PRETZEL KNOTS (ROLLS) - CUT RESTAURANT, LAS VEGAS
CUT is a Wolfgang Puck restaurant in Las Vegas. Recipe published in Bon Appetit, March 2009. Serve straight from the oven. Update 3/5/09: The original recipe (below) calls for letting the dough rise in the refrigerator. However, it seems that the more effective method is to let the dough rise at room temperature.
Provided by swissms
Categories Breads
Time 2h15m
Yield 8 pretzels, 8 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 206, Fat 6.3, SaturatedFat 0.9, Cholesterol 0.3, Sodium 3241.7, Carbohydrate 32.9, Fiber 1, Sugar 8.5, Protein 3.8
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Brendan Mccarthy
[email protected]I love these pretzel knots rolls! They're so easy to make and they're always a hit with my friends and family. I highly recommend them!
Angela Hartman
[email protected]These pretzel knots rolls are the perfect combination of salty and sweet. The dough is soft and chewy, and the pretzels are coated in a delicious glaze. I can't wait to make them again!
Jazmin Villicana
[email protected]I was a bit skeptical about making these pretzel knots rolls because I'm not a great baker. But I was pleasantly surprised at how easy they were to make. And they turned out delicious! I'm definitely going to make them again.
Amah Therese
[email protected]These pretzel knots rolls are so easy to make, and they're always a hit with my family. I love that I can make them ahead of time and freeze them, so I always have them on hand when I need a quick snack.
Dedrick Simms
[email protected]I've made these pretzel knots rolls several times now, and they're always a hit. They're perfect for parties or potlucks, and they're always a crowd-pleaser.
Dillon Muller
[email protected]These pretzel knots rolls were a bit more work than I expected, but they were totally worth it. They're so soft and chewy, and the flavor is amazing. I'll definitely be making them again.
Rao Rizwan
[email protected]I'm not a huge fan of pretzels, but these pretzel knots rolls were actually really good. They're not too salty, and the texture is perfect. I'll definitely be making them again.
Francesco Spaccamonte
[email protected]These pretzel knots rolls are absolutely delicious! They're the perfect snack or appetizer. I served them at my last party and they were a huge hit.
Upen Gurung
[email protected]I've tried other pretzel knot rolls recipes before, but this one is definitely my favorite. The dough is so easy to work with, and the rolls turn out perfectly every time.
Faraz Notezai
[email protected]These pretzel knots rolls were surprisingly easy to make. I was worried that they would be too complicated, but they were actually quite simple. I'm definitely going to make them again for my next party.
Mokshedul ali
[email protected]Oh yum, I love the taste of these pretzel knots rolls! They have the perfect amount of salt, and the texture is so soft and chewy. I'll definitely be making these again.