Description
These soft and chewy Pretzel Rolls are the perfect homemade twist on the classic pretzel. Boiled in a baking soda bath to develop their signature deep brown crust and rich flavor, these rolls are golden, salty, and delightfully fluffy on the inside. Ideal for sandwiches or as a side, they bring a rustic charm and irresistible taste to any meal.
Ingredients
Scale
Dough Ingredients
- 1 1/2 cups warm water
- 2 tablespoons light brown sugar
- 1 package active dry yeast (2 1/4 teaspoons)
- 6 tablespoons unsalted butter, melted
- 2 1/2 teaspoons kosher salt
- 4 1/2 to 5 cups all-purpose flour
- Oil, for greasing bowl
Baking Soda Bath
- 1/3 cup baking soda
- 8 to 9 cups water
Topping
- 1 large egg
- 1 tablespoon cold water
- Coarse sea salt, for sprinkling on top of the rolls
Instructions
- Activate Yeast: Combine the warm water, light brown sugar, active dry yeast, and melted unsalted butter in the bowl of a stand mixer fitted with a dough hook. Mix until combined and let sit for 5 minutes until foamy, indicating the yeast is activated.
- Make Dough: Add kosher salt and 4 1/2 cups of flour to the yeast mixture. Mix on low speed until combined, then increase speed to medium and knead until the dough is smooth and pulls away from the sides of the bowl, approximately 3 to 4 minutes. If the dough is too sticky, add more flour one tablespoon at a time.
- First Rise: Remove the dough from the mixer, knead briefly by hand into a ball, and place it in a large oiled bowl. Turn the dough to coat it with oil, cover with plastic wrap or a clean towel, and allow it to rise in a warm place for about 1 hour or until doubled in size.
- Preheat Oven and Prepare Pan: Preheat the oven to 400°F (204°C). Line the bottom of a 9×13-inch baking pan with parchment paper and spray with nonstick cooking spray. Set aside.
- Shape Rolls: After the dough has risen, punch it down and transfer it to a lightly floured surface. Using a sharp knife, divide the dough into 12 equal portions (about 3 ounces each). Shape each piece into a smooth round roll.
- Boil Rolls: In a large pot, bring 8 to 9 cups of water and the baking soda to a rapid boil. Boil 2 rolls at a time for 30 seconds each, then remove with a slotted spoon and place on a wire rack to drain excess water.
- Score and Egg Wash: Arrange the boiled rolls closely in the prepared baking pan. Using a sharp knife or bread lame, score an X on the top of each roll. In a small bowl, whisk together the egg and cold water, then brush this egg wash over each roll. Sprinkle generously with coarse sea salt.
- Bake: Bake the rolls in the preheated oven for 22 to 27 minutes, until deep golden brown and crusty on the outside.
- Cool and Serve: Remove the rolls from the oven and let them cool for 5 minutes. Serve warm for the best texture and flavor.
Notes
- Store pretzel rolls in an airtight container at room temperature for up to 3 days.
- You can freeze baked pretzel rolls for up to 2 months; thaw at room temperature before reheating.
- For softer rolls, brush additional melted butter after baking.
- Use coarse sea salt as it adds a crunchy texture and authentic flavor on top of the rolls.
Nutrition
- Serving Size: 1 roll (approx. 85g)
- Calories: 210
- Sugar: 3g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1.5g
- Protein: 6g
- Cholesterol: 30mg
