This amazing recipe for pretzel rolls creates brat buns that are incredibly soft inside, with a chewy pretzel exterior. The shape of the pretzel can be easily adjusted to make round buns for sandwiches such as hot ham and swiss or, of course, a big juicy burger.
This recipe is from the King Arthur Baking website for pretzel buns. The recipe instructions are for round burger style pretzel buns, but there are also directions for making the dough into a roll formed pretzel bread. Pretzel Buns Recipe | King Arthur Baking
We have been using this recipe successfully for quite a while and it is our favorite bread to stuff with Beer Brats, generously topped with mustard.
Interesting Facts About Pretzel Rolls
Pretzel rolls originated in Germany. They are traditionally prepared with a lye water bath to create the stunningly dark, soft outside and pleasant chewy texture. However, the use of a baking soda water bath is a safer alternative. It does the same as lye, without the use of a caustic base. This alternative option achieves the same desirable qualities as lye without introducing any caustic substances, making it a perfect choice for homes with curious kids.
Preparation, Servings, and Storage
This recipe yields six delightful pretzel rolls, perfect for brats. If you’re hosting a larger gathering, you can easily double the recipe to satisfy your guests. These rolls are actually enjoyable to make and are an impressive presentation for guests.
The preparation time is about 90 minutes from start to finish. These rolls are best enjoyed the day they are baked but can be stored at room temperature for up to two days. The texture and quality of these rolls deteriorate more rapidly than other breads. After two days at room temperature, they tend to lose their softness and may become a bit dry.
Pretzel Rolls
Equipment
- large stand mixer
- 6 Quart stock pot
- sheet pan
Ingredients
Pretzel Dough
- 2 tsp Instant yeast
- 1¾ cups Warm water
- 2 tbsp Butter, room temperature
- 3/4 tsp Sea salt
- 4½ cups Bread flour
- 1/4 cup nonfat dry milk
Water bath
- 8 cups Water
- 1 tbsp Iodized salt
- 1/4 cup Baking soda
Topping
- Course ground sea salt
Instructions
Step1: Dough
- In the bowl of a stand mixer, combine yeast and water. Allow a few minutes for it to bloom and foam.
- Add butter, salt, bread flour, and dry milk to the bowl.
- Using the dough hook on low speed, knead the dough for about 5 minutes, or until a stretchy dough ball is formed.
- Remove the dough hook, form the dough into a ball, cover the bowl, and allow to rest for 1 hour.
- After the dough has risen, punch down the dough and remove from the bowl.
- Divide the dough into 6 equal dough balls.
- Stretch the dough by hand or with a rolling pin into a 5x5 square.
- Roll the dough into a log shape, pinching the sides and bottom to smooth the creases.
- Place dough rolls onto a parchment paper lined baking sheet. Cover with a tea towel and allow to rest while preparing the water bath.
Step 2: Water bath
- Before starting the water bath, preheat the oven to 375℉.
- In a 6 quart pot, bring the water, salt and baking soda to a boil.
- Gently drop 2 dough rolls into the pot and boil for 30 seconds, turn, and boil the other side for 30 seconds.
- Remove the rolls with a skimmer or slotted spoon and return to the sheet pan. Continue with the remaining rolls.
- Sprinkle the course sea salt onto the rolls and cut diagonal slits across the top of the rolls. Arrange the rolls on the pan so that they are evenly spaced to prevent them from touching. It is fine if they do, I just prefer them to not touch.
Step 3: Baking
- Place the sheet pan into the oven and bake for 20 minutes or until the internal temperature of the roll in the middle of the pan is 190℉. I usually rotate the pan halfway through baking for even baking.
- Once the rolls are done, cool on a cooling rack for at least one hour. The pretzel buns are best fresh but are still good for up to 4 days in a plastic bag at room temperature.
Nutrition
