Silserli (Swiss Pretzel Rolls)
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5
6 reviews
Excellent
Silserli (Swiss Pretzel Rolls)
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A recipe for Silserli (Swiss Pretzel Rolls)! These little yeast-based rolls are briefly boiled in a baking soda solution, then baked until golden.
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Ingredients
- 1 1/4 cups water 105-115˚F, 40-46˚C), divided, lukewarm, 300 milliliters
- 2 1/4 teaspoons active dry yeast
- 4 cups all-purpose flour 500 grams
- 1 tablespoon granulated sugar 12 grams
- 2 teaspoons salt 9 grams, fine
- 4 tablespoons unsalted butter melted and slightly cooled, 60 grams
For boiling:
- 8 cups water 2 liters
- 1/2 cup baking soda 125 grams
Topping:
- 1 egg large
- 1 tablespoon water 15 milliliters
- sea salt coarse
Instructions
- In a small bowl, sprinkle the yeast over 1 cup (237 milliliters) of the warm water. Stir to combine and let sit until frothy, about 10 minutes.
- In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, and salt. Slowly mix in the yeast with water and butter. If needed, slowly add the remaining 1/4 cup (60 milliliters) water to create a soft dough.
- On a lightly floured surface, knead the dough until smooth and elastic. Transfer to a large bowl, cover with plastic or a towel, and allow to rise until doubled, 1-2 hours.
- Line two baking sheets with parchment or lightly grease.
- Once doubled, place the dough on a lightly floured surface and divide into 10 equal rolls. Form each roll into a smooth oval, tucking the seams under, and place on the prepared baking sheets. Cover and allow to rest at room temperature for 30 minutes.
- Preheat oven to 425˚F (220˚C). Place the 8 cups (2 liters) water and baking soda in a pot and bring to a boil.
- Reduce the heat to a low boil and gently place the pieces of dough into the water, being careful not to overcrowd. Turn to coat on all sides, boil for 30 seconds, and remove with a slotted spatula back to the prepared baking sheet.
- In a small bowl, beat together the egg and 1 tablespoon (15 milliliters) water.
- Brush the top and sides of each piece of boiled dough with the egg wash. Sprinkle with the coarse salt, then lightly make two slits across the top, long side to long side, with a sharp knife. Bake in the preheated oven until golden brown, 15-18 minutes.
- Remove to a wire rack to cool to room temperature. These rolls are best the day they are baked.
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Overall Rating
5
6 reviews
Excellent
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