Pretzel RollsDecember 5, 2013
This year, I was asked to bring pretzel rolls for Thanksgiving dinner. I’ve never made pretzel rolls before, but I was up for the challenge, and I knew that King Arthur Flour would come through with a good recipe.
I made a trial-run batch and was happy that they weren’t as much of a hassle as I expected: the dough rises for an hour, then it’s formed into rolls that rise for 15 minutes. After that they get a quick boil in a water-baking soda-salt bath, then a couple of slashes on top and a sprinkle of salt before heading into the oven.
Voilá! Rolls with a golden, chewy, pretzel crust. These are best served warm, so pop them in the oven for 5-7 minutes at 325-350º to warm them up and crisp the crust before serving.
The recipe is for “sandwich bun” size, so when I made them on Thanksgiving Day, I divided the dough into 15 rolls instead of the 10 that the recipe specifies. The smaller size was perfect for a dinner roll.
I’m so happy that Michele made these with me and is posting them on her blog today. Hers look fantastic, and she even provides information for making a vegan version.
If you’re ready to expand your roll-making horizons, give King Arthur Flour’s Pretzel Sandwich Buns a try.