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Pretzel Rolls

5.00 Mitt(s) 14 Rating(s)14 votes, average: 5.00 out of 514 votes, average: 5.00 out of 514 votes, average: 5.00 out of 514 votes, average: 5.00 out of 514 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

I’ve been dreaming about pretzel rolls ever since I had them at our local farmer’s market. They were so expensive, I was hesitant to buy them again. I’ve seen recipes, but this one is easy. WAY easy.

Ingredients

  • 1-½ cup Warm Water (110°F)
  • 1 package (1/4 Oz. Packet) Active Dry Yeast (not Quick Rise Yeast)
  • 2 teaspoons Sugar
  • 4-½ cups Unbleached All-purpose Flour
  • 2 teaspoons Kosher Salt
  • 4 Tablespoons Unsalted Butter, melted
  • ¼ cups Baking Soda
  • 1 whole Egg, Lightly Beaten
  • Pretzel Salt, To Sprinkle On Top

Preparation

In the bowl of a stand mixer, combine the water and the yeast and let rest 5 minutes until foamy.

Add the sugar, flour, salt, and butter; mix with the dough hook until thoroughly combined. Cover with a towel and let rise in a warm place for 1 hour or until doubled in bulk. Punch down and turn out onto a lightly floured surface.

Line two sheet pans with parchment paper.

Cut the dough into 18 pieces (2 ounces each). To shape, take a piece of dough and start forming a round, smooth ball by pulling the sides to the center and pinching to seal. Place, pinched side down, on a counter and lightly cupping your hand around the dough ball, rotate your hand in small circles lightly rolling the ball around the palm of your hand.

Place the ball on the baking sheet pinched seam side down, with at least 1” between each roll. Cover with a towel and let rise in a warm place for 30 minutes until doubled.

Preheat oven to 425°F and place oven racks on the lowest and middle positions.

In a large saucepan, bring 2 quarts of water to a low boil. Add the baking soda and lower heat to a simmer. Put the rolls into the poaching liquid, seam side down. Poach for 30 seconds then carefully turn the roll over in the liquid. Poach other side for 30 seconds then remove with a slotted spoon to the same prepared sheet pans, seam side down. Repeat with the remaining rolls.

With a pastry brush, glaze each roll with the lightly beaten egg, making sure to coat all sides completely. Top each roll with a sprinkle of pretzel salt. With a sharp straight edged knife, cut a slash or “X” in the top of each roll.

Bake the rolls in the preheated oven for 15-20 minutes.

2 Comments

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bienvenue on 4.19.2011

I love the taste of pretzels, sooo delicious! Will try your recipe asap. Thank you for posting the instructions, the fotos will be of great help :)

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meeshiesmom on 4.1.2011

I use the same recipe! It’s the closest I can find to Labriola Bakery/Cafe. I make these into hamburger buns. Nothing like a hamburger on a pretzel bun.

14 Reviews

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jenml27 on 6.20.2012

These are wonderful! My husband keeps talking about how great they are, what a nice flavor, how they taste just like pretzels, how I should make them when his friend comes over, etc.! I had softened butter to put on them, and we SO didn’t neet it–they are great just the way they are. I’ll be making this again and again! Next time, I’m going to put them on foil instead of parchment paper, though: the paper burned and got the bottoms of some of the rolls burned also.

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molchase on 4.20.2012

These are a total hit! They’re better (I think) than Whole Foods’ pretzel rolls, and a whole lot cheaper. I have a batch in the oven right now and I make them probably once a month or more. My kids like them for ham & cheese sandwiches, or sliced turkey and honey mustard. Even if baking bread seems daunting, I recommend trying these, because the results are so flawless.

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prairieprincess on 4.16.2012

I’m kind of a chicken when it comes to recipes involving yeast but decided to be brave and attempt these because my family loves pretzel bread. So in the name of love, I made this recipe and THEY TURNED OUT! And they were wonderful! My family was so impressed at how they looked like, smelled like, and tasted exactly like a soft pretzel that they all 4 gave me a high 5. I will definitely be making these again and again. So easy.

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aayers on 12.17.2011

Very good recipe and easy to do! I did use one tablespoon less baking soda in the water because I’ve learned from past attempts at pretzels that too much gives the bread an awful flavor. 3T worked great. Thanks so much for this recipe!

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medinalakegirl on 11.13.2011

My yeast was old, so mine didn’t rise much (think hockey puck shapes). I froze them fresh out of the oven, then reheated them tonight on a pizza stone in a 400 degree oven for 10 mins. Served them with extra sharp cheddar cheese. Loved them! Will be making these again. Thanks!

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