Pretzel Rolls with a salty brown crust and a chewy texture are irresistible. One taste of these rolls hot out of the oven and you’ll be asking yourself why you haven’t been making them all your life.
Pretzel everything seems to be all the rage these days. I have been absolutely drooling over pretzel crusted pizzas on Pinterest. Even Wendy’s has a Pretzel-Bacon Cheeseburger.
Pretzel Rolls may sound difficult to make but they truly aren’t. This recipe is from Epicurious and it is a real winner. I knew it would be from the glowing reviews.
Be sure to put plenty of salt on the outside. It really makes them. You can use either caraway seeds or celery seeds to season them, but I definitely would not completely leave them out. Make the rolls a little larger to use for sandwiches.
These Pretzel Rolls have a salty brown crust and a chewy interior. A great compliment to a German dinner. Also make delicious sandwich rolls.
- 2 3/4 cups bread flour
- 1 envelope quick-rising yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon celery seeds or caraway seeds
- 1 cup plus 2 tablespoons hot water about, 125 to 130 degrees
- 8 cups water
- 1/4 cup baking soda
- 2 tablespoons sugar
- 1 egg white, lightly beaten
- Coarse salt
- Place bread flour, yeast, 1 teaspoon salt, 1 teaspoon sugar, and caraway or celery seeds in food processor. Pulse to blend.
- With machine running, gradually add hot water through feed tube, adding just enough to form a smooth dough. Process 1 minute to knead.
- Place dough in a greased (with oil) bowl, turning to coat dough in oil. Cover loosely in plastic wrap and let rise in a warm, draft-free area until doubled in size, about 30 to 40 minutes.
- Punch dough down and knead on a lightly floured surface until smooth. Divide dough into 12 pieces.
- Form each piece of dough into a ball. Place dough balls on a baking sheet that has been lightly floured.
- Flatten each ball slightly and use a serrated knife to cut an "X" on top of each one. Cover with a towel and let rise until doubled, about 20 minutes.
- Preheat oven to 375 degrees. Grease a baking sheet and sprinkle with cornmeal.
- Bring 8 cups of water to boil in a large saucepan. Add baking soda and 2 tablespoons sugar.
- Add 4 rolls at a time, cooking 30 seconds per side. Transfer to prepared pan using a slotted spoon (X side up).
- Brush rolls with egg white and sprinkle generously with salt.
- Bake rolls until brown, about 25 minutes.
Recipe Source: slightly adapted from Epicurious
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