Recipe: Breakfast Sausage Pretzel Rolls

BREAKFAST SAUSAGE PRETZEL ROLLS

"These bites are a play on pigs in a blanket, calling for the more adult (hmm) combinations of breakfast sausage and homemade pretzel dough. Dip in warm maple syrup to add a sweetness to the salty bites, although ketchup is also a great idea."



1 1/2 cups warm water (110 to 115 degrees F)
1 tablespoon sugar
2 1/4 teaspoons (1 package) active dry yeast
2 tablespoons unsalted butter, melted and cooled
4 1/2 cups all-purpose flour, plus more for dusting
2 teaspoons salt
Vegetable oil, for brushing
1 cup baking soda
18 fully cooked breakfast sausage links
1 large egg
Flaky salt
Freshly cracked black pepper

In the bowl of a stand mixer fitted with a dough hook, combine the warm water and sugar. Sprinkle the yeast on top and let sit for 5 minutes, until foamy. Add the butter, flour, and salt. Mix on low speed until combined. Increase the speed to medium and knead for 4 minutes, until it's smooth and pulls away from the bowl. Sprinkle with flour, cover with plastic wrap, and store in a warm place to rise until doubled in size, 1 1/2 to 2 hours.

Place racks in the center and upper third of the oven and preheat to 425 degrees F. Line two rimmed baking sheets with parchment paper and lightly brush the paper with oil (the pretzels like to stick). serving warm.

In a large saucepan set over medium heat bring 10 cups of water to a simmer. Add the baking soda and bring to a boil.

Turn the dough out onto a lightly oiled work surface. Divide into 18 pieces. Starting with the fingers of both hands in the center of one piece, roll it, moving your hands away from you, until you have a lO-inch-long rope. Wrap the dough around a sausage link, sealing the ends. Repeat for the remaining pretzels.

Working in batches of four at a time, boil a few pretzels for 30 seconds. Using a slotted spatula, transfer to the prepared baking sheets. Beat the egg with a splash of water and brush the egg wash on the pretzels. Sprinkle with flaky salt and pepper.

Bake for 12 to 14 minutes, until deep golden brown. Transfer to a wire rack to cool for a few minutes before serving warm.

Makes 18 rolls
Used by permission to Recipelink.com from Clarkson Potter
Adapted from Source: Joy the Baker Over Easy by Joy Wilson