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.
Pretzel Rolls are perfect to serve with Sweet and Sour Cabbage and Bratwurst.
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Homemade Pretzel Rolls
Ingredients
- 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
- Cornmeal
- 8 cups water
- 1/4 cup baking soda
- 2 tablespoons sugar
- 1 egg white,, lightly beaten
- Coarse salt
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Source: slightly adapted from Epicurious
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Disclosure: This post contains affiliate links.
Those look PERFECT!
Pretzel rolls really are all the rage. I can’t believe there are even hot dog buns. Looks like you picked a fabulous recipe. That brown crust and the soft chewy center sounds so good!
These look fabulous! I’m wishing I had several right about now. With the cold still hanging on, carbs are what I want. Send warm weather and these rolls. Thanks. 😉
I love making homemade pretzel rolls! They’re so tasty and irresistible! My choice of roll for almost every sandwich.
Have a great day!
Nice rolls! They look bit difficult to make for me.. I would probably need a lot of practice 😀
Soft pretzels are my FAVE — these pretzel rolls look so chewy and amazing! Pinned!
These pretzel rolls look so amazing! Love the salt on these too, such a perfect touch!
That’s a gorgeous crust on those pretzel rolls- they look amazing! 🙂
Thank you Betty!
I never would have thought to make my own pretzel rolls. These look scrumptious!! 🙂
These look so crisp and golden! Perfect with sausage or even as a little sandwich.