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Pretzel Rolls

The pretzel rolls are dense, soft and chewy on the inside. They taste good on their own but would be great for a sandwich too.
Servings: 18 rolls
Prep Time: 40 minutes
Cook Time: 20 minutes
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Ingredients

  • 1 ½ cup warm water, 110-115°F
  • 1 tbsp active dry yeast
  • 2 tsp granulated sugar
  • 4 ½ cup all-purpose flour
  • 2 tsp kosher salt
  • 4 tbsp unsalted butter, melted
  • ¼ cup baking soda
  • 1 egg, beaten
  • pretzel salt, optional

Instructions
 

  • In the bowl of a stand mixer, combine the water and yeast. Let it sit for five minutes until it turns foamy.
  • Add the sugar, flour, salt, and butter to the yeast. Mix with a dough hook until the dough comes together. You know it’s ready when the dough is not very sticky.
  • Cover the bowl and let the dough rise for an hour or until it’s doubled in size. One it’s risen, punch it down and transfer it to a floured surface.
  • Divide the dough into 18 pieces. Take a piece of dough and form it into a round ball by pulling the sides and pinching to seal. Place the ball, pinched side down, on a work surface. Cup your hand around the ball and rotate your hand and lightly roll the ball. Repeat with the rest of the dough balls.
  • Place the dough balls seam-side-down on baking sheets lined with parchment paper or Silpat mats. Space the dough balls about 1 inch apart. Cover with a towel and let the rolls rise for 30 minutes or until they have doubled in size.
  • Preheat the oven to 425°F.
  • In a large pan, bring 2 quarts of water to a low boil. Add the baking soda and lower the heat to maintain a simmer. Place the rolls in the water and poach them for 30 seconds. Transfer them back to the sheet pan. Space the rolls, seam-side-down, about 1-inch apart.
  • Brush the rolls with the beaten egg and roll them in the pretzel salt, if using. Cut an “x” in the top of each roll.
  • Bake the rolls for 15 to 20 minutes. Rotate the pans halfway through the bake time to ensure even browning. Cool the rolls before serving.

Notes

Recipe source: Stress Cake who adapted the recipe from Alton Brown
Serving: 1roll, Calories: 143kcal, Carbohydrates: 24g, Protein: 3g, Fat: 3g, Saturated Fat: 1g, Sodium: 720mg, Fiber: 1g, NET CARBS: 23
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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