Description
These soft, golden Pretzel Rolls are the perfect homemade bread with a classic chewy crust and a tender inside. Made using a simple yeast dough boiled briefly in a baking soda bath before baking, they offer an irresistible pretzel flavor and texture that pairs wonderfully with any meal or as a snack.
Ingredients
Scale
For the Dough
- 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
For Boiling
- 1/3 cup baking soda
- About 8 to 9 cups water
For Topping
- 1 large egg
- 1 tablespoon cold water
- Coarse sea salt, for sprinkling on top of the rolls
Instructions
- Prepare the Yeast Mixture: Combine the warm water, light brown sugar, active dry yeast, and melted butter in the bowl of a stand mixer fitted with a dough hook. Mix until ingredients are combined, then let sit for 5 minutes to activate the yeast.
- Make and Knead the Dough: Add kosher salt and 4 1/2 cups of flour to the mixture. Mix on low speed until combined, then increase to medium speed and knead for 3 to 4 minutes until the dough is smooth and pulls away from the sides. Add additional flour, one tablespoon at a time, if the dough is too wet. Remove from mixer and knead briefly by hand to form a smooth ball.
- First Proof: Grease a large bowl with oil and place the dough inside, turning to coat it evenly. Cover the bowl with a clean towel or plastic wrap and set in a warm spot for about 1 hour until the dough doubles in size.
- Preheat Oven and Prepare Baking Pan: Preheat the oven to 400°F (204°C). Line a 9×13-inch baking pan with parchment paper and spray with nonstick cooking spray; set aside.
- Shape Rolls: Punch down the risen dough and transfer to a lightly floured surface. Using a sharp knife, cut the dough into 12 equal pieces, each roughly 3 ounces. 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. Carefully drop 2 rolls into the boiling water and boil for 30 seconds. Remove with a slotted spoon, allowing excess water to drip off, and place on a wire rack. Repeat until all rolls are boiled.
- Score and Add Toppings: Transfer the boiled rolls to the prepared baking pan, placing them close together. Using a very 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 to make an egg wash. Brush each roll with the egg wash and generously sprinkle with coarse sea salt.
- Bake: Bake the pretzel rolls in the preheated oven for 22 to 27 minutes, or until they turn deep golden brown.
- Cool and Serve: Remove the rolls from the oven and let them sit for 5 minutes before serving warm.
Notes
- Store the pretzel rolls in an airtight container at room temperature for up to 3 days to maintain freshness.
- You can freeze the rolls for up to 2 months. To thaw, leave at room temperature and reheat briefly in the oven to restore softness.
- Be careful not to over-boil the rolls; 30 seconds is perfect to develop the classic pretzel crust.
- The egg wash helps achieve a shiny, golden finish but can be omitted for an egg-free option.
Nutrition
- Serving Size: 1 roll (approx. 3 oz)
- Calories: 210
- Sugar: 3g
- Sodium: 540mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1.5g
- Protein: 6g
- Cholesterol: 40mg
