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Pretzel Rolls Recipe

Pretzel Rolls Recipe
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★★★★★

5.3 from 25 reviews

Soft, fluffy, and perfectly golden Pretzel Rolls with a traditional slightly chewy crust, made by boiling in baking soda water before baking to achieve that classic pretzel texture and flavor. Ideal for sandwiches or as a side to your favorite meals.

Ingredients

Scale

Dough

  • 1 1/2 cups warm water
  • 2 tablespoons light brown sugar
  • 1 package active dry yeast (2 ¼ teaspoons)
  • 6 tablespoons unsalted butter, melted
  • 2 1/2 teaspoons kosher salt
  • 4 ½ to 5 cups all-purpose flour
  • Oil, for greasing bowl

Boiling Solution

  • 1/3 cup baking soda
  • 8 to 9 cups water

Topping

  • 1 large egg
  • 1 tablespoon cold water
  • Coarse sea salt, for sprinkling

Instructions

  1. Activate Yeast: Combine the warm water, light brown sugar, active dry yeast, and melted butter in the bowl of a stand mixer. Mix with the dough hook until combined and let sit for 5 minutes until the mixture is foamy, indicating the yeast is active.
  2. Make the Dough: Add kosher salt and 4 ½ cups of the flour to the yeast mixture. Mix on low speed until just combined, then increase to medium speed and knead for about 3 to 4 minutes until the dough is smooth and pulls away from the sides of the bowl. Add more flour 1 tablespoon at a time if the dough is too sticky.
  3. First Rise: Remove the dough, knead it into a ball, and place it in a large oiled bowl, turning to coat with oil. Cover with a towel or plastic wrap and place in a warm spot for about 1 hour, or until doubled in size.
  4. Preheat Oven and Prepare Pan: Preheat your oven to 400°F (204°C). Line a 9×13-inch baking pan with parchment paper and lightly spray with nonstick cooking spray.
  5. Shape Rolls: After the dough has risen, punch it down and place on a lightly floured surface. Divide into 12 equal pieces (approximately 3 ounces each). Shape each piece into a smooth ball.
  6. Boil Pretzel Rolls: Bring 8 to 9 cups of water and the baking soda to a rapid boil in a large pot. Carefully add 2 rolls at a time, boiling them for 30 seconds. Remove rolls with a slotted spoon, shake off excess water, and place on a wire rack to drain. Repeat with remaining rolls.
  7. Score and Egg Wash: Transfer the boiled rolls to the prepared pan, placing them close together. Using a sharp knife or bread lame, score an X on top of each roll. In a small bowl, whisk the egg with 1 tablespoon cold water and brush it over each roll. Sprinkle coarse sea salt generously on top.
  8. Bake: Place the pan in the preheated oven and bake for 22 to 27 minutes, until the rolls are deep golden brown and cooked through.
  9. Cool and Serve: Remove the rolls from the oven and let them cool for about 5 minutes before serving warm.

Notes

  • For best results, make sure your water is warm but not hot to avoid killing the yeast.
  • Do not skip the baking soda boil; it gives the pretzel rolls their signature chewy crust and flavor.
  • You can store leftover rolls wrapped in plastic at room temperature for up to 2 days or freeze for longer storage.
  • These rolls are great for sandwiches, burgers, or served with butter.
  • If you prefer softer pretzels, reduce boiling time to 15-20 seconds.

Nutrition

Keywords: pretzel rolls, soft pretzels, homemade bread, baking soda boil, sandwich rolls

Find it online: https://kitchenbyrita.com/pretzel-rolls-recipe/