Pretzel Rolls

Saved Leite’s Culinaria recipe. The rise-time text is clipped after “60”; interpreted as approximately 60 minutes, consistent with its total time. No photo in PDF.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix flour, yeast and fine salt in a stand-mixer bowl with a dough hook. Whisk the 300 ml warm water with melted butter; the mixture should be lukewarm. Add to the flour and mix for about 2 minutes until combined and not sticky.

Step 2

On a lightly floured surface, knead and punch down for 2–3 minutes until smooth and elastic. Return to the bowl, cover and rise in a warm place (about 35°C) until doubled, about 60 minutes.

Step 3

Punch down and knead for about 30 seconds. Divide into 10 pieces, approximately 85 g each. With floured hands, roll each between your palms for about 10 seconds to form a firm, smooth ball. Cover and rise for about 20 minutes until puffy.

Step 4

Preheat the oven to 220°C and line 2 baking sheets. Bring 1 litre water and bicarbonate of soda to the boil in a wide pan, watching for foaming. Using a slotted spoon, boil 2 rolls at a time for 30 seconds each side, avoiding sticking to the bottom. Drain on a rack.

Step 5

Transfer dry rolls to the baking sheets. Score a cross on each and sprinkle with coarse salt. Bake one sheet at a time for about 16 minutes until golden. Cool slightly on a rack; serve warm or at room temperature.