Pretzel Rolls
Imagine pulling apart a warm. Freshly baked Pretzel Roll. Steam rising. And the scent of buttery, salt-kissed bread. Filling the air. This recipe alters straightforward ingredients. Into a symphony of textures. And tastes. A crispy, golden exterior. Meets a soft, chewy heart. It's a voyage of tenderness and forbearance. From the first sprinkle of yeast. To the last sprinkle of coarse sea salt. Culminating in a moment. Where the world seems to pause. At the first bite. These rolls are a testament. To the satisfaction of baking. The warmth of sharing. And the simple pleasure of homemade bread. That tastes like it carries stories. And laughter within its crust.
12 Servings
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
To adapt these beloved Pretzel Rolls. Into a gluten-free delight. Embrace the world of gluten-free baking. With open arms. And a dash of creativity. Begin by substituting the all-purpose flour. With a high-quality gluten-free flour blend. Designed for bread baking. Look for a blend. That contains xanthan gum. A crucial ingredient. That mimics gluten's elasticity. Ensuring your rolls still have that chewy. Satisfying texture.
When working with gluten-free dough. Remember it will be a bit more delicate. The dough might be stickier than its gluten-full counterpart. So don't hesitate to lightly oil your hands. Or use wet hands. When shaping your rolls. To prevent sticking.
Another pro tip: gluten-free doughs benefit from a warm. Moist environment for rising. Consider creating a cozy spot for your dough. By heating a cup of water in the microwave. Until it's steamy. Then place your bowl of dough in the microwave (turned off) alongside the cup. This makeshift proofing box. Encourages a good rise.