Sunday Brunch: Pretzel Rolls

Name: Sunday Brunch: Pretzel Rolls
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 79 milliliters baking soda; 651 milliliters 3/4 – 3 cups bread flour; 118 milliliters cornmeal; 1 egg white; 1 envelope instant yeast; 1 teaspoon kosher salt; 8 servings Coarse sea salt, or flaky salt (like Maldon); 2 Tbsps sugar; 237 milliliters and 1 tablespoon hot water (approx 125[°])

If 18 cents per serving falls in your budget, Sunday Brunch: Pretzel Rolls might be an amazing dairy free and vegetarian recipe to try. One serving contains 210 calories, 7g of protein, and 1g of fat. This recipe serves 8. Head to the store and pick up baking soda, bread flour, egg white, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

Place bread flour, yeast, salt and sugar in food processor and pulse to combine. While the food processor is running gradually add hot water until elastic dough forms, about 5 minutes.

Ingredients you will need

Bread Flour

Dough

Sugar

Water

Yeast

Salt

Equipment you will use

Food Processor

Place dough in an oiled bowl and cover with plastic and allow dough to double in volume, about 30 minutes

Ingredients you will need

Dough

Equipment you will use

Bowl

Punch down dough on a floured work surface and divide into 8 pieces and shape into round buns. Slash tops of each bun with an ‘X’ using a serrated knife, cover with a towel and let rise until doubled again, about 25 minutes.

Ingredients you will need

Dough

Punch

Roll

Equipment you will use

Serrated Knife

Preheat oven to 375[°]. Grease a baking sheet and sprinkle with cornmeal. Bring a large pot of water to a boil and add sugar and baking soda (the baking soda will make the water bubble heavily, so add it gradually). Boil each roll for 30 seconds, then flip and cook for another 30 seconds.

Ingredients you will need

Baking Soda