I’m totally nuts about recipes that combine two of my favorite things… buffalo chicken tacos, peanut butter pretzel brownies… it’s always fun to combine flavors. I think these pretzel rolls are the greatest combination yet! They’re chewy on the outside, soft on the inside, and perfectly salted. I found the recipe a week ago, and I’ve already made them twice. We can’t stop eating them! The rise time is so short (only 90 minutes total) that they’re really quick to make. I used a silicone mat to line the baking sheet, which made the cleanup really easy too. At some point I should probably purchase some kosher salt so the tops look even prettier, but coarse table salt worked fine. These are definitely a new favorite!
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1 1/2 cups warm water (105-115 F)
1 tablespoon rapid rise or bread machine yeast
1 tablespoon sugar
4 3/4-5 cups all-purpose flour
2 teaspoons kosher salt, plus more for sprinkling
1/4 cup melted butter
1 egg, separated
1/4 cup baking soda
8 cups water
In a large measuring cup, combine the water, sugar, and yeast and allow to stand for 10 minutes and the mixture is frothy.
While the yeast is proofing, combine the salt and 4 1/2 cups flour in the bowl of a heavy-duty mixer (or a large bowl, if mixing by hand). Add the melted butter, egg yolk, and the bubbly yeast mixture. Mix until combined. If necessary, add up to an additional 1/2 cup of flour, about a tablespoon at a time, until the dough pulls off the sides of the bowl and barely sticks to your finger when you touch it. Cover the bowl and place it in a warm, draft-free area and allow the dough to rise for an hour or until doubled in bulk.
When the dough has risen, turn it onto a surface lightly sprayed with non-stick cooking spray. Divide into 12 equal pieces or use a scale to measure out 3-ounce pieces of dough. Shape the dough into balls, place on a lined baking sheet (parchment or a silicone liner), cover, and allow to rise for 30 minutes.
While the dough is rising the second time, preheat the oven to 425. Bring 8 cups of water to a boil in a medium saucepan. When the water begins to boil, add the baking soda and bring back to a full boil. Working with one roll at a time, carefully place each roll, seam-side down into the baking soda bath. Boil for 30 seconds then flip and boil for another 30 seconds. Use a slotted spoon to remove the boiled roll from the water and place, seam-side down, on the baking sheet. Repeat with remaining dough balls.
Whisk together the reserved egg white and 2 tablespoons of water. Brush the egg white over the boiled dough balls and then sprinkle with kosher salt. Bake for 12-18 minutes or until the tops are golden brown. Remove from oven and cool on baking sheets. Makes 12 rolls.
this recipe looks amazing! I love soft pretzels – and was looking for a way to incorporate it into a dinner – this is perfect!
Oh my…my mouth is watering!
I've been dying to find a good pretzel roll recipe or a copycat bun recipe like the one's that Smashburger uses. I'll definitely have to try these.
This Pretzel Roll recipe looks absolutely amazing! Thanks for linking up to our Strut Your Stuff Saturday! We hope you'll be back next week with more yummy recipes! -The Six Sisters
Great looking pretzels !:)