Easy Pretzel Rolls

By Sally's Baking Recipes · 150 min

Ingredients

Instructions

1. Whisk the yeast into the warm water and let it sit for 1 minute. Melt 1 tablespoon of the butter, then whisk in the salt, brown sugar and melted butter.
2. Gradually add 3 cups of flour, then 3/4 cup more until the dough is no longer sticky, adding up to 1/2 cup more if still sticky. The dough should spring back when poked.
3. Knead for 5 full minutes by mixer or by hand, dusting with 1 teaspoon of flour at a time only if too sticky, until it is soft and springs back slowly when poked. Windowpane test: a small golf-ball piece stretched thin should let light through without tearing; otherwise keep kneading.
4. Place the dough in a large greased bowl, cover tightly with plastic wrap and let rise in a warm spot for 1 hour or until nearly doubled.
5. Punch down the risen dough, turn it onto a lightly floured surface, and cut into about 12 pieces of about 1/3 cup (75 g) each. Shape each into a ball.
6. Preheat the oven to 400°F (204°C) and line a baking sheet or a 9x13 pan with parchment or a silicone mat.
7. Bring the baking soda and 9 cups of water to a boil in a large pot. Drop 1-2 rolls into the water for 20-30 seconds, lift out with a slotted spatula, let excess water drip off, then place on the lined sheet or pan. Score a couple of slits in the top of each.
8. Melt the remaining butter, brush each roll with it and sprinkle with coarse sea salt.
9. Bake for 22-26 minutes until deep golden brown on all sides.
10. Remove from the oven and serve warm.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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