Pretzel Rolls Recipes

PRETZEL ROLLS

Steps:

• Warm the milk in a small saucepan until a thermometer registers 110 degrees F. Pour into a medium bowl; sprinkle with the yeast and let soften, about 2 minutes. Sprinkle with the sugar and set aside until foamy, about 5 minutes.
• Combine the flour and fine salt in the bowl of a stand mixer fitted with the dough hook. With the mixer on low speed, add the yeast mixture and butter and mix until the dough is slightly smooth and soft but still sticky, about 2 minutes. Coat a large bowl with cooking spray; add the dough, cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hour.
• Generously coat a baking sheet with cooking spray. Turn the dough out onto a lightly floured surface. Stretch into a 16-inch-long log, about 2 inches wide; cut into 8 even pieces. Roll and stretch each piece into a 6-inch-long rope, then wind into a coil; tuck the end underneath. Transfer the rolls to the baking sheet and cover with plastic wrap. Let rest at room temperature 15 minutes, then refrigerate until slightly puffed, about 2 hours.
• Preheat the oven to 400 degrees F. Fill a large pot or deep skillet with 3 inches of water. Add the baking soda and 1/4 cup coarse salt and bring to a boil. Add half of the rolls and cook until slightly puffed, about 1 minute, flipping halfway through with a slotted spoon. Recoat the baking sheet with cooking spray and return the rolls to the baking sheet. Repeat with the remaining rolls. Brush the rolls lightly with the beaten egg, then sprinkle with coarse salt.
• Transfer to the oven and bake until the rolls are deep golden brown, 18 to 20 minutes, rotating the baking sheet halfway through. Transfer to a rack and let cool 10 minutes on the pan, then remove the rolls to the rack to cool completely.

PRETZEL ROLLS

Steps:

• Pour the water into the bowl of a stand mixer fitted with a hook attachment. Sprinkle in the sugar and yeast and mix to dissolve. Let the mixture rest until it bubbles, 4 to 6 minutes. Stir in the oil.
• Sift the flour and kosher salt into the bowl and mix on the lowest speed until the dough comes together. Increase the speed to medium and mix until the dough is elastic and smooth, 6 to 8 minutes.
• Coat a large bowl lightly with oil. Form the dough into a ball and place it in the prepared bowl, gently turning the dough until the surface is coated with oil. Cover the bowl with a clean, damp towel and let the dough rest in a warm place until it rises and increases about 1 1/2 times in size, 35 to 40 minutes.
• Line a baking sheet with parchment paper and brush the paper with oil. Set aside.
• Lightly flour a work surface. Scrape the dough onto the floured surface. Knead the dough until it is smooth and no longer sticky, 6 to 8 minutes, dusting with more flour as needed. The dough should spring back when you press it lightly with a finger. Roll the dough into a log and divide it into 8 equal pieces, then form each piece into a round. Place the rounds on the prepared baking sheet, leaving enough room between them to allow them to double in size. Snip an X across the top of each roll using kitchen scissors. Cover the rolls with a clean, damp towel and set in a warm place to rise for 20 minutes.
• Position racks in the top and bottom of the oven and preheat the oven to 425 degrees F. Line a baking sheet with a dry towel.
• Bring 8 cups of water to a boil in a deep, straight-sided skillet. Stir in the baking soda. Gently transfer 4 of the rolls, top-side down, to the boiling water using a slotted spatula or spoon and boil for 1 minute. Then flip and boil the rolls for 1 minute more. Transfer the rolls to the towel-lined baking sheet using the slotted spatula or spoon. Repeat with the remaining rolls.
• Line the baking sheet the rolls rose on with a fresh sheet of parchment paper and brush the parchment with oil. Transfer the rolls to the prepared sheet and sprinkle generously with the coarse sea salt.
• Bake the rolls on the top shelf of the oven until deep golden brown, 10 to 12 minutes. Switch the rolls to the bottom shelf and continue baking until cooked through, about 2 minutes longer.
• Let the rolls rest 10 minutes on the baking sheet before serving.

PRETZEL ROLLS

Steps:

• Put 1 cup warm water (110 degrees F to 115 degrees F) in the bowl of a stand mixer and sprinkle the yeast on top. Set aside to bloom, 5 minutes. Meanwhile, combine the flour, sugar and salt in a large bowl.
• Add the flour mixture to the yeast mixture and mix with the dough hook on the lowest setting until the dough comes together. Increase the speed to medium and continue to mix until the dough is elastic and smooth, about 8 minutes.
• Form the dough into a ball, place in a large oiled bowl and turn the dough to coat it with oil. Cover with a damp kitchen towel and let rest in a warm place until doubled in size, 30 to 35 minutes. Line a baking sheet with foil or a silicone baking mat, coat generously with cooking spray and set aside.
• Punch down the dough, then turn out onto a floured surface. Knead just until the dough is smooth and springs back when poked, about 1 minute. Divide into 4 pieces and form into 5-by-3-inch oblong rolls. Place the rolls on the prepared baking sheet and cut four 2-inch diagonal slashes across the top of each. Cover with a damp towel or cover loosely with plastic wrap and let rise in a warm place until almost doubled in size, 15 to 20 minutes. Meanwhile, preheat the oven to 425 degrees F and bring 8 cups water to a boil in a large saucepan over high heat.
• Stir the baking soda into the boiling water (it will foam up slightly). Add 2 rolls and poach 2 minutes per side. Using a slotted spoon, remove the rolls, drain and place on the baking sheet, cut-side up. Sprinkle with salt. Repeat with the remaining rolls.
• Bake the rolls until golden, 12 to 15 minutes. Let cool slightly on the baking sheet.

SUPER SOFT PRETZEL ROLLS- EASY TOO!

Steps:

• Mix together brown sugar, salt, and yeast in big bowl.
• Mix together oil and water and add this to the sugar and yeast mix.
• Add the flour and mix to a nice doughy (not sticky) consistency. Knead with mixer a few minutes.
• Divide dough into 12 balls and shape into rolls (I like long oval shapes) and let rise on greased foil cover sheet for 20-30 minute until nice and puffy. (I raise mine in a warmed oven--preheat to lowest setting then turn OFF, THEN put in the dough to rise).
• Meanwhile, bring water and baking soda to a SIMMER in a wide pan with straight sides and preheat oven to 375.
• Place 4 rolls in the water and simmer 1 minute then flip and simmer 1 minute more.
• Drain and place on cookie sheet. Repeat with remaining rolls.
• Brush rolls with egg white and sprinkle generously with kosher salt. Slash decoratively with a SHARP blade.
• Bake until 'pretzel' brown, about 12-15 minutes.
• Enjoy!

BAVARIAN PRETZELS

Steps:

• Mix brown sugar and warm water until dissolved. Sprinkle yeast over top and let sit for 10 minutes.
• Add melted butter and beer to the yeast mixture and whisk until combined. Add bread flour and salt. Mix and then knead with your hands or an electric mixer for a few minutes until a dough ball forms.
• Grease a bowl with 1 teaspoon butter. Place dough in the bowl, cover, and let rise until doubled in size, about 8 hours, or overnight.
• Punch down the dough and knead until a smooth ball of dough is formed, about 1 minute. Place back in the bowl, cover, and let rise until dough has almost doubled in size, 2 to 3 more hours.
• Meanwhile, preheat the oven to 300 degrees F (150 degrees C). Place baking soda in an oven-safe dish.
• Place baking soda in the preheated oven for 1 hour. Let cool, and then whisk into a shallow bowl of 2 1/2 cups hot water until dissolved. Mixture can be strained to remove any dissolved pieces. Reserve until needed.
• Punch down the dough and divide into 8 equal portions. Roll each one into a ball; let sit for 5 minutes.
• To form a pretzel, roll a dough ball into a sausage shape, and then press into a small rectangle with your fingers. Fold the outside third of the dough into the center, and press flat with your fingertips, and then repeat with the edge closest to you.
• Roll the dough into a rope 15 to 18 inches long, with the center (belly) of the rope being twice as thick as the ends. Cross the ends once or twice and fold them back over the pretzel so the ends are just past the belly. Repeat to form remaining pretzels.
• Put on some thin, food-safe gloves and transfer a pretzel to the baking soda bath; soak for 20 to 30 seconds, gently splashing liquid over the top of the pretzel to coat. Transfer to a parchment-lined baking sheet that's been greased with cooking spray. Sprinkle the still-damp pretzel with large-grain sea salt. Repeat with remaining pretzels and let rise for 30 minutes.
• Preheat the oven to 475 degrees F (245 degrees C).
• Use a razor or sharp knife to make a slash across the "belly" of each pretzel. Smaller cuts can also be made on other sides of the pretzel if desired.
• Bake in the preheated oven until well browned, about 12 minutes. Transfer to a cooling rack and let sit for 5 to 10 minutes before serving.

PRETZEL ROLLS

Steps:

• For the dough: Combine the milk and 6 tablespoons of the butter in a pot. Stir in the sugar. Scald the milk mixture slightly by heating it almost to a boil. Turn off the heat and let cool until just warm to the touch, about 10 minutes.
• Add the flour, yeast, baking soda and salt to the milk mixture in the pot and stir until well combined. Cover the pot with a dish towel and place in a warm spot in the kitchen. Let the dough rise for an hour or so. It should roughly double in size.
• Divide the dough into 12 equal parts and roll each into a neat ball. Place the balls on a baking sheet sprayed with cooking spray. Cover with a dish towel and set aside in a warm place to rise for another 20 minutes.
• For the water bath: While the dough is rising, bring a pot with 10 cups of water to a boil. Stir in the baking soda.
• Preheat the oven to 425 degrees F. Melt the remaining 2 tablespoons butter in a small pot or in the microwave.
• Working in 3 batches of 4 rolls each, drop the dough balls into the water and boil for 30 seconds. Transfer the boiled balls to a baking sheet lined with paper towels to drain.
• To bake the rolls: Transfer the rolls to a parchment-lined baking sheet. Using a sharp knife, make a small "x" in the top of each roll. Brush the tops with the melted butter and sprinkle with sea salt. Bake until deep brown, about 15 minutes.