Bretzel Rolls (Pretzel Sandwich Rolls)


When I lived in Vegas we used to eat at this restaurant that served these awesome dark brown pretzel rolls. I was hunting for that when I came across this recipe for Bretzel Rolls. While these aren’t the smooth crusted dinner rolls that I devoured at Senoma Cellar, these are absolutely delicious and are perfect loaded with ham or whatever your favorite sandwich fillings are. Yum!!

I will definitely make these again and they hold a place in my permanent recipe library. I will continue my search for those delicious pretzel dinner rolls. :) This was my first time using a water bath before baking, so I was a little nervous, but the results are fabulous!


Bretzel Rolls (Bavarian Pretzel Sandwich Rolls)

1 1/3 cups warm water
2 tablespoons warm milk
2 1/2 teaspoons active dry yeast
1/3 cup light brown sugar
2 tablespoons butter, melted
4 cups all-purpose flour
kosher salt or pretzel salt
2 quarts cold water
1/2 cup baking soda

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In a small bowl if using a bread machine, or in the bowl of a standing electric mixer fitted with a dough hook, mix a 1/3 cup of the warm water (105-115 degrees) with the yeast and let stand until foamy.

Add the remaining cup of warm water along with milk, sugar & melted butter and swirl to dissolve the sugar. (If using a bread machine add mixture to bread machine at this point and continue). Add flour and mix on dough cycle or med-low speed. Remove dough from bread machine once it forms a nice a firm, pliable dough ball. Add more flour if necessary.

Turn dough out onto a lightly floured table and knead for 2 minutes. Roll into a 2 foot long log and cut into 12 even pieces. Cover dough with plastic and a damp cloth and let sit for 10 minutes.

Pat dough into rolls or form knots and arrange on a lightly floured surface about an inch apart and cover with lightly oiled plastic wrap. Let the pretzels rest for an additional 30 minutes.

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Preheat the oven to 425°. Lightly oil 2 baking sheets.

In a large stockpot, bring the cold water to a rolling boil and add baking soda.

Drop two rolls into the boiling water and boil for no more then 30 seconds, turning once. Carefully remove with tongs or slotted spoon and hold above pot and let drain. Sprinkle lightly with salt. Repeat with the remaining rolls.

Arrange rolls on the oiled baking sheets and bake on the upper and middle racks of the oven for about 8-10 minutes, or until browned all over; shift pans from top to bottom and back to front halfway through, for even baking.

Let rolls cool on the baking sheets for about 5 minutes, then transfer them to a rack.

Serve warm or at room temperature.

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Comments

  1. Megan says

    Was the restaurant Joe’s Stone Crab? Because they serve these amazing pretzel rolls – and I’ve never seen them anywhere else.

  2. Andrea says

    Those look amazing! I am a huge fan of pretzel roll sandwiches, yum! Never heard them called Bretzels, too cute :)

  3. Tami says

    I’ve never heard of a roll like this before..they sure look good, though! MMMM, I bet that they would be great with a little ham and mustard.

  4. Joanne's Place says

    These were so good but definitely the ugliest bread I've ever made, next try, perhaps will improve. And there WILL be another batch.

  5. Amanda says

    Well Anon, if you look in the text above the recipe you can see I did give credit for where I found it, on Recipezaar.

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