Soft pretzel bread (bretzel roll) recipe

by Jill Bender on March 18, 2014

bretzel rollI 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.

I’ve seen 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 did not last long.

How great would these be for your football party sliders?

Here is the Pretzel Bread recipe in printer friendly format.

Ingredients:

  • 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

pretzel bread doughDirections:

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.

pretzel breadNom. Nom. Nom.


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{ 13 comments… read them below or add one }

1 Emily March 20, 2012 at

Oh my gosh! These look SO yummy! Pinning this for sure…and maybe even making it this weekend. (Great photos, too!)

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2 Jill March 21, 2012 at

You should definitely make them. Tonight. :) Thanks on the photos – I’m working hard…

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3 Jill March 22, 2012 at

These look delicious. Thanks for sharing the recipe. I am pinning right now!

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4 Ashley @ It's Fitting March 22, 2012 at

My only problem is that yeast and I have a love/hate relationship. I would LOVE to make bread… and it hates me. Sigh. I’ll try this again and see if I can get my yeast to proof this time!

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5 Jill March 22, 2012 at

Same here! I always have extra packets on hand because I’m competitive that way. The yeast will not win! LOL. Every Christmas I make “grandmas rolls” and this last year took me FIVE tries – not even lying. You might try adding the sugar at the same time you add the yeast – that’s what I do when I make the rolls. And if I don’t overboil the milk and make a mess all over the place, it usually works. :) GOOD LUCK!

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6 Jenn April 3, 2012 at

Found this through a google search. Oh, yeast, i loathe you! Took me THREE PACKETS to get it right. Sigh. But I have high hopes for the outcome. :) Tried some in Chicago from Whole Foods but my Whole Foods doesn’t have them. My friend used them as burger buns. Ohmygoodness. They’re rising now. I did use less flour though. I noticed when I screwed up the first batch that four cups of flour made an incredibly hard lump of dough with way too many flaps to do anything with. I used three cups and then added about 1/3 cup more when it seemed too wet still. Could that have to do with the fact that I used bread flour? Or did I do something terribly wrong?

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7 Jill April 3, 2012 at

I have that same relationship with yeast. It’s very… stubborn. Could be bread flour, not sure. I do know that I had a pretty tough lump of dough too before I kneaded it out, but even then it was tough to knead so I think you’re headed in the right direction. Mine didn’t rise all that well, like I know that yeast rolls should, but they came out tasting amazing and just look at them in the photos, they were fine. Good luck! :)

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8 valeria July 19, 2012 at

I have been buying these at Kroger…basically fat pretzels split in half for sandwich bread. I only find them on the mark down rack…never see them when they are first put out. This recipe looks great! I’m glad to find it so that I don’t have to wait for Kroger to put them out. Thanks for posting it!

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9 Jill July 20, 2012 at

Wow! I’ve never seen these at Kings so they must go fast. My kids and I all absolutely LOVE this recipe. We hope you do too.

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10 Chuck kampschoer August 5, 2012 at

Keep yeast packets in freezer, no need to thaw, keeps it as fresh as possible. Bread flour MAY have too much gluten, try 1/2 AP and 1/2 bread flour. BTW these ARE fantastic!

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11 Becca January 5, 2013 at

Mine only took about 14 minutes to bake at 425 degrees. We don’t eat white flour or sugar so we made them with whole wheat flour and honey. Very yummy!!!!!

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12 Jill January 7, 2013 at

Good tip!

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13 Rachael April 1, 2014 at

This is great Jill – thank you so much for sharing!

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