pretzel parker house rolls
There are kitchen discoveries that lead to nothing but trouble. The first time I , I knew I was ruined. Why would anyone want to eat drab white sugar if they could eat it cooked to a 100x as delicious toasty amber syrup? The first time I tried browned butter, I went on a butter-browning bender (! ! !) which, frankly, shows little sign of abating today. So, it should be no surprise that when I finally cracked the six months ago, I didn’t know where to stop. Everything comes up pretzel now! I’ve made and pretzel challahs. I’m dreaming of pretzel shortbread and popovers, pretzel bagels and grissini. I might need an intervention.
Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Sesame | 1 tbsp (14g) | 120 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3/4 cup plus 2 tablespoons milk
- 1 1/2 tablespoons granulated sugar
- 1 1/4 teaspoons (half a 1/4-ounce or 7-gram packet) active dry yeast
- 3 tablespoons unsalted butter, melted, plus extra to coat bowl
- 2 cups flour, either all-purpose or bread flour, or a mix thereof, plus extra for dusting
- 1 teaspoon fine sea or table salt
- 1/2 cup water
- 1 1/2 teaspoons baking soda or food-grade lye (see Notes below)
- 1 egg, beaten with 1 teaspoon water
- Pretzel salt, coarse salt or sesame seeds
- Thoroughly brush tops and creases between rolls (as best as your brush can get in) with the lye or soda pretzel wash. Rinse brush and beat your egg with 1 teaspoon water. Brush the rolls a second time, this time with the egg wash. Sprinkle rolls with either sesame seeds or coarse salt. Use a sharp p
- 1/2-inch down (I always make my cuts too shallow and they get lost when baked).