Homemade Pretzel Rolls
I love making yeast bread so when this month’s Progressive Eats theme was a Pretzel Party, I knew that I must bake up some Homemade Pretzel Rolls.
Homemade Pretzel Rolls
I hadn’t a clue how pretzel rolls were made, but it turns out they’re a bit like bagels, needing some time in a steamy water bath after their first rise. I was also unsure of how to make the classic X across the top of these buns. A sharp serrated knife did the trick nicely.
How they bake up to a deep brown was also a mystery to me, but I’m surmising that it’s from the minute they spend in that boiling water spiked with sugar and baking soda. I combined a few recipes, one of which called for celery seed. I just added a large pinch instead of a teaspoon, and my rolls tasted just like pretzels! Was that from the celery seed? Again, I’m not sure. I’m just calling this a success!
And if you’re hankering for something more traditional, these Perfect Soft Pretzels will hit the spot!
Progressive Eats
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month we’re having a Pretzel Party hosted by Heather Schmitt-Gonzalez, who blogs at All Roads Lead to the Kitchen. Since today is National Pretzel Day, we thought it was the perfect chance to feature all sorts of fabulous homemade pretzel recipes, recipes that feature pretzels (both soft and hard), and pretzels dips/condiments. We have a varied and delicious menu for today that we hope you’ll enjoy!
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
Pretzel Party!
Pretzels as an Ingredient
- Almond Pretzel Bread Pudding from All Roads Lead to the Kitchen
- Beer & Pretzel Cupcakes from Stetted
- Chocolate Peanut Butter Pie with Pretzel Crust from Creative Culinary
- Margarita Pie with a Pretzel Crust from The Wimpy Vegetarian
- Peanut Butter, Pretzel, Chocolate Chip Energy Bites from Healthy Delicious
- Pretzel and Mustard-Crusted Fish Fillets from Mother Would Know
- Triple Berry Pretzel Dessert from Miss in the Kitchen
Pretzels from Scratch
- Bread Pretzels with Beer Cheese from Pastry Chef Online
- Gluten Free Pretzel Dogs from The Tomato Tart
- Homemade Philly Style Soft Pretzels from The Food Hunter’s Guide to Cuisine
- Pretzel Bites with Honey Mustard Dip from The Redhead Baker
- Homemade Pretzel Rolls from That Skinny Chick Can Bake
Homemade Pretzel Rolls
Homemade pretzel rolls
Ingredients
- 2 cups bread flour
- 3/4 cup all-purpose flour
- 1 envelope instant yeast (I used Red Star Platinum Yeast)
- 1 1/2 teaspoons salt
- 1 tablespoon brown sugar
- 1 generous pinch of celery seeds
- 1 cup hot milk (125°F to 130°F)
- Cornmeal
- 8 cups water
- 1/4 cup baking soda
- 2 tablespoons sugar
- 1 egg white, whisked
- Coarse salt
Instructions
- Combine flours, yeast, salt, brown sugar and celery seeds in food processor and blend. Add milk while the processor is running and let knead for about a minute. Process 1 minute to knead. Place dough in a greased bowl, flipping over so that all sides are greased. Cover with plastic wrap, then a towel and let rise in a warm spot till doubled, 35-50 minutes.
- Flour baking sheet. Punch dough down and knead on lightly floured surface until smooth. Divide into 8 pieces. Form each dough piece into ball and place on floured baking sheet. Flatten balls slightly.Using a serrated knife, cut an X across top of each dough ball. Cover with a towel and let dough balls rise until almost doubled in volume, about 30 minutes.
- Preheat oven to 375°. Grease another baking sheet and sprinkle with cornmeal. Bring 8 cups water to boil and add baking soda and salt (water will foam up). Add 4 rolls at a tune and cook 30 seconds per side. Using slotted spoon, transfer rolls to the prepared sheet with cut side up. Repeat with remaining rolls.
- Brush rolls with egg white glaze. Sprinkle tops with coarse salt. Bake rolls until brown, 22-25 minutes. Transfer to racks and cool 10 minutes. Serve rolls warm or room temperature.
Notes
Technique adapted from Bon Appetit.
Nutrition Information:
Yield:
8Serving Size:
1 rollAmount Per Serving: Calories: 258Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 2396mgCarbohydrates: 52gFiber: 2gSugar: 5gProtein: 8g
Sodium content is skewed as the salt in the boiling water bath was factored into the nutrition.
I love pretzel rolls and these look absolutely perfect!
I love my Turkey Reubens on these buns they sure look fantastic!
I’ve never had these before – only either regular rolls, or pretzels! They look really awesome.
These rolls must smell and taste so nice.. 🙂
I’m so happy that you brought pretzel rolls to the table this week – they are one of my faves. Yours look perfect, Liz!
Oh pretzel rolls. The best part of making these is the smell when they are baking.
You did an amazing job, they look fabulous!
Your pretzel rolls are PERFECT! I recently had a burger on a pretzel roll, and it was absolutely delicious.
These rolls look perfectly baked Liz, I bet they are delicious.
You never fail to amaze me with the recipes you post and your “take” on each one. When I think about anything that has “pretzel” in its name, I do not think about celery seed…..at all. Creative in my recipe-making is not my forté but following your posted suggestions/recipes is very easy. I definitely will give this a Go.
I love pretzel rolls and yours look perfect.
I love baking bread, but somehow never baked pretzel…these pretzel rolls look so pretty…thanks for the recipe Liz.
Have a great week 🙂
Your rolls look beautiful Liz, you did a great job! I’ve made pretzel rolls several times but they never turn out quite as perfect as yours did. I’m going to have to give your recipe a try next time.
These are totally perfect Liz! I haven’t tried the celery seed trick. I suppose that means I’ll have to make some more pretzels. Oh darn.
Your pretzel rolls look perfect Liz! I would love to pair them with butter and Greek honey!
Your rolls turned out gorgeous Liz! Even the salt looks great:@)
These rolls looks so good ! You have done a great job on the classic cross … it looks so neat 🙂
What a wonderful idea to have a virtual progressive dinner party .
I love making pretzels – especially pretzel veggie dogs! These look extraordinary 🙂
These look good! A little butter on the side and I’m all set 🙂
Amalia
xo
Pretzel rolls have been on my list of things to make forever! Well, it seems like forever — I only became aware of them maybe 10 years ago. If that. Anyway, your look just perfect. Thanks for doing all the work and figuring out the recipe for me!
They came out looking excellent! I would love to try 🙂
Yum! I absolutely LOVE pretzel bread. A meaty hamburger on a pretzel bun is pure perfection.
Pretzel anything is so good, but yeah these buns make my mouth water. So cool to learn you have to plunk them in water first like bagels.
Pretzels are one of those things I haven’t made yet. You make it look easy! I would swear those are from a bakery if I didn’t know better.
Hi Liz, this would be a super contribution to Food on Friday: Bread over at Carole’s Chatter. Please do bring it over to join in the fun. Cheers
I love using pretzel rolls for burgers! Lately I’ve been using them for chicken salad too; so good!
Very nice looking Pretzel Rolls (or as we call them ‘Laugenbrötchen’) – one very popular breakfast roll around here. And it is one of my personal favorites. The recipe looks really wonderful!
These little lovelies look like they’re from a fancy bakery. I don’t think there is anything that you can’t bake, thanks for the inspiration.
It’s a cold and gloomy day here, so pretzel rolls and a cup of soup sound just wonderful. Love the deep cut into the rolls on the top and the very coarse salt – they look as though they’ll taste just like a pretzel in roll form:)
Total deliciousness. I have had pretzel rolls in my baking list for a while. Can’t wait to try these!
Definitely call this pretzel roll a success. Yummy! …I trust this recipe would work well for a bread machine, too…Fingers crossed =)
I have been wanting to try pretzel rolls for awhile. These look right! I bet they tasted great, too! I’d never heard of a pretzel roll until a few years ago. I love Costco’s, but have only bought them once because they spell danger in my book!
I really love the addition of celery seed here. I always put celery seed in tomato soup, so I am imagining a grilled cheese made with these pretzel buns and then dipped into tomato soup. Mmmm… =)
Love how easy these were to make! They turned out beautifully!
Mine didn’t turn out quite as picture perfect as yours, but oh my! They are so delicious! I will work on the looks as I practice. This recipe is going to get a lot of use in my kitchen!