Public recipe with member extras
Potato Milk Soft Pretzel Rolls
Chewy soft pretzel rolls using potato milk for extra softness in the crumb beneath the classic chewy crust.
Baking, Breads & Pastries · Game Day Snacks · Weekend Baking Project
What you need
Ingredients
- 1 1/4 cups Warm Potato Milk (110°F)
- 2 1/4 tsp Active Dry Yeast
- 1 tbsp Sugar
- 4 cups All-Purpose Flour
- 1 tsp Salt
- 2 tbsp Melted Butter
- 1/4 cup Baking Soda, for the water bath
- Coarse Salt, to top
Method
Instructions
- Combine the warm potato milk, yeast, and sugar; let sit until foamy, about 5 minutes.
- Add the flour, salt, and melted butter, and knead until smooth and elastic, about 8 minutes.
- Let rise until doubled, about 1 hour, then divide into 8 rolls.
- Bring a large pot of water to a boil with the baking soda. Boil each roll 30 seconds per side, then place on a baking sheet.
- Sprinkle with coarse salt and bake at 425°F for 15 to 18 minutes until deeply golden.
From The Arrogant Hippie Culinary Journal: Potato Milk Edition by Aunesty Janssen
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