Soft Chewy Pretzel Rolls

  August 4, 2014

All I can say about these rolls are YUM, YUM, YUM! These rolls are a cross between a pretzel and a roll..golden on the outside and chewy in the center. I am all about trying to make homemade bread and rolls easier so I took a chance and made this dough in my bread machine and couldn’t be happier with the results. My bread machine recommends the liquids be added first, followed by the dry ingredients. Making a well in the center of the flour is so important so the yeast does not get developed too quickly.

Now, what can you do with these rolls when you are finished baking them? My family loves them with some butter or even as the bun for a sandwich. When you are raising children to become competent eaters I recommend to patients that they serve bread and butter at each meal. This allows a child who is slow to like new foods the ability to come to the table and still be successful by having something on the table they can enjoy. It’s very likely that your selective eater will even enjoy these rolls.

I will admit these rolls are best when served fresh, right out of the oven. They still taste good the next day, but I usually enjoy them best the next day when they are reheated or toasted, but good luck on having any left for the next day.



Soft Chewy Pretzel Rolls
Serves: 6-13
  • Dough:
  • 1½ teaspoon instant SAF yeast
  • 2 tablespoons oil (I used coconut oil)
  • 1 cup warm milk (100-110 degrees Fahrenheit)
  • ¾ cup warm water (100-110 degrees Fahrenheit)
  • 1 teaspoons salt
  • 4 cups unbleached all-purpose flour
  • Coarse salt (to garnish)

  • Water Bath:
  • 3 quarts of water (12 cups)
  • 1 tablespoon sugar
  • ¼ cup baking soda
  1. Add ingredients for dough into the bread machine in order recommended by the manufacture. Be sure to make a small well for the yeast if dry ingredients are on top. Set bread machine to dough cycle.
  2. When dough is complete, transfer onto a lightly floured surface. Portion out dough into equal pieces (13 small rolls or 6 larger rolls). Shape dough into round balls and then allow to rest on the floured surface for about 15 minutes.
  3. In the meantime; add water, sugar and baking soda to a large pot and bring to a boil.
  4. Preheat oven to 425 degrees F.
  5. After 15 minutes, carefully pick up a ball and turn over into your palm and gently pinch the bottom of the dough to make a small pucker.
  6. Add the dough balls (about 4 at a time) into boiling water and allow to boil for about 30 seconds and then turn over and allow to boil for 30 seconds more.
  7. Using a spatula take dough from boiling water and put on parchment lined baking sheet. Continue to all dough balls are boiled.
  8. Cut a small slice into the top of each roll. Be careful to not deflate the roll.
  9. Add the course salt to each roll and cook in oven for 20 minutes or until golden brown.



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