Crusty Homemade Pretzel Rolls – Golden brown, soft on the inside, crusty on the outside. Make this fabulous rolls right at home. Great recipe for the perfect pretzel sandwich roll.
I’ve been a pretzel fan since I started walking. I grew up in the city of Brotherly Love. The city with roots of soft pretzels. Oh I love my roots.
The city where there are the most clean sanitary pretzel vendors you’d ever see. Oh my word. Hardly so…but Philly pretzels are the best. Have no fear! There are much safer, clean ways to get pretzels nowadays in Philly.
So, I’ve been a pretzel fan for as long as I can remember. And there’s something about that fresh warm out of the oven smell and taste. As you break a piece off and the steam escapes so does most of your present memory. All you can think about is sinking your teeth into this soft warm doughy thing.
Pretzel rolls do the same wonders for me. I love eating them alone or smothered with mustard. I love eating them for lunch with chicken salad, ham or tuna. Yum!
Can we please all take a moment? Gaze your eyes on what’s above. OK. Never mind. I can’t take it anymore! I’m going back to the kitchen to make more pretzel rolls!
The day I made these we were able to eat these right out of the oven. Perfection. These definitely taste best the first day they are made. If you try to cover them up or place them in a bag the salt will dissolve and leave a wet residue on the roll. So enjoy the first day they are baked or try freezing them for up to 2 weeks. Not as good but better than going to waste. And who would want to waste this?
Did I mention these are way cheaper than buying them at the grocery store? These things have gotten so expensive that I almost refuse to buy them. So making them at home is a super bonus.
Whenever I get to open that bakery I talked about these will definitely be for sale. That way I can have one every day for lunch and no one will question my choices.
Hope you’re having a wonderful day! Enjoy the little, yet awesome moments that come your way.
Thanks for being here friends!
Til we meet and eat again,
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- For Dough
- 1¾ cups warm water
- 2 tablespoons unsalted butter, softened
- ¾ teaspoon salt
- 4½ cups all-purpose flour
- ¼ cup nonfat dry milk
- 2 teaspoons instant yeast
- Coarse sea salt for sprinkling
- For Water Bath
- 2 quarts of water
- 1 Tablespoon salt
- ¼ cup baking soda
- Mix the dough ingredients with stand mixer attached with a dough hook. Knead until it becomes a soft smooth dough, about 5 minutes.
- Grease a large bowl. Place dough in the bowl. Cover with plastic wrap. Allow it to rise until doubled, about 1 hour.
- Gently deflate the dough. Place on a lightly greased surface. Divide into 8-12 pieces depending on how large you want them. The ones pictured were divided into 12 pieces.Shape each piece into a smooth ball.
- Place on a lightly greased or non-stick lined baking sheet. Cover and let rest for 15 minutes.
- Preheat oven to 400 degrees.
- In a large pot bring water salt and baking soda to a boil.
- Drop several dough balls at a time into
waterbath. Cook for 30 seconds. Flip. Cook 30 seconds longer. Remove with slotted spoon to a dry towel for about 1 minute. Move to baking sheet.
- Use scissors or sharp knife to cut ½" inch slit cross on top of
roll. Sprinkle with coarse salt.
- Bake 8 buns for 20-24 minutes. For 10-12 buns bake for 17-20 minutes. Bake until deep dark brown. Transfer to a baking rack to cool.
Recipe from: King Arthur Flour
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