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
Ingredients
- 1 1/2 cups warm water 105-115 F
- 1 tablespoon rapid rise or bread machine yeast
- 1 tablespoon sugar
- 4 3/4-5 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
- In a large measuring cup, combine the water, sugar, and yeast and allow to stand for 10 minutes and the mixture is frothy.
- 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. 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.
