I celebrated my birthday this week. No, no, don’t worry, no congratulations or presents required. Unless, of course, you want to. Then, feel free 😉
Instead of baking a cake, which I always do for myself (I know, pretty sad, but I’m the baker of the house after all), I decided that I would simply bake some cinnamon rolls on the morning of my birthday, and that would be it. This actually took the pressure off when it came to dessert, because I often find myself getting stressed in the kitchen on my birthday when a cake doesn’t quite work out how I’d expected. And then Scott has to just stand there looking guilty and concerned, not really knowing how to help the situation.
And it worked to a fault. We enjoyed freshly-baked cinnamon rolls on our sunny balcony on the morning of my birthday and then ordered a yummy tiramisu for dessert at the Italian restaurant we went to for dinner. It was completely…stress free.
But step back a couple of days and I was in the kitchen baking up these to-die-for garlic butter pretzel rolls, hoping beyond hope that they’d work out. It was my first foray into pretzels of any kind and I was worried.
I really needn’t have worried at all. Pretzels are a lot easier to make than you would first imagine (and than the multiple steps of baking instructions would have you believe). Seriously, after I had baked them and slathered them with the garlic butter, I just stood there admiring how pretty they were and how uh-maz-ing they smelled. I couldn’t believe I’d produced something so pretty that wasn’t sweet.
Scott came home from work and did a happy dance. I’ve never seen him so excited to try something I’ve baked (pretzels are one of his favorite things). We actually enjoyed these with my homemade spinach soup, dunking chunks of the pretzel roll into the soup as we slurped it up. But they could easily be enjoyed on their own, warm with a little butter. Or maybe, for the real daredevil, as the bun for a burger?? Woah. Mind blown.
Garlic Butter Pretzel Rolls
12
servings30
minutes15
minutes1
hoursIngredients
- For the dough
1lb 5oz (600g) white bread flour, sifted
1 level tsp fast-acting yeast
2 tbsp light brown sugar
1 tsp salt
1 tbsp olive oil
13fl oz (375ml) warm water
Sea salt, for sprinkling
- For the soda water solution
1L (1 3/4 pints) water
3oz (75g) baking soda/bicarbonate of soda
- For the garlic butter
2 large garlic cloves, skin on
3 tbsp butter, melted
Directions
- Mix the flour, yeast, sugar and salt in a large mixing bowl with a hand mixer or in a food mixer fitted with a dough hook.
- In a measuring jug, combine the oil and warm water (warm water out of the tap is fine).
- Make a well in the centre of the flour mixture and slowly add the water, bringing all of the ingredients together to form a soft dough, with the mixer on the lowest setting. The dough should not be sticky.
- Knead the dough for 10 minutes. Oil the sides of a large mixing bowl and then place the dough inside, rubbing a little of the oil over the dough. Cover with cling film or a plastic bag and leave to rise in a warm, draught-free place for 1 hour.
- When the dough has doubled in size, preheat the oven to 200C / 400F and line a large baking tray with baking paper.
- Place the dough on a lightly-floured work surface and knead it slightly for a few seconds to knock any excess air out of it. Divide into 12 balls (you can make less or more depending on how big you would like them – I made 10 larger ones). Set the balls aside and cover with a clean tea towel while you shape them in turn.
- Take one ball of dough and roll it into a thin rope shape, similar to a thick, long pencil (around 40-50cm long). Shape into a pretzel shape (see link in the notes below for guidance) and place on the lined baking tray. Continue this process for the remaining dough balls and then cover them all and allow to rise again for 10 minutes.
- Bring the water to the boil in a large saucepan and dissolve the baking soda in it. Using a slotted spoon or spatula, drop each pretzel into the boiling water for 5 seconds, then remove, drain, and place back on to the baking tray.
- Sprinkle some sea salt crystals over the pretzels and bake in the oven for 8-10 minutes, until golden brown.
- Leave the oven on and bake the garlic cloves for around 5 minutes, until soft. Remove the skins and mince, then stir into the melted butter. Brush the garlic butter over the top of the pretzel rolls while still warm and then serve.
Garlic butter pretzels and spinach soup sounds just about perfect to me. I’ve never made pretzels – I don’t seem to have a lot of luck with yeast. But I ADORE soft pretzels. In Philadelphia, you can buy them all over. I miss that living here in CT 🙁
I used to be scared of yeast (even though I hadn’t really ever had much experience with it) but as long as you knead it well and let it rise for the right amount of time, it really shouldn’t be anything too scary – promise!
hi from Sharefest! These are making my mouth water. I’ve pinned for later!
These pretzels look awesome…so delicious! I love this…thanks for sharing!
These look amazing! I love pretzels so much and garlic and butter 🙂 I’ve made homemade pretzels before but never pretzel buns. Pinned!
p.s. found you through the SITS linkup
Thanks Jennifer – do let me know if you try them!
OMG I NEED TO TRY THESE! (On a cheat day of course lol). I’ve pinned it so I wont forget! 🙂
Xoxo,
Vanessa
Moxie Fit Chick
P.S. Found you through the SitsGirls <3
Thanks for Pinning and stopping by 🙂
These look delish! I never thought about making pretzels but you make it look and sound easy! Your pictures are divine. Thanks for sharing! 🙂
Thanks Marisela! I definitely found them a lot easier than I’d expected – nothing to be nervous about at all!
Making them now. Seems to be coming out really nice. Thank you for posting.
Great! Glad you like them.