Here is an Awesome Pretzel Bread made into dinner rolls!
Way back when, around 2001, we went to Las Vegas for a week. While I can’t tell you everything we did, I can say that we ate. A lot. It was good, and I was in buffet heaven, and it helped counterbalance some of the money we lost.
One thing we had there, which I hadn’t seen before, was pretzel bread. Basically, this is pretzels made as small Awesome Pretzel Bread to eat as rolls instead of twisted snacks. They were awesome.
When we got home, we needed more, so I found a recipe and experimented.
After a number of tries, here is what we finally settled on as a good Awesome Pretzel Bread recipe.
Awesome Pretzel Bread
- 2 cups water
- 1 tablespoon sugar
- 1 tablespoon active yeast
- 1 tablespoon salt
- 5½ cups flour
- Mix these ingredients in a mixer with a dough hook until a good dough ball forms. Yeah, that’s not a great explanation, but I’m assuming you have some basic idea of how to make bread.
- Allow the dough to double.
- Punch down, then form into loaves. This will make 6 good-sized dinner rolls. Or, we like to split it in half and make two full-size loaves. Let rest for about 20 minutes while the oven is preheated to 450°F.
- Add enough water to a big pot so the loaves can be mostly, if not completely, submerged. It’s about 8 cups in the pot I use. Add 4-5 tablespoons of baking soda. Heat the water to approximately 130°F. It should be hot but not boiling. Too hot will kill off the yeast.
- Plop each roll in the water, and let each side get soaked for 1 minute. Place the roll on a baking sheet with parchment paper or a Silpat mat. Cut a slit in the top to allow for expansion.
- If desired, brush with a beaten egg and sprinkle with kosher salt.
- Okay, that’s the basic recipe. Here are some fun variations:
- Instead of doing rolls, do it as 2 loaves. After dunking them in the water, put them into loaf pans, and bake in them. Skip the egg and salt. You’ll still need to cut a strip along the top. Bake until a hollow sound is made when you thunk it. About 25 minutes. You should check at 20 minutes and check every 5-10 minutes after that. Again, I’m assuming you’ve baked bread before and know when it’s done. Let it cool, and the next morning, this will make the best french toast you’ve ever had!