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Pretzel Rolls

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Pretzel Rolls

Pretzel Rolls.

© 2010 Ashley Skabar, licensed to About.com, Inc.

These pretzel rolls are great for savory sandwiches or as bread to serve with soup and spreads. While you can use traditional coarse salt, I really like using red Hawaiian sea salt for extra color.

Prep Time: 1 hour

Cook Time: 15 minutes

Total Time: 1 hour, 15 minutes

Yield: Eight Pretzel Rolls

Ingredients:

  • 1 .25-ounce package active dry yeast
  • 1 cup warm water
  • 1/4 cup white granulated sugar
  • 2 1/2 cups all-purpose flour, plus more if needed
  • 1 t. salt
  • 7 cups water
  • 1/2 cup baking soda
  • oarse salt or Hawaiian sea salt, for sprinkling

Preparation:

1. In a large mixing bowl, combine the yeast, warm water and sugar, agitating until the yeast is dissolve. Let stand for 5 minutes, or until the mixture is bubbly. Add the flour gradually until forming a soft dough that is neither sticky nor dry, adding extra flour if necessary. Turn the dough out onto a clean work surface and knead until elastic and smooth, about 3-4 minutes. Place in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour or until doubled in bulk.

2. Preheat the oven to 400 F. Lightly oil a large baking sheet and set aside.

3. Bring the water and baking soda to a rolling boil in a medium-large saucepan over medium-high heat. Punch the dough down and turn out onto a clean work surface. Separate the dough into 8 pieces and knead each until elastic. Shape into rolls about 3-4 inches long.

4. Drop 1 roll at a time into the boiling water. Boil for about 1 minute, remove using a slotted spoon, and transfer to the prepared baking sheet. Repeat this until all of your rolls have been boiled. Sprinkle with coarse salt and bake until golden brown, about 12-14 minutes. Allow rolls to cool slightly before serving, and allow to cool uncovered on a wire cooling rack. Serve warm or at room temperature.

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