Homemade Pretzel Rolls: The Perfect Savory Treat
If you’re looking to elevate your baking game, these homemade Pretzel Rolls are just what you need. With their golden-brown crust, soft and chewy interior, and a sprinkle of pretzel salt, they are the perfect accompaniment to any meal or a satisfying snack on their own. Whether you’re new to bread-making or a seasoned baker, this recipe will guide you through the process step by step, ensuring delicious results every time.
Ingredients
- 1 ½ cup water at 110°F
- 1 package (2 ¼ teaspoons) active dry yeast
- 1 tablespoon brown sugar
- 4 ½ cups unbleached all-purpose flour
- 1 teaspoon Kosher salt
- 4 tablespoons unsalted butter, melted
- ¼ cups baking soda
- 1 egg, beaten with 1 teaspoon water
- Pretzel Salt, for sprinkling
Directions
- Activate the Yeast:
In a large bowl or the bowl of a stand mixer, combine the warm water, active dry yeast, and brown sugar. Allow the mixture to sit until it becomes foamy, about 5 minutes. - Prepare the Dough:
Sift in the flour, then add the salt and melted butter. Mix until the dough comes together and no large clumps of flour remain. The dough will be slightly sticky. If mixing by hand, turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 5 additional minutes. - First Rise:
Spray your mixing bowl with nonstick spray, place the dough back in, and cover with plastic wrap. Set the bowl in a warm, draft-free spot for about an hour, or until the dough has doubled in size. - Shape the Dough:
Turn the dough out onto a floured surface. Using a pizza cutter or a long knife, divide the dough into 12 even-sized wedges. Form each wedge into a sphere by pulling the edges toward the center and pinching them together. Place the formed dough balls into a 3-quart baking dish that has been sprayed with nonstick spray, seam-side down, spacing them evenly. Cover loosely with plastic wrap and allow to rise for an additional hour. - Poach the Dough:
Preheat your oven to 400°F. In a large saucepan, bring 2 quarts of water to a low boil. Remove from heat and slowly add the baking soda, a bit at a time, whisking to combine. Place the pan back on heat and reduce to a simmer. Working one at a time, transfer a risen dough ball into the baking soda bath, seam side down, and poach for 30 seconds. Turn the dough over and poach for an additional 30 seconds. Using a large slotted spoon, transfer the poached dough back to the prepared baking dish, making sure not to transfer too much of the baking solution. - Prepare for Baking:
Once all the dough balls have been poached and placed in the baking dish, brush them lightly with the egg wash, making sure to get into the nooks between the dough balls. Sprinkle generously with pretzel salt. - Bake:
Using a sharp paring knife, make two slashes in the tops of each dough ball. Transfer the dish to the oven and bake for about 30-35 minutes, or until the rolls are cooked through and well-browned. Let the rolls cool slightly in the pan before gently lifting them out to serve.
Tips for Success
- Kneading by Hand: If you don’t have a stand mixer, kneading by hand is a great way to get a feel for the dough. Just make sure your surface is well-floured to prevent sticking.
- Poaching: The baking soda bath is crucial for that classic pretzel taste and texture. Be careful when adding the baking soda to the water, as it can foam up.
- Egg Wash: This step gives the pretzel rolls their beautiful golden color, so don’t skip it!
Serving Suggestions
These Pretzel Rolls are incredibly versatile. Serve them alongside your favorite soups, use them as a base for sliders, or enjoy them simply with a pat of butter. Their soft, chewy texture with a hint of saltiness makes them an instant hit.
Recipe Details
- Prep Time: 20 minutes
- Cooking Time: 35 minutes
- Total Time: 2 hours
- Calories: 210 per roll
- Servings: 12
Baking homemade Pretzel Rolls may seem like a daunting task, but with a little patience and this detailed guide, you’ll be rewarded with warm, flavorful rolls that are sure to impress. Happy baking!
Pretzel Rolls
- Total Time: 2 hours
- Yield: 12 1x
Description
These Pretzel Rolls are a delightful treat that combines the comforting chewiness of a pretzel with the soft, pillowy texture of a roll. Perfectly browned and sprinkled with pretzel salt, they are a versatile addition to any meal, whether used as sandwich buns, served alongside a hearty soup, or enjoyed on their own as a snack.
Making Pretzel Rolls at home is a fun and rewarding experience. The process of creating these rolls, from proofing the yeast to the final bake, fills your kitchen with a wonderful aroma that is hard to resist. Plus, the poaching step, which gives them their distinctive pretzel flavor and texture, adds a unique twist to traditional bread-making. Whether you’re an experienced baker or a beginner, this recipe is sure to become a favorite in your baking repertoire.
Ingredients
1 ½ cup water at 110°F
1 package (2 ¼ teaspoons) active dry yeast
1 tablespoon brown sugar
4 ½ cups unbleached all-purpose flour
1 teaspoon Kosher salt
4 tablespoons unsalted butter, melted
¼ cups baking soda
1 egg, beaten with 1 teaspoon water
Pretzel Salt, for sprinkling
Instructions
In a large bowl or the bowl of a stand mixer, combine the water, active dry yeast, and brown sugar. Allow to sit until foamy, about 5 minutes.
Sift in the flour, then add in the salt and melted butter. Mix until no large clumps of flour remain (the dough will be slightly sticky). If mixing by hand, turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 5 additional minutes.
Spray your mixing bowl with nonstick spray, place the dough back in, and cover with plastic wrap. Place in a warm, draft-free spot for about an hour, or until doubled in size.
Turn the dough out onto a floured counter. Using a pizza cutter or a long knife, divide the dough into 12 even-sized wedges.
Spray a 3-quart baking dish with nonstick spray. Form each dough wedge into a sphere by pulling the edges toward the center and pinching them together. Place the dough in the prepared baking dish, seam-side down, and space evenly apart. Cover loosely with plastic wrap and allow to rise for an additional hour.
Preheat oven to 400°F. In a large saucepan, bring 2 quarts of water to a low boil. Remove from heat and slowly add the baking soda, a bit at a time, whisking to combine. Place back on heat and lower to a simmer.
One at a time, transfer a risen dough ball into the baking soda bath, seam side down, and poach for 30 seconds. Then turn over and continue to poach for 30 more seconds. Using a large slotted spoon, transfer the poached dough back to the prepared baking dish, making sure not to transfer too much of the baking solution with it (or you’ll wind up with soggy-bottomed pretzels). Continue until all of the dough balls have been poached and they fit snugly together.
Brush the dough balls lightly with the egg wash, making sure to get in the nooks between the dough balls. Sprinkle with pretzel salt.
Using a sharp paring knife, make two slashes in the tops of the dough balls. Transfer to the oven and bake for about 30-35 minutes, or until cooked through and well-browned. Let cool slightly in the pan and then gently lift out to serve.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 210 Kcal