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Pretzel Rolls

1

20

Pecan

You don’t have to wait for Oktoberfest for melt in your mouth pretzel rolls, this hearty homemade bread Traegers up moist and delicious & they’re perfect for wrapping around a fire-grilled brat any time of year.

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  • 2 3/4 Cup bread flour

  • 1 packet quick-rise yeast

  • 1 Teaspoon salt

  • 7 Teaspoon sugar

  • 1/2 Teaspoon celery seed

  • 1/2 Teaspoon caraway seeds

  • 1 Cup hot water

  • cornmeal

  • 8 Cup water

  • 1/4 Cup baking soda

  • 1 Whole egg white

  • coarse salt

  • 1

    Combine bread flour, 1 envelope yeast, salt, 1 teaspoon sugar, caraway seeds and celery seeds in food processor or standing mixer with dough hook and blend.

    • 2 3/4 Cup bread flour

    • 1 packet quick-rise yeast

    • 1 Teaspoon salt

    • 1 Teaspoon sugar

    • 1/2 Teaspoon celery seed

    • 1/2 Teaspoon caraway seeds

  • 2

    With machine running, gradually pour hot water, adding enough water to form smooth elastic dough. Process 1 minute to knead. (You could also knead it by hand for a few minutes.)

    • 1 Cup hot water

  • 3

    Grease medium bowl. Add dough to bowl, turning to coat. Cover bowl with plastic wrap, then towel; let dough rise in warm draft-free area until doubled in volume, about 35 minutes.

  • 4

    Flour a large baking sheet. Punch dough down and knead on lightly floured surface until smooth. Divide into 8 pieces. Form each dough piece into a ball.

  • 5

    Place dough balls on prepared sheet, flattening each slightly. Using serrated knife, cut X in top center of each dough ball. Cover with towel and let dough balls rise until almost doubled in volume, about 20 minutes.

  • 6

    When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes). Turn temperature to 375 F (190 C) and preheat, lid closed, for 10 to 15 minutes.

  • 7

    Grease another baking sheet and sprinkle with cornmeal. Bring water to boil in large saucepan. Add baking soda and sugar (water will foam up). Add 3 rolls (or however many will fit comfortably in the pot) and cook 30 seconds per side.

    • As Needed cornmeal

    • 8 Cup water

    • 1/4 Cup baking soda

    • 2 Tablespoon sugar

  • 8

    Using slotted spoon, transfer rolls to prepared sheet, arranging X side up. Repeat with remaining rolls. Brush rolls with egg white glaze. Sprinkle rolls generously with coarse salt.

    • 1 Whole egg white

    • coarse salt

  • 9

    Bake rolls until brown, about 20 to 25 minutes. Transfer to racks and cool 10 minutes. Serve rolls warm or at room temperature. Enjoy!

    : 375 ˚F

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