Why eat your sandwich or burger on a regular roll when you could take it to the next level with a PRETZEL roll?!
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
In bowl of stand mixer, whisk together flour, yeast, and table salt. Lock bowl into place and attach dough hook to stand mixer.
In 4-cup liquid measuring cup, whisk together oil, brown sugar, and 1½ cups room-temperature water until brown sugar has dissolved.
Start mixer on low speed and slowly pour in water mixture. Mix until no dry flour is visible, about 2 minutes. Increase speed to medium-low and knead dough for 8 minutes. Stop mixer.
Transfer dough to clean counter and use your hands to knead dough for 30 seconds, then form dough into smooth ball.
While dough rises, line rimmed baking sheet with parchment paper and lightly spray with vegetable oil spray. Set aside.
Combine baking soda and remaining ½ cup water in small microwave-safe bowl. Heat in microwave until water looks clear, 1 to 2 minutes. Use oven mitts to remove bowl from microwave (be careful—bowl will be hot). Use spoon to stir mixture until baking soda has completely dissolved. Set aside to cool.
Working with 1 piece of dough at a time, use your fingertips to pat dough into small square. Shape dough into ball. Repeat with remaining pieces of dough.
Spray large piece of plastic wrap with vegetable oil spray. Cover baking sheet loosely with greased plastic and let dough balls rise until puffy, about 45 minutes. While dough balls rise, adjust oven rack to middle position and heat oven to 425 degrees.
A dip in a baking soda–water mixture and an egg wash give pretzel rolls a shiny brown crust and that special “pretzel” flavor. Skip these steps and your rolls won’t look the same.
Pretzels and pretzel rolls traditionally get a special treatment before they’re baked—they’re boiled in water (weird but true!). Just a minute or two in boiling water helps set the crust and makes them extra-chewy inside. Sometimes, bakers add a chemical called lye (“lie”) to the boiling water, which gives the crust a dark brown color and that special “pretzel” flavor. Since boiling dough at home can be tricky and dangerous, we give our pretzel rolls a flavorful brown crust by dipping them into baking soda dissolved in water. (Baking soda is similar to lye, but it’s easier to find and safer to use.) Painting the rolls with an egg wash before baking gives them a shiny crust—plus, the tacky egg helps the salt stick.