Pretzel Rolls


First, I want to recognize how long its been since I last posted – over a week! I apologize. But, I will say business has been booming! From big breakfasts at the Selma Cafe to special birthday cake orders, Oh Dear Bakery has been busy. Keep an eye on the facebook page in the next few weeks for some big announcements!

Alright, on to some baking.

Today’s post is inspired by the dear Peter Goldberg. Last weekend – I forget what we were talking about – Peter mentioned that  pretzel buns were probably his favorite sandwich bread. And I just I couldn’t pass up this opportunity to make some pretzel bun magic.

While I tend to enjoy crunchier, heartier breads, Peter loves soft doughy baked goods. In fact, he absolutely loves things that are under-baked and completely gooy, even though those things are my nightmare (don’t worry, I did not under-bake these rolls, they are just have very pillowy insides). He is the best bowl/spatula/paddle attachment cleaner the world has ever seen because he’ll eat any batter left in sight and then wash everything, it’s pretty great.

I think these rolls were a pretty big hit because at dinner he said, “This is one of the best burgers I’ve had in a while!” – it was a VEGGIE burger. Thats right… it’s all in the bun.

These rolls are very similar to the bagels from a few weeks ago, but take 1 day to make instead of 2. Both pretzels and bagels require pre boiling, which creates a nice golden crispy crunch on the outside while preserving that doughy softness that Peter loves on the inside. I added a little wheat flour, just to make myself feel better, but using all AP flour is fine as well.

Pretzel Rolls

Makes 8 hamburger size rolls

  • 1 1/2 cups warm water
  • 2 1/4 tsp yeast (one packet)
  • 2 tsp sugar
  • 4 1/2 cups flour (I used 3 1/2 cups AP, 1 cup whole wheat)
  • 1 tsp salt
  • 4 Tbsp melted butter or margarine
  • 1/4 cup baking soda
  • 1 egg, beaten
  • sea salt for sprinkling

First combine the water, sugar and yeast and allow it to proof for 5 minutes. Get your melted butter ready, and combine the flour and salt.


Add the butter and a cup or two of flour to start. Once that mixture is smooth, begin adding the rest of the flour a quarter cup at a time until you have a dense but elastic dough. Transfer the dough to a greased bowl and allow it to rise, covered, for one hour.


DSC_0020Divide the dough into 8 equal pieces and form into rolls. Spread the rolls out on a baking sheet,cover them with plastic wrap and allow them to rise once more for 30 minutes.


While the rolls are rising get a large pot of water boiling and add the baking soda. Also, preheat your oven to 425 degrees.


Boil 2 or 3 rolls at a time for 30 seconds each side.

DSC_0030Then egg wash each roll completely, cut a slit or two in the top with a sharp knife and sprinkle with sea salt.

Bake them for 15-20 minutes until golden brown.

DSC_0038Then make, “the best burger [you’ve] had in a while.”

DSC_0056When we first got our kittens they were about the size of these pretzel rolls. Here’s a kitten throwback…



One thought on “Pretzel Rolls

  1. will be doing this in near future. Thanks Taylor. Love making pretzels too. I make the sponge for the first rising. Germans use lye (just a pinch) instead of baking soda…crispier crust. Dan

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