best messages and advice on Chef2Chef. Bohica is really good, too. Of course, other C@H members are also there, but everyone here would already know them, so I just mentioned a couple C2C members that are NOT also on C@H. Thanks for the recipe. Re: Pretzel rolls - cjs - 11-11-2007 I love Bohica - Ross and I almost met up last summer, but life got in the way... He's got lots of great ideas Re: Pretzel rolls - MUSICMAKER - 11-11-2007 Labs, the Fincher recipe posted here is close to the one I have with the only exceptions being to use "dark" beer, and the addition of some malt, which is used in making "real" pretzels. Other than that, the recipe is the same. Re: Pretzel rolls - Mare749 - 11-11-2007 I wondered about Fincher's pretzel rolls also. Copied that recipe ages ago and then never made them. They really sound so good, maybe this week now that the windows are almost done! Maryann Re: Pretzel rolls - cjs - 11-12-2007 Maryann, are you pleased with this latest project on your house? What's next? - off topic for a sec. Re: Pretzel rolls - Mare749 - 11-12-2007 Quote: I'm absolutely thrilled, Jean. The windows are a huge improvement and look so pretty. Next project will be something small, maybe just some painting. Maryann |