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Pretzel Rolls
Pretzel rolls are soft tender and slightly spongy on the inside with a thin browned crust sprinkled with salt. Perfect for sandwiches and burgers or just enjoy with some butter.
Prep Time 30 minutes
Cook Time 30 minutes
Rising time 1 hour
Total Time 2 hours
Servings 10
Ingredients
Dough
- 4 ½ cups flour
- ¾ teaspoon salt
- ¼ cup nonfat dry milk
- 2 teaspoons instant yeast
- 1 ¾ cups warm water
- 2 tablespoons unsalted butter softened
Topping
- Pretzel salt or coarse sea salt
Water Bath
- 2 quarts water
- 1 tablespoon salt
- ¼ cup baking soda
Method
Rolls
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Mix together all dry ingredients in a large bowl.
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Add butter and warm water and mix in to a smooth slightly sticky dough.
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Cover dough and allow to double in size about one hour.
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Turn the dough out onto a lightly greased surface.
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Knead the dough several times to deflate. Divide into 10 pieces.
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Roll each piece into a ball. Cover and let rest for 15 minutes.
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Position rack in the center of oven and heat to 400°F.
Water Bath
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Bring water to boil, add salt and baking soda one tablespoon at a time. Soda foams up when added so only add in small increments.
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Drop several balls of dough at a time in to the water bath. Cook for 30 seconds then turn and cook an additional 30 seconds. Remove dough with a slotted spoon and place on a parchment lined baking sheet.
Topping
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Using a sharp knife, scissors or lame cut ½” deep crosses in the center of the rolls. Sprinkle with coarse salt.
Bake
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Bake the buns for 25 – 30 minutes or until they are a deep-dark brown. Transfer to a wire rack to cool.
Cooks Notes
Add the baking soda to the boiling water a Tablespoon at a time. The soda foams up when added.