Ingredients
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1 1/2
-
1 1/2
-
2
-
1
-
4 1/2
-
1/2
-
1
-
1/3
-
2
-
2
-
-
-
-
-
Directions
Buddha’s Soft Pretzels (Or Pretzel Rolls),Soft, street-vendor type pretzels. I’de been experimenting with various recipes for pretzels, and finally created this one which everyone agrees is perfect, especially when accompanied with our simple and easy to make Recipe #280453 🙂 You can also make pretzel rolls which are wonderful for burgers.,These turned out perfect in both texture and flavor, but I would slightly modify the recipe so it would not only work better with the website’s scaling system, but you would need significantly less water, baking powder and only one egg. Instead of a massive roasting pot that has room for a freaking gallon of water, I would use something shallower like my 3 quart pot and put only 4 cups of water and 1 tablespoons of baking soda. The roasting pot used made my pretzels unravel and it was a pain in the ass getting them out with only a spatula. You also don’t need to use pure egg yolk, I just scrambled one egg and still had some leftover. Also, take it easy on the rock salt. I ended up picking off a lot of mine.,Made these for a family gathering. Everyone loved them. Easy recipe, great results. I’ll be making these again!
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Steps
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1
Done
|
Combine Water, Sugar, and the 2 Tsp Kosher Salt in a Medium Bowl. Sprinkle the Yeast on Top. Let It Sit For 3 Minutes. |
|
2
Done
|
Add the Flour and Butter and Mix With Dough Hooks (stand Mixer) on Medium Speed and Knead Until the Dough Is Smooth and Pulls Away from the Sides. Continue Kneading For About 4 Minutes. |
|
3
Done
|
Remove Dough from Bowl, and Place Into Another Bowl That Has Been Sprayed With Non-Stick Cooking Spray. Cover With a Damp (wrung Out Tight) Kitchen Towel and Sit on Top of Fridge For 1 Hour. |
|
4
Done
|
Preheat Oven to 450°f Bring the Gallon of Water and the Baking Soda to a Boil in Wide-Mouthed Pan (roaster Type Works Best). |
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5
Done
|
Meanwhile, Turn Dough Out Onto a Lightly Oiled Work Surface and Divide Into 8 Sections. Roll Each Section Out to 2' Ropes, Shape Into Pretzel Shape. |
|
6
Done
|
Place the Pretzels Into the Boiling Water. 2 or 3 at a Time For About 10-15 Seconds Each. Remove Using a Large Spatula Onto a Baking Sheet That Has Been Sprayed With Non-Stick Cooking Spray. |
|
7
Done
|
Brush Each Pretzel With the Egg Yolk Mixture and Sprinkle With Kosher Salt (or Sea Salt or Pretzel Salt) and Bake 15 Minutes. |
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8
Done
|
Rolls: After Kneading, Divide Dough Into 12 Equal Pieces. Shape Into Rolls. Place Onto Baking Sheet Lined With Parchment, Sprayed With Oil. Cover and Let Rise For 1 Hour. |
|
9
Done
|
Dip Into Water Solution, Then Baste With Egg Wash (as Directed Above For Pretzels). Then Score Decorately the Tops. Bake as Directed For Pretzels. |
