Wednesday, February 8, 2012

Salted Pretzel Rolls

 

 

As promised, here’s the recipe for the Pretzel Roll Buns used in yesterday’s burger post!  Not only were they awesome on the Bacon Jalapeño Jack Burgers, I’ve since made guacamole burgers and they were great on those as well.  As I mentioned in the burger post these are the perfect combination of a burger bun and a homemade pretzel.  They are strong & sturdy, so they don’t mush under pressure.  They’ll hold up the strongest burger, but they don’t taste dry at all.  I’ve never made homemade buns of any other kind, but I have made homemade pretzels.  (Laugh at the photo all you want, but those babies were delish.)  When making these I was wondering how much like a bun they would turn out, because the process of making them is so similar to just making pretzels.  The best part was I didn’t have to make any lame attempts at forming pretzels.  I was delighted upon first bite to discover they really are a hybrid between a bun & a pretzel!

Now, I haven’t tested a way to adjust this, but we found them to be a bit too much bun for the burger.  Instead of just slicing the buns in half I would actually slice out a portion from the middle.  The middle would later be using for snacking, as it was too delicious to throw away.  But, I am wondering if perhaps I should try and make 9 or 10 buns next time.  Or would that yield too small of a bun width wise?  The “manly” solution would of course be to just make the burger bigger.  ;)  If you figure this out, please report back.  Either way, these are buns worth making!

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Pretzel Roll Buns

Yield: 8 large rolls

Prep Time: 20 min active time + 1 1/2 hours rise time

Cook Time: 15-20 min

Ingredients:

1 ½ cup warm water (110°F)
1 package active dry yeast (not instant rise yeast)
2 teaspoons sugar
4-½ cups unbleached all-purpose Flour
2 teaspoons Kosher salt
4 tablespoons unsalted Butter, melted
¼ cups baking soda
1 whole egg, lightly beaten
Pretzel Salt, for sprinkling

Directions:

In the bowl of your stand mixer (fitted with the dough hook attachment), add the water, yeast, and sugar. Stir and let rest 5-10 minutes until foamy (mine didn't look all that foamy but still turned out).

Add the flour, salt, and melted butter and mix using the dough hook until combined well. Cover with a plastic wrap (or a towel) and allow to rise in a warm place for 1 hour or until doubled in bulk. Punch the dough down and turn it onto a lightly floured clean surface.

Line 1 large sheet pan with parchment paper and set aside. Cut the dough into 8 pieces (4 1/2 - 5 ounces each). To shape the dough "take a piece of dough and start forming a round, smooth ball by pulling the sides to the center and pinching to seal. Place, pinched side down, on a counter and lightly cupping your hand around the dough ball, rotate your hand in small circles lightly rolling the ball around the palm of your hand."

Place the ball on the prepared baking sheet pinched seam side down, with at least 1” between each roll. I like to stagger mine: 2 rolls side by side, then one down one row but between the two in the top row... Then 2 more side by side, followed by one down a row but between the 2 in the top row... etc (this will fit all 8 on one cookie sheet). Cover with a towel and allow to rest in a warm place for 30 minutes until they rise & double (mine didn't rise a whole lot).

Preheat oven to 425°F and place oven rack in the middle position. In a large saucepan, bring 2 quarts of water to a low boil. Remove from heat and slowly add the baking soda, place back on heat and lower to a simmer.

Place 2-3 of the rolls at a time into the poaching liquid, seam side down. Poach for 30 seconds and then carefully turn the roll over and poach for another 30 seconds. Remove with a slotted spoon to the same prepared sheet pan, seam side down. Repeat with the remaining rolls.

Using a pastry brush, brush each roll with the beaten egg, making sure to coat all sides completely & then prinkle each roll with a little pretzel salt. Using a sharp straight edged knife, cut a slash (or 2) -or- an “X” shape in the top of each roll. Bake the rolls in the preheated oven for 15-20 minutes. Serve hot!

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27 Responses to “Salted Pretzel Rolls”

  1. 1
    Blog is the New Black — February 9, 2012 @ 4:30 am

    YES! Love pretzel rolls….

  2. 2
    amy (fearless homemaker) — February 9, 2012 @ 9:24 am

    homemade pretzels are next on my to-make list of bready things, now that i’ve got baguettes, tortillas + pitas down. i don’t know if i’ve ever had a pretzel roll, but they look absolutely delicious! will definitely have to add them to my make-soon list!

  3. 3
    JulieD — February 9, 2012 @ 10:05 am

    Looks and sounds amazing! I have never had a pretzel roll before but I’m sure we would love it!! Do you think these would freeze well?

    • Erin replied: — February 9th, 2012 @ 11:18 am

      I know from personal experience they freeze & thaw great!

  4. 4
    Katie — February 9, 2012 @ 10:09 am

    YUM! Now if only I can be successful with working with yeast I would totally make these ASAP! :) Although i think I might give yeast another try since I’m in love with pretzel rolls!

  5. 5
    Julie @BananasForBourbon — February 9, 2012 @ 1:32 pm

    I’ve always wanted to try pretzel rolls. Like you, I find soft pretzels totally delicious, but forming them a total PITA. And with a big patty of meat smacked in the middle? Definite. Improvement. And I must say you got *perfect* color on those puppies! Gorgeous! I guess you could scoop out the middle and repurpose it as breadcrumbs, oh or thickening a soup could be yummy! That pretzel tanginess would be a tasty addition.

  6. 6
    Marie (Food Nouveau) — February 9, 2012 @ 2:14 pm

    The burgers you posted before looked delicious, but I admit I was really just waiting for the pretzel buns recipe! They look a-ma-zing, I’m such a pretzel lover and I can’t believe I never tried to make them at home – so using them as burger buns just made my head spin. It sounds so perfect! I’m printing the recipe and I can’t wait to try them – I just hope I’ll be as successful as you were!

  7. 7
    Angie @ Sweet Natured Treats — February 9, 2012 @ 5:18 pm

    Thanks so much for sharing! My husband is going to be super excited.

  8. 8
    Lesley — February 10, 2012 @ 1:22 pm

    Those rolls look amazing. I don’t mean they look like they tates good (though I’m sure they do); I mean, they are so pretty!

  9. 9
    Lauren @ Around the World Food — February 11, 2012 @ 8:02 am

    Wow! That looks so yummy!

  10. 10
    Kerstin — February 12, 2012 @ 8:15 pm

    Mmm, these look amazing and like they would elevate any burger/sandwich to a whole new level!

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  12. 11
    sonia @ saltonthetable — February 20, 2012 @ 7:22 pm

    We love burgers served on brioche and this sounds even better, our family loves pretzels. We will have to give this one a try.

  13. 12
    Vanessa — April 23, 2012 @ 3:51 pm

    Hello!!! And THANK YOU!!! I am really bad at thanking people for the hard work they put into posting recipes/blogs and so this is my inaugural “comment”. Thank you so much for sharing this, it’s exactly what I was looking for and it went off without a hitch. I made these while visiting my family over the weekend, we had great burgers on them and homemade potato salad. Delicious. I’m adding you to my favorites now, keep up the good work :)

    Vanessa

    • Erin replied: — April 23rd, 2012 @ 8:45 pm

      Thank you! I’m glad you’ve enjoyed what you’ve seen so far! I hope you enjoy my future posts, and feel free to browse my archives! There’s some awesome stuff in there. :)

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  15. 13
    Julie — July 28, 2012 @ 9:34 am

    Looks delish! Off to pin it :>)

  16. 14
    Jamie — October 15, 2012 @ 9:24 am

    We tried making these and they ended up really flat. They were gorgeous looking until I put them in the baking soda water. I was really careful but they flattened. Any tips on how not to make them do that?!?

    • Erin replied: — October 15th, 2012 @ 1:15 pm

      Bummer! I wish I knew what to suggest to help. I’m far from being a yeast pro, and consider myself lucky when I don’t screw it up! I’d wonder if your yeast was still fresh, and if your water temperature was warm enough when making the initial dough. I hope that helps!

  17. Pingback: Soft Pretzel Rolls | Lesley Eats

  18. 15
    Brandy — January 6, 2013 @ 12:33 pm

    I’ve made pretzel bites before, but never buns… until a couple weeks ago. I’m coming back because I’m making these again.

    I buy my yeast at Costco and didn’t use the parchment paper, but just sprayed a cookie sheet with OO. Also, I don’t do eggs, so I just topped them with butter… you know… to make them taste just like Auntie Anne’s.

    They are dense, as are all pretzels. I eat the whole darn thing because I’m apparently an overeater. Hah.

    Thanks for sharing. Off to proof my yeast!

    • Erin replied: — January 6th, 2013 @ 3:51 pm

      Topping with butter? Great idea! I’m drooling now.

  19. 16
    Sarah — April 8, 2013 @ 6:42 am

    Hi, I only have quick rise yeast in my cupboard, will the recipe work with that? Thanks!

  20. 17
    Sarah — April 8, 2013 @ 2:33 pm

    Thanks Erin! I’ll get the other yeast next time and try your recipe since my friend recommended them!

  21. 18
    Adele — January 12, 2014 @ 4:30 pm

    Has anyone tried to make the dough in a bread machine yet?

    • Erin Wilburn replied: — January 17th, 2014 @ 9:52 am

      Not that I am aware of. Sorry, wish I could be more helpful!

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