Description
These soft pretzel rolls are a delightful twist on traditional soft pretzels, featuring a chewy texture and golden crust. Perfect for sandwiches or as a snack, they're boiled in a baking soda solution before baking to achieve that classic pretzel flavor and color. With a rich buttery flavor and a sprinkle of coarse sea salt on top, these rolls are irresistibly delicious and perfect for any occasion.
Ingredients
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
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
- Mix and Proof Yeast: 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 combined and let it sit for 5 minutes to allow the yeast to activate and become foamy.
- Add Salt and Flour, Knead Dough: Add kosher salt and 4 1/2 cups of the flour to the yeast mixture and mix on low speed until combined. Increase the speed to medium and knead for about 3 to 4 minutes or until the dough is smooth and starts pulling away from the sides of the bowl. If the dough is too sticky, add remaining flour one tablespoon at a time. Remove the dough from the mixer and shape it into a ball on a flat surface.
- First Rise: Grease a large bowl with oil. Place the dough in the bowl and turn to coat with oil. Cover the bowl with a clean towel or plastic wrap and let the dough rise in a warm spot until it has doubled in size, approximately 1 hour.
- Preheat Oven and Prepare Pan: Preheat the oven to 400°F (204°C). Line a 9x13-inch baking pan with parchment paper and spray it lightly with nonstick cooking spray. Set aside.
- Shape Rolls: Once the dough has doubled, punch it down to release the air. Transfer to a lightly floured surface and cut the dough into 12 equal pieces (about 3 ounces each). Shape each piece into a smooth ball ensuring the tops are taut and smooth.
- Boil Water and Prepare Baking Soda Bath: In a large pot, combine 8 to 9 cups of water with the baking soda and bring to a rapid boil.
- Boil Pretzel Rolls: Carefully drop 2 pretzel rolls at a time into the boiling baking soda water and boil for 30 seconds. Remove them with a slotted spoon, shake off excess water, and place on a wire rack to drain. Repeat until all rolls are boiled.
- Arrange Rolls in Pan and Score: Transfer the boiled rolls to the prepared baking pan, placing them close to each other. Using a very sharp knife or bread lame, gently score an X on the top of each roll.
- Prepare Egg Wash and Apply: In a small bowl, whisk together the egg and 1 tablespoon of cold water. Brush the tops of the pretzel rolls generously with the egg wash, then sprinkle coarse sea salt over each roll.
- Bake: Bake the rolls in the preheated oven for 22 to 27 minutes or until they turn a deep golden brown color.
- Cool and Serve: Remove the rolls from the oven and allow them to cool for 5 minutes before serving warm.
Notes
- Ensure water is warm, not hot, to properly activate yeast.
- Use a sharp knife or bread lame for scoring to avoid deflating the dough.
- Boiling in baking soda water creates the signature pretzel crust and flavor—don't skip this step.
- Coarse sea salt adds crunchy flavor—adjust amount according to taste.
- Store leftover rolls in an airtight container and reheat before serving for best texture.
