Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Pretzel Rolls
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- Level: Easy
- Total: 1 hr 15 min
- Active: 30 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 163
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 6 g
- Cholesterol
- 19 mg
- Sodium
- 3382 mg
- Level: Easy
- Total: 1 hr 15 min
- Active: 30 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 163
- Total Fat
- 3 g
- Saturated Fat
- 1 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 6 g
- Cholesterol
- 19 mg
- Sodium
- 3382 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F. Brush a baking sheet with vegetable oil.
- Divide the pizza dough into 10 equal pieces. Roll each piece into an 8-inch-long log. Tie each log into a knot. Arrange on the baking sheet. Cover loosely and let rise until slightly puffed, 20 to 30 minutes.
- Bring 8 cups water, the baking soda and 2 teaspoons kosher salt to a boil in a large pot. Working in batches, add the rolls to the water and poach until slightly puffed, about 30 seconds per side. Remove to a large plate to drain.
- Transfer the rolls to a freshly oiled baking sheet. Brush with the beaten egg and sprinkle with pretzel salt. Bake until deep golden brown, about 25 minutes. Transfer to a rack to cool.
