Impress your guests and excite your kids with homemade pretzel rolls. Make them small to serve with supper or turn them into the ultimate sandwich roll – they’re delicious any which way.
Pretzel rolls (like any pretzel and most breads), must rise, are boiled and only then are baked — so they are a bit of a time commitment. But, as a labor of love, they are worth every minute and the results are outstanding. They are best fresh out of the oven, but can also be frozen and reheated in the oven for later.
Pretzel rolls recipe
Yields 18
Ingredients:
- 1-1/2 cups milk, warmed to 105-110 degrees F
- 2 teaspoons active dry yeast
- 2 teaspoons sugar
- 4-1/2 cups all-purpose flour
- 2 teaspoons kosher salt
- 4 tablespoons (about 57 grams) unsalted butter, melted
- 1/4 cup baking soda
- 1 egg, lightly beaten
- Coarse salt
Directions:
- Combine the milk and the yeast in a large bowl (or the bowl of a stand mixer) and let rest 10 minutes until foamy. If it does not foam, discard and start again with fresh yeast.
- Add the sugar, flour, salt and melted butter and knead (or mix with the dough hook) until thoroughly combined, and the dough comes together and is rather silky (not sticky) to the touch.
- Cover with a dish towel and allow to rise in a warm place for 1 hour, or until doubled in bulk. Punch down and turn onto a lightly floured surface. Line two sheet pans with parchment paper or Silpat mats.
- Cut the dough into 18 even pieces. Shape into smooth dough balls. Space evenly on the prepared sheet pans, leaving at least 1-inch between each roll. Cover with a tea towel or a light film of plastic wrap and let rise in a warm place for 30 minutes until doubled. Meanwhile, preheat the oven to 425 degrees F.
- In a large pot, bring 2 quarts of water to a low boil. Add the baking soda and lower heat to a simmer. Carefully slip the rolls, a few at a time, into the poaching liquid. Poach for 30 seconds then carefully turn the roll over in the liquid. Poach other side for 30 seconds then remove with a slotted spoon to the same prepared sheet pans. Repeat with the remaining rolls, leaving at least 1-inch between rolls for baking.
- With a pastry brush, glaze each roll with the lightly beaten egg making sure to coat all sides completely. Top each roll with a sprinkle of coarse salt. With a sharp, straight knife, cut a slash or X in the top of each roll.
- Bake the rolls for 15 to 20 minutes, rotating the pans halfway through for even browning. Allow to cool slightly before serving.
