Pretzel Parker House Rolls
Rating
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Ingredients
16 rolls
- 3/4 cup plus 2 tablespoons milk
- 1 1/2 tablespoons granulated sugar
- 1 1/4 teaspoons (half a 1/4-ounce or 7-gram packet) active dry yeast
- 3 tablespoons unsalted butter, melted, plus extra to coat bowl
- 2 cups flour, either all-purpose or bread flour, or a mix thereof, plus extra for dusting
- 1 teaspoon fine sea or table salt
- 1/2 cup water
- 1 1/2 teaspoons baking soda or food-grade lye
- 1 egg, beaten with 1 teaspoon water
- Pretzel salt, coarse salt or sesame seeds
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Preparation
Step 1
Warm milk and sugar together until they’re about 105 to 110°F (41 to 44°C) in the bottom of a large mixing bowl.
Step 2
Add yeast to milk-sugar mixture and let stand for 5 to 7 minutes until it becomes slightly foamy.
Step 3
Stir in butter, then 3/4 of flour, the salt, then remaining flour. Mix the dough until it forms a slightly sticky dough that balls together.
Step 4
Knead the dough until smooth and elastic, about 10 minutes by hand or 5 minutes using a machine.
Step 5
Butter or oil your mixing bowl. Return dough to bowl, cover with plastic wrap and place in a draft-free warmish spot for 1 hour, or until doubled in bulk.
Step 6
Butter an 8×8-inch square or equivalent size baking pan.
Step 7
Divide the dough into 16 pieces. Form each into a round and arrange seam side-down in prepared pan.
Step 8
Cover loosely with plastic wrap and let rise for another hour.
Step 9
Heat oven to 375°F (190°C).
Step 10
If using baking soda, bring the water to a boil and slowly stir in baking soda.
Step 11
Brush tops and creases between rolls with the lye or soda pretzel wash.
Step 12
Brush the rolls with the egg wash. Sprinkle rolls with either sesame seeds or coarse salt.
Step 13
Use a sharp paring knife to make +-sign slashes in the top of each roll.
Step 14
Bake rolls for 20 to 25 minutes, until a lovely brown on top.
Step 15
Let cool in pan on rack. Salt-topped rolls are best on the first day, while sesame-topped rolls keep better and can be frozen.
Step 16
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Chef's notes
Doubling this recipe:
This can be doubled in a 9×13-inch pan.
Soda vs. Lye Wash:
The baking soda wash is more pale compared to the lye wash, but the pretzel flavor is still there.
Glossiness:
Follow the soda/lye washes with an egg wash for a nice sheen.
Salt vs. Sesame Seeds:
Salted rolls are best eaten immediately, while sesame-topped rolls can be stored longer.
Food-Grade Lye:
Use precautions like gloves and goggles when handling lye.
