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
- 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
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.