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Volume IV
January, 2014

Newsletter Home / Kitchen Remedy

Pretzel Rolls

By Jeanne Wolfley

For those of you who like soft pretzels, you'll want to try these pretzel rolls. I have seen them at Costco and a few other places but I thought they would be fun to make at home. The first recipe I tried was a little too salty which is saying a lot, because I do like salt! The second batch I cut the salt down by 1/2 teaspoon. I thought it was just right! You may want to experiment with the salt.

The pretzel rolls are easy to make. It only takes 20 minutes prep time, which includes the 8 minutes of kneading the dough in a Kitchen Aid Mixer. Let them rise for a total of almost an hour. They are then boiled in the soda water for 1 minute on each side and then baked for 20 minutes. We concluded that they are definitely worth the time to make them.

The dough is dipped into boiling soda water before baking, which is the same thing that is done to a homemade bagel. I believe this process creates the chewy texture to the roll. The egg wash gives the crust that nice deep brown color and the scoring on top with the knife before baking contributes to nice two-tone color affect and I think it gives the roll a nice artisan look.

Okay, now it's time for some fun! Let's get baking!

Soft Pretzel Rolls

Serving size: 10
Calories per serving: 115

1 cup warm water
2 1/4 teaspoons yeast
2 3/4 cups bread flour
1 tablespoon brown sugar
1 teaspoon salt
6 cups water
1/4 cup baking soda

Mix water, sugar and yeast in a bowl and let it set for 10 minutes. The mixture will grow and bubble.

Using a stand mixer, add the yeast mixture and the flour and salt, a little at a time. This dough is the consistency of pizza dough. Mix for 8 minutes.

Form the dough into a ball and placed in a large bowl that has been lightly oiled. Turn dough to coat in oil. Cover with a damp dishtowel and let rise until double in size (about 30 minutes).
Line a baking sheet with parchment paper and spray with cooking oil.

When the dough has doubled, punch it down and knead on a floured surface just until the dough becomes smooth and springs back when poked (1 – 2 minutes).

Divide the dough into 8 equal round pieces. While you are waiting for the water to boil, let the dough rest for 15 minutes. Preheat oven to 400 degrees. Boil the rolls 2 or 3 at a time in the soda water, 1 minute per side. Remove the rolls with a slotted spoon, drain them and placing them on the cookie sheet. Score the roll tops with a sharp knife.

Using a lightly beaten egg, baste the rolls and bake for 10 – 12 minutes.

These rolls can also be made into hot dog buns by shaping them differently. Our family likes 'em!

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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Jeanne Wolfley
Monthly Newsletter Contributor since 2012

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