Pretzel Sandwich Rolls

Have you ever grabbed these beauties from the supermarket bakery? I know I have since they don’t bake them often in my store.

However, skip the supermarket and the pricey price and make these pretzel rolls at home. They’re easy and they taste every bit as good as the store-bought kind.

They have a wonderful texture and taste plus they’re good keepers so they’ll last several days–if they last that long!

I find these rolls quite versatile. I’ve used them for sandwiches, hamburgers and even dinner rolls if the main course is something rustic.

Rolls That Need A Bath

Unlike most yeast rolls, these pretzel sandwich rolls require a bath before baking.

Just like when you make soft pretzels, the need to be bathed in a baking soda and water mixture. The baking soda is responsible for the dark brown color they become. Baking soda is a browning agent as well as a leavening in baked goods.

The boiling water bath is also responsible for the texture which is a lot like bagels. And if you’ve ever made bagels, you know you have to boil them before baking them.

It’s important not to work with too many rolls at one time in the soda bath. Limit yourself to three rolls at a time at the most.

Decorate

In order to get the nice slits you see in the pic–or the ones you see in the store–you’ll need a very sharp knife or better yet, a razor blade.

Of course it’s not totally necessary to make the slits or criss-crosses on the tops of the rolls, but they look so awesome if you do.

The action has to be quick and the blade has to be super sharp so the rolls don’t deflate so make sure you are very careful when you do this.

The Recipe

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Pretzel Sandwich Rolls

A great roll for any occasion

Prep Time20 minutes mins

Cook Time25 minutes mins

Rise/Rest1 hour hr 15 minutes mins

Course: breads, Side Dish

Cuisine: American

Keyword: making soft pretzels, pretzel hamburger buns, soft pretzel rolls

Servings: 6

Calories: 259kcal

Author: Judith Hannemann

Ingredients

• 1 cup warm water about 105 F to 110 F
• 2 1/4 tsp active dry yeast
• 2 tsp sugar
• 3 tbs extra virgin olive oil
• 3 1/2 cups bread flour about 15 1/2 ounces, lightly spooned into cup
• 1 teaspoon kosher salt

Bath:

• 2 1/2 to 3 quarts water
• 1/4 cup baking soda

US Customary - Metric

Instructions

• Combine the warm water, yeast, and sugar in the bowl of a stand mixer. Let the mixture stand for about 15 minutes, or until slightly foamy.
• Stir in the olive oil, the 3 1/2 cups of flour, and the salt. Using the dough hook, knead on medium-low speed for about 10 minutes. The dough will be stiff, but add small amounts of water, about 1/2 teaspoon at a time, if necessary.
• Gather the dough up into a ball and place in a large oiled bowl. Turn the dough to coat thoroughly with the oil. Cover the bowl with plastic wrap and let rise in a warm place for about an hour, or until doubled.
• Heat the oven to 400F/200C. Line a baking sheet with parchment.
• Fill a large, deep pan with the water . Stir in the baking soda. Bring to a boil.
• Turn the dough out onto a lightly oiled surface and flatten slightly. Cut into 6 uniform pieces. Form each piece into a smooth ball, sealing at the bottom by pinching. Place on prepared pan. Let rolls rest for 15 minutes
• Working with 3 rolls at a time, drop them into the boiling water/soda mixture. Boil 30 seconds one side then flip and boil 30 seconds on the other side. Remove with slotted spoon to prepared baking sheet. Repeat with remaining rolls.
• Using a very sharp knife or razor blade, make 1/2-inch/1.25cm deep crosses on the top of the rolls.
• Bake for 20-25 minutes or until rolls are a deep brown color.

Nutrition

Serving: 1roll | Calories: 259kcal | Carbohydrates: 42g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Sodium: 1336mg | Potassium: 87mg | Fiber: 2g | Sugar: 1g | Calcium: 17mg | Iron: 1mg

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“Everything” Seasoning

“Everything” seasoning is really popular lately. People are using it on a lot of stuff although originally it first appeared on bagels.

It appeals greatly for when you can’t make up your mind to have a poppy, sesame, garlic or onion bagel since it includes all of those and some salt to round them all out.

You can even buy everything seasoning in the dollar store. I got mine there, however, you can always make your own if you have all the necessary ingredients on hand.

Pretzels Or Rolls

That’s pretty much up to you whether you do these as rolls or pretzels.

The dough bakes up nice and soft so they’re as much of a perfect dinner roll as they are a snack.

How you shape them makes no difference. In fact shaping a pretzel is just a looser rendition of a knot so it’s totally up to you if you want “open” or “closed” knots.

I would suggest that if you are going to do dinner rolls with this recipe that you opt for the closed knot. It’s easier to cut and put butter on.

Don’t Skip The Bath

It may seem like a pain and a step that can be skipped, but if you want a deep brown color and the nice shiny surface, don’t skip the bath with the baking soda.

That’s what gives a pretzel it’s distinctive taste. Also, baking soda in any recipe promotes browning.

You do have to make sure that all the baking soda is dissolved before starting so it’s imperative that you start with boiling water.

The butter also gives these rolls a rich taste. That’s one step and ingredient you may skip if you want.

The Recipe

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Everything Pretzel Knots

A great snack for anytime

Prep Time40 minutes mins

Cook Time10 minutes mins

Course: breads, Snack

Cuisine: American

Keyword: easy soft pretzels, everything bagel seasoning uses, using pretzel dough for rolls

Servings: 8

Calories: 192kcal

Author: Judith Hannemann

Ingredients

Pretzel Dough:

• 2 1/2 cups bread flour
• 2 1/4 tsp instant yeast
• 1 tsp salt
• 1 tsp sugar
• 7/8-1 cup warm water

Soda Bath:

• 1 cup boiling water
• 2 tbs baking soda

Topping:

• 3 tbs unsalted butter melted
• 4-5 tbs everything bagel topping or pretzel salt

US Customary - Metric

Instructions

• Mix the dry pretzel dough ingredients in a large bowl. Stir in the warm water using only enough to form a soft dough. Knead dough preferably by machine for 5-8 minutes until dough is smooth and elastic.
• Place dough in a lightly greased bowl, cover and let rest for 30 minutes.
• While dough is resting, mix the soda bath ingredients in a square baking pan making sure the baking soda is dissolved; set aside to cool to lukewarm.
• Preheat oven to 475F/250C. Line a large baking sheet with parchment or lightly spray with non-stick spray.
• Turn dough out onto a lightly oiled surface. Divide dough into 8 equal portions. Let the portions rest for 5 minutes.
• Roll each portion into a thin rope about 24-inches/60cm long. Shape into knots (or pretzel shape, whatever is easier).
• Working with 4 knots at a time, place them in the baking soda bath, making sure each knot has been immersed in the liquid—you may have to spoon it over the tops. Let the knots sit in the bath for 2 minutes. Repeat with remaining 4 knots.
• Place the knots on the prepared baking sheet and distribute everything bagel seasoning evenly over each knot.
• Bake for 8-10 minutes or until a deep golden brown. Remove from oven and brush with the melted butter—use all the butter.

Nutrition

Serving: 1roll | Calories: 192kcal | Carbohydrates: 30g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 1117mg | Potassium: 71mg | Fiber: 2g | Sugar: 1g | Vitamin A: 133IU | Calcium: 7mg | Iron: 1mg

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So easy yet so rich.  The salt in the pretzels kicks up the taste of the chocolate.

I was looking at Pinterest a few weeks ago and this caught my eye.  

All the pin did was show, in pictures, what was done.  I thought that was a really NEAT idea and sort of works in this chocolate/caramel/salt craze that we’re in now.

This is so SO easy and worthy to serve to company.  You’ll get many compliments!  Feel free to substitute your own homemade brownies for the mix if you wish.  This is a no-fail recipe!


Pretzel Brownies with Caramel Sauce

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