Line a baking sheet with parchment paper, coat the paper with vegetable oil, and set aside. Cover with a clean, damp dishtowel and let rest in a warm place until the dough doubles in size, about 30 to 35 minutes. Form the dough into a ball, place in the oiled mixing bowl, and turn the dough to coat in oil.Mix on the lowest setting until the dough comes together, then increase to medium speed and mix until the dough is elastic and smooth, about 8 minutes. Once the yeast is ready, fit the bowl on the mixer, attach a dough hook, and dump in the flour mixture. Place the flour, sugar, and measured salt in a large bowl and whisk briefly to break up any lumps and combine.(If the mixture does not bubble, either the liquid was not at the correct temperature or the yeast is old.) Meanwhile, coat a large mixing bowl with a thin layer of vegetable oil and set aside. Set aside to rest until the mixture bubbles, about 5 minutes. Place the warm water in the bowl of a stand mixer and sprinkle the yeast on top.
Pretzel rolls plus#
1 teaspoon kosher salt, plus more for sprinkling.2 3/4 cups bread flour, plus more for dusting the work surface.1 (1/4-ounce) envelope active dry yeast (2 1/4 teaspoons).Try these rolls on their own, dipped in our Sweet Hot Mustard, or toasted in a grilled cheese. And the trick to the malty flavor so key to a good pretzel? The dough takes a dip in a baking soda solution before going into the oven. This recipe uses a basic dough that’s good to try your hand at if you’re a bread-making novice. Enjoy warm with unsalted butter.Soft pretzel rolls that you get at the ballpark or from a street vendor are easy to re-create at home. Transfer the buns to the lined baking sheets, score a cross on the buns, and sprinkle with coarse sea salt.Ĭook the remaining buns in the same manner, then bake, one sheet at a time, for about 16 minutes or until golden brown. The buns don’t need to be completely covered with the solution, but mind that they don’t stick to the bottom. With a slotted ladle or spoon, slip two buns gently into the boiling water and cook for 30 seconds, turn them over, and cook for another 30 seconds. Watch the pot the baking soda-water mixture will foam up. In a large pot, wide enough to fit 2 buns at once, bring 4¼ cups of water and the baking soda to a boil. Preheat the oven to 425☏ and line 2 baking sheets with parchment paper. Continue with the remaining dough, then cover with a tea towel and let rise in a warm place for about 20 minutes or until puffy. This process creates surface tension and prevents the buns from becoming flat. Dust your hands with flour, lay a portion of dough on the palm of one hand, and with the other hand forming a dome over the dough, roll it for about 10 seconds until its top is round and firm. Divide the dough into 10 equal (roughly 3-ounce) portions. When the dough has doubled in size, punch it down, take it out of the bowl, and knead for about 30 seconds. Place the dough back in the bowl, cover with a tea towel, and let rise in a warm place, or preferably in a 100☏ (35☌) warm oven, for 60 minutes or until doubled in size. Transfer the dough to a work surface and continue kneading and punching it down with your hands for a few minutes until you have a smooth and elastic ball of dough. If the dough is too sticky, add more flour. Add to the flour mixture and mix with the dough hooks of an electric mixer for a few minutes or until well combined. In a medium bowl, whisk together the water and butter - the mixture should be lukewarm. Combine the flour, yeast and salt in a large bowl.
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