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

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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. How would you go about freezing these? Would you just freeze them after you bake them, or freeze them just after boiling? I’d love to make a batch of these to cook for dinners during the week, the Boyfriend Unit and I love *love* pretzel rolls.

  2. My daughter just declared this the best thing I have every made. I have been trying to find something similar to the Bavarian pretzels we had in Bavaria Germany last year. Dealing with all those ropes was too hard (over there they just buy them frozen and bake at home). These are it!!! Thank you!! And thank’s to the poster who mentioned the tip of pouring the baking soda in SLOWLY.

  3. I made these for dinner tonight and my family loved them. I will defiantly be making these again. For some reason I ended up with 15 rolls instead of 12. Not a problem though as they all were eaten.

  4. Just had these for dinner and they were fabulous! Will be printing and saving this recipe in my binder. My only “issue” was that when I had my water boiling and poured in the baking soda I got quite a reaction and had water all over. My kids thought it was quite entertaining:-) I suppose I should have poured it in a little slower while stirring maybe?? Thanks for all the great recipes.

  5. I’m making these now and thought I’d share I’m going to pu rosemary and sea salt on top. Cannot wait to taste them. Thanks so much!

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