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Pretzel Rolls

I do love eating healthily in winter. Said no woman ever. So I plan on making these soft, chewy, fresh-out-the-oven Pretzel Rolls on Sunday when my mother-in-law gets back from the UK! Comments from people who have already tried this recipe is that you shouldn't be afraid to add more flour - the quantity varies depending on the weather, altitude etc - so keep adding more until the dough is less sticky and easy to handle.

You're welcome!


Pretzel Rolls

The Dough

  • 6 - 7 1/2 cups all-purpose flour 
  • 1 teaspoon salt
  • 3 tablespoons canola oil
  • 2 teaspoons active dry yeast
  • 2 1/2 cups milk, slightly warmed
  • 1 cup water, slightly warmed
  • Coarse sea salt for sprinkling

The "Bath"

  • 7 cups water
  • 1 tablespoon salt
  • 4 tablespoons baking soda

In a small container, mix yeast with warmed milk and let rest for 10 minutes. Whisk 5 3/4 cups of flour and teaspoon of salt in a large bowl.

Add canola oil and warmed water to yeast mixture. Pour into bowl with flour and salt. Knead in the bowl until dough is mostly smooth. Only add more flour if your dough cannot be easily handled. The dough will be somewhat stiff. Cover the bowl with a dish towel and put in a warm place to rise for one hour.

Punch down dough and knead in bowl for one minute. Cut dough into 15 pieces. (Cut more pieces if you would like smaller sized rolls.) Form balls by pulling the dough under. Place on a well-greased surface. Let the dough balls rise for 15 minutes.

While the dough balls are rising, preheat the oven to 400 degrees and get the pretzel "bath" ready. In a large pot, bring water, salt, and baking soda to a rolling boil. Plunge three dough balls into the water and let them "poach" for 1 minute total. Using a slotted spoon, transfer them to a well-greased baking sheet. With a serrated knife, cut 2-3 lines across each roll and sprinkle with coarse sea salt. Bake for 20 to 25 minutes, or until pretzels are a rich brown. These are best eaten the same day they are made.


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