Serious Eats: Recipes

Sunday Brunch: Pretzel Rolls

[Photograph: Sydney Oland]

These pretzel rolls are basically soft pretzels that have not been given the signature pretzel twist. Split them and fill them with thick-sliced bacon and some nice grainy mustard and you've got a hearty, filling brunch. Take care when picking out a salt to top your rolls with: a nice flaky salt can really elevate these pretzel rolls.

The secret to making these rolls taste especially pretzel-like is to boil them. Use a large pot, but do not fill it up all the way because, if you do, the vigorous boiling caused by adding the baking soda could overflow your pot.

About the author: Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)

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