Sunday Brunch: Pretzel Rolls Recipe

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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.

Recipe Facts

Active: 20 mins
Total: 90 mins
Serves: 8 rolls

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Ingredients

  • 2 3/4 to 3 cups bread flour

  • 1 envelope instant yeast

  • 1 teaspoon kosher salt

  • 1 teaspoon sugar

  • 1 cup and 1 tablespoon hot water (approx 125°F)

  • 1/3 cup baking soda

  • 2 tablespoons sugar

  • 1/2 cup cornmeal

  • 1 large egg white

  • Coarse sea salt, or flaky salt (like Maldon)

  • Thick sliced bacon (optional)

  • Grainy mustard (optional)

Directions

  1. Place bread flour, yeast, salt and sugar in food processor and pulse to combine. While the food processor is running gradually add hot water until elastic dough forms, about 5 minutes. Place dough in an oiled bowl and cover with plastic and allow dough to double in volume, about 30 minutes

  2. Punch down dough on a floured work surface and divide into 8 pieces and shape into round buns. Slash tops of each bun with an ‘X’ using a serrated knife, cover with a towel and let rise until doubled again, about 25 minutes.

  3. Preheat oven to 375[°]. Grease a baking sheet and sprinkle with cornmeal. Bring a large pot of water to a boil and add sugar and baking soda (the baking soda will make the water bubble heavily, so add it gradually). Boil each roll for 30 seconds, then flip and cook for another 30 seconds. Place on prepared baking sheet brush with egg white and sprinkle with salt. Bake until brown, about 25 minutes. Serve these rolls with thick sliced bacon, grainy mustard and Bavarian beer.

Special Equipment

Baking sheet, Food Processor

Nutrition Facts (per serving)
192 Calories
2g Fat
37g Carbs
7g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 192
% Daily Value*
Total Fat 2g 2%
Saturated Fat 0g 2%
Cholesterol 23mg 8%
Sodium 908mg 39%
Total Carbohydrate 37g 13%
Dietary Fiber 2g 5%
Total Sugars 1g
Protein 7g
Vitamin C 0mg 0%
Calcium 12mg 1%
Iron 1mg 3%
Potassium 70mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)