Homemade Pretzel Rolls

The recipe Homemade Pretzel Rolls can be made in about 2 hours and 10 minutes. This dairy free and lacto ovo vegetarian recipe serves 8 and costs 17 cents per serving. One portion of this dish contains around 8g of protein, 1g of fat, and a total of 271 calories. This recipe is liked by 26 foodies and cooks. Head to the store and pick up water, all purpose flour, sugar, and a few other things to make it today. A few people really liked this side dish. It is brought to you by Bellalimento. With a spoonacular score of 52%, this dish is solid. If you like this recipe, you might also like recipes such as Easy Homemade Pretzel Rolls, Soft homemade Pretzel Rolls, and Easy Pretzel Rolls (with frozen dinner rolls).

Servings: 8

Preparation duration: 110 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In the bowl of a stand mixer combine: water and yeast. Set aside for approximately 5 minutes until it blooms (becomes foamy)Add: sugar, flour, and salt. Mix with dough hook until well combined. Cover bowl with a kitchen towel and let rise in a warm place for approximately 1 hour or until dough has doubled. Line two rimmed baking sheets with a silicon mat (or parchment paper). Set aside. Punch down dough and place onto lightly floured surface. Cut dough into 8 equal pieces. To shape, roll dough between cupped hands until a smooth ball has formed. Pinch bottom to seal. Place pinched side down on baking sheet, approximately 1" apart. Cover rolls with a towel and let rise for approximately 30 minutes or until doubled in size. Preheat oven to 425°. In a large stockpot, bring 2 quarts of water to a low boil. Add baking soda. Reduce heat to a simmer. Lower 2-3 rolls into the water at a time. Leave for approximately 1 minute, turning half way through. Remove with a slotted spoon. Drain. Transfer to baking sheet, seam side down. Continue until all rolls are complete.With a silicon brush, baste rolls with beaten egg. Sprinkle tops with desired amount of pretzel salt. With a pair of kitchen shears, cut an “X” in the top of each roll. Bake for approximately 15-20 minutes or until pretzel golden on top.

 

Step by step:

1. In the bowl of a stand mixer combine: water and yeast. Set aside for approximately 5 minutes until it blooms (becomes foamy)

2. Add: sugar, flour, and salt.

3. Mix with dough hook until well combined. Cover bowl with a kitchen towel and let rise in a warm place for approximately 1 hour or until dough has doubled. Line two rimmed baking sheets with a silicon mat (or parchment paper). Set aside. Punch down dough and place onto lightly floured surface.

4. Cut dough into 8 equal pieces. To shape, roll dough between cupped hands until a smooth ball has formed. Pinch bottom to seal.

5. Place pinched side down on baking sheet, approximately 1" apart. Cover rolls with a towel and let rise for approximately 30 minutes or until doubled in size. Preheat oven to 425°. In a large stockpot, bring 2 quarts of water to a low boil.

6. Add baking soda. Reduce heat to a simmer. Lower 2-3 rolls into the water at a time. Leave for approximately 1 minute, turning half way through.

7. Remove with a slotted spoon.

8. Drain.

9. Transfer to baking sheet, seam side down. Continue until all rolls are complete.With a silicon brush, baste rolls with beaten egg. Sprinkle tops with desired amount of pretzel salt. With a pair of kitchen shears, cut an “X” in the top of each roll.

10. Bake for approximately 15-20 minutes or until pretzel golden on top.

Nutrition Information:

covered percent of daily need