Bavarian Soft Pretzel Rolls
- 1-1/2 cup Dark Amber Ale, At Room Temperature
- 3 Tablespoons Brown Sugar
- 2 teaspoons Kosher Salt
- 2 Tablespoons Milk
- 1 package (1/4 Oz. Packet) Rapid-rise Active Dry Yeast
- 1 cup Whole Wheat Flour
- 1 Tablespoon Butter, Melted
- 3 cups White Flour
- 4 quarts Water For Boiling
- 1/2 cups Baking Soda
- Kosher Salt, For Sprinkling
- Combine beer, sugar, 2 teaspoons Kosher salt, milk and yeast in the bowl of an electric mixer fitted with a paddle attachment. Stir in 1 cup of wheat flour and melted butter and mix on medium-low until combined. Gradually continue adding white flour until you reach a stiff dough that cleans the bowl while mixing.
- Change to the dough hook and knead on medium-low speed for about 8 minutes, adding more flour as needed for stickiness. The dough should not stick to the sides of the bowl, it should "clean the bowl."
- Remove dough from bowl and wipe the bowl clean, then spray the bowl with cooking spray. Shape dough into a smooth ball and place into prepared bowl. Spray the top of the dough lightly with cooking spray and cover the bowl loosely with plastic wrap. Let the dough stand in a warm place for 1 hour or until doubled in size.
- Turn out dough onto a lightly floured surface and knead a few times. Shape pieces of dough into about 48 balls that are about the size of walnuts, pinching the bottom of each ball to seal, if necessary. Place on a lightly greased baking sheet and cover loosely with plastic wrap. Allow to rise again for 30 minutes.
- Preheat oven to 425 degrees F.
- Bring water and baking soda to a boil in a large pot. Add the dough rolls to the boiling water, about 10 at a time; boil until puffed {about 30 seconds on each side}, turning once. Remove the rolls from the water with a slotted spoon and drain them on a clean kitchen towel. Place rolls on prepared baking sheet 2 inches apart. Cut an X in the top of each roll with a pair of clean scissors. Sprinkle with a grind of coarse sea salt. Repeat with the remaining dough balls.
- Bake for 15 minutes or until deep golden brown. Remove from baking sheet and cool on a wire rack.
amber, brown sugar, kosher salt, milk, yeast, whole wheat flour, butter, white flour, water, baking soda, kosher salt
Taken from tastykitchen.com/recipes/breads/bavarian-soft-pretzel-rolls/ (may not work)