Golden Pretzel Rolls

Golden Pretzel Rolls

My entire body was engulfed with sound as I dipped a dainty slice of pretzel roll into the creamy Dijon mustard sauce.  I could feel the vibrations of a catchy jingle coming from the TV through the hardwood floor and up my bare feet.  I wondered to myself at that moment, “Should I have added more salt?”

While Brent twiddled and fiddled with his expensive new surround sound system, I was evaluating the flavor balance of my latest pretzel roll creation.  I poked, chewed, analyzed, and evaluated each bite to make sure the outcome was exactly what I wanted.  Brent said they tasted good and went back to fiddling with yet another remote.  Ironically, the owner’s manual was perfectly wrapped in its original packaging.  I returned to the comforting hum of my Kitchen Aid mixer and added more salt.  It was just another quiet evening at home.

Golden Pretzel Rolls
1 cup warm milk, at least 120 degrees
1 tsp. quick-rising yeast, about half a packet
1 Tbl. brown sugar
2 – 3 cups all-purpose flour
1 tsp. salt
1 egg
1 Tbl. warm water
kosher salt
boiling water

Outfit your mixer with the dough hook attachment.  Add the milk, yeast and brown sugar in the mixing bowl.  Stir with your clean fingers until the sugar and yeast has dissolved.  Let the mixture rest for 1 minute to allow the yeast to activate.  With the mixer on low, slowly add two cups of flour to the wet ingredients.  Next add the salt.  Adding salt after the flour is a critical component of this process.  Salt retards the growth of yeast, and the flour creates a buffer.  Slowly add the remaining flour until the dough has become smooth, the flour is incorporated and the mound pulls from the sides.  You may need to adjust the milk or flour to get the right consistency.

Slowly increase the speed of the mixer until you reach the high setting.  Continue to knead the dough in the mixer on this speed for approximately five minutes.  Place the dough in a lightly greased bowl, cover with a damp towel and set in a warm place.  Allow the dough to rise for at least 45 minutes.

Preheat oven to 400 degrees.  Heat a large pot of water to a rolling boil.  Lightly beat the egg and 1 Tbl. of water in a small bowl.  Set aside. Dump the dough on a floured cutting board and lightly pat it into the shape of a square.  It should measure about 9” x 9” and be almost ¾” thick.  Cut into about 10 – 15 squares and shape them into small balls.  Cut a small “X” on the top of each ball.

Slowly drop the balls into the boiling water and cook for 1 minute.  Flip and cook for an additional 1 minute.  Remove from the water with a slotted spoon and place on a lightly greased cookie sheet about 1 inch apart.  Make sure the “X” is facing up.

Brush the top of each ball with the egg mixture and sprinkle kosher salt over the entire batch.  Bake at 400 degrees for 10 – 12 minutes.  The baking time varies based on the size of the dough balls and the length of the boiling time.  The tops will be golden brown and the interior will be chewy.

Authors Note:  Baking is more of a science than an art.  It’s easy to be intimidated by the process.  In fact, I rarely bake things that require yeast from scratch because it takes so much time.  But there are times when I just want to knead some dough.  Don’t be afraid and just dig in.  Who knows you might just surprise yourself.

Comments

  1. says

    Hey Cory, just found this browsing foodgawker :) I just posted something similar on my blog, they are called Bretzel Rolls. I am bookmarking yours to try too!!

  2. Miss Mary says

    the secret to getting them darker: baking soda in the water – 2/3 cup soda to ten cups water. Alton Brown just schooled me on ph balance and gluten rising to the surface.

  3. says

    Sadly, I still don’t have a stand mixer. It’s on my Santa list though. I have bookmarked this page for the future. They look amazing. I’m a salty Jersey Girl. The sweet stuff doesn’t tempt me nearly as much as a good salty pretzel with mustard. Thanks.

  4. Amanda says

    Yea! I’ve been looking for a recipe for Pretzel Rolls for some time. There is a small store in my hometown that makes them and then they top them with Black Forest Ham, Cheddar Cheese and honey mustard… Sooo goood! Thank you! Thank you!

  5. says

    My wife (Dr. E.) and I love ANYTHING with the name “pretzel.”

    You unique recipe for pretzel rolls is intriguing.

    It’s on our agenda for the near future.

    Thanks for sharing!

  6. says

    Okay, I am making these tonight. I have been wanting to make pretzels, but detest making the shape. So happy to find you on TasteSpotting.

    Thanks!

  7. says

    this is such a cool recipe… especially because making pretzels looks like a pain. i’ll have to make these for my mom. she is obsessed with stuffed pretzels. maybe i’ll put a cube of cheese in the middle. i’ll let you know if it’s a mess haha

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