Pretzel Knots Rolls Cut Restaurant Las Vegas
Indulge in the irresistible charm of these freshly baked Pretzel Knots Rolls, a crowd-pleasing treat inspired by the renowned restaurant flavors of Las Vegas. Crafted with a pillowy dough made from simple pantry staples like all-purpose flour, active dry yeast, and melted butter, these soft and chewy knots are elevated with a golden egg wash and a sprinkle of coarse sea salt for that iconic pretzel finish. What sets this recipe apart is the quick baking soda bath, which gives the knots their signature texture and a satisfying crunch with every bite. Perfect as an appetizer, snack, or side dish, these pretzel rolls are ready in just under an hour and a half, making them an easy-to-make yet unforgettable addition to any gathering. Serve them warm with your favorite dips and watch them disappear in no time!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 1.25 cups Warm water
- 2.25 teaspoons Active dry yeast
- 1 tablespoon Granulated sugar
- 3.5 cups All-purpose flour
- 1 teaspoon Salt
- 4 tablespoons Unsalted butter (melted)
- 0.25 cup Baking soda
- 4 cups Boiling water
- 1 unit Egg yolk
- 2 teaspoons Coarse sea salt
Instructions
In a small bowl, mix the warm water, yeast, and granulated sugar. Let it sit for 5-10 minutes, until it becomes frothy.
In a large mixing bowl, combine the flour and salt. Add the melted butter and the yeast mixture. Stir until a dough forms.
Turn the dough out onto a floured surface and knead it for about 8-10 minutes until it is smooth and elastic.
Place the dough in a lightly oiled bowl and cover it with a clean kitchen towel. Let it rise in a warm place for 1 hour, or until it has doubled in size.
Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
Once the dough has risen, punch it down and divide it into 8 equal portions. Roll each portion into a rope, about 12 inches long, and tie it into a knot.
In a large heatproof bowl, dissolve the baking soda in the boiling water.
Using a slotted spoon, dip each knot into the baking soda solution for about 30 seconds, ensuring all sides are coated. Place the knots on the prepared baking sheets.
In a small bowl, whisk the egg yolk with 1 tablespoon of water. Brush this mixture over each pretzel knot and sprinkle with coarse sea salt.
Bake in the preheated oven for 12-15 minutes, or until the pretzel knots are golden brown.
Allow the pretzel knots to cool slightly before serving. Enjoy warm as an appetizer, snack, or side dish!
Nutrition Facts
Calories |
1718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 5851 mg | 254% | |
| Total Carbohydrate | 348.3 g | 127% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 13.8 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 88 mg | 7% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 506 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
