Just look at these pretzel rolls! Perfectly browned, chewy on the outside, soft and fluffy on the inside, these pretzel rolls are so good!
They will instantly upgrade any sandwich! Think of using these for making a cheese sandwich, a BLT, or any other sandwich you dream up. They also are great alone with butter.
In this recipe, I give you two options to shape these. You can just shape into small balls and slash the tops, or you can knot them.
I just love the way the knotted ones look! I find it kind of therapeutic to roll and knot them. But it definitely does take longer!
So just form into balls like usual if you are pushed for time. I used a small serrated knife to slash the tops.
After forming them, you will boil them in a baking soda bath. I boiled mine for about 30 seconds, but it is fine to do them longer. In fact, some may prefer this, as it results in a chewier exterior.
Then you brush on an egg wash, which gives them that lovely golden brown color.
If you are not gonna be using these up the day you make them (Hey, you just might!), I recommend storing these in the freezer. Then thaw before using them. If you store them at room temperature, the salt tends to dissolve, leaving your pretzel rolls looking like they just got some weird disease with the bumps all over the tops.
In this recipe, no milk or eggs are used. This helps us achieve the chewy pretzel roll, rather than a soft dinner roll.
So go ahead right now and try this recipe. It just may be a recipe that you find yourself coming back to time and time again. I know that’s how it is for me!
Perfectly browned, chewy on the outside, soft and fluffy on the inside, these pretzel rolls are so good! Instant upgrade for your sandwich!
- 2 cups warm water
- 3 cups all-purpose flour
- 1 ½ T instant yeast
- 2 T sugar (or honey)
- ½ T salt
- 1/3 cup oil (I used coconut oil)
- 3 ¾ cup bread flour
- 1 egg
- 1 tablespoon water
- Pretzel salt
- Mix water, all-purpose flour, yeast, and sugar in mixing bowl. Add salt and oil. Mix one cup bread flour in. Switch to dough hook (if using electric mixer).
- Add the rest of the flour. You may need to add more or less flour to get a dough that is not too sticky.
- Knead 10 minutes, or until it passes the “window test” . Let rise for 30-45 minutes. Punch down. Divide into 24 balls. Shape into rolls or roll using the knot technique.
- Place on greased pans. Let rise for about 20 minutes.
- Preheat oven to 400 degrees F.
- Bring 2-quarts of water to boil in a 3-quart or larger saucepan. Add ¼ cup baking soda.
- Carefully lift 2 or so rolls (however many will easily fit in saucepan) from the pan and turn top-side down into the water. Let boil for 30 seconds. Lift out with a slotted spoon. Turn right side up on pan.
- Continue so until all the rolls have been boiled.
- Whisk egg and 1 T water together. Using a pastry brush, brush the tops of rolls with the egg wash. Now, using a lame or a small serrated knife, slash the tops as shown. (This is unnecessary if you used the knot technique to shape them).
- Sprinkle with pretzel salt. Bake for 25 minutes or until they are a hearty brown. Enjoy!
This test is to help you tell when your bread dough is done kneading. Between your palm and fingers, grab a bit of the dough from the side of the ball of dough, and slowly stretch it out. When the dough is done kneading, you will be able to see light through it before it breaks.
The knot technique is actually quite simple and fun to do. Roll the dough into a rope about ½ inch thick. Then do a simple overhand knot, not tying it too securely in the middle. This will leave you with two tails. Bring the underneath tail up and tuck it all the way through the middle (if you don’t tuck it all the way through the middle, it may come out while rising and baking). Tuck the top tail underneath the bun, making sure it is secure.
I do not recommend using aluminum pans for baking these. The baking soda may react to the aluminum. Use glass or stainless steel instead.