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Pretzel Rolls
Chewy, salty pretzel rolls are perfect for meat and cheese sandwiches washed down with an ice cold beer.
Prep Time
1
hour
hour
Cook Time
15
minutes
minutes
Total Time
1
hour
hour
15
minutes
minutes
Servings
8
rolls
Calories
Author
Marye Audet-White
Ingredients
1
tablespoon
yeast
1
cup
warm water
1
tablespoon
sugar
2-¾
cups
flour
½
teaspoon
salt
¼
cup
baking soda
1
egg mixed with 1 tablespoon water
, for
egg wash
Coarse sea salt crystals
Instructions
Put the warm water in the bowl of a stand mixer.
Sprinkle the yeast and sugar over the top.
Let stand for five minutes, or until it foams.
Attach the dough hook to the mixer.
Mix flour and salt, and add to the yeast mixture.
Mix on low until the dough comes together in a mass.
Increase the speed to medium, and
beat
until the dough is smooth. This will take about eight to 10 minutes.
Form the dough into a ball.
Oil a large bowl and place the ball of dough into it, turning once to oil the top.
Cover with a tea towel and let the dough rise for 30 minutes or until it is doubled in size.
After the dough has doubled in size, punch it down and knead lightly.
Divide the dough into eight equal parts and shape into football shaped rolls.
Slash the tops in three places with a floured sharp knife. This helps the rolls open up right.
Let the rolls rise for 20 minutes.
Preheat the oven to 425 degrees F.
Meanwhile, bring 6 cups of water to a rolling
boil
in large stockpot.
When the water reaches a
boil
, add the baking soda. The mixture will foam up quite a lot.
Turn down the heat.
Add four of the rolls to the simmering water.
Cook two minutes, turn over and cook two minutes more.
Remove from the pot and drain on a paper towel.
Place on a rack on a baking sheet. A broiler rack works fine.
Repeat with the remaining rolls.
Brush the pretzel rolls with the egg and water mixture.
Sprinkle them lightly with salt.
Bake for 15 minutes, or until the outside of the rolls are golden brown.
Cool and slice in half horizontally.