pretzel rolls

wow, does anyone else feel like 2010 is already flying by? can't believe it's this far into january and we've only posted once, oops. also can't believe how gorgeous the weather has been in nyc so far - we walked all over the city yesterday with our light coats on and stopped here for some excellent fish & chips! we've been busy, but not too busy to make homemade pretzel rolls. this recipe is dangerous because when the rolls are warm out of the oven and slathered with a little salted butter or some spicy mustard, you won't stop at just one or two! the dough is from a fall issue of martha stewart and would also be great adapted into sweet pretzels with cinnamon & sugar or dusted with fresh parmesan. experiment and enjoy!

soft pretzel rolls
makes 12

2 1/4 tsp dry active yeast
1/4 tsp kosher salt
2 tsp sugar
1 cup warm water
3 cups all-purpose flour
1/8 tsp cayenne pepper
2 tbs unsalted butter, softened
1/3 cup baking soda
1 egg yolk plus 1 tbs water
1-2 tbs pretzel salt or Maldon salt
in a small bowl, mix yeast, salt, sugar and warm water and stir to dissolve sugar. let sit 5 minutes until foamy. in a large bowl, mix flour and cayenne. use your fingers to cut butter into flour until mixture resembles coarse meal. slowly pour yeast mixture into flour and stir with a fork to combine. use your hands to gather dough together and turn out onto a lightly floured surface and knead until no longer sticky and fairly smooth. return to bowl, cover with plastic and let rise 30 minutes. cut dough into 12 equal pieces and roll each into a ball between the palms of your hands. then roll ball on surface forming into a roll with slightly tapered ends. transfer to an oiled baking sheet and repeat with remaining dough. let rise 20 minutes.
preheat oven to 475 degrees F. in a large pot, combine 10 cups of water with baking soda and bring to a boil. boil rolls in batches until puffy about 45 seconds per side. transfer to wire rack to drain. return to baking sheet, brush with egg yolk wash, sprinkle with salt and lightly score with a sharp knife about 1/8-inch deep. bake until golden to dark brown, 13-15 minutes. pretzels will keep uncovered, at room temperature for about 12 hours. rewarm in a 250 degree F oven and serve with salted butter and assorted mustard.


Mark Scarbrough said...

Love the rolls. But please, please, please don't say 2010 is flying by. I haven't even decided what my resolutions will be. But perhaps that's my first resolution. To have none.

Zsofi Anna said...

Oh, beauty. These look gorgeous. They remind me of the pretzel rolls we used to get at the farmer's market from the German baker.


Catherine said...

Homemade pretzels and beautiful pictures. Life is so good.

sheena said...

new to your blog.....so happy to have found it!!

LOVE your photos!

sarah chong said...

i'm excited to try baking these, thanks!

jenious said...

What a treat homemade pretzels are. I adore the rustic feel of this picture.

Kaymie said...

these are so yummy

my spatula said...

ohhh, i can't stop looking at these. love the addition of the cayenne. my husband would finish these off in one sitting with a jar of mustard by his side.

Michelle said...

I just bought a tube of spicy mustard (condiments in tubes make me giggle) from an old German store...these will be the perfect delivery vehicle!

Emily said...

Those look like something I could really get into :) A little salt and asiago cheese on top, oh boy!

Glad nyc has been enjoying some nice weather! All rain over here in Seattle!

smilinggreenmom said...

These look so wonderful and kid/husband friendly LOL! I could for sure see my hubs enjoying a plate of these with some spicy horsey sauce or spicymustard!! That is, unless I eat them all first hehehe! I would love to try them using Kamut Khorasan Wheat flour too - mmmm! Okay - my mouth is watering ;)

Anonymous said...

an early saturday morning here in switzerland, now *this* is what i'd like to make for brunch! warm out of the oven with salted butter - nothing better than that. fantastic!

Michael said...

Great recipe! Thanks for sharing with us this great recipe. I have tried cooking it the other day, and it was absolutely the best. It also went really well when paired with a hot cup of coffee made from my new coffee maker delonghi Great post! Thanks,

viagra online said...

I just bought a tube of spicy mustard (condiments in tubes make me giggle) from an old German store...these will be the perfect delivery vehicle!

bojana said...

i made these today for brunch and they were delicious. easy to make and easy to eat. thanks for the recipe.

JukeBoxHero said...

Nutrition Facts
Calories 140 /Calories from Fat 25
Amount Per Serving % Daily Value *
Total Fat 2.5g 4%
Saturated Fat 1.5g 8%
Trans Fat
Cholesterol 25mg 8%
Sodium 2580mg 108%
Potassium 45mg 1%
Total Carbohydrate 25g 8%
Dietary Fiber 1g 4%
Sugars less than 1g
Protein 4g
Vitamin A 2%
Vitamin C 0%
Calcium 2%
Iron 10%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.