Nothing beats a hot, soul-warming roll on a cold day. These pretzel rolls will disappear within minutes! To help these rolls bake evenly, use a lame or a super sharp knife to slash an “x” into the top of each roll. Make our Pretzel Knots, Pretzel Twists, and Traditional Large Soft Pretzels and consider your next baking challenge complete.
- Pretzel Dough (recipe below)
- ¼ cup (72 grams) baking soda
- 1 large egg, lightly beaten
- 3 tablespoons (45 grams) unsalted butter, melted
- Kosher sea salt or desired toppings
- Preheat oven to 400°. Line 2 baking sheets with parchment paper, and spray well with cooking spray.
- Turn out dough, and divide into 9 equal pieces (about 4 ounces each). Roll each piece into a ball, and place on prepared pans. Cover and let rest for 5 to 10 minutes.
- Bring a large pot of water to a boil over medium-high heat, and add baking soda. (Make sure pot is deep enough. Once you add baking soda, the water will expand an additional 2 inches.)
- Slash top of each roll with a lame or very sharp blade. Drop each roll into boiling water-baking soda solution for 30 seconds per side. Remove from water using a large slotted spoon. Place back on prepared pans, and brush with beaten egg.
- Bake until golden brown, 20 to 25 minutes. Brush with melted butter, and sprinkle with salt or desired toppings.
- 1½ cups (320 grams) warm dark beer (120°)
- 1 tablespoon (15 grams) firmly packed dark brown sugar
- 2 teaspoons (6 grams) active dry yeast
- 4½ to 5 cups (630 to 700 grams) all-purpose flour, divided
- ½ cup (136 grams) warm milk (105° to 110°)
- 2 tablespoons (17 grams) malt powder
- 1 tablespoon (18 grams) kosher salt
- In the bowl of a stand mixer fitted with the dough hook attachment, stir together warm beer, brown sugar, and yeast. Let stand until mixture is foamy, about 10 minutes.
- Add 4½ cups (630 grams) flour, warm milk, malt powder, and salt, and beat at low speed until combined. Increase mixer speed to medium-high, and knead until dough is smooth and elastic, 5 to 6 minutes. Add remaining ½ cup (70 grams) flour if dough is too sticky.
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let stand in a warm, draft-free place (75°) until doubled in size, about 1 hour.
PRO TIP: The trick is to sprinkle the seasonings on right when the pretzels are hot, fresh out of the oven, so the granules stick to the bread.