Pretzel Rolls

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Chewy pretzel rolls! Salty and chewy on the outside, but soft and fluffy on the inside!

Job searching is stressful! So between interviews and job application stuff, I managed a break to de-stress and to try a new recipe for pretzel rolls. Both Tyler and I love the pretzel rolls sandwiches served at our work cafeterias, so I set out to copycat those rolls. They were amazing! With a perfectly chewy, salty pretzel crust and a moist, fluffy inside, the make fun sandwiches. Plus, its hard not to just keep eating them plain. Which is what I did.

 Chewy pretzel rolls! Salty and chewy on the outside, but soft and fluffy on the inside! 

Don’t they look great. Picture perfect. They taste even better. If you can’t tell, I am pretty proud of them! The secret to a great pretzel or pretzel rolls is to boil them before you bake them. Boiling them in a mixture of baking soda and water for a minute or two gives them that trademark pretzel chewiness. This is the most involved step. Then after they are boiled, brush them with egg and sprinkle with coarse salt. The egg will make them turn the pretty golden brown. Other than that it is a pretty simple yeast recipe.

 

Chewy pretzel rolls! Salty and chewy on the outside, but soft and fluffy on the inside!

 

Pretzel Rolls

Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Course: Breads
Cuisine: American
Servings: 12 rolls

Ingredients 

  • 1 tablespoon yeast
  • 1 cup hot water
  • 3 tablespoons white sugar
  • 1/4 cup olive oil
  • 1 tsp salt
  • 3 cups all purpose flour
  • 2 tablespoons wheat gluten*
  • 1 egg

Instructions

  • Add the yeast, hot water, oil and sugar to a large bowl and mix.
  • In a separate bowl combine the flour, salt and gluten. Add to yeast mixture.
  • When dough forms a ball, place on counter and knead for a few minutes until smooth.
  • Divide dough into twelfths and shape into balls. Place on greased cookie sheet, cover with a towel and let rise for 45 or so minutes until double in size.
  • Preheat oven to 375. Bring 6 cups of water and 3 T baking soda to a boil in a shallow pan. In batches boil rolls for 1 minute on each side. Use a slotted spoon to remove them and place them on a well greased cookie sheet.
  • Brush the rolls with beaten egg and sprinkle with salt. Use a sharp serrated knife to lightly slash the top of the rolls. Bake for 12-15 minutes.
  • * instead of using regular flour and gluten, bread flour may be used.

Nutrition

Serving: 1roll · Calories: 181kcal · Carbohydrates: 29g · Protein: 4g · Fat: 5g · Saturated Fat: 1g · Polyunsaturated Fat: 4g · Cholesterol: 16mg · Sodium: 202mg · Fiber: 1g · Sugar: 3g
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

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Adapted from Fabulessly Frugal.

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