One of my all time favorite snack is pretzels. I like hard pretzels, but I love soft pretzels, and I love to make pretzel rolls because you don't have to fuss with rolling them out and shaping them.
I used a recipe originally found from my life as a mrs. who had a great recipe: Salted Pretzel rolls.
She had such a great start, but I made a couple changes as I was cooking.
One of my favorite things about this recipe is how simple the prep work is.
I start with adding sugar, yeast, and warm water into a bowl. That is left to rise for 5-10 minutes until it's foamy.
Add the flour, salt, and melted butter and mix using the dough hook until combined well. Cover and allow rise for 1 hour.
The best part of yeast breads: you get to punch the dough down!
Then divide the dough into equal parts (which I can never do), and roll them into rolls.
Allow those rolls to rise 30 minutes.
After they rise, the rolls need to be boiled in water and baking soda. This is a really easy step... unless you let your pot boil over! Whoops. Make sure you add the baking soda slowly.
Finally, the rolls are brushed with a beaten egg and topped with salt before baking.
Salted Pretzel Rolls
Yield: 8-12 rolls Prep Time: 20 minutes (plus 1 1/2 hours rise time Cook Time: 15-20 minutes
In the bowl of your stand mixer (fitted with the dough hook attachment), add the water, yeast, and sugar. Stir and let rest 5-10 minutes until foamy.
Add the flour, salt, and melted butter and mix using the dough hook until
combined well. Cover with a plastic wrap (or a towel) and allow to rise in a warm place for 1 hour or until doubled in bulk. Punch the dough down and turn it onto a lightly floured clean surface.
Line 1 large sheet pan with parchment paper and set aside. Cut the dough into 8 pieces (4 1/2 - 5 ounces each). To shape the dough, take a piece of dough and start forming a round, smooth ball.
Place the ball on the prepared baking sheet pinched seam side down, with at least 1” between each roll. Cover with a towel and allow to rest in a warm place for 30 minutes until they rise & double.
Preheat oven to 425°F and place oven rack in the middle position. In a large saucepan, bring 2 quarts of water to a low boil. Remove from heat and slowly add the baking soda (I dumped mine in and it boiled up and overflowed all over my stove - lesson learned! hah) place back on heat and lower to a simmer.
Place 2-3 of the rolls at a time into the poaching liquid, seam side down.
Poach for 30 seconds and then carefully turn the roll over and poach for another 30 seconds. Remove with a slotted spoon to the same prepared sheet pan, seam side down. Repeat with the remaining rolls.
Using a pastry brush, brush each roll with the beaten egg, making sure to coat all sides completely & then prinkle each roll with a little pretzel salt. Using a sharp straight edged knife, cut a slash (or 2) -or- an “X” shape in the top of each roll. Bake the rolls in the preheated oven for 15-20 minutes.
Adapted from: Tasty Kitchen
Always experimenting in the kitchen.