When I launched my Gourmet Club, I hosted the first dinner. As host, I was responsible for the main course, side dishes and any bread I was to serve. I also was able to choose the theme, so I picked German.
In many ways, once I selected the theme, my menu was laid out for me. Never was this as true as for bread. While I could have chosen from a variety of German breads, I really had no choice – I needed to make pretzel rolls.
Not being a native baker, I was unsure how these would turn out, but they were awesome.
I made these again recently and they were as excellent as I remembered from the Gourmet Club dinner.
For the most part you make some standard dough.
Nothing special about the triangles except it helped me divide the dough equally.
Eight rolls and eight little pretzels.
Make sure you have some room in the pot before you add the baking soda. When you first add it the water will bubble violently and you’ll need the extra room in the pot.
When they are ready, they float.
Sprinkled with a little salt.
Bavarian Pretzels/ Pretzel Rolls (Laugenbrezeln)
Prep Time: 30 mins | Cook Time: 3 hrs | Makes: 8
- 3 3/4-4 cups unbleached bread flour
- 3 tablespoons unsalted butter, chilled, cut into 1/4 inch pieces
- 1 1/4 cups warm water (70-78 degrees)
- 1 teaspoon instant yeast
- 2 1/4 teaspoons sea salt
- 1/3 cup baking soda (for boiling the rolls)
- kosher salt (for topping) (optional)
- sesame seed (for topping) (optional)
1. Place the flour in the bowl of a stand mixer.
2. Using the paddle attachment stir in the butter on low speed until it is evenly distributed and the texture of coarse cornmeal, 1-2 minutes.
3. Pour in the water and sprinkle on the yeast and salt.
4. Switch to the dough hook and knead on medium until very smooth and pliable, about 8-10 minutes.
5. Shape the dough into a ball and place in a large well oiled bowl.
6. Cover the bowl with plastic wrap and let stand in a warm place, (70-75 degrees) for about 1 hour until it has slightly expanded and risen to a dome.
7. Lightly oil a baking sheet, (I use parchment paper).
8. Turn the dough out onto an unfloured countertop and pat into a rough rectangle.
9. Cut the dough into 8 equal pieces.
10. At this point you can shape the dough into either pretzels or rolls.
11. Arrange the rolls on the baking sheet at least 1 inch apart and cover with plastic wrap.
12. Place the baking sheet in the refrigerator for 2-24 hours.The dough will not necessarily rise while refrigerated, but it helps them to hold their shape while handling.
13. Boiling and Baking:.
14. Preheat oven to 350 degrees F.
15. Bring 4 quarts of water to a boil in a wide 6 quart kettle, (I highly recommend you do not use a teflon coated kettle as I ruined my brand new Calphalon pot this way. The baking soda is acidic).
16. ***IMPORTANT- Add the baking soda slowly, (The water will bubble like crazy when you add the baking soda and can boil over furiously if added too fast).
17. Turn the heat down to a healthy simmer.
18. Add the rolls 1 at a time to the boiling water and allow each roll to rise to the surface before adding the next one. (I only make about 3-4 at a time).
19. After each roll has risen to the surface, let cook for about 20 seconds and then flip over with a slotted spoon and cook the other side for 20 seconds.
20. Remove the rolls from the water with a slotted spoon, draining them well and place on a freshly oiled baking sheet. (I use parchment paper). Repeat until all rolls have been boiled.
21. Sprinkle the rolls with salt or seeds if desired and place the baking sheet in the oven for 30-35 minutes.
22. When nicely browned remove the rolls from the oven to a cooling rack and let cool at least 10 minutes.
23. If you have any leftover, place the rolls in a plastic bag and they will be good for about 1-2 days, (We have never had leftovers *wink*).
24. ****If making “Pretzel Dogs” simply flatten the piece of dough by hand into a rectangle (Step 10) big enough to accomodate your hot dog (I pat the hot dog dry with paper towels first). Place hot dog on long side of dough rectangle and roll up tucking in the sides and pinching the seams so they are well sealed. Continue with/to step 11.
Calories 274.8 Calories from Fat 49 Total Fat 5.5 g Saturated Fat 2.9 g Cholesterol 11.4 mg Sodium 3209.1 mg Total Carbohydrate 47.2 g Dietary Fiber 1.9 g Sugars 0.2 g Protein 8.3 g