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Buddhas Soft Pretzels Or Pretzel Rolls

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Ingredients

Adjust Servings:
1 1/2 cups water, warm (110 degrees)
1 1/2 tablespoons sugar
2 teaspoons kosher salt
1 (1/4 ounce) package active dry yeast
4 1/2 cups flour
1/2 cup butter, melted
1 gallon water
1/3 cup baking soda
2 egg yolks, beaten with
2 tablespoons water

Nutritional information

382
Calories
119 g
Calories From Fat
13.3 g
Total Fat
7.8 g
Saturated Fat
72 mg
Cholesterol
3109 mg
Sodium
56.5 g
Carbs
2.1 g
Dietary Fiber
2.6 g
Sugars
8.3 g
Protein
624 g
Serving Size

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Buddhas Soft Pretzels Or Pretzel Rolls

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    Cuisine:

    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.

    • 45 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    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

    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).

    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.

    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.

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    David Fisher

    Seafood specialist known for sourcing fresh and sustainable fish for his dishes.

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