From the kitchen
Potato Milk Soft Pretzel Rolls
Chewy soft pretzel rolls using potato milk for extra softness in the crumb beneath the classic chewy crust.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Potato Milk Edition
Ingredients
- 1 1/4 cups Warm Potato Milk (110°F)
- 2 1/4 tsp Active Dry Yeast
- 1 tbsp Sugar
- 4 cups All-Purpose Flour
- 1 tsp Salt
- 2 tbsp Melted Butter
- 1/4 cup Baking Soda, for the water bath
- Coarse Salt, to top
Method
- Combine the warm potato milk, yeast, and sugar; let sit until foamy, about 5 minutes.
- Add the flour, salt, and melted butter, and knead until smooth and elastic, about 8 minutes.
- Let rise until doubled, about 1 hour, then divide into 8 rolls.
- Bring a large pot of water to a boil with the baking soda. Boil each roll 30 seconds per side, then place on a baking sheet.
- Sprinkle with coarse salt and bake at 425°F for 15 to 18 minutes until deeply golden.
Kitchen note
The baking soda water bath is what gives pretzels their signature chewy crust and deep color, that step matters more to the final result than the milk choice in the dough itself.
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