I’ve got the perfect weekend recipe for you today. Pretzel Rolls with a hint of Sea Salt are sure going to enhance whatever you might be up to this weekend. Dense, chewy, and extremely versatile. We couldn’t get enough of these. They are a lot of fun to make – a food that completely changes its color during the baking process? Priceless. You will have a blast making these. Follow along as I show you how to make these step-by-step.
This was my first time working with pretzel dough. It couldn’t have been easier or more rewarding. I am thinking that lots of pretzely deliciousness is in our near future. The possibilities are endless. I decided to make it into these small buns, but feel free to create whatever satisfies your craving. The cooking and baking process remains the same.
First, you mix all the ingredients for the dough together until a ball forms. Put it onto a floured surface and let it rest uncovered for 5 minutes.
Next, you cut the dough into 16 equal pieces and roll them into balls. Using two parchment lined sheet pans, place the dough balls onto the pans and let rest uncovered in a warm place for 1 hour. Transfer the pans to your fridge and leave them inside for at least two hours or until you’re ready to use them.
Now on to the fun part! You get to boil your rolls in water to which you added baking soda. 30 seconds per side should do the trick. After that, remove the rolls from the boiling water and place back onto the sheet pans. Repeat with the rest of your rolls. I finished this process with one sheet tray and moved on to the next while the first rolls were baking.
Brush the tops of each bun with egg wash. This will give your buns the shiny surface you’re looking for!
The last step before putting these into your oven is cutting an “X” into each individual bun and sprinkling on some sea salt. Put them into your oven and bake for 17-20 minutes.
Here’s what they look like once freshly baked and perfectly golden.
Let them cool completely on the baking sheet before removing – if you can wait that long, that is!
These rolls really taste authentic. You won’t be buying any pretzel at the mall or store anymore. Nothing beats a fresh, homemade pretzel bun!
This week I’ve been encouraged by a quote from the mouth of Albert Camus. You are strong, beautiful, and most importantly loved more than you will ever know. Light certainly drives out darkness. Lots of blessings being sent your way this weekend. I love being on this journey with you. Thank you!!!
“In the midst of winter, I found there was, within me, an invincible summer”.
- 3 3/4 cups of bread flour, additional flour for dusting
- 1 1/2 cups of warm water
- 1 1/4 teaspoons of active dry yeast
- 2 teaspoons salt
- 2 tablespoons of unsalted butter, softened
- 1/2 cup of baking soda
- 1 egg, beaten
- sea salt or kosher salt for sprinkling the rolls
- 1. In a stand mixer with the dough hook attached, combine the bread flour, warm water, yeast, 2 teaspoons of salt and butter. Combine all the ingredients until well combined and a dough ball forms, about 8 minutes. Stop the mixer and put the dough onto a floured surface. Let sit for 5 minutes.
- 2. Cut the dough into 16 equal pieces and form into balls. Line two baking sheets with parchment paper and put 8 dough balls on each sheet. Set the baking sheets in a warm place and let the dough rise for one hour. Transfer the baking sheets to the fridge and leave inside for at least 2 hours or until you're ready to move on to the next step.
- 3. Preheat oven to 425 degrees F.
- Fill a large pot halfway with water and bring to a boil. Add the baking soda to the water and put four dough balls at a time into the water. Boil for 30 seconds, flip the balls over and boil for another 30 seconds. Take out the balls and put back onto the baking sheet. Repeat with the remaining balls.
- 4. Beat the egg in a bowl. Using a pastry brush, brush some of the beaten egg on top of each roll.
- Next, cut an "X" in the top of every roll, using a knife and sprinkle on additional sea salt.
- 5. Put the sheet into the oven and bake for 17-20 minutes. Let the rolls cool completely before removing from the baking sheet.
- Repeat steps 3-5 with the second baking sheet of rolls.
- Pretzel Rolls will keep up to 3-4 days or 3 months in a freezer.
Ummmm… these look amazing! My roomie was wondering if you could send some up to Bethel for us 😛
Love ya, Rachel
Ha! I totally would if the drive wasn’t quite as long! XOXOXO
Hi I just looked at the recipe you adapted it from. You wrote 3/4 c when it should be 3 AND 3/4 c flour.
Thanks for catching that, Rachel! I updated the recipe 🙂
These were super yummy! Mine didn’t turn out as smooth and pretty as yours though. What’s the trick?
I am so glad you liked them, Linda! No special trick – I disclosed everything in the recipe 🙂
I actually ran into this too! Do you do anything special while forming the dough into balls? I mean as far as hand movements? I’m thinking I’m just not experience enough working with dough to get them so smooth. Either way, thanks for the awesome recipe!
Hi Beck! I don’t do anything special in that way. The only thing that I can think of is to make sure that the dough is really smooth before removing it from the mixing bowl and letting it rest for 5 minutes. I probably beat the dough for close to 8 minutes until it is elastic and starts to twist around the dough hook. Hope this helps!
Am so glad I found your page. You have many recipes I’m wanting to try–like now!
Thank you so much.
What is the purpose of placing them in the refrigerator for 2 hours?
it’s to make sure the gluten in the dough develops so that they end up nice and fluff inside