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TIP OF THE DAY: Pretzel Rolls

Pretzel rolls are a trend, delivered nationwide by Wendy’s Pretzel Bacon Cheeseburger, Dunkin’ Donuts’ Pretzel Roll Roast Beef Sandwich and Sonic’s pretzel hot dog.

We’ve been making sandwiches on the pretzel rolls from Trader Joe’s since we discovered them a year ago.

Or check your local market. Pretzilla, has a line of pretzel rolls that include burger buns, sausage/hot dog buns, mini buns (for sliders) and pretzel bites, with which you can for anything from dipping into fondue or making pretzel nachos. The products are sold nationwide (here’s the store locator).

If you can’t find pretzel rolls, lobby your grocery store manager to bring them in.

 

A new classic: hot dog or brat on a pretzel roll. Photo courtesy Pretzilla.

 

Or, make your own with this recipe, which we found on the blog Jessie-Ordinary Days. Here’s another recipe from The Dutch Baker’s Daughter.

 

Assorted sliders on pretzel rolls. Photo
courtesy Pretzilla.

 

PRETZEL ROLLS RECIPE

Ingredients

For The Dough

  • 2-3/8 cups unbleached, all-purpose flour
  • 1/2 teaspoon salt
  • 1-1/2 tablespoons vegetable oil
  • 1 teaspoons instant yeast
  • 1-1/4 cups milk, slightly warmed
  •  
    For The Bath

  • 7 cups water
  • 1 tablespoon salt
  • 4 tablespoons baking soda
  •  
    Plus

  • Coarse salt for sprinkling
  •  
    Preparation

    1. MIX dough ingredients together in a stand mixer with paddle attachment until it forms a ball; then mix with dough hook. Says Jessie: “I found that I had to add flour until my dough came together, was no longer sticky and quite stiff. I added maybe another 3/8 of a cup gradually, until the dough looked right.” Let dough rise in mixer bowl, covered with plastic wrap, for 1 hour in a warm place.

    2. PUNCH down dough after the first rising and shape into balls. Place rolls onto well greased cookie sheet and let rise 15 minutes.

    3. PREHEAT oven to 400°F. While rolls are rising, mix the bath ingredients together and bring to a rolling boil. Once the 15 minute rise is over, poach 3 rolls at a time for 1 minute. Flip after 30 seconds. Place poached rolls on greased cookie sheet.

    4. MAKE two slashes with a serrated knife and sprinkle with sea salt. BAKE until a deep dark brown, approximately 20 minutes depending on your oven. Keep an eye on the rolls so they don’t burn.

    Freeze any extras. They thaw quickly.

      





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