Pretzel Buns and Pretzels… I love this recipe!!!… you can actually do 2 bread products from 1 recipe. Just the way I like it! This recipe comes from my sister-in-law who lived in Germany for quite some time. I adapted it by making a slight change. It is an awesome recipe that is quite similar to the bagel recipe. The rolls actually get boiled just like the bagels and then sliced on the top for a criss cross look which puffs up a bit to give it that unique look. I like to split the original recipe in two and do some soft pretzels as well. So here is the recipe for both the buns and the pretzels. Hope you enjoy…
- 7 cups unbleached all purpose flour( sometimes I like to use bread flour)
- 3 1/2 TBS softened butter/oil
- 2 1/4 cups warm water
- 1 TBS salt
- 2 tsp sugar
- 4 1/2 tsp instant yeast
1. In a mixing bowl add flour and yeast. Set aside.
2. In a separate bowl mix salt, sugar and softened butter(or oil). Add the warm water.
3. Pour liquid over the flour… all at once.
4. Mix well and knead for 6-7 minutes using a mixer( kneading dough hook attachment).
5. Form 16 rolls and let them rise on floured table for 20-25 minutes. Cover them with plastic wrap so that you will protect them from cold air… and that it won’t form a crust. Do not allow the dough to rise too much as it will collapse and get soggy in the boiling process.
Preheat oven to 375 Deg F:
6. In a large pot, boil 6 cups of water(or so) with 5 tsps baking soda….you can use up to 1/4 cup of baking soda which gives you a darker color and that “pretzel-y” taste.
7. Carefully transfer 2 buns at a time with a spatula into the boiling water. Boil rolls for about 1 minute… turning constantly. Remove and drain well.(I like to gently place the strained bagel with the bottom of the strainer on a paper towel to fully catch and excess water.)
8. Place on an oiled baking sheet and cut an X in the middle…about 1/2 inch deep… or make 2 parallel slashes.
9. Bake in preheated 375 oven for 20 minutes…or until nicely golden brown.
If you want to make pretzels split the dough in 2 and make only 8 or 9 rolls and 8 or 9 pretzels.
Pretzels: makes 8-9 pretzels
- Use half of the above dough
1. Divide dough into 8-9 balls. Form 8 or 9 long ropes and shape into pretzel forms.
It is at this point that I use my rice cooker with the steaming plate to hold the pretzels and steam them instead of boiling them. (I have found out that it can help the pretzels keep its shape and make the pretzels shiny and chewy). Place some water in your rice cooker and put the steaming plate in place….you might need to oil the plate a bit. When it starts steaming, add a pretzel and steam 2-3 minutes. Do each one separately….
Tip:You can also use a steam rack(the collapsible type) in a pot as well for steaming the pretzels.
OR: probably the normal way to do this:)
The steamer method may take quite a while…so you can likewise use a skillet filled with water/baking soda(as for the buns above) and use a big slotted spatula to remove the pretzels.