I have been wanting to make this bretzel roll, or pretzel bread, for a loooooooong while and I finally got a chance to do it this weekend. These pretzel rolls got a “you should make these more often” from the boys too!
I’ve seen these pretzel rolls served in restaurants as an appetizer, but I’ve also seen them served in restaurants as sandwich bread. We ate them plain jane and they didn’t last six hours (12 of them)!
- 1 1/3 c warm water
- 2 tbsp warm milk
- 2 1/2 tsp active dry yeast
- 1/3 c light brown sugar
- 2 tbsp melted butter
- 4 c flour
- Pretzel salt, kosher salt, or sea salt. (I used sea salt.)
- 2 quarts cold water
- 1/2 c baking soda
You will want to use a bread machine or stand mixer with a dough hook for this recipe.
Heat 1/3 c. water to 110°, add yeast and let stand until foamy.
Add remaining 1 c. warm water, milk, sugar and melted butter. Mix slightly to dissolve the sugar. Add flour and mix on medium-low speed.
Remove dough from mixer, or bread machine, once it forms a nice firm dough ball as shown above.
Knead dough for two minutes, roll into a 12″ log and cut into 12 equal balls.
Cover dough and let sit for 10 minutes.
Pat dough into rolls and set on a lightly floured surface (don’t skip the flouring part even if you have a nonstick pan), cover and let sit for 30 minutes.
Preheat oven to 425°.
In a saucepan bring 2 quarts of water to a rolling boil and add baking soda.
Drop two rolls into boiling water, turning once, for 30 seconds. Remove from water and let drain.
Set rolls an inch apart. To get that x mark, use a sharp knife and barely break the surface of the roll in an x shape.
Sprinkle with salt.
Bake for 30 minutes or until golden brown.