BAVARIAN PRETZELS/ PRETZEL ROLLS (LAUGENBREZELN)
This easy recipe is from one of my all time favorite bread making cookbooks Local Breads by Daniel Leader/ Lauren Chattman with the directions tweaked just a little. I usually double the recipe and have always had outstanding results.The dough can be refrigerated from 2-24 hours so I sometimes bake 1 batch and then save the rest of the dough for the next day so they are fresh. I mostly use the recipe to make pretzel rolls and often wrap the dough around hot dogs or sausages which are a favorite of my DS (Pretzel Dogs) *See note at bottom of instructions*. I occasionally add a little extra flour depending on the weather to get my dough as directed below. The dough should be a little moist/ sticky. Add only a tablespoon at a time if extra is needed. Please read the recipe through before starting. This recipe prints out as 2 pages for those that may want to set their print job to 2 sided :)
Provided by Brenda.
Categories Breads
Time 3h30m
Yield 8 rolls/pretzels, 8 serving(s)
Number Of Ingredients 8
Steps:
- Place the flour in the bowl of a stand mixer.
- 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.
- Pour in the water and sprinkle on the yeast and salt.
- Switch to the dough hook and knead on medium until very smooth and pliable, about 8-10 minutes.
- Shape the dough into a ball and place in a large well oiled bowl.
- 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.
- Lightly oil a baking sheet, (I use parchment paper).
- Turn the dough out onto an unfloured countertop and pat into a rough rectangle.
- Cut the dough into 8 equal pieces.
- At this point you can shape the dough into either pretzels or rolls.
- Arrange the rolls on the baking sheet at least 1 inch apart and cover with plastic wrap.
- 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.
- Boiling and Baking:.
- Preheat oven to 350 degrees F.
- 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).
- ***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).
- Turn the heat down to a healthy simmer.
- 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).
- 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.
- 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.
- Sprinkle the rolls with salt or seeds if desired and place the baking sheet in the oven for 30-35 minutes.
- When nicely browned remove the rolls from the oven to a cooling rack and let cool at least 10 minutes.
- 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*).
- ****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.
Nutrition Facts : Calories 274.9, Fat 5.5, SaturatedFat 2.9, Cholesterol 11.4, Sodium 3209.1, Carbohydrate 47.2, Fiber 1.9, Sugar 0.2, Protein 8.3
LAUGENBROTCHEN (PRETZEL ROLLS)
These are traditional German bread rolls made from pretzel dough- so the dough can also be used to make pretzels (Brezen). A Betty Bossi recipe. Preparation time includes rising time. Dough could initially be done in the breadmaker.
Provided by Chickee
Categories Yeast Breads
Time 2h25m
Yield 14 serving(s)
Number Of Ingredients 11
Steps:
- Mix the first 6 ingredients together and knead to a soft dough, about 10 minutes.
- Then let it rest in an oiled bowl, covered, until the dough has doubled in size (about 1 hour).
- Form into 14 bread rolls/pretzels/croissants. Place on baking paper well spaced, and allow to rise again (about 20-40 minutes).
- Mix the water, salt and bicarb in a stainless steel pan and bring to the boil. Take it off the heat.
- Take the risen bread rolls, and using a slotted spoon, dip them one by one in the bicarb water, drain well and set back on the paper.
- Cut slits in the bread rolls with a sharp knife and sprinkle with extra coarse salt.
- Bake for 20-25 minutes in the middle of a preheated 200 degree Celcius oven.
Nutrition Facts : Calories 187.9, Fat 2.5, SaturatedFat 1.4, Cholesterol 5.8, Sodium 2353.2, Carbohydrate 35.3, Fiber 1.4, Sugar 0.5, Protein 5.3
PRETZEL ROLLS
Make and share this Pretzel Rolls recipe from Food.com.
Provided by Coraniaid
Categories Yeast Breads
Time 1h55m
Yield 15 Rolls, 15 serving(s)
Number Of Ingredients 9
Steps:
- In a small container, mix yeast with warmed milk and let rest for 10 minutes.
- Whisk 5 3/4 cups of flour and teaspoon of salt in a large bowl.
- Add canola oil and warmed water to yeast mixture.
- Pour into bowl with flour and salt.
- Knead in the bowl until dough is mostly smooth. Only add more flour if your dough cannot be easily handled. The dough will be somewhat stiff.
- Cover the bowl with a dish towel and put in a warm place to rise for one hour.
- Punch down dough and knead in bowl for one minute.
- Cut dough into 15 pieces. (Cut more pieces if you would like smaller size rolls.) Form balls by pulling the dough under.
- Place on a well-greased surface.
- Let the dough balls rise for 15 minutes.
- While the dough balls are rising, preheat the oven to 400 degrees and get the pretzel "bath" ready.
- In a large pot, bring water, salt, and baking soda to a rolling boil.
- Plunge three dough balls into the water and let them "poach" for 1 minute total.
- Using a slotted spoon, transfer them to a well-greased baking sheet.
- With a serrated knife, cut 2-3 lines across each roll and sprinkle with coarse sea salt.
- Bake for 20 to 25 minutes, or until pretzels are a rich brown.
Nutrition Facts : Calories 233.8, Fat 4.7, SaturatedFat 1.4, Cholesterol 5.7, Sodium 1647, Carbohydrate 40.3, Fiber 1.5, Sugar 0.1, Protein 6.7
SUPER SOFT PRETZEL ROLLS- EASY TOO!
This is the Quick Soft Breadsticks recipe with a modified cooking technique for the best Pretzel Rolls ever! The dough only has to rise ONCE for 20-30 min.--so easy. I serve them with Sauerkraut Chowder for a Bavarian theme dinner. Everyone loves these!
Provided by Codychop
Categories Yeast Breads
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix together brown sugar, salt, and yeast in big bowl.
- Mix together oil and water and add this to the sugar and yeast mix.
- Add the flour and mix to a nice doughy (not sticky) consistency. Knead with mixer a few minutes.
- Divide dough into 12 balls and shape into rolls (I like long oval shapes) and let rise on greased foil cover sheet for 20-30 minute until nice and puffy. (I raise mine in a warmed oven--preheat to lowest setting then turn OFF, THEN put in the dough to rise).
- Meanwhile, bring water and baking soda to a SIMMER in a wide pan with straight sides and preheat oven to 375.
- Place 4 rolls in the water and simmer 1 minute then flip and simmer 1 minute more.
- Drain and place on cookie sheet. Repeat with remaining rolls.
- Brush rolls with egg white and sprinkle generously with kosher salt. Slash decoratively with a SHARP blade.
- Bake until 'pretzel' brown, about 12-15 minutes.
- Enjoy!
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- Make a well in the middle of the dry ingredients, and add warm water and mix well, until the dough comes together. (Add more water, 1 Tbsp at a time, if necessary to create a smooth dough.)
- Turn dough onto a lightly floured surface and knead 7-10 minutes, until the dough becomes smooth and elastic. (Alternately, mix 2-3 minutes using the dough hook of a stand mixer. Or, use your bread machine's dough setting, following the manufacturer's instructions and picking up this recipe again at step 5.)
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