Pretzel Rolls

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Pretzel rolls are a versatile yeast bread with a soft interior and classic pretzel-style crust. They're easy to shape, simple to finish, and fit right into everyday meals or casual gatherings.

Course Breads, Side Dish

Cuisine American, German Inspired

Keyword freezer friendly bread, game day rolls, homemade pretzel rolls, pretzel bread rolls, pretzel buns, Pretzel Rolls, pretzel sandwich rolls, soft pretzel rolls

Cook Time 15

Total Time 15

Servings

Calories 155kcal

Author Shelby Law Ruttan

Equipment

Ingredients

1½ cups milk , warmed to 105-110F
2 teaspoons active dry yeast
2 teaspoons sugar
4½ cups all-purpose flour
2 teaspoons kosher salt
4 tablespoons unsalted butter , melted

For Poaching:

¼ cup baking soda
1 large egg , lightly beaten
Coarse salt

Instructions

For the Rolls:

Combine the milk and the yeast in a large bowl (or the bowl of a stand mixer) and let rest 10 minutes until foamy. (If it does not foam then discard and start again with fresh yeast.)
Add the sugar, flour, salt, and melted butter and knead (or mix with the dough hook) until thoroughly combined, and the dough comes together and is rather silky – but not sticky – to the touch.
Cover with a dish towel and allow to rise in a warm place for 1 hour, or until doubled in bulk. Punch down and turn onto a lightly floured surface. Line two sheet pans with parchment paper or Silpat mats.
Cut the dough into 18 even pieces. Shape into smooth dough balls. Space evenly on the prepared sheet pans, leaving at least 1-inch between each roll. Cover with a tea towel or a light film of plastic wrap and let rise in a warm place for 30 minutes until doubled. Meanwhile, preheat the oven to 425°F.

For Poaching:

In a large pot, bring 2 quarts of water to a low boil. Add the baking soda and lower heat to a simmer. Carefully slip the rolls, a few at a time, into the poaching liquid. 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. Repeat with the remaining rolls, leaving at least 1-inch between rolls for baking.
With a pastry brush, glaze each roll completely with the lightly beaten egg making sure to coat all sides completely. Top each roll with a sprinkle of coarse salt. With a sharp, straight knife, cut a slash or “X” in the top of each roll.
Bake the rolls for 15 to 20 minutes, rotating the pans halfway through for even browning. Allow to cool slightly before serving.

Nutrition