Pretzel Rolls

by

Drop

POSTED Wed, 17 December 2014

Serves

12

Total Time

148 MINS

Calories

192

These pretzel rolls are boiled briefly to give them their distinctive chewy texture and glossy crust. Slice lengthwise for the start of a delicious sandwich!

recipe-image

    INGREDIENTS


  • Raw cane sugar icon
    Raw cane sugar

    1 tablespoon (about 14.4 g)

  • Dried yeast icon
    Dried yeast

    2 teaspoons (about 8.1 g)

  • Salt icon
    Salt

    1 teaspoon (about 6 g)

  • Unsalted butter icon
    Unsalted butter

    2 tablespoons (about 28.8 g)softened

  • Buttermilk icon
    Buttermilk

    1 ¾ cups (about 420 g)warm

  • All purpose flour icon
    All purpose flour

    4 cups (about 518.4 g)

  • Baking soda icon
    Baking soda

    ½ cup (about 111.6 g)

  • Egg white icon
    Egg white

    1 (about 30 g)

  • Sea salt icon
    Sea salt

    as neededcoarse

    METHOD


  • 1. Line 2 clean baking pans with parchment paper
  • 2. Add raw cane sugar, dried yeast, salt and unsalted butter to a clean large mixing bowl
  • 3. Mix together
  • 4. Add buttermilk and all purpose flour to the dough
  • 5. Mix until combined
  • 6. Knead until elastic and cover - 5 min, dough hook
  • 7. Let rise until springy to touch - 1 hr
  • 8. Turn out
  • 9. Shape
  • 10. Transfer dough to 2 baking pans
  • 11. Let rise - 30 min
  • 12. Pre-heat oven - 220°C
  • 13. Add baking soda to a clean large saucepan
  • 14. Fill with water
  • 15. Heat until boiling
  • 16. Dip rolls into boiling water
  • 17. Cut baking pans
  • 18. Add egg white to a clean small bowl
  • 19. Beat
  • 20. Brush egg whites with 2 baking pans
  • 21. Sprinkle with sea salt
  • 22. Bake until golden brown - 20 min, 220°C

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