Bretzel Rolls (Bavarian Pretzel Sandwich Rolls)

READY IN: 1hr 54mins




  • 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.