Pretzel Rolls – Plunge into the world of baking. With these homemade Pretzel Rolls. The perfect blend of softness on the inside. And a golden, crispy crust on the outside. Packed with the delightful flavors of light brown sugar. Unsalted butter, and a touch of coarse sea salt. These rolls are a protean side dish. That complements any meal. Ideal for sandwiches. Or just a buttery snack. These rolls will leave your family. And friends craving more.
The first time I attempted these Pretzel Rolls. It was an impromptu determination to startle my family. The aroma of freshly baked bread. Filled our home. Constructing an environment of warmth and suspense. My husband. Who’s forever been a lover of pretzels. And my child. Whose eyes light up at the sight of bread. Were my taste testers. Their immediate approval. And the delight on their faces was priceless. These rolls have since become a staple in our home. Immaculate for picnics, and barbecues. Or a comforting family dinner.
What makes this Pretzel Rolls truly stand out?
These Pretzel Rolls stand out. For their extraordinary versatility. Exceptional texture, and simplicity in preparation. They seamlessly acclimate. To any culinary technique. From innovative sandwiches. To simple, buttery snacks. The secret lies in their perfectly chewy interior. Encased within a golden, crispy crust. Topped with a sprinkle of coarse sea salt. For that quintessential pretzel flavor. Moreover, their straightforward recipe. Calling for pantry staples. Invites bakers of all skill levels. To successfully venture into the delightful world of pretzel-making.
What You Need To Make This Pretzel Rolls Recipe?
Warm Water: This is where the magic begins. Warm water whispers life into the yeast. Setting the stage for our rolls. To rise and shine. Think of it as a warm embrace. That awakens the soul of our dough.
Light Brown Sugar: A sprinkle of sweetness. To balance the melody of flavors. It’s the secret whisper in the crowd. Subtly enhancing the yeast’s work. And adding depth to the dough’s character.
Unsalted Butter: The velvet smoothness of melted butter. Folds into the dough. Bringing rich, tender notes. That dance through each bite. It’s a comforting hug. That rounds out the sharpness of the salt.
Kosher Salt: More than just a seasoning. It’s the backbone of flavor. Accentuating the sweet. And bridging it with the savory. It’s the confident stride in our pretzel roll’s step.
All-Purpose Flour: The canvas of our culinary art. Flour gives structure. Chewiness, and body to our rolls. Transforming liquid and flavor into something you can hold. Tear, and cherish.
Baking Soda Bath: The plunge into a baking soda spa. This is what sets pretzel rolls apart from ordinary bread. It’s the alchemy. That gifts the rolls their distinctively chewy crust. And pretzel-esque persona.
Egg Wash: This mixture. Brushed lovingly over each roll. Is the final touch. That ensures a shiny, golden coat. The roll’s Sunday best. Ready for the oven’s warmth.
Coarse Sea Salt: The crowning glory. These crystals catch the light. And sprinkle. Each roll with a crunch. That’s as satisfying as a crisp autumn leaf underfoot.
Steps To Make Pretzel Rolls:
Step 1: In your trusty stand mixer’s bowl. Gently whisk together the warm water. Light brown sugar, yeast, and melted butter. This mixture should sit for about 5 minutes. Just enough time. To get cozy and bubbly.
Step 2: Next, whisper in the kosher salt. And gradually introduce the flour to the party. Start at a low speed. To avoid a floury snowstorm. Then ramp up to medium. You’re looking for the dough. To become smooth. And start playing hard to get with the side of the bowl. Which takes about 3 to 4 minutes. If it’s sticking like gum on a hot day. Sprinkle a bit more flour in. Until it behaves.
Step 3: Time to get handsy. Scoop that dough out. And knead it into a ball. As if you’re shaping the future. Place this globe of potential into a lightly oiled bowl. Give it a little twirl to coat it in oil. Cover it up. And let it nap in a warm spot. Until it doubles in size. About an hour.
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Step 4: Preheat your oven to 400°F (204°C). And get a baking pan ready with parchment. And a spritz of non-stick spray.
Step 5: After its rest. Give the dough a gentle punch (it’s okay, it likes it). On a lightly floured surface. Divide the dough into 12 pieces. Each weighs about 3 ounces. Roll them into smooth. Hopeful balls.
Step 6: Bring a large pot of water to a boil. And introduce the baking soda. Boil the rolls two at a time. Giving them a 30-second spa treatment. Remove them with a slotted spoon. To a wire rack to drain.
Step 7: Place the rolls in your prepared pan. Not too shy of one another. Score an X on top of each. A little mark of love and anticipation.
Step 8: Mix the egg with 1 tbsp of cold water. And brush this golden elixir. Over the tops of the rolls. Sprinkle with coarse sea salt. Like you’re casting a spell for deliciousness.
Step 9: Bake in the hot oven for 22 to 27 minutes. Or until they’re a deep golden brown. Like the summer sun.
Step 10: Let them cool for a moment. Before serving. Allowing the magic to settle.
Tip:
One pro tip. To achieve the perfect Pretzel Rolls. Is to pay close attention. To the baking soda bath. The key to that signature pretzel flavor. And texture. Lies in the alkaline bath the rolls take before baking. Ensure your water is at a rolling boil. Before adding the baking soda. And carefully immerse each roll. For exactly 30 seconds. This process not only helps in achieving that beautiful, golden-brown crust. But also activates the dough’s surface. To create the classic pretzel taste. For an extra pro touch. Adjust the baking soda quantity if needed: a bit more for a deeper flavor. A bit less for something milder. This step transforms good rolls. Into unforgettable ones. Making each bite a testament. To your baking prowess.
Frequently Asked Questions:
Can I make these rolls without a stand mixer?
You can mix the ingredients by hand. And knead the dough on a floured surface. It’s a bit more of a workout. But just as rewarding.
How long do these rolls keep?
These rolls are best enjoyed fresh. But can be stored in an airtight container. For up to 3 days. Reheat them in the oven. For the best texture.
Can I freeze Pretzel Rolls?
You can freeze them. For up to a month. Thaw at room temperature. And then warm in the oven. For a freshly baked feel.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Pretzel Rolls
Ingredients
- 1 1/2 c warm water
- 2 tbsp light brown sugar
- 1 package active dry yeast 2 1/4 tsp
- 6 tbsp unsalted butter melted
- 2 1/2 tsp kosher salt
- 4 1/2 to 5 c all-purpose flour
- Oil for greasing bowl
- 1/3 c baking soda for boiling the pretzel rolls
- 1 large egg
- 1 tbsp cold water
- Coarse sea salt for sprinkling on top of the rolls
Instructions
- Mix & Rest: Combine warm water, brown sugar, yeast, and melted butter in a mixer bowl. Let it rest for 5 minutes.
- Add & Knead: Mix in kosher salt. Gradually add flour. Kneading until smooth. If needed. Add more flour.
- Rise: Transfer dough to an oiled bowl. Cover. And let it rise in a warm place. Until doubled in size. About 1 hour.
- Prep Oven & Pan: Preheat oven to 400°F. Prepare a baking pan with parchment paper. And nonstick spray.
- Shape Rolls: Punch down dough. Divide into 12 pieces. And shape into rolls. Place on a floured surface.
- Boil: Boil water with baking soda. Boil rolls in batches for 30 seconds each. Then place on a wire rack.
- Score & Egg Wash: Score each roll with an X. Brush with egg wash mixed with water. And sprinkle with coarse salt.
- Bake: Bake for 22-27 minutes. Until deep golden brown. Cool for 5 minutes before serving. Enjoy your homemade pretzel rolls!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
