Pretzel Rolls

Sunday Dinner

Obatzda
with gherkins, radishes, and rye crisps

Roast Pork and Sausages Braised in Sauerkraut
Whipped Horseradish Cream and Mustard
Pomme de Terre Macaire
Roasted Beets

Pretzel Rolls

Spiced Cranberry and Cream Cheese Tart

October is flying by, and I couldn’t let it slip away without an Oktoberfest-inspired Sunday dinner. I thought that roast pork and sausages braised in sauerkraut is about as German as it gets. But what to accompany this hearty plate of Fall flavor? Another native of Germany gets a different treatment to fill the bill today.

This is basically pretzel dough formed into a roll shape. The result is a sturdy, delicious dinner roll with which you can sop up all of the good juices from the pork and sauerkraut. Any leftovers make for a tasty alternative to regular white bread for lunchbox sandwiches.

Sunday Dinner one year ago

Pretzel Rolls

By Nicole Prep: 20 minsCook: 30 minsRise Time: 1 hr 15 mins Servings: 8 rolls These rolls have all of the flavor and chewy texture of a soft pretzel. They are wonderful rolls to serve with a meal and they also make for a tasty sandwich bun!

Equipment

• Stand mixer

Ingredients 

• 3 cups bread flour
• 2 ¼ teaspoon active dry yeast
• 1 ½ teaspoons kosher salt
• 1 teaspoon granulated sugar
• 1 ¼ cups of hot water, 125ºF to 130ºF
• 8 cups water
• ¼ cup baking soda
• 2 tablespoons granulated sugar
• 1 egg white, lightly beaten
• Coarse salt, optional

Instructions 

1. In the bowl of a stand mixer fitted with the dough hook, combine the flour, yeast, salt and sugar. With the mixer on medium-low speed, add the water and mix until the dough comes together. Reduce the speed to medium and knead until smooth and elastic. Turn the dough out onto a lightly floured work surface and shape into a ball. Lightly grease a large bowl (or just use the same mixing bowl) and place the dough in the bowl. Cover with plastic wrap; let the dough rise in a draft-free area until doubled in volume, about 35-45 minutes.
2. Turn dough out onto a lightly floured work surface. Gently de-gas the dough. Evenly divide into 8 pieces. Form each dough piece into a ball. Place the balls onto a baking sheet lined with parchment paper or a silicone mat, flattening each piece slightly. Cover with a lightly damp towel and allow the balls to rise until almost doubled in size, about 20-30 minutes.
3. Meanwhile, Preheat the oven to 375ºF. In a large pot, bring the water to a boil. Add the baking soda and 2 tablespoons of sugar (water will foam). Add 3 to 4 rolls at a time and cook 30 seconds per side. Using a mesh skimmer or slotted spoon, return rolls to the baking sheet, nice side up. Repeat with remaining rolls.
4. Brush rolls with the egg white and sprinkle with the salt if using. Using a sharp knife, make 2-3 slashes on top of each dough ball. Bake until browned, about 25-30 minutes. Transfer rolls to a wire rack to cool for 10 minutes. Serve rolls warm or at room temperature. Enjoy!

Nutrition

Calories: 187kcal, Carbohydrates: 38g, Protein: 6g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 0.1g, Sodium: 1482mg, Potassium: 62mg, Fiber: 1g, Sugar: 4g, Vitamin A: 1IU, Vitamin C: 0.003mg, Calcium: 15mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.