Homemade Bread Machine Pretzel Rolls

What are the little items you splurge on at Whole Foods or Trader Joes? The things you throw in your cart that you absolutely didn’t need? For us, it’s soft pretzel rolls. If my kids spot their beautiful dark brown crust, forget it. The rolls have to come home with us. There’s something about the salty sweet bread, its chewiness, that’s more powerful than chocolate.

Soft Pretzel RollsBack in January, my new year’s resolution was one simple word. SOAR. That one word encompassed embracing the things that scare me, challenging myself to fly towards new experiences. From hang gliding in North Carolina to facing down my fear of yeast in the kitchen. Think of it as flying… with bread.

So for the last month, I’ve been flying with yeast. That sounds wrong I know, but it tastes great. Instead of buying pretzel rolls at Whole Foods as a special treat for the kids, I’ve been making them from scratch, playing with a bunch of different recipes on the web to come up with our favorite. It’s not as hard as you would think. You just need to face the fear of yeast and be willing to mess with a boiling soda water bath.

Sophie PretzelThe pretzel dough is a yeast dough, sweetened with a lot of milk and sugar. Once it has risen, it gets a quick dip in boiling soda water to help it get godlen brown and chewy. This is the most high maintenance part of the entire process, but it’s not such a big deal. Measure water. Add baking soda. Dip, remove, drip.  Then bake and enjoy, whether you like it dipped in cheddar spread or smothered in sweet butter. These homemade pretzel rolls are so much better than anything you can buy in a store beacuse they’re homemade, with a heavy dose of love.

When you pull these babies hot out of the oven, you’ll feel like you’re flying. Homemade pretzel bread is filled with layers of highs, the first when you get a standing ovation at the table, and the second when you sink your teeth into the crusty brown exterior that you created and let perfection hit your tongue.

Homemade Bread Machine Pretzel Rolls
 
Ingredients
  • 1 cup of milk
  • ¾ cups of water
  • 1 package quick action yeast (2 teaspoons)
  • 1 tablespoon of oil
  • 1 teaspoon of salt
  • 4 cups of flour
  • for the baking soda bath
  • 12 cups of water
  • ¼ cups of baking soda
  • for the topping
  • 1 egg
  • 2 tablespoons of water
  • 1 handful of kosher salt
  • Heat the milk in the microwave for one minute, until its very warm when you dip your finger in. Pour it into the bread machine. Repeat with the water. Pour into the bread machine. Add the yeast and let it sit for 2-3 minutes, to engage the yeast.
  • Now add the oil, salt and flour. Set the bread machine to dough mode and leave it to knead and rise.
  • Once the dough cycle is complete, and the dough is risen, remove it from the bread machine. Place dough on a floured surface. Cut it in half and then cut the halves into halves. Finally, cut each piece in half again. You should now have eight small pieces.
  • Roll each piece into a bowl, as smooth as you can. Lay each back gently onto the floured surface and let them rise for twenty minutes.
  • Now set the water and baking soda to boil in a large stockpot. One by one, boil each dough ball for thirty seconds, rolling it around in the baking soda solution. Remove and shake off any excess liquid.
  • Mix the egg yolk with the water. Once you're done boiling the dough balls, brush each with the egg yolk wash. Sprinkle salt on top. Cut a 2 inch by 2 inch cross into the top of each dough ball, penetrating beneath the crust created by the boiling. Your cut will be about ¼ inch deep.
  • Now bake at 425 degrees for 25 minutes, until golden brown. Eat hot!
Instructions
  1. Heat the milk in the microwave for one minute, until its very warm when you dip your finger in. Pour it into the bread machine. Repeat with the water. Pour into the bread machine. Add the yeast and let it sit for 2-3 minutes, to engage the yeast and make it lightly froth.
  2. Now add the oil, salt and flour. Set the bread machine to dough mode and leave it to knead and rise.
  3. Once the dough cycle is complete, and the dough is risen, remove it from the bread machine. Place dough on a floured surface. Cut it in half and then cut the halves into halves. Finally, cut each piece in half again. You should now have eight small pieces.
  4. Roll each piece into a bowl, as smooth as you can. Lay each back gently onto the floured surface and let them rise for twenty minutes.
  5. Now set the water and baking soda to boil in a large stockpot. One by one, boil each dough ball for no more than thirty seconds, rolling it around in the baking soda solution. Remove and shake off any excess liquid. Use a slotted spoon.
  6. Mix the egg yolk with the water. Once you're done boiling the dough balls, brush each with the egg yolk wash. Sprinkle salt on top. Cut a 2 inch by 2 inch cross into the top of each dough ball, penetrating beneath the crust created by the boiling. Your cut will be about ¼ inch deep.
  7. Now bake at 425 degrees for 25 minutes, until golden brown. Eat hot!

 

 

5 Responses to Homemade Bread Machine Pretzel Rolls

  1. very good taste! but very sticky when i removed dough from bread maker had to add ALOT of flour to it. also they spread out alot and where to flat to use for a sandwich. would give this a 8/10 i am trying it again but cutting the water to 1/2 cup to see if that makes a diff. thanks for the share

  2. I decided to give this recipe a try because I didn’t feel like going thru the usual long process of kneading and then rising and separating and rising some more – normal a 5 hour process. The bread machine generally cuts that time in half. The bread machine part of this recipe worked out fine until the rising ended and I went to take the dough out. It was far more sticky and loose than pretzel bun dough is supposed to be. The dough spilled all over my huge cutting board and onto my counter. And despite the large quantity of flour I put down on the board, the sticky blog stuck to it, my counter and most of all to my fingers. I added 3 cups more flour to the dough to try to improve it and kneaded a lot but it didn’t help at all. It was near impossible to cut into 8 balls and when allowing it to rise again, it got stuck to my pan, and when putting the mess into the pot of boiling water & baking soda, it flattened out like a giant dumpling. Removing it from the water was no easy feat either – several pieces fell apart and it went onto the baking pan like 8 blogs that began to merge together before I even had a change to brush the egg on and salt them. I decided to throw them in the oven anyway to see if maybe they would bake well and taste good even if I couldn’t use them as hamburger buns for dinner. They never browned on top, and they cooked like funny looking round knishes that slightly resemble a pretzel flavor but have an overwhelmingly flavor of yeast. Definitely won’t use this recipe again.

  3. Your write up states “ The pretzel dough is a yeast dough, sweetened with a lot of milk and sugar. ”
    However there is no sugar in your listed ingredients.

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