So I had the musicmaker sign up to bring rolls to his office Thanksgiving lunch. I figured I’d make some or if I wasn’t feeling like it he could go buy some. But I went a bit insane and made a ton of different rolls (these pretzel rolls, cheesecake factory wheat rolls, Parmesan rolls, and regular parker house rolls). Seriously i made 4 batches of different rolls in 3 hours one night. The night before I tested out some rolls and I guess I am just a bread addict because I couldn’t get enough of the feeling of the dough between my fingers as I formed the dough ahhh one of the best feelings IN THE WORLD
Any ways I really loved how the pretzel rolls came out so I wanted to share the recipe. It may seem unconventional for Thanksgiving but if you want something interesting and different I really recommend adding these to your menu. I froze a ton of the rolls I made that night and I’m going to take a variety to Thanksgiving. The only thing is that I love the pretzel ones so much and zapping them on high for 30 seconds from frozen with a damp paper towel wrapped around them makes for a super delicious, easy and quick snack.
Pretzel Roll Recipe
What You Need
1 ½ cups warm water
2 1/4 teaspoons active dry yeast (1 package)
2 teaspoons sugar
4 ½-5 cups unbleached all-purpose flour
2 teaspoons kosher salt (I used table salt heinous I know)
4 Tablespoons unsalted butter, melted
1/4 cup baking soda
large pot of water
1 egg, lightly beaten
pretzel salt (I used cracked sea salt)
- Combine the water and the yeast in the bowl of mixer and let rest 5 minutes until foamy.
- Add sugar, flour, salt, butter and mix with the dough hook. It’ll be silky but it shouldn’t be sticky. Remember it’s more about the right consistency with bread than a number amount of flour so add the flour bit by bit.
- Cover and let rise in a warm place for 1 hour or until doubled in size. (I was in a hurry and put the bowl in a sink with warm water going up the side for 30 minutes)
- Cut the dough into 32 pieces on a floured surface. I cut it in half then each half in half then each half in 8.
- Form into rolls by smoothing the dough around itself pinching on the bottom. You want a pulling pinching motion to get nice smooth tight balls
- Let rise in a warm place for 30 minutes until doubled.
- Preheat oven to 450°F
- In a large saucepan, bring 2 quarts of water to a low boil.
- Add the baking soda and lower heat to a simmer.
- Carefully slip the rolls into the poaching liquid, seam side down.
- Poach for 1 minute f your balls float early you’ll want to make sure to flip them part way through. (I didn’t need to mine were submerged for a while then floated up and then I pulled them out after a while)
- Place balls seam side down on sprayed cookie sheets.
- Lightly beaten egg and brush onto each roll
- Sprinkle with salt
- Snip the top with scissors
- Bake the rolls for 15-20 minutes, rotating the pans halfway through baking
- Cool completely
Makes 32 small rolls (of course this depends on the size you make them but I cut my dough into 36 pieces and I liked that size). Eat them fresh an hot or freeze for later. Reheat in a damp paper towel for 30 seconds in the microwave.
(adapted from stresscake who adapted it from Alton Brown recipe)
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Wow, these look AMAZING! :) Yum~
My husband is going to go crazy when he sees these! I need to make them as a surprise for him! Thanks : )
megan @ whatmegansmaking says
That is a lot of rolls! They look wonderful. I’ve been wanting to make pretzel rolls for awhile now.
Anne Maskell says
Wow, I’ve never even heard of pretzel rolls! They look wonderful, so I’ll definitely be trying these! Thanks for the recipe!
I LOVE pretzels! I really want to try this recipe!
I would love for you to link this up to What’s Cooking Wednesday!
Stephanie Lynn @Under the Table and Dreaming says
Marissa – These look amazing – I can’t wait to try them! Thanks so much for linking to the Sunday Showcase – I greatly appreciate it. I have featured this today – stop by and grab a featured button if you like. Hope you are enjoying your week ~ Stephanie Lynn
Thanks for linking this recipe up! I hope you’ll stop by this week to link up more great recipes :)
These looks lovely! I miss making pretzels! It has been my hobby when I was in college.
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Can you freeze the dough instead of baking them and just bake as you need some?
laura it won’t let me reply via email (your email is probably set to hidden :) but in case you check back) I haven’t tried I know a lot of frozen dough recipes you’re supposed to increase the amount of yeast. Let me know if you try it out