Bretzel Rolls

Bretzel Rolls

I’m really getting into the pretzel craze – at least for a while. I just told you about using pretzels for the Pretzel Peach pie and here is yet another pretzel idea — one that will do double duty now that some of the kids are going back to school and brown bag lunches are on the horizon!

These rolls can be used for any meal as a ‘bread’, with butter and jam or jelly (which is a nice sweet/salty contrast). It also will make a great sandwich bread; just cut it in half and fill it with an assortment of veges and a guac or hummus spread; or mustard and/or  ketchup with leftover roast beef or chicken … or along with a salad. The combinations are endless!

So let’s see what else we can come up with to do with pretzels … I  mean, bretzels!

Bretzels aka Pretzel Rolls

  • 1-1/4 c pale ale or lager, at room temperature
  • 3 Tbsp. packed light brown sugar
  • 2 Tbsp. whole milk
  • 2 Tbsp. unsalted butter, melted
  • 1 packet (1-1/4 oz.) Rapid-Rise active dry yeast
  • 3 – 4 c bread flour (or all purpose flour) divided, plus a bit more for kneading
  • 2 tsp. salt
  • 4 qts. water
  • 1/2 c baking soda
  • 1 tsp. kosher salt

Combine the ale, brown sugar, milk, melted butter and entire yeast packet into a medium bowl. Stir in 1 cup of the flour and the 2 tsp. salt. Gradually (less than 1 cup at a time) stir in the remaining flour until all flour has been added. Dough will become stiff near the end of the stirring.

Turn dough out on a lightly floured board. Knead for about 8 minutes, adding enough flour to make a smooth, elastic dough. *Place in a lightly oiled bowl (or one heavily sprayed with non-stick spray). Make into a ball and turn gently until the entire ball is lightly coated with oil (or spray).  Cover with plastic wrap and let stand in a warm place, free from drafts, for 1 hour or until doubled in size.

Turn out dough on lightly flour dusted board; knead briefly, then cut into 12 equal pieces. Shape each piece into a small ball (gently fold top surface to the bottom; pinch bottom to seal).  Place on ungreased baking sheet (or parchment papered baking sheet)  2″ apart to allow them to spread a little as they rise).

Cut a 1-1/2″ X shape in the top of each roll using kitchen shears (not too deep).

Sprinkle each roll with kosher salt.

Bake 15 to 18 minutes or until tops are crisp and brown. Remove from baking sheet and cool on wire rack.

Makes 12 rolls.


A Tip from the Toque: If you have a heavy duty stand mixer, you can combine the ale, brown sugar, milk, butter, yeast, 1 cup flour and salt in the mixer bowl, and mix on low speed with paddle blade, adding remaining flour slowly to make a stiff dough that cleans the sides of the bowl. Switch to the dough hook and knead on medium-low speed 8 minutes until smooth and slightly tacky, adding flour as needed. Proceed as above from *.

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