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Pretzel Rolls
By Traeger Kitchen
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.
Prep Time
1 Hours
Cook Time
20 Minutes
Pellets
Pecan
Ingredients
How many people are you serving?
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 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 |
| As Needed | cornmeal |
| 8 Cup | water |
| 1/4 Cup | baking soda |
| 1 Whole | egg white |
| coarse salt |
Steps
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.
Ingredients
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.)
Ingredients
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.
Ingredients
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.
Ingredients
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 / 191 ˚C