One of the things I always seem to buy when I go to the farmer’s market is pretzel rolls. There is just something about these rolls with their great pretzel flavor, crusty top and the pretzel salt that just make them fantastic for all kinds of sandwiches and burgers. That being said, I decided that they shouldn’t be that hard to make on my own and wanted to give it a shot for when we were having burgers the other night. I found this recipe on Food Republic that was a pretty easy recipe, only used a few ingredients and looked pretty easy to do, so I thought I would give it a shot. This recipe actually makes 35 small dinner rolls, but I halved the recipe and made larger rolls and got 9 good-sized rolls out of it. This is the original recipe posted on Food Republic, so you can adjust it to fit your needs if you want.
Pretzel Bread Rolls
6 teaspoons active dry yeast
2 1/2 cups warm water
3/4 cup plus 1 teaspoon granulated sugar
7 cups all-purpose flour
2 1/4 teaspoons kosher salt, plus more for sprinkling
2 tablespoons canola or vegetable oil
1/4 cup baking soda
2 cups warm water
In a mixer fitted with a dough hook attachment, briefly blend the yeast, warm water and 1 teaspoon of the granulated sugar. Let the mixture rest about 10 minutes so it can bloom to activate the yeast.
After the yeast has activated, add the flour, the remaining sugar, the kosher salt and the oil. Mix for 5 minutes or until a smooth, dense dough has formed. Remove the dough from the mixer and transfer it to a greased medium-sized bowl. Let the dough rise in a warm place for 2 hours or until the dough has just about doubled in size.
Line a baking sheet with parchment paper and spray it with some nonstick cooking spray. Divide the dough into 3 equal pieces and roll out each piece into a rope that is about 2 inches in diameter. Cut each rope into 1-inch pieces (larger if you are looking for bigger rolls). This should give you roughly about 35 small dinner rolls. Place the rolls on the prepared baking sheet about 2 inches apart. Cover the rolls with a clean dishcloth and let them rise again for about 30 minutes.
Heat the oven to 425 degrees. in another bowl, combine the baking soda and the 2 cups of warm water. Transfer the baking soda solution to a spray bottle and spray the rolls generously with the solution. Sprinkle the rolls with some extra kosher salt if desired. Bake the rolls for 15 minutes until the rolls are a dark brown all over. Remove the rolls from the oven and allow them to cool on the baking sheet before serving.
It is a very easy recipe, easier than some of the pretzel recipes I have seen, and it yields great results. The rolls were nice and crunchy on the outside and warm and sweet on the inside, just like a pretzel. They were perfect for the burgers that night and we used the extras for sandwiches for the rest of the week as well. I will certainly make this one again since it was so easy to do.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!