Description
Hearty German-inspired pretzel rolls deliver a perfect blend of crispy exterior and chewy interior. Salt-sprinkled golden brown rolls complement soups, sandwiches, and classic German meals while offering you a delightful homemade bakery experience.
Ingredients
Scale
- 4.5 cups (1080 ml) unbleached all-purpose flour
- 1 package (2.25 tsp / 11.25 ml) active dry yeast
- 1.5 cups (360 ml) water (110°F / 43°C)
- 4 tbsps (60 ml) unsalted butter, melted
- 1 egg, beaten with 1 tsp (5 ml) water
- 1 tbsp (15 ml) brown sugar
- 1 tsp (5 ml) kosher salt
- 0.25 cups (60 ml) baking soda
- pretzel salt, for sprinkling
Instructions
- Yeast Activation: Combine warm water, yeast, and brown sugar in a mixing vessel, allowing the mixture to become frothy and develop active fermentation bubbles.
- Dough Formation: Gradually blend flour, salt, and melted butter, kneading until a smooth, slightly tacky dough develops with a well-developed gluten structure.
- First Proofing: Spray a mixing bowl with non-stick coating, place the dough inside, and cover with plastic wrap. Position in a warm area until the dough doubles in volume, creating a puffy, elastic texture.
- Shaping and Portioning: Gently transfer dough to a lightly floured surface, divide into 12 equal portions. Shape each into compact spheres by tucking and sealing edges, then arrange in a prepared baking dish with consistent spacing.
- Baking Soda Bath: Prepare a simmering water bath with dissolved baking soda. Carefully poach each dough ball for approximately 30 seconds per side, creating the characteristic pretzel exterior and deep brown coloration.
- Finishing Touches: Brush poached dough with egg wash, ensuring complete coverage. Sprinkle generously with pretzel salt and make diagonal slashes to promote even rising and aesthetic appeal.
- Baking Process: Slide the prepared baking dish into a preheated oven, baking until rolls achieve a rich golden-brown crust and emit a tantalizing aroma.
- Cooling and Serving: Remove rolls from the oven, allowing them to rest briefly for temperature equalization. Separate from the baking dish and serve warm, revealing a tender, soft interior perfect for immediate enjoyment.
Notes
- Master Yeast Activation: Warm water and sugar create the perfect environment for yeast to bloom, ensuring soft, fluffy bread texture.
- Gluten Development Technique: Thorough kneading builds strong protein networks, resulting in chewy, elastic dough with superior rise.
- Baking Soda Bath Secret: Poaching dough briefly creates the classic pretzel shine and deep golden-brown exterior with signature tangy flavor.
- Precise Proofing Matters: Placing dough in warm, draft-free spot allows maximum volume expansion and develops rich, complex bread flavor.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Snacks, Dinner
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 13
- Calories: 160
- Sugar: 1g
- Sodium: 300mg
- Fat: 4.5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg