Pretzel Knots Rolls Cut Restaurant Las Vegas Recipe

How to Make Pretzel Knots Rolls Cut Restaurant Las Vegas

1. **Make the Dough:**
2. In a medium bowl, dissolve 1 teaspoon active dry yeast in 1/2 cup (120ml) warm water. Let stand for 5 minutes until foamy.
3. Stir in 1/2 cup (120ml) buttermilk, 1/4 cup (50g) granulated sugar, 2 tablespoons (25g) brown sugar, and 2 tablespoons (30ml) vegetable oil. Mix well.
4. In a food processor, combine 3 cups (360g) all-purpose flour and 1 teaspoon salt.
5. With the food processor running, gradually add the yeast mixture and process for 2 minutes until a smooth dough forms.
6. Lightly grease a large bowl with nonstick spray. Scrape the dough into the bowl.
7. Lightly grease a sheet of plastic wrap with nonstick spray. Cover the bowl with the plastic wrap, sprayed side down.
8. Let the dough rise at room temperature until doubled in size, about 1-1.5 hours.
9. **Shape the Pretzels:**
10. Line two large baking sheets with parchment paper and lightly grease with nonstick spray.
11. Lightly flour a clean work surface. Turn the dough out onto the surface. Lightly grease your hands with nonstick spray.
12. Divide the dough into 8 equal portions.
13. Roll each portion into an 8- to 9-inch rope.
14. Tie each rope into a knot, leaving about 1/2 inch of one end sticking up through the center. Tuck the other end underneath.
15. Place the pretzels on the prepared baking sheets, knob side up.
16. Cover the pretzels loosely with plastic wrap sprayed with nonstick spray.
17. Let the pretzels rise at room temperature for 30-45 minutes, until slightly puffed.
18. **Poach and Bake:**
19. Preheat oven to 450°F (232°C). Position oven racks in the upper and lower thirds.
20. In a large, wide pot, bring 8 cups (1.9L) water, 1 cup (240ml) beer, 1 tablespoon baking soda, and 2 tablespoons (25g) brown sugar to a simmer over medium-high heat.
21. Cut parchment paper between pretzels so each rests on its own square.
22. Working with two pretzels at a time, carefully invert each pretzel into the simmering liquid, using the parchment paper to help lift and lower them. Avoid overcrowding the pot.
23. Poach for 10 seconds, then flip and poach for another 10 seconds. Remove with a slotted spoon, letting excess liquid drip off.
24. Transfer the poached pretzels to the prepared baking sheets.
25. Brush the pretzels with vegetable oil and sprinkle generously with pretzel salt.
26. Bake for 15-18 minutes, or until deep golden brown and crisp.
27. Transfer pretzels to a wire rack to cool slightly before serving. Enjoy warm!