recipe

Why eat your sandwich or burger on a regular roll when you could take it to the next level with a PRETZEL roll?!

safety
  • Uses the microwave
  • Uses the oven
  • Uses a knife
difficulty
  • Advanced
time
  • 3 hours, plus 1 hour cooling time
yield
  • Makes 8 rolls

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Prepare Ingredients

3¾ cups (20⅔ ounces)
bread flour
2 teaspoons
instant or rapid-rise yeast
2 teaspoons
table salt
2 tablespoons
vegetable oil
2 tablespoons
packed brown sugar
1½ cups (12 ounces)
room-temperature water plus ½ cup (4 ounces) water, measured separately
Vegetable oil spray
1 tablespoon
baking soda
1
large egg, cracked into bowl and lightly beaten with fork
1 teaspoon
pretzel salt or kosher salt

Gather Baking Equipment

  • Stand mixer with dough hook attachment
  • Whisk
  • 4-cup liquid measuring cup
  • 2 bowls (1 large, 1 small microwave-safe)
  • Plastic wrap
  • Rimmed baking sheet
  • Parchment paper
  • Oven mitts
  • Spoon
  • Ruler
  • Bench scraper or kitchen shears
  • Pastry brush
  • Paring knife
  • Cooling rack
1
 
3¾ cups (20⅔ ounces)
bread flour
2 teaspoons
instant or rapid-rise yeast
2 teaspoons
table salt

In bowl of stand mixer, whisk together flour, yeast, and table salt. Lock bowl into place and attach dough hook to stand mixer.

 
2
 
2 tablespoons
vegetable oil
2 tablespoons
packed brown sugar
1½ cups (12 ounces)
room-temperature water

In 4-cup liquid measuring cup, whisk together oil, brown sugar, and 1½ cups room-temperature water until brown sugar has dissolved.

 
3
 

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.

 
4
 

Transfer dough to clean counter and use your hands to knead dough for 30 seconds, then form dough into smooth ball.

 
5
 
Vegetable oil spray

Spray inside of large bowl with vegetable oil spray. Place dough in greased bowl. Cover bowl with plastic wrap and let dough rise until doubled in size, 1 to 1½ hours.

 
6
 

While dough rises, line rimmed baking sheet with parchment paper and lightly spray with vegetable oil spray. Set aside.

 
7
 
1 tablespoon
baking soda
½ cup (4 ounces)
water

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.

 
8
 

When dough has doubled in size, transfer it to clean counter. Gently press and stretch dough into even 12-inch log, popping any large bubbles. Use bench scraper to cut log into 8 equal pieces.

 
9
 

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.

2up: Shaping Dough

  1. Working with 1 piece of dough at a time, fold corners of dough into center and pinch edges together. Flip dough over.
  1. Use your cupped hand to drag dough in small circles until dough forms smooth ball and top feels tight.
 
10
 

Dip each dough ball in baking soda–water mixture until coated all over. Let excess water drip off. Place dough ball, seam side down, on greased parchment–lined baking sheet.

 
11
 

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.

 
12
 
1
large egg, cracked into bowl and lightly beaten with fork
1 teaspoon
pretzel salt or kosher salt

When dough balls are ready, discard plastic wrap. Use pastry brush to paint tops and sides of each roll with beaten egg (discard any remaining egg). Use paring knife to make 3‑inch-long, ¼-inch-deep cross into top of each dough ball. Sprinkle tops of dough balls with pretzel salt.

 
13
 

Place baking sheet in oven. Bake until pretzel rolls are deep golden brown, 16 to 20 minutes.

 
14
 

Use oven mitts to remove baking sheet from oven (ask an adult for help). Place baking sheet on cooling rack and let pretzel rolls cool completely, about 1 hour, before serving. (Cooled rolls can be stored in zipper-lock bag at room temperature for up to 2 days.)