Tips and Techniques: How To Make Soft Pretzel Rolls
- By Tom Jackson
- Nov 12, 2014
Whip up some pretzel bites as a game-day snack, served with this fantastic Jalapeño Cream Cheese Dip. Or form slightly larger rolls, for slider or burger buns.
Soft Pretzel Bites
- 3 cups warm water (110°F)
- 2 1/4 tsp (one package) active dry yeast
- 1 tbsp sugar
- 2 tsp salt
- 2 cups bread flour
- 6 cups all-purpose flour
- 6 cups water
- 6 tbsp baking soda
- 6 tbsp melted butter, separated
- pretzel salt
Dissolve the sugar in the warm water. Sprinkle the yeast over the water and let sit and foam up for 5-6 minutes. In the mixing bowl of a stand mixer, combine the salt, bread flour, and all-purpose flour, and 2 tablespoons of melted butter. Pour the yeast water into the bowl. With the dough hook attachment, mix on low for about 5-6 minutes. Dough should be pulled away from the sides of the bowl. Place dough in an oiled bowl, cover, and allow to rise for 1 hour (or until doubled in size).
Fill a large pot with 6 cups water and 6 tablespoons baking soda. Stir to dissolve. Bring water to a low boil. While the water heats up, divide the dough into small, equal sized balls.
Preheat your Yoder Smokers YS640 to 375°F. Working in batches, place the balls in the boiling water for one minute each, flipping halfway through cooking. Use a slotted spoon to remove them from the water, draining away as much water as you can. Place on a baking sheet lined with parchment paper. Rest for 15 minutes.
Brush the tops of the pretzels with the remaining melted butter and sprinkle on the sea salt. Bake at 375°F for 20-25 minutes, until tops are golden brown. Serve with Jalapeño Cream Cheese Dip (recipe below).
Jalapeño Cream Cheese Dip
- 16 oz cream cheese
- 1-2 cups Relish
Combine ingredients in a food processor. Purée to desired consistency. Use more or less of the jalapeños, depending on how spicy you like it. Be sure to include some juice from the jar.