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Since they contain the most popular toppings, these everything seasoning pretzel knots are sure to be a hit.
“Everything” seasoning is really popular lately. People are using it on a lot of stuff although originally it first appeared on bagels.
It appeals greatly for when you can’t make up your mind to have a poppy, sesame, garlic or onion bagel since it includes all of those and some salt to round them all out.
You can even buy everything seasoning in the dollar store. I got mine there, however, you can always make your own if you have all the necessary ingredients on hand.
Pretzels Or Rolls
That’s pretty much up to you whether you do these as rolls or pretzels.
The dough bakes up nice and soft so they’re as much of a perfect dinner roll as they are a snack.
How you shape them makes no difference. In fact shaping a pretzel is just a looser rendition of a knot so it’s totally up to you if you want “open” or “closed” knots.
I would suggest that if you are going to do dinner rolls with this recipe that you opt for the closed knot. It’s easier to cut and put butter on.
Don’t Skip The Bath
It may seem like a pain and a step that can be skipped, but if you want a deep brown color and the nice shiny surface, don’t skip the bath with the baking soda.
That’s what gives a pretzel it’s distinctive taste. Also, baking soda in any recipe promotes browning.
You do have to make sure that all the baking soda is dissolved before starting so it’s imperative that you start with boiling water.
The butter also gives these rolls a rich taste. That’s one step and ingredient you may skip if you want.
Everything Pretzel Knots
- 2 1/2 cups bread flour
- 2 1/4 tsp instant yeast
- 1 tsp salt
- 1 tsp sugar
- 7/8-1 cup warm water
- 1 cup boiling water
- 2 tbs baking soda
- 3 tbs unsalted butter melted
- 4-5 tbs everything bagel topping or pretzel salt
- Mix the dry pretzel dough ingredients in a large bowl. Stir in the warm water using only enough to form a soft dough. Knead dough preferably by machine for 5-8 minutes until dough is smooth and elastic.
- Place dough in a lightly greased bowl, cover and let rest for 30 minutes.
- While dough is resting, mix the soda bath ingredients in a square baking pan making sure the baking soda is dissolved; set aside to cool to lukewarm.
- Preheat oven to 475F/250C. Line a large baking sheet with parchment or lightly spray with non-stick spray.
- Turn dough out onto a lightly oiled surface. Divide dough into 8 equal portions. Let the portions rest for 5 minutes.
- Roll each portion into a thin rope about 24-inches/60cm long. Shape into knots (or pretzel shape, whatever is easier).
- Working with 4 knots at a time, place them in the baking soda bath, making sure each knot has been immersed in the liquid—you may have to spoon it over the tops. Let the knots sit in the bath for 2 minutes. Repeat with remaining 4 knots.
- Place the knots on the prepared baking sheet and distribute everything bagel seasoning evenly over each knot.
- Bake for 8-10 minutes or until a deep golden brown. Remove from oven and brush with the melted butter—use all the butter.