Who doesn’t like soft pretzels?  I can’t think of anybody. My husband had breakfast sandwiches on a pretzel roll at Barnes Jewish Hospital in St. Louis when he was there for surgery for pancreatic cancer and fell in love with them,  so I set out to find the best recipe to make pretzel rolls.  It wasn’t a hard recipe to find. My husband is now a 8 year survivor of pancreatic cancer, I think he deserves another batch of these, don’t you? 

These fabulous rolls are wonderful stuffed with your favorite sandwich ingredients. This is one of those recipes that is not hard to make…but makes you feel a great sense of accomplishment when looking at the finished product. You can either make them into a tight knot, pretzel shape or simple bun shape. . The dough also makes great pretzels. Hope you enjoy it as much as we did! Scoring the top with an X has some cool results as well!

Cooling Rolls
Finished Rolls

Pretzel Rolls
 
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Author:
Recipe type: Breakfast
Serves: 12
Ingredients
Dough
  • 1 1⁄3 cups warm water
  • 2 tablespoons warm milk
  • 2 1⁄2 teaspoons active dry yeast
  • 1⁄3 cup light brown sugar
  • 2 tablespoons butter, melted
  • 4 cups all-purpose flour
  • kosher salt or pretzel salt
Parboiling Liquid
  • 2 quarts cold water
  • baking soda (1/2 cup)
Instructions
  1. In a small bowl if using a bread machine, or in the bowl of a standing electric mixer fitted with a dough hook, mix a ⅓ cup of the warm water (105-115 degrees) with the yeast and let stand until foamy.
  2. Add the remaining cup of warm water along with milk, sugar & melted butter and swirl to dissolve the sugar. (If using a bread machine add mixture to bread machine at this point and continue).
  3. Add flour and mix on dough cycle or med-low speed.
  4. Remove dough from bread machine once it forms a nice a firm, pliable dough ball.
  5. Add more flour if necessary.
  6. Turn dough out onto a lightly floured table and knead for 2 minutes.
  7. Roll into a 2 foot long log and cut into 12 even pieces.
  8. Cover dough with plastic and a damp cloth and let sit for 10 minutes.
  9. Pat dough into rolls or form knots and arrange on a lightly floured surface about an inch apart and cover with lightly oiled plastic wrap.
  10. Let the pretzels rest for an additional 30 minutes.
  11. Preheat the oven to 425°.
  12. Lightly oil 2 baking sheets.
  13. In a large stockpot, bring the cold water to a rolling boil and add baking soda.
  14. Drop two rolls into the boiling water and boil for no more then 30 seconds, turning once.
  15. Carefully remove with tongs or slotted spoon and hold above pot and let drain.
  16. Sprinkle lightly with salt.
  17. Repeat with the remaining rolls.
  18. Arrange rolls on the oiled baking sheets and bake on the upper and middle racks of the oven for about 8-10 minutes, or until browned all over; shift pans from top to bottom and back to front halfway through, for even baking.
  19. Let rolls cool on the baking sheets for about 5 minutes, then transfer them to a rack.
  20. Serve warm or at room temperature.