Pretzel Knots (rolls) - Cut Restaurant, Las Vegas

Total Time: 2 hrs 15 mins Preparation Time: 2 hrs Cook Time: 15 mins

Ingredients

• 1/2 cup warm water (105 to 115 f)
• 1 1/4 teaspoons active dry yeast
• 1/4 cup buttermilk
• 2 tablespoons golden brown sugar (packed)
• 3/4 teaspoon sugar
• 1 1/2 teaspoons vegetable oil
• 2 cups bread flour
• 1 1/2 teaspoons salt
• nonstick vegetable oil cooking spray
• 8 cups water
• 1/4 cup amber beer
• 1/4 cup baking soda
• 1/4 cup golden brown sugar (packed)
• 3 tablespoons vegetable oil
• 1 -2 tablespoon pretzel salt or 1 -2 tablespoon coarse sea salt

Recipe

• 1 dough:.
• 2 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.
• 3 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.
• 4 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.
• 5 poaching liquid:.
• 6 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).
• 7 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.
• 8 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.
• 9 can be made 8 hours ahead. let stand at room temperature.