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Soft Pretzel Rolls

Soft Pretzel Rolls
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Soft Pretzel Rolls combine the chewy texture of classic pretzels with the convenience of a roll, featuring a golden crust and fluffy interior. Perfect for snacking, sandwiches, or serving alongside soups and dips, this recipe is easy to make at home and customizable to various flavor preferences.

Ingredients

Scale

Dough Ingredients

  • 4 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons salt
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 1/2 cups warm water (105-110°F)

Baking Soda Bath

  • 10 cups water
  • 2/3 cup baking soda

Topping

  • 4 tablespoons melted butter
  • Coarse sea salt, for sprinkling

Instructions

  1. Activate the Yeast: Dissolve the granulated sugar in warm water (105-110°F), then sprinkle the active dry yeast over the surface. Let it sit for 5-10 minutes until frothy to confirm the yeast is active.
  2. Mix the Dough: In a large bowl, combine the all-purpose flour and salt. Gradually stir in the yeast mixture until a rough dough forms. Knead the dough by hand or with a stand mixer for 8-10 minutes until smooth and elastic, developing gluten for a chewy texture.
  3. First Rise: Place the dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let it rise in a warm spot until doubled in size, approximately 1 to 1.5 hours.
  4. Shape the Rolls: Punch down the risen dough and divide into evenly sized pieces. Roll each piece into a ball, then gently flatten and pinch seams closed to form rolls.
  5. Prepare the Baking Soda Bath: Bring 10 cups of water and 2/3 cup baking soda to a boil in a large pot. Carefully drop each roll into the simmering water for 30 seconds, then remove with a slotted spoon and place on a parchment-lined baking sheet to create the characteristic pretzel crust.
  6. Add Toppings and Bake: Brush each roll with melted butter and sprinkle coarse sea salt on top. Bake in a preheated oven at 425°F (220°C) for 12-15 minutes until golden brown and puffed.
  7. Cool and Enjoy: Allow the rolls to cool slightly before serving; best enjoyed warm with a crunchy crust and soft interior.

Notes

  • Use water at 105-110°F to activate yeast without killing it.
  • Knead thoroughly to develop gluten for a chewy texture.
  • Boil the rolls briefly in baking soda water to achieve the signature crust and color.
  • Use baking soda in the boiling bath, not baking powder, for authentic pretzel results.
  • Brush rolls with melted butter immediately after baking for added flavor and moisture.

Nutrition

Keywords: soft pretzel rolls, pretzel rolls, homemade pretzel, chewy crust, baking, snack, sandwich roll

Find it online: https://marygourmet.com/soft-pretzel-rolls/