Total Time
1hr 55mins
Prep 1 hr 30 mins
Cook 25 mins

This recipe makes 24 dinner roll-sized pretzel rolls. The same recipe can be used to make pretzels by elongating each piece of dough and making a pretzel shape before putting them in the water. This recipe is based on Alton Browns excellent soft pretzel recipe.

Ingredients Nutrition

Directions

  1. Combine the water, sugar and yeast in the bowl of a stand mixer. Allow to sit for 5 minutes or until the mixture begins to foam.
  2. Add the flour, salt and butter. Using the dough hook attachment, mix on low speed until combined. Use a spatula to scrape flour from the side of the bowl during mixing.
  3. Change to medium speed and mix until the dough pulls away from the side of the bowl, 4 to 5 minutes.
  4. Remove the dough from the bowl, brush the bowl with vegetable oil, and return the dough to the bowl. Cover with plastic wrap and sit in a warm place for about an hour or until the dough has doubled in size.
  5. Preheat the oven to 450 degrees F. Use canola cooking spray to line the 24 compartments of your muffin trays.
  6. Bring the 10 cups of water and the baking powder to a rolling boil in an 8-quart pot. Watch the water carefully, since the baking powder can make it boil over. If desired, cut a cross in each ball. NOTE: the natural folds in the dough should create.
  7. In the meantime, turn the dough out onto a slightly oiled work surface and divide into 24 equal pieces. Roll each piece of dough into a ball.
  8. Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a skimmer or strainer (don't use tongs as they will damage the surface of the dough). Place each roll in a muffin tray compartment as it is removed from the water.
  9. Brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt.
  10. Bake until dark golden brown in color, 12 to 14 minutes.
  11. Transfer to a cooling rack for at least 5 minutes before serving.