Do-it-yourself Pretzel Rolls

Who can resist the chewy, salty goodness of a mushy pretzel? With these do-it-yourself pretzel rolls, you get all that scrumptious pretzel taste and texture, however in a roll kind! It’s good to function a dinner roll or use for sliders, burgers, and sandwiches. The rolls have that flaky, chewy, golden-brown exterior and a mushy crumb inside with the basic pretzel chewiness. When you thought these store-bought pretzel rolls had been good, you might be about to be in heaven.

Pretzel lovers also needs to try our well-known soft pretzel recipe in addition to our bacon-cheddar pretzel bites.

Not like a typical dinner roll, the dough will get a fast boil in baking soda water proper earlier than baking. This step is what provides them that signature deep brown crust and chewy texture. They style like one thing straight from a bakery but this recipe is straightforward sufficient for novices to simply make at house.

Ingredient Notes

• Brown Sugar: The sugar feeds the yeast and helps the crust brown. The small quantity of molasses provides just a little taste as properly.
• Prompt Dry Yeast: You should use lively dry yeast in the identical quantity. You’ll simply want so as to add 10 to fifteen minutes to the rising time.
• Milk: Use entire, 2%, or 1%. It must be warmed to 100-110°F which we do within the microwave. The milk must be heat to the contact, like tub water.
• All-purpose Flour: Bread flour will also be used for an excellent chewier roll.
• Baking Soda: The baking soda is important for the boiling step that provides these rolls their deep brown, chewy crust. No substitutions right here—it’s the key to that pretzel magic!
• Coarse Salt: You’ll usually discover it labeled as kosher salt, coarse salt, or pretzel salt. When you don’t have coarse salt, you should utilize flaky sea salt, however keep away from superb desk salt, because it received’t be fairly the identical and your rolls will simply find yourself seeming salty.

No Stand Mixer? No Drawback!

Making pretzel rolls by hand is simpler than you may suppose, and also you’ll nonetheless get that good chewy texture. Begin by combining your substances in a big mixing bowl, stirring with a sturdy spoon (a wood spoon works nice) till the dough turns into too thick to stir.

When the dough will get too robust to combine, it’s time to knead by hand. Frivolously flour a clear floor, then switch your dough onto it. Utilizing the heels of your palms, press the dough away from you, then fold it again over itself. Rotate the dough 1 / 4 flip and repeat the method. Proceed kneading for about 5-7 minutes till the dough is easy and elastic. It ought to really feel cheesy, however not sticky. Hand kneading helps develop the gluten, giving your pretzel rolls that deliciously mushy and chewy texture. It could take just a little elbow grease, however the finish result’s value it!

The Science Behind Boiling

There’s science concerned in pretzel-making and it’s all about boiling the dough earlier than baking. If you boil the dough in a baking soda answer, it units off a chemical response on the floor of the dough. The baking soda is alkaline, which adjustments the pH of the dough’s exterior, serving to it kind that signature deep brown crust when baked. That is why pretzels—and these pretzel rolls—have a darker, extra caramelized look than common bread.

Boiling additionally gelatinizes the starches on the floor of the dough, making a chewy exterior that contrasts completely with the mushy crumb inside. This similar method is used to make bagels as properly. That is the way you get that signature chew.