Description
Classic soft pretzel rolls with a golden-brown crust and a chewy interior, perfect for sandwiches or as a snack. These rolls are boiled in a baking soda bath before baking, giving them their signature pretzel texture and flavor.
Ingredients
Scale
Dough
- 1 1/2 cups warm water
- 2 tablespoons light brown sugar
- 1 package active dry yeast (2 1/4 teaspoons)
- 6 tablespoons unsalted butter, melted
- 2 1/2 teaspoons kosher salt
- 4 1/2 to 5 cups all-purpose flour
- Oil, for greasing bowl
Baking Soda Bath
- 1/3 cup baking soda
- 8 to 9 cups water
Topping
- 1 large egg
- 1 tablespoon cold water
- Coarse sea salt, for sprinkling on top of the rolls
Instructions
- Activate Yeast: Combine the warm water, light brown sugar, active dry yeast, and melted butter in the bowl of a stand mixer fitted with a dough hook. Mix until combined and let the mixture sit for 5 minutes to allow the yeast to activate and become foamy.
- Mix and Knead Dough: Add kosher salt and 4 1/2 cups of all-purpose flour to the yeast mixture. Mix on low speed until combined. Increase the speed to medium and knead for about 3 to 4 minutes until the dough is smooth and pulls away from the sides of the bowl. If the dough feels too wet, add more flour one tablespoon at a time until properly textured. Remove the dough and knead by hand into a smooth ball.
- First Rise: Lightly grease a large bowl with oil. Place the dough inside and turn it to coat with oil. Cover with a clean towel or plastic wrap and let it rise in a warm spot for about 1 hour or until doubled in size.
- Prepare for Baking: Preheat your oven to 400°F (204°C). Line a 9×13-inch baking pan with parchment paper and spray it with nonstick cooking spray.
- Shape Rolls: Once the dough has risen, punch it down and place it on a lightly floured surface. Cut the dough into 12 equal pieces, about 3 ounces each. Shape each piece into smooth, round rolls.
- Boil Rolls: In a large pot, bring 8 to 9 cups of water and 1/3 cup baking soda to a rapid boil. Carefully add 2 pretzel rolls at a time to the boiling water and boil for 30 seconds. Remove with a slotted spoon, shake off excess water, and place on a wire rack to drain. Repeat with all rolls.
- Arrange and Score: Transfer the boiled rolls to the prepared baking pan, placing them close together. Using a sharp knife or bread lame, score an X on top of each roll to create a classic pretzel look.
- Egg Wash and Salt: Whisk together 1 large egg and 1 tablespoon cold water. Brush the tops of the rolls generously with this egg wash. Sprinkle coarse sea salt over each roll.
- Bake: Bake the rolls in the preheated oven for 22 to 27 minutes, or until they turn a deep golden brown.
- Cool and Serve: Remove the rolls from the oven and let them cool for 5 minutes before serving warm.
Notes
- Store pretzel rolls in an airtight container at room temperature for up to 3 days.
- Freeze the rolls in an airtight freezer-safe container for up to 2 months. Thaw before reheating.
- If preferred, you can substitute kosher salt with coarse sea salt for the dough seasoning.
- Ensure water for boiling the rolls is at a rapid boil to achieve the proper pretzel texture.
Nutrition
- Serving Size: 1 roll (approx. 85g)
- Calories: 220
- Sugar: 3g
- Sodium: 580mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1.5g
- Protein: 6g
- Cholesterol: 40mg
