06 March 2013

Pretzel Rolls

These rolls make great sandwich rolls, they just need a little less sugar.

Bavarian Pretzel Rolls
Adapted from


  • 1 1/3 cups warm water
  • 2 tbsp warm milk
  • 2 1/2 tsp active dry yeast
  • 1/3 cup light brown sugar
  • 2 tbsp butter, melted
  • 4 cups all-purpose flour
  • kosher salt for sprinkling
  • 1 quarts cold water
  • 1/2 cup baking soda
  1. In the bowl of a stand mixer fitted with the dough hook, mix 1/3 cup warm water with the yeast and let stand until foamy.
  2. Add remaining water, milk, sugar, and melted butter and mix to dissolve.  
  3. Add 2 cups of flour and mix on medium low speed, adding remaining flour as needed.
  4. Turn dough onto floured surface and knead for 2 minutes.  
  5. Roll into a 24 inch log and cut into 12 2 inch pieces.
  6. Cover and let sit for 10 minutes.  
  7. Form into rolls and cover.  Let sit for 30 minutes.
  8. Preheat oven to 425.  
  9. In a large stockpot, bring water to boil and add baking soda.  
  10. Drop rolls, 2 at a time, into the boiling water and boil for 30 seconds, turning once.
  11. Arrange rolls on lined baking sheet.  Lightly sprinkle rolls with salt.
  12. Bake about 8 minutes, or until golden brown.  
  13. Let cool on wire rack.