Top each roll with a sprinkle of pretzel salt. With a pastry brush, glaze each roll with the lightly beaten egg, making sure to coat all sides completely. Poach other side for 30 seconds then remove with a slotted spoon to the same prepared sheet pans, seam side down.

Poach for 30 seconds then carefully turn the roll over in the liquid. Put the rolls into the poaching liquid, seam side down. Add the baking soda and lower heat to a simmer. In a large saucepan, bring 2 quarts of water to a low boil. Preheat oven to 425Â☏ and place oven racks on the lowest and middle positions. Cover with a towel and let rise in a warm place for 30 minutes until doubled. Place the ball on the baking sheet pinched seam side down, with at least 1 inch between each roll. Place, pinched side down, on a counter and lightly cupping your hand around the dough ball, rotate your hand in small circles lightly rolling the ball around the palm of your hand. To shape, take a piece of dough and start forming a round, smooth ball by pulling the sides to the center and pinching to seal. Line two sheet pans with parchment paper.Ĭut the dough into 18 pieces (2 ounces each). Punch down and turn out onto a lightly floured surface. Cover with a towel and let rise in a warm place for 1 hour or until doubled in bulk. Ingredients 2 3/4 to 3 cups bread flour 1 envelope instant yeast 1 teaspoon kosher salt 1 teaspoon sugar 1 cup and 1 tablespoon hot water (approx 125F) 1. In the bowl of a stand mixer, combine the water and the yeast and let rest 5 minutes until foamy.Īdd the sugar, flour, salt, and butter mix with the dough hook until thoroughly combined. Sea Salt or Pretzel Salt (to sprinkle on top) Just be aware that they have a very high sodium content because of the salt and baking soda.ġ package (1/4 Oz. Take care when picking out a salt to top your rolls with: a nice flaky salt can really elevate these pretzel rolls. Split them and fill them with thick-sliced bacon and some nice grainy mustard and you've got a hearty, filling brunch. Store in an air tight container.These are a fun roll to use for small party sandwiches. These pretzel rolls are basically soft pretzels that have not been given the signature pretzel twist. Rolls are done when deep brown and glossy. Bake at 375 degrees for 13-15 minutes.Sprinkle the top of each roll with coarse salt.With a sharp knife, score the top of each roll.Brush each dough ball with the egg white.Repeat with the remaining dough balls(I do about 4 at a time).Drain and set the roll on a baking sheet topped with parchment paper. After about 45 seconds, flip the dough ball over in the water and remove with a spatula(I find that if you don't let the bottom cook in the water it won't get as soggy). Place the dough ball into the simmering water, smooth top side down.Carefully place a roll in the palm of your hand, top side down, and pinch the sides of the bottom of the dough together in the middle.water and baking soda in a wide stockpot and bring to a simmer. While the dough is rising, place the 6 c.Allow to rise for about 30 minutes or until doubled in size.Place the dough balls on a greased sheet of foil on a baking sheet and cover with a cloth.To get even sizes, weigh each piece of dough out to about 2 oz. Divide the dough into 12 pieces and roll each piece into a ball.Add the remaining flour a little at a time until the dough just pulls away from the sides of the bowl and is not sticky.of the flour to the mixture and combine with a dough hook. warm into the bowl and give it a quick mix. salt, and yeast to a stand mixer and combine.

Pretzel rolls