Are you ready to elevate your baking game with a delightful twist on a classic favorite? These High Altitude Homemade Soft Pretzel Rolls are not just your average rolls; they boast a rich, chewy crust and a soft, pillowy interior that will have everyone begging for seconds! Perfect for any occasion, whether it’s a cozy family dinner or a festive gathering, these pretzel rolls are sure to impress. Plus, with our easy-to-follow recipe tailored specifically for high altitude baking, you’ll master the art of pretzel-making in no time. Don’t miss out on the chance to create these mouthwatering rolls that are as fun to make as they are to eat!
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 rolls
Ingredients
- 4 cups all-purpose flour
- 1 tbsp sugar
- 1 tbsp salt
- 1 packet active dry yeast
- 1 1/2 cups warm water
- 1/4 cup baking soda
- 1 egg, beaten
- Coarse salt for topping
Instructions
- In a large mixing bowl, combine warm water (110-115°F) with active dry yeast and sugar. Let sit for 5-7 minutes until the mixture becomes foamy and activated.
- In a separate large bowl, whisk together all-purpose flour and salt. Create a well in the center and pour in the yeast mixture.
- Mix the ingredients using a wooden spoon or stand mixer with a dough hook until a shaggy dough forms. Knead the dough for 8-10 minutes until smooth and elastic, adjusting for high altitude by adding slightly more flour if the dough feels sticky.
- Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm, draft-free area for approximately 45-60 minutes. Due to high altitude, rising time might be slightly shorter.
- Preheat oven to 425°F and line two baking sheets with parchment paper. Punch down the risen dough and divide into 12 equal portions.
- Roll each portion into a smooth ball, then let rest for 5 minutes to relax the gluten. Gently shape each ball into a slightly flattened round roll.
- In a large pot, bring 8 cups of water and baking soda to a gentle boil. Carefully drop rolls into the water, boiling each for 30 seconds per side to create the classic pretzel crust.
- Remove boiled rolls with a slotted spoon, drain excess water, and place on prepared baking sheets. Brush each roll with beaten egg and sprinkle generously with coarse salt.
- Bake for 12-15 minutes, rotating sheets halfway through, until rolls are deep golden brown. At high altitude, monitor closely as baking times might vary slightly.
- Remove from oven and let cool on a wire rack for 10-15 minutes before serving. Rolls are best enjoyed warm and fresh.
Tips
- Temperature Matters: Ensure your water is at the right temperature (110-115°F) to activate the yeast properly. Too hot or too cold can hinder the rising process.
- Knead to Perfection: Knead the dough for a full 8-10 minutes until it’s smooth and elastic. If you're at high altitude, don’t hesitate to add a little extra flour if the dough feels too sticky.
- Watch the Rise: Since you’re baking at high altitude, keep an eye on the dough while it rises. It may take less time than the typical 45-60 minutes, so check for the dough to double in size.
- Boiling for the Best Crust: The boiling step is crucial for achieving that signature pretzel crust. Make sure your water is gently boiling with the baking soda before adding the rolls, and remember to boil them for 30 seconds on each side.
- Egg Wash for Shine: Brushing the rolls with a beaten egg before baking not only adds a beautiful golden color but also helps the coarse salt stick better.
- Keep an Eye on Baking Time: High altitude can affect baking times, so start checking your rolls a couple of minutes early to prevent over-baking.
- Serve Warm: These rolls are best enjoyed fresh out of the oven. Serve them warm for the ultimate pretzel experience!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 5g
Fat: g
Saturated Fat: g
Cholesterol: 15mg
