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Bavarian Pretzel Rolls

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Ingredients

Adjust Servings:
1 tablespoon yeast
1 1/2 cups warm water, 105 - 110 f
2 teaspoons honey (sugar, honey, or brown sugar, i recommend honey)
4 1/2 cups flour, sifted
2 teaspoons salt
4 tablespoons butter, melted
2 quarts water
1/2 cup baking soda
salt (pretzel or kosher salt for sprinkling)

Nutritional information

211.3
Calories
39 g
Calories From Fat
4.4 g
Total Fat
2.5 g
Saturated Fat
10.2 mg
Cholesterol
2983.4 mg
Sodium
37.1 g
Carbs
1.5 g
Dietary Fiber
1.1 g
Sugars
5.3 g
Protein
3021g
Serving Size

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Bavarian Pretzel Rolls

Features:
    Cuisine:

    Okay, the final product tastes exactly like a pretzel. I was surprised how soft the rolls were though. I thought it would be more like a bagel (with the boil) but mine came out more like the texture of soft dinner rolls. I ended up splitting and toasting them for sandwiches. I wouldn't recommend boiling/poaching them for more than 30 seconds each side. I did around a minute a side and the result was very messy and too acidic. The longer the boil, the more the baking soda water can soak into the rolls.I did a fancy twist with my rolls and regretted it. Keep it a round shape so that there isn't a place for the baking soda bath to "settle" into. Once mine were done baking, I had several that I had to throw out because the divots of the twist were saturated with the baking soda bath and it made my eyes water when biting into them.

    • 155 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Bavarian Pretzel Rolls, From a friend who recently traveled to Switzerland and returned with this recipe She says this recipe is more authentic (i e , Bavarian) and less mall food court than other recipes (all are good, but it’s a matter of preference) I don’t know whether to believe her – I haven’t been to Switzerland to sample their goods, and I won’t make this recipe until after I have posted it here I like surprises , Okay, the final product tastes exactly like a pretzel I was surprised how soft the rolls were though I thought it would be more like a bagel (with the boil) but mine came out more like the texture of soft dinner rolls I ended up splitting and toasting them for sandwiches I wouldn’t recommend boiling/poaching them for more than 30 seconds each side I did around a minute a side and the result was very messy and too acidic The longer the boil, the more the baking soda water can soak into the rolls I did a fancy twist with my rolls and regretted it Keep it a round shape so that there isn’t a place for the baking soda bath to settle into Once mine were done baking, I had several that I had to throw out because the divots of the twist were saturated with the baking soda bath and it made my eyes water when biting into them , The metod seemed wrong, but I followed it step by step and the end product was amazing Stick with the recipe and it will turn out wonderfully Thanks for sharing


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    Steps

    1
    Done

    In a Mixer Bowl, Add Yeast and 1 1/2 Cups Warm Water and Let Stand For About 5 Minutes Until It Foams and Smells Yeasty.

    2
    Done

    Add Sweetener, Flour, Salt, and Melted Butter. Mix With the Dough Hook Until It Forms a Dough Ball, About a Couple Minutes.

    3
    Done

    Cover and Let Rise About 1 Hour. Punch Down and Turn Ball on a Lightly Floured Counter.

    4
    Done

    Roll Dough Into a "rope" and Cut Into the Approximate Sizes You Want Your Rolls - About 12-16 Rolls Is Reasonable. Shape Into Rolls. You Can Try Pulling the Dough Balls Inside Out and Pinching the Edges Together on the Bottom to Form a Nice Rounded Top and a Flatish Bottom. Don't Make It More Difficult Than It Has to Be; They Taste Good Even If They Don't Look Perfect!

    5
    Done

    Put the Rolls on a Parchment Lined Cookie Sheet or Two (they Won't Rise Much More). Cover and Let Rise Another 30 Minutes.

    6
    Done

    Pre-Heat Oven to 425 f.

    7
    Done

    Heat 2 Quarts of Water to Boiling.

    8
    Done

    When Water Is Boiling and Rolls Have Risen, Slowly Pour Baking Soda Into the Water. Be Careful! If You Pour Too Quickly, the Pot May Boil Over. Baking Soda Is a Fine Powder, Providing Plenty of Nucleation Points For Steam Bubbles to Form, and It Releases Some Gas When It Contacts the Water, to Boot.

    9
    Done

    Use a Slotted Spoon or Spatula to East the Rolls Into the Baking Soda Bath and Poach For About 30 Seconds on Each Side (the More Time They Poach the Crustier, Browner, and More Authentic They'll Be -- the Less Time in the Bath the More Like Mall Pretzels They'll Be -- Both Are Good, It's Up to You).

    10
    Done

    Use Slotted Spoon to Remove from Bath and Place Back on Cookie Sheets.

    11
    Done

    While Still Damp, Sprinkle With Pretzel or Kosher Salt and Score Top With a Knife in a Plus (+) Shape to Allow the Rolls to Expand Attractively While Baking.

    12
    Done

    Bake at 425 f For About 15 Minutes or Until Caramel Brown. (more or Less Depending on Your Oven and Personal Preference). Rotate Cookie Sheets Top to Bottom and Rear to Front Midway During Baking, If You Desire.

    13
    Done

    Serving Suggestions:.

    14
    Done

    For Breakfast: Serve Warm With Irish Butter and Strawberry Preserves.

    15
    Done

    For Snack: Smear With Cheddar Cheese Spread

    Avatar Of Lincoln Holloway

    Lincoln Holloway

    Comfort food connoisseur dedicated to sharing hearty and soul-warming recipes.

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