How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Pretzel Knots (Rolls) - Cut Restaurant, Las Vegas?

You need 17 ingredients. The key ingredients include: Dough, 1/2 cup warm water (105 to 115 F), 1 1/4 teaspoons active dry yeast, 1/4 cup buttermilk, and more.

Is Pretzel Knots (Rolls) - Cut Restaurant, Las Vegas suitable as general?

Yes, Pretzel Knots (Rolls) - Cut Restaurant, Las Vegas falls under the General category and is a great choice for this type of meal.

How do I store leftover Pretzel Knots (Rolls) - Cut Restaurant, Las Vegas?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pretzel Knots (Rolls) - Cut Restaurant, Las Vegas Recipe

Name: Pretzel Knots (Rolls) - Cut Restaurant, Las Vegas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

1

Dough:

2

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.

3

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.

4

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.

5

Poaching Liquid:

6

Meanwhile, place 1 rack in top third and 1 rack in bottom third of oven; preheat to 450u00b0F 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).

7

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.

8

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.

9

Can be made 8 hours ahead. Let stand at room temperature.

Pretzel Knots (Rolls) - Cut Restaurant, Las Vegas

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