Real Recipes From Real Home Cooks ®

baking essentials: awesome pretzel rolls

Recipe by
Andy Anderson !
Wichita, KS

I like a good pretzel. But not those dried out excuses you pick up at the grocer. I want the soft freshly made ones; like the kind you can get in Philadelphia. Add a bit of mustard, and I am in pretzel heaven. Pretzel rolls are made using a similar recipe; however, you are making soft, yummy rolls, which are perfect for whatever sandwich ingredients you choose to put in them. So, you ready… Let’s get into the kitchen.

yield serving(s)
prep time 1 Hr 30 Min
cook time 20 Min
method Bake

Ingredients For baking essentials: awesome pretzel rolls

  • 2 Tbsp
    sweet butter, room temp
  • 1 Tbsp
    coconut, or palm sugar
  • 2 tsp
    yeast, instant variety
  • 1 tsp
    salt, kosher variety, fine grind
  • 1 3/4 c
    warm whole milk, around 110f (43c)
  • 4 1/2 c
    flour, all-purpose variety
  • 1/2 c
    baking soda
  • 1 lg
    egg beaten with a few drops of water
  • coarse sea salt, for sprinkling

How To Make baking essentials: awesome pretzel rolls

  • 1
  • 2
    You can make the dough by kneading it using your hands or use a stand mixer fitted with a dough hook. In this recipe, we will be using a stand mixer to do the initial kneading and then finish it off by hand.
  • 3
    Gather your ingredients (mise en place).
  • 4
    Add the butter, coconut sugar, yeast, and salt to the bowl of a stand mixer fitted with an S-Blade. Then, throw in about 4 cups of flour, and whisk to combine.
  • 5
    Set the mixer to low speed and slowly add the warm milk.
  • 6
    Increase the speed, allow the ingredients to blend together. Eventually the dough will begin to climb the hook and pull away from the sides of the bowl.
  • 7
    You will probably need to add more flour; just a tablespoon or so at a time, and occasionally stop the mixer to scrape down the sides.
  • 8
    Add about a tablespoon of non-flavored oil (grapeseed, vegetable) to a bowl, then add the dough, turn to coat the dough in the oil, cover, and allow to rise until doubled in size.
  • 9
    Depending on the temperature of your kitchen this should take 60 – 90 minutes.
  • 10
    Lightly dust a clean surface with some flour and knead the dough until it is smooth and elastic, about 4 – 5 minutes.
  • 11
    It should be a bit tacky, but not overly sticky. Add more flour, a bit at a time, until achieving the correct results.
  • 12
    Divide the dough into equal portions, and form into balls. As you can see, I got 10 rolls/buns.
  • 13
    Roll the dough balls between your hands, until they are round and smooth, and then place them on a parchment-lined baking sheet. Keep them about 1.5 inches (3.8cm) apart from each other.
  • 14
    Allow them to rest and rise, until they look something like this photo. As you can see mine are just about touching each other.
  • 15
    Place a rack into the middle position and preheat the oven to 450f (230c).
  • 16
    While they are rising add about 6 inches (15.2cm) of water into a large saucepan and bring to the boil.
  • 17
    When it hits the boil slowly add the baking soda, a little at a time, until completely dissolved.
  • 18
    Using a large slotted spoon or spatula, slowly lower one or two of the buns into the boiling water. Wait 30 seconds, flip, wait another 30 seconds, then place onto the parchment-lined baking sheet.
  • 19
    Repeat for the other rolls.
  • 20
    Whip the egg with a few drops of water and brush the tops of the buns. Then, using a sharp knife or lame, cut the distinctive cross into the tops of each one of the buns.
  • 21
    Add to the preheated oven until the buns are a deep brown, about 18 – 20 minutes.
  • 22
    Let rest for 5 – 7 minutes before using.
  • 23
  • So yummy
    Cut open and add your favorite fillings. Enjoy.
  • Stud Muffin
    Keep the faith, and keep cooking.

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