Pretzel Rolls

Pretzel Rolls

It’s a New Year. Regardless of your political convictions and leanings, one thing we should all agree on is that pretzel rolls need to be on our 2017 agenda. Easier to make then pretzels (no shaping and twisting and forming!), these rolls taste amazing on their own, or sliced open and made into sandwiches. I can’t decide how I like them best, but I do know they are on my baking list every single week. (You can find regular pretzels and baked pretzels on our site as well!)

Pretzel Dough from The New Artisan Bread in Five Minutes a Day

Ingredients

  • 3 cups lukewarm water
  • 1 tablespoon Platinum Yeast
  • 1 1/2 tablespoons kosher salt
  • 2 tablespoons Non-diastatic malt powder (or sugar)
  • 8 quarts boiling water
  • 1/4 cup baking soda (We don’t use lye, because it is a chemical that few people will have on hand and it is a bit risky to use. If you are committed to the authentic pretzel you really will want to find some lye and be very careful when using it, there are some pretty significant warnings on the label.)
  • 1 tablespoon sugar
Read the whole recipe on Artisan Bread in Five Minutes a Day