Are you looking for a way to complement your brews and burgers this 4th of July that will impress your guests? Try Briess’ Soft Malty Pretzel rolls made with Briess CBW® Sparkling Amber DME and Victory Malt. This spin on a traditional roll will pack a hearty malty brew flavor into your roll while giving you a soft roll perfect for toasting on the grill. The best part is you can have these delicious rolls in about an hour!
Ingredients (dough)
1 cup (235 g) warm (100F) water
3 tablespoons (26g) Briess CBW® Sparkling Amber DME (brown sugar can be substituted but will not carry as much flavor)
1 teaspoon (7g) salt
¼ cup (36g) vegetable oil
2 ¾ (350g) bread flour
¼ cup (28g) Victory Malt (mill to flour*)
1 tablespoon (11g) dry yeast
2 teaspoon (8g) vital gluten (optional)
*Use coffee grind or small kitchen mill to mill whole kernel or preground malt to flour consistency.
Ingredients (water bath)
6 cups (1410g) water
¼ cup (24g) baking soda
1 egg white (beaten)
1 tablespoon (18g) coarse kosher salt
Directions
- Mix together sparkling amber DME, salt and yeast in large bowl.
- Combine water and oil to dry yeast mixture. Let stand 5 minutes until bubbly.
- Combine bread flour and victory malt flour.
- Slowly add flour mixture to wet ingredients. This can be done by hand or with stand mixer on low speed. Once dough is formed it should be soft by not sticky. ( too dry add 1 – 2 tablespoons water, too wet add 1-2 tablespoon of flour.)
- Knead dough with dough hook or by hand on lightly floured surface for 2 – 3 minutes.
- Divide dough into 12 pieces and form into smooth balls.
- Place dough balls on cookie sheet that has been covered with foil or parchment and lightly greased.
- Cover with damp towel and let rise 30 minutes or double in size and puffy.
- Close to the end of the rise time prepare water bath. Bring water and baking soda to a boil in wide pan that is at least 3 inches beep, turn down to simmer. ( I use and electric wok)
- Preheat oven to 375F
- When rolls are fully raised carefully remove from greased liner and place 2 – 4 rolls in water bath. Simmer 1 minute on each side.
- Drain (I use a baking cooling rack) and place on parchment lined cookie sheet.
- Brush each roll with egg white and sprinkle with kosher salt.
- Slash top of each roll crisscross with SHARP knife. (If knife is not sharp enough it will tear dough and not slice this could cause rolls not to have as nice of oven raise)
- Bake 15 – 20 minutes until you achieve that nice dark pretzel color.