pretzel rolls

The BEST Homemade Pretzel Bread recipe ever. Seriously, once you make this you will never be able to eat store-bought pretzel bread again! It's dense, soft, chewy, buttery, salty and oh-so-delicious. We've included a video with step-by-step instructions!

Homemade Pretzel Bread (Pretzel Rolls)

¼ tsp yeast

water (105-110 degrees F)

TBS whole milk

TBS brown sugar

butter

tsp sea salt

all-purpose flour

water

baking soda

sea salt

Combine yeast, water, and brown sugar in the bowl of your standing mixer fitted with the dough hook. Let stand for 5 minutes (until foamy).

While yeast is proofing…melt butter in a microwave-safe bowl.  Mix in milk and set aside.

Once yeast is proofed, add milk/butter to yeast mixture and mix on low speed with dough hook until just combined.

Add salt and flour and mix with dough hook until flour is fully incorporated.

Knead in a mixer until the dough forms a slightly tacky, but firm ball, you may need to add a little more flour 1 TBS at a time, but be careful, you want your dough a little tacky but not too sticky to handle.

Oil a large bowl, place the dough ball in the bowl, and cover with a damp towel in a warm place to let rise for one hour or until doubled in size.

Preheat oven to 400 degrees F and bring  4 quarts of water to a boil. When the water is boiling, slowly add the baking soda a little bit at a time (Be careful not to add too much at once or you will have a baking soda/water explosion)!

Remove the dough from the bowl and gently press out the air bubbles.

Make two balls of dough the same size (NOTE: The total weight of the dough comes out to be about 800 g, so each loaf should weigh about 400 g), forming them into the shape you want (Do not let it rise at all here! Straight from forming the ball into the water).

Drop one of the balls into the boiling baking soda water. Boil for 60-90 seconds on each side, turning it once to guarantee both sides covered. Drain the excess water from the dough and place it on an oiled baking sheet.

Immediately sprinkle coarse sea salt over the bread to your specific tastes, and use a knife to cut a small &quot;X&quot; on the top of the bread.

Repeat with second ball of dough. (Do not let it rise at all here! Straight from boiling into the oven).

Bake the bread for 22-25 minutes, rotating the baking sheet once.

Once removed from the oven, immediately brush the melted butter over the loaves to guarantee a soft crust. Transfer to a wire rack to cool just enough to enjoy!

*You can reheat it on a low temp covered in foil if you decide to make it a bit ahead of time. I cover it with a tea towel or something if I’m not going to serve it right away.

https://embed.mediavine.com/videos/ykwbhops0oxk2v46wvt9

The BEST Homemade Pretzel Bread recipe ever. Seriously, once you make this you will never be able to eat store-bought pretzel bread again! It's dense, soft, chewy, buttery, salty and oh-so-delicious.

Homemade Pretzel Bread

Often pretzel rolls have a soft white crumb with a simple flavor that can be overwhelmed by the crust. Sourdough Pretzel Rolls have a slightly sweet and complex flavor that compliments the extra dark, distinctively &quot;pretzely&quot; crust.

Sourdough Pretzel Rolls 

(12 oz, 340 grams) baking soda

(8 ounces, 224 grams) active sourdough starter

(10 oz, 300 ml) warm water

(20 oz, 560 grams) bread flour

(2 ounces, 56 grams) butter, melted

(.75 oz, 21 grams) honey

table salt

Kosher Salt

Preheat the oven to 300°F. Sprinkle the baking...

Preheat the oven to 300°F. Sprinkle the baking soda onto a baking sheet lined with aluminum foil or use disposable aluminum pan. Bake for 1 hour. Set aside while you make the dough. (see note)

Combine the starter, water and 2 cups of...

Combine the starter, water and 2 cups of the bread flour in a mixing bowl. Mix to form a thick batter. Cover the bowl and set it aside for 30 minutes.

If using a stand mixer, switch to the...

If using a stand mixer, switch to the dough hook. Add the melted butter, honey, salt and remaining bread flour and mix until the dough gathers on the hook and clears the sides of the bowl. If the dough is very sticky and doesn't clear the sides of the bowl, sprinkle in a few more tablespoons of flour. If mixing by hand, add as much flour as you can then turn the dough out and knead in the rest of the flour. Knead the dough for 5 minutes.

Turn the dough out onto a floured surface,...

Turn the dough out onto a floured surface, form it into a smooth ball and place it in a lightly oiled bowl. Turn the dough once to coat it on all sides. Cover and set aside in a warm spot.

After 30 minutes uncover the bowl, lift one...

After 30 minutes uncover the bowl, lift one side of the dough and fold it into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. You're basically turning the dough inside-out to redistribute the yeast and strengthen the gluten. Cover the bowl and after 30 minutes repeat the procedure. Cover the bowl and after 60 minutes repeat the procedure again.

Cover the bowl and after 60 minutes fold...

Cover the bowl and after 60 minutes fold the dough one more time. By now the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature.

If you want to finish making the rolls...

If you want to finish making the rolls the next day return the dough to the bowl, cover tightly and refrigerate overnight. The next morning continue with shaping. Otherwise continue shaping the same day.

Turn the dough out onto a lightly floured...

Turn the dough out onto a lightly floured surface. Divide the dough into 12 pieces. Use your cupped hand to roll each piece into a smooth ball. Line the rolls up on the work surface and let them rest for 10 minutes.

Butter and flour a half sheet pan. In...

Butter and flour a half sheet pan. In a large bowl combine the "baked" baking soda with a quart of warm water. Fill another bowl with plain water. Set a cooling rack over a sheet pan next to the bowls.

Reshape and tighten each roll as you put...

Reshape and tighten each roll as you put it into the bowl of baking soda water. Add as many rolls as fits into the bowl. Let them sit in the water for 2 minutes. Transfer the rolls to the bowl of clean water to rinse, then set them onto the cooling rack to drain. Continue until all the rolls have been dipped. Transfer the rolls from the rack to the prepared baking sheet.

Set the tray aside, uncovered, for 1 -...

Set the tray aside, uncovered, for 1 - 1 1/2 hours until the rolls are almost doubled in size. The surface of the rolls may look lumpy but they will smooth out during the baking. The time will vary depending on the temperature of the dough. Preheat the oven to 425°F.

Use a sharp knife or razor to cut...

Use a sharp knife or razor to cut an "X" in the top of each roll. Brush each roll with egg white and sprinkle with kosher salt or coarse sea salt.

Bake until dark brown, about 20 minutes.

A few months ago we took an amazing trip with my parents to Sedona; known as the most beautiful place in the United States. During our trip after a long day filled with spectacular sight seeing we stopped to eat at this fascinating restaurant; Cowboy Club. It was 2 restaurants in one with 2 different menus. Formal dining on one side and casual on the other. Well if you know us, casual was right up our alley. I got the taste for these Pretzel Buns during that visit!

Pretzel Buns, Pretzel Rolls

all purpose flour

bread flour

active dry yeast

salt

sugar

butter (greasing bowl)

flour (for dusting)

Cornmeal

egg (glaze))

Place 1 1/2 cups water and 2 tablespoons butter in a heat safe bowl and microwave until hot (125°F to 130°F). Set aside.

Combine flours, yeast, salt, and 1 tablespoon sugar in food processor and blend (using dough blade or regular blade). With machine running, gradually pour butter and hot water through feed tube, adding enough liquid to form smooth elastic dough. Process 1 minute to knead.

Grease a large bowl with butter. Add dough to bowl, turn to coat. Cover bowl with plastic wrap, then a towel; let dough rise in a warm draft-free area until doubled in volume, about 1 hour.

Prepare a baking sheet by covering with parchment paper. Set aside.

Punch dough down and knead on lightly floured surface until smooth. Divide into 8 pieces. Form each dough piece into ball (about 5 ounces each). Place dough balls on prepared sheet, flattening each slightly. Using serrated knife, cut X in top center of each dough ball. Cover with towel and let dough balls rise until almost doubled in volume, about 1 hour.

Meanwhile: Preheat oven to 375°F. Prepare another baking sheet by covering it in parchment and sprinkling it with cornmeal. Set aside. Prepare and set aside beaten egg.

Bring 8 cups water to boil in an 8 quart pot, . Add baking soda and 2 tablespoons sugar (water will foam up). Add 4 rolls and cook 30 seconds per side. Using slotted spoon, transfer rolls to prepared sheet, arranging X side up. Repeat with remaining rolls.

Brush rolls with beaten egg. Sprinkle rolls with coarse salt. Bake rolls until brown, about 25 minutes. Transfer to cooling rack and cool 10 minutes. Serve rolls warm or room temperature.

These soft and delicious pretzel buns go well with dinner or brunch and can be used as burger buns, sandwich buns, or hot dog buns! This German recipe uses baking soda instead of lye to create the signature deep brown crust.

Pretzel Buns (German Recipe Without Lye)

bread flour,

tsp salt

dry yeast (quick yeast)

milk

tbsp honey

tbsp unsalted butter,

tbsp baking soda

In a large bowl, using an electric mixer fitted with a hook attachment, add the bread flour, salt, yeast, water, milk, and honey and knead on low speed until it comes together about 3-4 minutes.

Gradually add the butter and knead on low until it is completely incorporated. You may notice that the dough starts to kind of separate, but this is nothing to worry about. I will come together once the butter is incorporated.

Once all of the butter is incorporated, increase the speed to medium-high and knead for about 8-10 minutes until the dough is smooth and soft, feels like clay, and passes the windowpane test. It&#39;s a satiny and soft dough that is stiff and holds its shape. If you find that you need to knead a few minutes longer to pass the windowpane test, give the dough a short break for a few minutes to avoid overheating the dough. Otherwise, the yeast could cripple.

Lightly spray a straight-sided container with oil, roll the dough into a ball, and place the dough in the container. Turn the dough a few times until it is lightly covered with oil on all sides. Cover and let rest at room temperature for 10-20 minutes until it has grown by about 10-20%. Then put it in the refrigerator and let rest overnight, about 8-12 hours. It will at least double in this time.

Take the dough out of the refrigerator and let it rest at room temperature for about 45-60 minutes.

Remove the dough from the container, roughly shape it into a square and divide into 8 equal pieces.

Take one piece of dough, roll it into a ball, and deflate it while you roll it up. Then stretch up the dough on the side farthest away from you and fold over the center. Then rotate the dough by about 45°, stretch the dough farthest away from you and fold it over the previous fold and over the center. Repeat this 6-8 times. You will notice that the dough builds up tension and becomes firmer with every fold. The goal is to have a round ball with all the seams on one side.

Then place the dough ball seam side down, gently cup it with one hand, and form a C-shape with your hand. Move the dough with your hand in a circular motion and gently press it against the work surface to build tension, stretch the surface of the dough, and close the seams at the bottom. Do this gently without tearing the surface of the dough, and don&#39;t overwork the dough. If necessary, seal the seams with your fingers by pinching the dough.

Cover the balls of dough with a slightly damp paper towel, and let rest for about 30 minutes until they have risen by about 50%.

In the meantime, line a baking sheet with parchment paper and set aside. Also, preheat the oven to 400°F (204°C).

To prepare the alkaline solution, add the water and baking soda to a large pot and bring to a rolling boil over high heat.

Boil the buns in the baking soda solution for 30 seconds on each side. Don&#39;t crowd the pot and work in batches. Remove the buns from the water with a spider skimmer and place them on the prepared baking sheet about 4-inch (10cm) apart. The surface will look uneven and bumpy, but that is normal.

Score the buns with a razor blade or very sharp knife. Cut a large x across the surface from edge to edge, about 1/8 to 1/4-inch deep (3-6mm). Bake for 16-19 minutes until deep brown.

Remove from the oven and let cool completely. Store in an airtight container at room temperature for up to 2 days.

https://content.jwplatform.com/videos/piwhapxU.mp4

These soft and delicious pretzel buns go well with dinner or brunch and can be used as burger buns, sandwich buns, or hot dog buns! This German recipe uses baking soda instead of lye to create the signature deep brown crust. It's an easy-to-follow recipe so you can make your own pretzel buns at home!

Pretzel Buns (German Recipe without Lye)

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Top 4 pretzel rolls recipes from across the web

The most viewed pretzel rolls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Pretzel Bread (Pretzel Rol...

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Pretzel Buns, Pretzel Rolls

Pretzel Buns (German Recipe Without...

The most viewed pretzel rolls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine