Description
Savory German pretzel rolls bring bakery magic home with golden, chewy crusts and pillowy interiors. Brushed with lye and sprinkled with salt, these rolls deliver authentic flavor that will transport you straight to a Munich street corner.
Ingredients
Scale
Flour and Yeast:
- 4.5 cups unbleached all-purpose flour
- 1 package (2.25 teaspoons) active dry yeast
Liquid and Fat Ingredients:
- 1.5 cups water (110°F)
- 4 tablespoons unsalted butter, melted
- 1 egg, beaten with 1 teaspoon water
- 1 tablespoon brown sugar
Seasoning and Salt:
- 1 teaspoon kosher salt
- 0.25 cups baking soda
- pretzel salt, for sprinkling
Instructions
- Pour warm water into a mixing vessel, sprinkle yeast and brown sugar. Let the mixture transform into a frothy landscape, developing bubbles that indicate active fermentation.
- Incorporate flour gradually, introducing salt and melted butter. Manipulate the ingredients until a cohesive, slightly tacky dough emerges. Knead thoroughly to develop gluten structure and achieve silky smoothness.
- Coat the mixing bowl with non-stick spray, nestle the dough inside, and drape with plastic wrap. Position in a tranquil, warm environment to encourage rising, awaiting the dough to double in volume.
- Transfer dough onto a lightly dusted surface. Segment into 12 uniform portions, transforming each into compact spheres by tucking edges inward and sealing the bottom. Arrange carefully in a prepared baking vessel, ensuring even spacing.
- Heat water in a large saucepan, removing from flame momentarily to dissolve baking soda. Return to gentle simmer, creating a poaching liquid for each dough ball.
- Gently immerse each dough sphere into the baking soda bath, rotating to ensure even coating. Thirty seconds per side creates the signature pretzel exterior.
- Arrange poached dough balls back in the baking dish. Delicately brush with egg wash, ensuring complete coverage. Generously scatter pretzel salt across the surface.
- Make precise diagonal slashes atop each roll to promote even expansion. Transfer to a preheated oven, baking until rolls transform into golden-brown, crusty delicacies.
- Allow rolls to rest briefly after removing from oven, permitting internal temperatures to stabilize. Separate from baking dish and serve warm, revealing a tender, aromatic interior.
Notes
- Authentic German-style pretzel rolls require patience and precise techniques.
- Baking soda bath transforms ordinary dough into a signature golden-brown, chewy exterior with a distinctive glossy sheen.
- Kneading and rising times are crucial for developing complex flavors and achieving the perfect soft, airy texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Snacks, Dinner
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 20 mg