[Stroh93]

I feel your pain… I’ve had them look great coming out and drop in cooling off period… I’ve also had them drop during cooking… it’s hit or miss in my book.. when you find out the secret, please share

[Stroh93]

Wouldn’t blanching them keep there color bright a little longer???… always canned without but curious like when you freeze them, blanch to keep them fresh and green looking

[Stroh93]

This one I just made last weekend keeper for sure

Pretzel Rolls

Ingredients

• 
  1 and 1/2 cups (360ml) warm water (lukewarm– no need to take temperature but around 100°F (38°C) is great)
• 
  2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
• 
  1/4 cup (4 Tablespoons; 60g) unsalted butter, divided
• 
  1 teaspoon salt
• 
  1 Tablespoon brown sugar
• 
  3 and 3/4 – 4 cups (469-500g) all-purpose flour (spoon & leveled), plus more for work surface
• 
  coarse sea salt for sprinkling

Baking Soda Bath

• 
  1/2 cup (120g) baking soda
• 
  9 cups (2,160ml) water

Instructions

• Whisk yeast and warm water together. Allow to sit for 1 minute. Meanwhile, melt 1 Tablespoon of butter (reserve the rest for step 6). Whisk in salt, brown sugar, and melted butter. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon or dough hook attached to stand mixer until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add 1/4 – 1/2 cup more, as needed. Poke the dough with your finger – if it bounces back, it is ready to knead.
• Turn the dough out onto a floured surface. Knead the dough for 3 minutes and shape into a ball. (At this point, it dough can be frozen. See freezing instructions below.) Place in a large greased bowl, cover tightly with plastic wrap, and allow to rise in a warm environment for 1 hour or until nearly doubled in size. (Tip: I preheat my oven to 200°F (93°C), turn it off, place the dough inside and shut the oven. This is the warm environment.

• Once risen, punch dough down to release any air bubbles. Turn out onto a lightly floured surface and, with a sharp knife or pizza cutter, cut dough into 1/3 cup sections. You should have about 12. Shape into balls.
• Preheat oven to 400°F (204°C). Line 2 baking sheets with parchment paper or silicone baking mats OR line a 9×13 baking pan (I use a baking pan.) Set aside.
• Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1-2 pretzel rolls into the boiling water for 20-30 seconds. Any more than that and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel roll out of the water and allow as much of the excess water to drip off. Place pretzel rolls onto prepared baking sheet or close together in the baking pan. Using a sharp knife, score a couple slits into the top of each.
• Melt the remaining butter. Lightly brush each roll with melted butter and sprinkle with coarse sea salt.
• Bake for 22-26 minutes or until a deep golden brown on all sides.
• Remove from the oven and serve warm. Pretzel rolls may be stored in an airtight container or zipped top bag for up to 3 days (they lose a little softness).