Pretzel rolls

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Base Type
Preparation Time
10-30 Minutes  
Serving Size
Refresh / Double it
Great for sandwiches, try using less baking soda, very strong tasting  
Source Description
Last Modified
Joyce McGuire

1 3/10 c
warm water

2 T
warm milk

2 t
active dry yeast

33/100 c
brown sugar

2 T
melted butter, unsalted

4 c
flour, all purpose

1 t
to taste salt, Kosher

1/2 c
baking soda

2 q
cold water

Proof yeast with 1/3 cup of warm water and 1 tsp of brown sugar. Let stand until foamy.

Add remaining water with milk, sugar and melted butter.  Stir to dissolve sugar.  Add flour until it forms a nice firm pliable ball.

Knead for 2 minutes. Divide unto 12 pieces.  Cover with damp cloth and let sit for 10 minutes.

Form rolls (slash if desired) or form pretzel shapes.  Let rest an inch apart on lightly floured surface. Cover with damp cloth.

Preheat oven to 425 degrees F.  Lightly oil 2 baking sheets and sprinkle with corn meal.

Bring cold water to boiling in large stockpot.  Add baking soda.

Drop two rolls at a time into boiling water and boiling no longer than 30 seconds, turning once.  Carefully remove and let drip before placing on baking sheet. Brush with egg white if desired. Sprinkle lightly with salt if desired. 

Bake on the upper and middle racks of the oven for about 8 to 10 minutes (till browned all over) then rearrange pans for even baking.

Let rolls cool on baking sheets for 5 minutes before transferring to rack to cool.