How to make perfect pretzel rolls at home. Bonus tip! // Make your own pretzel rolls
#PretzelRolls #PretzelPastries #SwabianPretzelRolls
One of the most frequently asked questions in my pretzel video was whether this dough could also be used for pretzel rolls. Here's your answer :-)
Be sure to let me know how your pretzel rolls turned out, if my extra tip helped you, and of course, how you like to eat your pretzel rolls best. Enjoy!
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!! WARNING: In the video, we use a 4% sodium hydroxide solution, which is caustic. Be sure to wear gloves and safety goggles. Use at your own risk! Keep children and pets away... Lye is not a toy and can cause serious burns!!
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Here's the link to the pretzel video again: • Schwäbische LAUGENBREZEL // BREZELN selber...
You can get lye from your local baker or, for example, here*: https://amzn.to/3vzz790
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On my website, you can also print out the free recipe PDF including tips and subscribe to my newsletter if you like:
http://www.mehlschmiede.de
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PRETENTION ROLLS
Ingredients: (for 10 rolls)
Dough:
500g wheat flour (type 550)
17g yeast
15g malt
10g Salt
10g baking margarine
280g water
Finish:
1 liter ready-to-use baking lye solution
A pinch of rock salt
Preparation:
Knead all the dough ingredients by hand for 15 minutes or for 8 minutes on low speed and 5 minutes on high speed in a stand mixer. Let it rest for 10 to 15 minutes (e.g., covered in the mixer). Then weigh out 80g pieces of dough and shape them into rounds. Place them on a board lined with a cloth and let them rise, covered, for about 30-45 minutes. Afterward, refrigerate them for 1-2 hours. Do not cover the dough pieces during this step. Then place the dough pieces in the freezer for 30-60 minutes.
Meanwhile, preheat the oven to 240°C (465°F) using conventional oven settings (top and bottom heat), ideally with a baking steel. Briefly dip the partially frozen rolls completely into the lye solution and place them on a peel or baking sheet lined with parchment paper. Be sure to wear gloves and safety goggles! Now sprinkle the salt over the rolls and make deep cross-shaped cuts in each one. Tip: These can be about 2 cm deep! Bake for 13-15 minutes, slightly opening the oven door about 3 minutes before the end of the baking time.
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Hi, I'm Flo. Welcome to the Flour Forge. I love baking! Do you too? Then let's explore the world of baking together. As a master baker, I can give you helpful tips so you can bake perfect treats at home. Every Thursday at 5 p.m., there's a new video on bread & baked goods, sweets, or a general video about tools and baking skills in our Bread Whispers series.
— ...!— ( (!)—)—] the topic of bread & baked goods, sweets, or,—!— ( (!)—)——they're called—the Bread Whisperer—*!—**———*———*———*——*——*——*——*——*——*—*——*——*——*——*——*——*——*— ————————————————————————————————
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In my video, I used the following tools*:
Electric kitchen scale (up to 5 kg) ► https://amzn.to/2ShtWcN
Glass bowls
ø 7 cm ► https://amzn.to/3d1Xqnb
ø 23 cm ► https://amzn.to/3f2RlZi
ø 26 cm ► https://amzn.to/2WaNy3o
Proofing cloths
Baker's cloth, genuine linen ► https://amzn.to/2W9K0hT
Baker's cloth Cotton ► https://amzn.to/2Sk6HyV
Plastic dough scrapers and horns cost next to nothing but are incredibly helpful.
Dough scrapers (or horns), set of 6 ► https://amzn.to/2zH43Nl
Stainless steel dough scraper ► https://amzn.to/2LqY0Pq
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