So easy but gorgeous and taste divine. Your family and friends will think you slaved all day!
2 cups bread flour
2 cups self rising flour
¼ cup white sugar
1 teaspoon active dry yeast or 1/2 teaspoon rapid rise yeast
½ tablespoon salt
1 ¼ cup warm water
1 tablespoon oil
2 cups self rising flour
¼ cup white sugar
1 teaspoon active dry yeast or 1/2 teaspoon rapid rise yeast
½ tablespoon salt
1 ¼ cup warm water
1 tablespoon oil
1.5 cups hot water + ¼ cup baking soda
Or ¾ cup hot water + 2 tablespoons baking soda
Amount of liquid depends on if you are dipping large pretzels or small knotted rolls. Water should be as hot as your fingers can handle.
Or ¾ cup hot water + 2 tablespoons baking soda
Amount of liquid depends on if you are dipping large pretzels or small knotted rolls. Water should be as hot as your fingers can handle.
Melted butter (about ¼ cup)
Kosher salt
Kosher salt
Directions
Preheat oven to 450 degrees. Dissolve baking soda in hot water and pour into shallow bowl or dish. Cut dough into 12 pieces for pretzels or 16 pieces for knot rolls. Roll out each piece to arms length for pretzel or roll to about 6-8 inches for knot roll. Shape into pretzel or tie into knot and secure ends on the bottom for rolls. Immerse into baking soda water, and tap to let excess drip off. Lay on parchment or silicone baking mat lined cookie sheet. Bake at 450 for 6-7 minutes or until deep golden brown (7-8 minutes for rolls), checking to make sure that dough is fully cooked in the center. Remove from oven and immediately brush with melted butter and sprinkle with kosher salt. Serve immediately alone or with cheese or mustard dipping sauce.
Add dry ingredients to stand mixer fixed with dough hook. Stir on speed 1-2 while adding water and oil. Stir until ball forms and then continue to knead with dough hook for 2 minutes. Dough should be soft and slightly tacky but not sticky and should not stick to your hands when handling. Pull dough off hook and shape into a ball with your hands. Spray sides of bowl with nonstick cooking spray and replace dough into bowl. Cover and sit in warm area for at least 45 minutes, should double in size.
Preheat oven to 450 degrees. Dissolve baking soda in hot water and pour into shallow bowl or dish. Cut dough into 12 pieces for pretzels or 16 pieces for knot rolls. Roll out each piece to arms length for pretzel or roll to about 6-8 inches for knot roll. Shape into pretzel or tie into knot and secure ends on the bottom for rolls. Immerse into baking soda water, and tap to let excess drip off. Lay on parchment or silicone baking mat lined cookie sheet. Bake at 450 for 6-7 minutes or until deep golden brown (7-8 minutes for rolls), checking to make sure that dough is fully cooked in the center. Remove from oven and immediately brush with melted butter and sprinkle with kosher salt. Serve immediately alone or with cheese or mustard dipping sauce.
Tips:
Cannot skip the baking soda bath, that is key to the outside texture and turning golden brown.
Variation 1: sprinkle with cinnamon and sugar and serve with dipping glaze (powdered sugar mixed with milk)
Variation 2: top with garlic salt and parmesan cheese, serve with marinara.
