There is this addicting restaurant in Boulder, Colorado called Rueben’s Burger Bistro where they specialize in, well, burgers. Their decor is old world French with themes of the Tour de France galore. Rueben’s serves your average burger a million different ways. Every burger, no matter what combination I try, has always been tasty but what keeps us coming back to restaurant is their signature pretzel bun.
I made these pretzel rolls in honor of National Pretzel Day. This recipe is a precursor to those burger buns that I will some day recreate.
Yum.
My friend Heather and I both agree that we’re really just not that into making dough. For one reason or another, our breads never turn out how we expected them to – they’re either too dense or don’t rise enough or the complete opposite happens – it’s a constant struggle. It’s a tricky thing, this dough business, but it’s something that we’re both experimenting with.
Well Heather, I finally did it right with this one! These turned out so good that Mister and I almost ate the entire basket in one sitting.
To the novice baker – you can make these! Just make sure you allow enough time for your dough to rest during both the first and second rest phases. Also, you don’t need a dough hook to make these. I did them by hand because I’m old school like that.
{aint nuttin’ like the old school}
Ingredients
- 4 1/2 cups all-purpose flour
- 2 cups water, lukewarm
- 1 tablespoon dry active yeast
- 4 tablespoons butter, melted
- 2 teaspoons sugar
- 2 teaspoons salt
- 1 egg, for brushing
- 1/4 cup baking soda
Directions
- Activate your yeast, with 2 cups warm water and let it sit for few minutes. Melt the butter using microwave oven.
- In the bowl of your mixer add flour, sugar, salt, melted butter and the activated yeast and mix for few minutes. Adjust water/flour quantity if needed (if the dough is too dry and crumbly or too tacky). When everything looks good take the dough out and knead for another minute. Make it into a ball, rub some vegetable oil on it so it doesnt dry up and let it rise in a warm place for about an hour or until it doubles in size.
- Cut the dough into 16 pieces and roll them into balls. This one is a bit of pain for those that don't know the drill but easy mode is to pull the sides to the center and pinch it to seal, until the surface is smooth. Roll it a bit on a wooden plank and place it seam side down. You can let them rise again for 30 minutes.
- Fill up a large saucepan with 2 quarts of water (about 2l), bring it to boil temperature then reduce heat and pour in the baking soda. Slip your rolls seam side down into the water and poach for 30 seconds then roll them and do the same for the other side.
- Place them on a wood plank, again seam side down and brush with lightly beaten egg. Sprinkle some coarse salt or any other things that you might think of and cut a decent slash in the top of each roll.
- Bake at 425° F / 220° C for 15-20 min or until they get dark-brownish. Rotate the pans halfway through baking - top to bottom, front to back - for even browning. Cool completely and eat them the same day you bake them.
Notes
Reheat rolls in a damp paper towel for 30 seconds in the microwave.
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4 Responses to Soft Pretzel Rolls
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Hello! My name is Nicole. I'm a blogger, a sports fan and a bacon activist. When I'm not making a huge mess in the kitchen, I am leaving my mark outside or gaming with my Mister. Read more...
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Yay! I am so proud of you! You will have to show me your magic pretzel making skill sometime.
Thank you! And I would love to show you my pretzel making skills some time. Movie night!
drooo000l
Ooooh words of wisdom David! Just you wait until I make another batch and bring them into the office.