Community Pick
Bretzel Rolls (Bavarian Pretzel Sandwich Rolls)
photo by TheGreatRabbit
- Ready In:
- 1hr 54mins
- Ingredients:
- 9
- Yields:
-
1 dozen bretzel rolls
- 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)
directions
- 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 1/3 cup of the warm water (105-115 degrees) with the yeast and let stand until foamy.
- 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).
- Add flour and mix on dough cycle or med-low speed.
- Remove dough from bread machine once it forms a nice a firm, pliable dough ball.
- Add more flour if necessary.
- Turn dough out onto a lightly floured table and knead for 2 minutes.
- Roll into a 2 foot long log and cut into 12 even pieces.
- Cover dough with plastic and a damp cloth and let sit for 10 minutes.
- 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.
- Let the pretzels rest for an additional 30 minutes.
- Preheat the oven to 425°.
- Lightly oil 2 baking sheets.
- In a large stockpot, bring the cold water to a rolling boil and add baking soda.
- Drop two rolls into the boiling water and boil for no more then 30 seconds, turning once.
- Carefully remove with tongs or slotted spoon and hold above pot and let drain.
- Sprinkle lightly with salt.
- Repeat with the remaining rolls.
- 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.
- Let rolls cool on the baking sheets for about 5 minutes, then transfer them to a rack.
- Serve warm or at room temperature.
Questions & Replies
-
Thank you duonyte. I was on a desk top. No icons. Your response got me thinking though. It ended up I had an newly installed ad blocker running in the background. It was blocking the 4 icons, one of which was printing. Thank you for responding....all fixed now, these posts may help someone else in the future. Evan
Reviews
-
I had always wanted to try to make these rolls for burger buns.. but now they're a bread staple at my restaurant and I make them daily. Instead of portioning them right away, I make a triple batch and let the dough rise (after the initial 10 minute rest) refrigerated. Then I portion and gently roll them right before the baking soda bath. I let them rise after boiling them for as long as I can (sometimes I have to put them in the oven right away, they turn out quite nicely) and then bake them. (NOTE: There's no need to score these-- if you roll them gently before you boil them, they'll take on that lovely marbled look.) I bake them at 400 because they had a tendency to burn on the bottom, but that might just be my commercial oven. These are definitely worth the work (though I highly recommend the use of a kitchenaid mixer), and once you take a deep breath and just try it they get easier each time. I could make these from start to finish with my eyes closed.. and even after baking hundreds of 'em my mouth waters every time a take a batch from the oven. Thanks so much for posting this recipe! But, I do tell my customers it's my Dutch grandmother's family recipe... shhhh!
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Absolutely incredible! I've wanted to make these since dh and I had them in a german restaurant. I made 19 small rolls and mine didn't brown all that well but the taste is heavenly. Totally worth the effort. Thanks for sharing this recipe! EDIT: Use an egg wash on the dough before adding salt to help with browning and it also helps the salt stick.
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Not that another review is needed, but I just made these for the 2nd time and they are what I've been looking for all these years since I first had this kind of thing in Germany. I have been making them in "stubby breadstick" (Laugenstange) shape, and putting two diagonal cuts across their tops before baking. I also cut the dough into 18, rather than 12, pieces (you can eat more that way and they are also a bit easier to manage for the boiling step). Speaking of which, I think the only way you could end up with "mall pretzels" is by omiting that key step, with the baking soda. I also have only been using a heaping tbsp brown sugar, rather than the amount in the recipe. These were a huge hit served with some Weisswurst and a tomato salad. Although simple is good: in Germany I would just buy the ones with a thick slab of fresh butter inside; or the pretzel ones that are baked with shredded cheese on top til the edges of the cheese are brown and crisp. The recipe really is perfect because the dough part needs that tiny bit of saltiness supplied by what's sprinkled on top. I went for the coarse salt, and part of it soaks into the top, while the rest stays crystalline on the outside. I also don't go crazy trying to drain my blobs of dough before putting them on the baking sheet (I just line with parchment)...I think that extra liquid in the oven during baking gives them a good solid (but not too thick) outer crust. As an added bonus, if you happen to let your water boil over (which I did today), it makes for a fine time to really clean your stove top (thanks to the baking soda)! Thanks so much for developing this!
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