Hot Pretzel Rolls

Faigy Grossman Faigy Grossman
3.7 (3 reviews)

Try these hot pretzels for a twist on the typical dinner roll. Soft and chewy, they’re the perfect crowd-pleaser.

1h 45m 12
Easy Vegetarian Vegan Pescatarian Parve

Contains: Gluten, Wheat, Sesame

Directions

Make the Dough

  1. In a small bowl, dissolve yeast and one teaspoon sugar in warm water. Let stand until bubbly, about 10 minutes.

  2. In a large bowl, mix together flour, half cup sugar, and salt.

  3. Make a well in the center; add oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one to two tablespoons water.

  4. Knead the dough until smooth, about seven to eight minutes.

  5. Lightly oil a large bowl. Place the dough in the bowl and turn to coat with oil.

  6. Cover with plastic wrap and let rise in a warm place until doubled in size, about one hour.

Shape and Bake

  1. Preheat oven to 450°F (230°C).

  2. In a large bowl, dissolve baking soda in hot water.


     

  3. Turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and form a pretzel shape.

  4. Once all of the dough is shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle generously with coarse salt and everything spice blend.

  5. Bake in preheated oven for 10 minutes, until browned.

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What Cooks Are Saying

3.7 out of 5

3 global ratings

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6 Comments

Tracey Isbitt •

THIS RECIPE DOES NOT WORK (Do not waste your money) - After reading the reviews, I reduced the amount of flour by 1/2 cup, and followed the recipe exactly. It was so dry, that I ended up adding another 20 tablespoons of water and 1 more of oil - the dough was still dry, but I tried to work with it - I did not want to waste all those ingredients. After proving, the dough felt very stiff and not soft and elastic as it should have, I went ahead and baked them - And that's when I threw everything away - they were so hard, and heavy to eat, you could see the dough was tight - I really would not recommend this recipe (I do have some experience with yeast/bread dough's and never had such a complete failure!)

leah greenwald •
Reply to Tracey Isbitt

you're probably using bad ingredients. I made these with 5 cups flour (great value all purpose) and had to add 1 Tbsp water, and they came out amazing.

Mati •

It's very dry with 5 cups of flour, I had to use a lot more water/oil. I would recommend less flour

Sora Malka Teichman •

Delicious! I made these with 80% whole wheat flour and demrara sugar; they came out excellent! I topped them with everything spice and that added an extra kick. I also made half the recipe. I recommend making the ropes vey thin so that they retain their form when they bake.

Sora Malka Teichman •

Delicious! I made these with 80% whole wheat flour and demrara sugar; they came out excellent! I topped them with everything spice and that added an extra kick and I halved the recipe successfully. I recommend making the ropes vey thin so that they retain their form when they bake.

Sora Malka Teichman •

Delicious I made these with 80% whole wheat flour and demrara sugar; they came out excellent! I topped them with everything spice and that added an extra kick. I halfed the recipe successfully, and I recommend making the ropes vey thin so that they retain their form when they bake.