Pretzel Rolls

CATEGORIES: Rolls

Last spring when Sara and I were traveling, we were at an event in Pennsylvania and they had these rolls backstage. Being the silly Western-raised girls that we are, we said, “Hey, these taste like pretzels! Only they’re rolls!” Little did we know that Pretzel Rolls are a thing, like a big deal. A big tasty deal, I might add.

You know how there are ballpark/street vendor pretzels and there are mall/airport/Sam’s Club pretzels? And how the ballpark/street vendor pretzels have a very distinct taste and how the mall/airport/Sam’s Club pretzels taste like buttery, salty, pretzel-shaped bread? These rolls taste like ballpark/street vendor pretzels, only with the perk of not hanging out (literally) on a rotating wire rack under a heat lamp, potentially for hours  on end. I’m giving y’all fair warning because I foresee emails and comments in my future telling me that these rolls don’t taste like Auntie Ann’s pretzels. You (hypothetical future “you,” not anyone in particular) are right; they don’t. If that’s what you’re after, don’t boil them in the baking soda water, but they’ll just be rolls, not pretzel rolls. Or you can try these rolls or these ones. They’re delicious by themselves or used as sandwich rolls. Or served with cheese. Or slathered with butter. Or dipped in soup.

You’ll need all-purpose flour, kosher salt, water, yeast, an egg yolk, and melted butter. You’ll also need baking soda for the soda water bath.

In a large measuring cup, combine the water, sugar, and yeast

and allow to stand for 10 minutes and the mixture is frothy. Word to the wise: if it still looks like this after 10 minutes, try again. Which is what I had to do. Better to re-do the yeast-proofing than to think/say naughty words an hour later when your dough doesn’t rise.

While the yeast is proofing, combine the salt and 4 1/2 cups flour in the bowl of a heavy-duty mixer (or a large bowl, if mixing by hand). Add the melted butter,

egg yolk, and the bubbly yeast mixture. Mix until combined. If necessary, add up to an additional 1/2 cup of flour, about a tablespoon at a time, until the dough pulls off the sides of the bowl and barely sticks to your finger when you touch it.

Cover the bowl and place it in a warm, draft-free area and allow the dough to rise for an hour or until doubled in bulk.

When the dough has risen, turn it onto a surface lightly sprayed with non-stick cooking spray. Divide into 12 equal pieces or use a scale to measure out 3-ounce pieces of dough. Shape the dough into balls, place on a lined baking sheet (parchment or a silicone liner),

cover, and allow to rise for 30 minutes.

While the dough is rising the second time, preheat the oven to 425. Bring 8 cups of water to a boil in a medium saucepan. When the water begins to boil, add the baking soda

and bring back to a full boil. Working with one roll at a time, carefully place each roll, seam-side down into the baking soda bath. Boil for 30 seconds then flip and boil for another 30 seconds. Use a slotted spoon to remove the boiled roll from the water and place, seam-side down, on the baking sheet. The rolls will be semi-deflated and ugly. Don’t be scared. It will all be okay. Repeat with remaining dough balls.

Whisk together the reserved egg white and 2 tablespoons of water.

Brush the egg white over the boiled dough balls and then sprinkle with kosher salt. Bake for 12-18 minutes or until the tops are golden brown. Remove from oven and cool on baking sheets. Makes 12 rolls.

Pretzel Rolls from Our Best Bites

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pretzel Rolls


Description

These pretzel rolls are great for sandwiches, dipped in soup, or or even just devoured on their own.


Ingredients

  • 1 1/2 cups warm water (105115 F)
  • 1 tablespoon rapid rise or bread machine yeast
  • 1 tablespoon sugar
  • 4 3/45 cups all-purpose flour
  • 2 teaspoons kosher salt, plus more for sprinkling
  • 1/4 cup melted butter
  • 1 egg, separated
  • 1/4 cup baking soda
  • 8 cups water

Instructions

  1. In a large measuring cup, combine the water, sugar, and yeast and allow to stand for 10 minutes and the mixture is frothy.
  2. While the yeast is proofing, combine the salt and 4 1/2 cups flour in the bowl of a heavy-duty mixer (or a large bowl, if mixing by hand). Add the melted butter, egg yolk, and the bubbly yeast mixture. Mix until combined. If necessary, add up to an additional 1/2 cup of flour, about a tablespoon at a time, until the dough pulls off the sides of the bowl and barely sticks to your finger when you touch it. Cover the bowl and place it in a warm, draft-free area and allow the dough to rise for an hour or until doubled in bulk.
  3. When the dough has risen, turn it onto a surface lightly sprayed with non-stick cooking spray. Divide into 12 equal pieces or use a scale to measure out 3-ounce pieces of dough. Shape the dough into balls, place on a lined baking sheet (parchment or a silicone liner), cover, and allow to rise for 30 minutes.
  4. While the dough is rising the second time, preheat the oven to 425. Bring 8 cups of water to a boil in a medium saucepan. When the water begins to boil, add the baking soda and bring back to a full boil. Working with one roll at a time, carefully place each roll, seam-side down into the baking soda bath. Boil for 30 seconds then flip and boil for another 30 seconds. Use a slotted spoon to remove the boiled roll from the water and place, seam-side down, on the baking sheet. Repeat with remaining dough balls.
  5. Whisk together the reserved egg white and 2 tablespoons of water. Brush the egg white over the boiled dough balls and then sprinkle with kosher salt. Bake for 12-18 minutes or until the tops are golden brown. Remove from oven and cool on baking sheets.


 

 

64 comments

  1. These look good. I’ve never heard of them either. I might have to experiment with stuffing them like the chicken bacon ranch rolls? Or maybe not because of the boiling?

  2. I’m from PA, and I love pretzel rolls, but I’ve never been inclined to find out how to make them. But now I can. Thank you!!!

  3. I make these every now and then. The German bakery in our town sells these with a slice or two of salami and Swiss cheese on top, then broiled until the cheese is melted – so amazing!

    1. Like bread bowls? It would take some practice. 🙂 One thing about these is that they flatten out a little when you boil them. I had some big, round rolls before I boiled them, but they lost some height/fluffiness when they were boiled. There may be a way, but I don’t know what it is. 🙂

  4. I am so happy to attempt to make these at home now. Thank you! Can you explain the different yeast options and if/when you can interchange them?

    1. Here’s a really old post that has some tips on yeast and yeast doughs:
      https://ourbestbites.com/2008/03/tips-for-yeast-doughs/

      Really, most yeasts are fairly interchangeable. I don’t have a ton of experience with the blocks of yeast that you can buy at places like Sam’s Club and Costco, and you can’t use that special pizza crust yeast in things like this. There are some food snobs out there that say that quick-acting or bread machine yeast isn’t as good or as cool or as foodie or whatever, but seriously, if you’re making you’re own bread, that’s better/cooler/foodier than most other options. I just like bread machine yeast because it’s the least temperamental and gives you the most consistent results.

      Hope that helps! 🙂

      1. I use the blocks of yeast they have at Sam’s Club and in my experience it works the same as all the other yeast….you just get a ton of it…i keep it in the freezer.

        1. I confess, I am not a fan of some brands of the big block stuff…Red Star in particular seemed like the flavor was a little bit off. I do like Saf-Instant, and can get a ton of it for $3.50 at Smart and Final, and I keep it in the freezer too–I use it within a year and never have a problem with it. I do tranfer it to a freezer safe container, though. 🙂 Thanks for this recipe, they look sooooo good!

  5. WOW! You have nooo idea how excited about this I am!! The German Bakery in my town has these, and they are such a hot item if you do not order lunch early you will not get one. I love to get a roast beef sandwich with this roll! Thank you!!

Leave a Reply

Your email address will not be published.

Recipe rating

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.