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
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MD ARIF HOSSAIN
[email protected]I made these pretzels for a party and they were a huge hit. Everyone loved them and asked for the recipe. They are so easy to make and they taste amazing.
Amna Noor
[email protected]These pretzels are the best! They are so soft and chewy, with a crispy crust. I love the salty flavor. I will definitely be making these again.
Abbasi Faizan Faizan
[email protected]I've made these pretzels several times now and they are always a hit. They are so easy to make and they taste amazing. I highly recommend this recipe.
Md Hamim Mondol
[email protected]These pretzels are delicious! I followed the recipe exactly and they turned out perfect. I highly recommend this recipe.
Nasser Nsereko
[email protected]I love these pretzels! They are so soft and chewy. I also love the salty crust. I will definitely be making these again.
Jasmine love3310
[email protected]These pretzels are the perfect party food. They are easy to make ahead of time and they can be served warm or at room temperature.
skye knight
[email protected]I made these pretzels for a party and they were a huge hit. Everyone loved them and asked for the recipe. They are so easy to make and they taste amazing.
ZaZaBoR Rayhan
[email protected]These pretzels were a lot of fun to make. My kids loved helping me roll the dough and shape the knots. They turned out great and we enjoyed them as a snack and for breakfast the next day.
Dipendra Gautam
[email protected]I was skeptical about making pretzels at home, but this recipe made it so easy. The pretzels turned out delicious and I am so glad I tried this recipe.
Hector Pizarro
[email protected]These are the best pretzel knots I have ever had! The dough was so easy to work with and the pretzels turned out perfectly golden brown. I will definitely be making these again and again.
Fahim Tajowar
[email protected]I've made these pretzel knots several times now and they are always a crowd-pleaser. They are so easy to make and they taste amazing. I highly recommend this recipe.
Azenda Tersoo Samuel
[email protected]These pretzel knots were a hit at my party! I followed the recipe exactly and they turned out perfect. They were soft and chewy on the inside, with a crispy, salty crust. I will definitely be making these again.