Pretzel rolls have been my obsession for a long time. I love them, and I make them at home often now that I have found a good recipe.
Typically, I play with recipes and tweak them, but the one I found is pretty darn good, so I am sharing it with you. I actually used a slightly different recipe for soft pretzels and tried using that recipe once to make rolls, and they were decent, but this recipe works better for the rolls.
These are perfect to eat for breakfast, but they can last long. Then, you just need to reheat them in the oven when you want them warm and soft.
Aromatic Freshly-Baked Pretzel Rolls
These pretzel rolls are great for breakfast. This is my go-to recipe for making these great breakfast rolls. Check out the easy recipe here.
Ingredients
- 1 ½ cups water warm
- 2 tablespoons light brown sugar
- 2 teaspoons dry yeast active
- 5 tablespoons butter unsalted and melted
- 2 ½ teaspoons kosher salt
- 4 cups bread flour
- 1 teaspoon olive oil
- 3 quarts water
- ¾ cup baking soda
- 1 teaspoon sea salt coarse
Instructions
- Place the first 4 ingredients in the bowl of a stand mixer fitted with the dough hook. Mix them on low using the dough hook for 10 to 15 seconds until everything is combined. Allow the mixture stand for 5 minutes until it blooms (becomes foamy on top). Use the dough blade to do this in a food processor if you want.
- Meanwhile, in a separate bowl, mix the bread flour and salt. Add this mixture to the sugar/yeast mixture. Start the mixer on low to incorporate, then increase the speed and knead the dough on medium-high until the dough pulls away from the sides of the bowl, forms a ball and remains on the dough hook. This should take about one minute.
- Pour a small amount of olive oil in the bottom of a bowl to keep the dough from sticking. Add the dough to this bowl and drape a damp towel over the bowl. Allow the dough to proof in a warm, dry place until doubled in size, about one hour.
- Now we’re ready to make the rolls! Preheat your oven to 425 degrees Fahrenheit.
- Fill a pot with water and baking soda and bring to a boil.
- Divide the dough into 8 equal-sized pieces (4 ounces each if you have a kitchen scale). Roll dough into a ball and press down slightly with your fingertips to make a round disc. You can also use this recipe to make 16 slider rolls, which I did a few months back for a baby shower, and they were a hit!
- Make an ‘x’ on top of each roll (if you want) with a sharp knife. Or use a Kaiser roll stamp if you are a dork like me and have one of those.
- Place the rolls in the boiling water and boil for 15 seconds per side (so 30 seconds total). Remove them with a slotted skimmer or spatula and drain any excess water. Place on a parchment-lined baking sheet (I use a full sheet pan, and all 8 rolls fit).
- Sprinkle lightly with sea salt (I use a sea salt grinder).
- Bake the rolls at 425 degrees Fahrenheit for about 15 minutes. I check them at 14 minutes, and usually, mine are done by then.
Nutrition
Calories: 257kcalCarbohydrates: 50gProtein: 9gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 4129mgPotassium: 108mgFiber: 2gSugar: 4gVitamin A: 17IUVitamin C: 0.01mgCalcium: 36mgIron: 1mg
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