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Pretzel Rolls

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by: Girl vs Dough
Updated Oct 4, 2017
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Delicious rolls that taste just like pretzels. From Smitten Kitchen.

More About This Recipe

  • Ever heard of a pretzel roll (or more specifically – and accurately – a bretzel roll)? It’s a dinner roll, only it tastes and has the texture of a pretzel. Kind of amazing, right? I made these rolls on my blog back in the day when I had yet to make my own soft pretzels, let alone rolls (or any type of bread that needs a hot water bath, like bagels). I feared, upon reading the recipe, that it would be the most difficult process ever to not only make pretzels, but pretzel rolls. Let me tell you, it wasn’t difficult at all. It was – and is – by far one of the easiest yeast bread recipes I’ve ever made. And the taste is exponential in comparison to the effort to make them! You might still be scratching your head about the “bretzel roll” remark I made above. Well, to explain, the term “bretzel” refers to a Bavarian pretzel sandwich roll. Pretzel + Bavaria = Bretzel. And that’s my math lesson for the day. Unfortunately, these rolls do not keep well, so make sure you’ve got plenty of partakers nearby to eat these on the same day that you make them (sadly, they don’t retain that soft pretzel texture for very long). They are perfect as sandwich buns or alongside your schnitzel and spaetzle (for you fellow Germans out there). If you’re not picky about the incongruous shapes (hot dog v. hamburger), they also go great with bratwurst and sauerkraut in the middle. These pretzel rolls will have you saying, “Ein prosit!” in no time!

Pretzel Rolls

  • Prep Time 1 hr 40 min
  • Total 2 hr 0 min
  • Servings 8
  • Ingredients 11
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Ingredients

  • 2 3/4 cups bread flour
  • 2 1/4 teaspoons active dry yeast
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup plus 2 tbsp hot water
  • Cornmeal
  • 8 cups water
  • 1/4 cup baking soda
  • 2 tablespoons sugar
  • 1 egg white egg white beaten
  • Coarse salt (for sprinkling)

Instructions

  • Step 
    1
    Combine bread flour, yeast, one teaspoon salt and one teaspoon sugar in food processor and mix together.
  • Step 
    2
    While the machine is running, slowly pour hot water through feed tube, adding enough water to form a smooth, elastic dough. Continue to run machine for one minute to knead the dough.
  • Step 
    3
    Grease a medium bowl, add dough to the bowl, cover, and let dough rise until doubled, about 1 hour.
  • Step 
    4
    Lightly flour a baking sheet or countertop, and pour dough onto surface. Knead until smooth and divide into 8 pieces. Form each dough piece into ball. Place dough balls on prepared surface, flattening each slightly.
  • Step 
    5
    Using a serrated knife, cut an X in the top center of each dough ball. Cover with a towel and let dough balls rise until almost doubled, about 20 minutes.
  • Step 
    6
    In the meantime, preheat oven to 375°F and bring water to a boil in a large pot. Once boiling, add baking soda and sugar to the bath. (The water will foam up; this is normal).
  • Step 
    7
    Grease a baking sheet and sprinkle with cornmeal.
  • Step 
    8
    Place four rolls at a time in the hot water bath, cooking 30 seconds per side.
  • Step 
    9
    Using a slotted spoon, remove rolls from bath and place on baking sheet, X side up. Repeat with remaining rolls.
  • Step 
    10
    Brush each roll with egg white glaze and sprinkle with coarse salt. Bake 25 minutes or until a deep golden brown. Serve immediately.

Nutrition

No nutrition information available for this recipe
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