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    You are in: Home / Recipes / Pretzel Knots (Rolls) - Cut Restaurant, Las Vegas Recipe
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    Pretzel Knots (Rolls) - Cut Restaurant, Las Vegas

    Pretzel Knots (Rolls) - Cut Restaurant, Las Vegas. Photo by Stinkerbellorama

    1/1 Photo of Pretzel Knots (Rolls) - Cut Restaurant, Las Vegas

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    2 hrs

    15 mins

    swissms's Note:

    CUT is a Wolfgang Puck restaurant in Las Vegas. Recipe published in Bon Appetit, March 2009. Serve straight from the oven. Update 3/5/09: The original recipe (below) calls for letting the dough rise in the refrigerator. However, it seems that the more effective method is to let the dough rise at room temperature.

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    Ingredients:

    Serves: 8

    Yield:

    pretzels

    Units: US | Metric

    Dough

    Poaching Liquid

    Directions:

    1. 1
      Dough:.
    2. 2
      Place 1/2 cup warm water in medium bowl. Stir in yeast; let stand until dissolved, about 5 minutes. Add buttermilk, both sugars, and vegetable oil; mix well.
    3. 3
      Mix flour and salt in processor. With motor running, add yeast mixture and process 2 minutes. Spray large bowl with nonstick spray. Scrape dough into bowl (dough will be very sticky). Spray sheet of plastic wrap with nonstick spray; cover bowl with plastic, sprayed side down. Refrigerate dough until slightly puffed and light, about 1 hour.
    4. 4
      Line 2 large rimmed baking sheets with parchment paper, then spray parchment with nonstick spray. Transfer dough to lightly floured surface. Spray hands with nonstick spray. Divide dough into 8 equal portions. Working with 1 portion at a time, roll into 8- to 9-inch ling rope. Tie in knot, leaving 1/2 inch of 1 end sticking up through center. Tuck other end under, if needed (each pretzel will be about 2 3/4 inches in diameter). Transfer pretzels to prepared baking sheets, knob side up. Cover pretzels with plastic wrap sprayed with nonstick spray. Refrigerate until puffed and light, 45 minutes to 1 hour.
    5. 5
      Poaching Liquid:.
    6. 6
      Meanwhile, place 1 rack in top third and 1 rack in bottom third of oven; preheat to 450°F Bring 8 cups water, beer, baking soda, and brown sugar to simmer in large wide pot (liquid should reach depth of at least 1 1/2 inches).
    7. 7
      Spray 2 baking sheets with nonstick spray. Cut parchment paper between pretzels so each rests on its own square. Using paper to lift pretzels from baking sheet and working with 2 pretzels at a time, carefully invert each pretzel into liquid in pot, allowing to slide off paper. Poach 10 seconds. Using skimmer or slotted spoon, turn pretzels over; poach 10 seconds longer. Lift from poaching liquid, allowing pretzel to drain well. Transfer to prepared sheets. Brush with vegetable oil and sprinkle with pretzel salt.
    8. 8
      Bake pretzels 15 minutes, until pretzels are deep brown. (Rotate baking sheets halfway through baking time.) Transfer pretzels to rack; let cool to room temperature.
    9. 9
      Can be made 8 hours ahead. Let stand at room temperature.

    Ratings & Reviews:

    • on March 04, 2009

      55

      I also let mine rise at room temp. These were delicious. Thank you for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 01, 2009

      55

      Yumster! These are dark pretzels on the outside, light on the inside. They have that real pretzel taste...not just dough, but the carmel outside flavor. I didn't rise mine in the fridge. I left them on the countertop so that cut out some time.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 20, 2009

      35

      i just finished making these. they are pretty tasty. I had a few problems my dough wasn't sticky at all, so my rolls came out kinda heavy. They didn't rise hardly at all. I would like to know were i went wrong so i can try again. But at this point, i would have to say, good but too much work.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pretzel Knots (Rolls) - Cut Restaurant, Las Vegas

    Serving Size: 1 (335 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 206.0
     
    Calories from Fat 57
    27%
    Total Fat 6.3 g
    9%
    Saturated Fat 0.8 g
    4%
    Cholesterol 0.3 mg
    0%
    Sodium 3241.6 mg
    135%
    Total Carbohydrate 32.8 g
    10%
    Dietary Fiber 0.9 g
    3%
    Sugars 8.5 g
    34%
    Protein 3.7 g
    7%

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