Pretzel Knots Rolls Cut Restaurant Las Vegas Recipes

SOFT PRETZEL KNOTS

Steps:

• In the bowl of a stand mixer, stir together the yeast and warm water. Allow to rest until bubbles begin to form. Add the flour, sugar, and salt. Beat with the hook attachment on low until soft dough begins to form. Turn up the speed to medium and knead the dough for five minutes. Cover the bowl and place in a warm area to rise for one hour. When the dough has doubled in size, preheat the oven to 400 degrees. Turn the dough out on a floured surface and form into a long log shape. Cut even strips from the dough. Cut each strip in half and roll out into a thin strip. Twist the strip into a knot and set aside. When all the knots are formed, bring the four cups of water to a boil. Add the baking soda and stir until dissolved. Remove from heat. Dip each pretzel knot into the baking soda water, then transfer it to a paper towel lined plate. Move all the dipped pretzels to a baking sheet lined with parchment paper and spread melted butter over each knot. Top all the pretzels with coarse salt. Bake in the preheated oven for 15 to 20 minutes, until the pretzels are golden brown.

SOFT PRETZEL ROLLS { VEGAN WITH JUST 5 INGREDIENTS}

Steps:

• In a small bowl combine the warm water with the sugar and the yeast until it dissolves
• Let sit for 1-2 minutes
• In a big bowl combine the flour with the salt
• Add the coconut oil and the yeast mixture
• Combine and knead with your hand for at least 3-4 minutes
• Put back in the bowl and let double in size for about 30 minutes
• Preheat your oven to 400F
• Form 5 pretzel rolls with your hands and with scissors cut some lines in each roll
• Bring the 1-quart water to boil and add the soda (Careful this bubbles!)
• Turn down the heat and put every bun for at least 30 seconds in the soda water
• Place on a baking sheet and drizzle with sea salt
• Bake for 20 minutes or until golden brown
• Best enjoyed on the day you make them but can be eaten the day after it as well

PRETZEL KNOTS (ROLLS) - CUT RESTAURANT, LAS VEGAS

Steps:

• Dough:.
• Place 1/2 cup warm water in medium bowl. Stir in yeast; let stand until dissolved, about 5 minutes. Add buttermilk, both sugars, and vegetable oil; mix well.
• Mix flour and salt in processor. With motor running, add yeast mixture and process 2 minutes. Spray large bowl with nonstick spray. Scrape dough into bowl (dough will be very sticky). Spray sheet of plastic wrap with nonstick spray; cover bowl with plastic, sprayed side down. Refrigerate dough until slightly puffed and light, about 1 hour.
• Line 2 large rimmed baking sheets with parchment paper, then spray parchment with nonstick spray. Transfer dough to lightly floured surface. Spray hands with nonstick spray. Divide dough into 8 equal portions. Working with 1 portion at a time, roll into 8- to 9-inch ling rope. Tie in knot, leaving 1/2 inch of 1 end sticking up through center. Tuck other end under, if needed (each pretzel will be about 2 3/4 inches in diameter). Transfer pretzels to prepared baking sheets, knob side up. Cover pretzels with plastic wrap sprayed with nonstick spray. Refrigerate until puffed and light, 45 minutes to 1 hour.
• Poaching Liquid:.
• Meanwhile, place 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F Bring 8 cups water, beer, baking soda, and brown sugar to simmer in large wide pot (liquid should reach depth of at least 1 1/2 inches).
• Spray 2 baking sheets with nonstick spray. Cut parchment paper between pretzels so each rests on its own square. Using paper to lift pretzels from baking sheet and working with 2 pretzels at a time, carefully invert each pretzel into liquid in pot, allowing to slide off paper. Poach 10 seconds. Using skimmer or slotted spoon, turn pretzels over; poach 10 seconds longer. Lift from poaching liquid, allowing pretzel to drain well. Transfer to prepared sheets. Brush with vegetable oil and sprinkle with pretzel salt.
• Bake pretzels 15 minutes, until pretzels are deep brown. (Rotate baking sheets halfway through baking time.) Transfer pretzels to rack; let cool to room temperature.
• Can be made 8 hours ahead. Let stand at room temperature.