Prep 30 mins
Cook 20 mins
This is the Quick Soft Breadsticks recipe with a modified cooking technique for the best Pretzel Rolls ever! The dough only has to rise ONCE for 20-30 min.--so easy. I serve them with Sauerkraut Chowder for a Bavarian theme dinner. Everyone loves these!
- 1 cup warm water
- 3 tablespoons brown sugar
- 1 teaspoon salt
- 1⁄4 cup oil
- 3 cups bread flour
- 1 tablespoon yeast
- 6 cups water
- 3 tablespoons baking soda
- 1 egg white
- 1 tablespoon kosher salt
- Mix together brown sugar, salt, and yeast in big bowl.
- Mix together oil and water and add this to the sugar and yeast mix.
- Add the flour and mix to a nice doughy (not sticky) consistency. Knead with mixer a few minutes.
- Divide dough into 12 balls and shape into rolls (I like long oval shapes) and let rise on greased foil cover sheet for 20-30 minute until nice and puffy. (I raise mine in a warmed oven--preheat to lowest setting then turn OFF, THEN put in the dough to rise).
- Meanwhile, bring water and baking soda to a SIMMER in a wide pan with straight sides and preheat oven to 375.
- Place 4 rolls in the water and simmer 1 minute then flip and simmer 1 minute more.
- Drain and place on cookie sheet. Repeat with remaining rolls.
- Brush rolls with egg white and sprinkle generously with kosher salt. Slash decoratively with a SHARP blade.
- Bake until 'pretzel' brown, about 12-15 minutes.
Simply Outrageous! Very easy to make-great flavor-LOVE the crusty topping and soft? Yeah, these are soft and they rock! I will be using these rolls for Chick-Fil-A clone sandwichs tonight. The "sample" I tried was perfect warm with melted butter-this will be my new "go-to" sandwich roll recipe. I made 10 rather than 12, I wanted them a little bigger! Thanks for Posting!
These are just what they say they are-- easy and soft pretzel rolls! I followed the instructions and ingredients exactly and I had very good results. I will say that if you want the nice dark traditional pretzel color on these (see my photo) you might want to use egg yolk whisked with about a tablespoon of water and not the egg white. Also, these really are quite soft and fluffy with a delectable pretzel crust and not dense and chewy throughout like a soft pretzel or bretzel roll (bagel-like) you may have had overseas. While I enjoyed it very much, I found the texture does not really support the use of a lot of salt on the top to enhance the flavor. I would suggest to use a light hand, for decor only. I'd put half as much on mine next time. That said, it is an excellent and easy to follow recipe. Mine took the full 15 minutes to bake and darken properly. Thanks Codychop!
we love this recipe in our house! i have made it for dinner rolls, sandwich buns, and going to try making pretzel shapes for football sunday. my only adjustments have been to double it to make sure that everyone walks away happy.