Pretzel Knots (Rolls) - Cut Restaurant, Las Vegas Recipe - Food.com (2024)

• Dough

• ¹⁄₂ cup warm water (105 to 115 F)
• 1 ¹⁄₄ teaspoons active dry yeast
• ¹⁄₄ cup buttermilk
• 2 tablespoons golden brown sugar (packed)
• ³⁄₄ teaspoon sugar
• 1 ¹⁄₂ teaspoons vegetable oil
• 2 cups bread flour
• 1 ¹⁄₂ teaspoons salt
• nonstick vegetable oil cooking spray

• Poaching Liquid

• 8 cups water
• ¹⁄₄ cup amber beer
• ¹⁄₄ cup baking soda
• ¹⁄₄ cup golden brown sugar (packed)
• 3 tablespoons vegetable oil
• 1 -2 tablespoon pretzel salt or 1 -2 tablespoon coarse sea salt

directions

• 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.