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Pretzel Rolls
Course: 2 hours - includes rising time
Author: Mary Ann Dwyer
  • 1 1/2 cups warm water about 110 degrees F
  • 1 package Active Dry Yeast 1/4 oz. - do not use Quick Rise
  • 2 tsp. granulated sugar
  • 4 1/2 cups unbleached all-purpose flour
  • 2 tsp. kosher salt
  • 4 Tbsp. unsalted butter melted
  • Poaching Ingredients:
  • 2 quarts water
  • 1/4 cup baking soda
  • Glaze:
  • 1 egg lightly beaten
  • pretzel salt
  1. Combine the warm water and yeast in bowl of standing mixer and let rest until foamy. (about five minutes)
  2. Add the sugar, flour, salt and butter and mix with dough hook until thoroughly combined. Cover with a towel and place in a warm place to rise for one hour or until it has doubled in size.
  3. After an hour punch the dough down and dump it out onto a lightly floured surface. Line two baking sheets with parchment paper.
  4. Cut the dough into about 16 pieces. Take each piece and form a round ball pulling sides to the center and pinching to seal and rolling between both your hands. Then place the ball on a surface free of flour (so you can get some traction) and cup your hand around the ball and spin your hand in a circular motion while rolling the ball in your palm. This motion will smooth out the ball. (See photo) Repeat with each piece of dough. Place on baking sheet with the seam side down about 2 inches apart. Cover again with the towel and place in a warm place to rise for about 30 minutes or until doubled in size.
  5. Preheat oven to 425 degrees. Place oven racks in middle and lowest positions.
  6. In large saucepan bring the 2 quarts of water to a low boil. Add baking soda and reduce heat to just a simmer. Put the rolls into the water a few at a time seam side down and poach for 30 seconds on one side, then turn and poach the other side for 30 seconds. Remove with slotted spoon to parchment lined sheets seam side down. Repeat with all rolls.
  7. Brush all rolls with pastry brush with lightly beaten egg coating all sides. Sprinkle each roll with pretzel salt and using a sharp knife or razor slash top of each roll or "X" the top of each roll.
  8. Bake for 15-20 minutes until golden brown switching baking sheets on racks after 8 minutes.
  9. These rolls are best the day they are baked, but can be frozen and when ready to heat wrap in tinfoil and heat in the oven until warm.