I tend to be a little late with trends.
I’ll see things floating around for awhile, and whether its fashion, home decor, or food I’m not one to jump in with both feet.
Things have to grow on me a little. I have to figure out if I like the idea, the look, the what ever, before I give it a try.
So when Pretzel Rolls made their appearance on the scene I wasn’t sure how I felt about them. I saw them in restaurant ads, all over Pinterest, and even in the grocery store.
But I wasn’t convinced I wanted my sandwich on one.
I love a soft pretzel, and I love a sandwich… but the two together??
I finally decided it was worth a try.
Boy do I wish I’d hopped on this trend sooner!!
These are delicious, if you are a late bloomer like me let me tell you, get to gettin’. Or if you’ve already tasted this deliciousness but are wondering if they are hard to make let me tell you..easy peasy.
Here’s what you’ll need
1 1/3 Cup Warm Water
2- Tbsp Warm Milk
2 1/2- tsp Yeast
1/3 Cup Brown Sugar
4- Cups Flour
Kosher or Pretzel salt (I used kosher)
2- Qts Water
1/2- Cup Baking Soda
a big ‘ol pot and a slotted spoon
First take 1/3 cup of your warm water and mix it with the yeast. Allow it to sit for about 5 minutes, until the yeast is nice and bubbly.
Using a mixer with a dough hook (or some super arm muscles) add in the rest of the water, milk, and sugar.
Then add in the butter and flour. Mix until well blended. You’ll have a nice soft dough.
Roll the dough into a big worm, about 2 feet long. (a big fat worm) and cut into 12 pieces. Form them into balls and allow to rest 30 minutes.
Now get your oven pre-heating to 425.
You’ll want to line your baking sheets with parchment paper. Some recipes say to oil your pan, but I tried that and mine burnt on the bottom. So I highly recommend the parchment paper, or possibly a baking stone (But I haven’t tried that yet).
Now get your 2 quarts of water and baking soda boiling.
If you want the cute little X’s on top of your rolls now is the time to cut them in.
When you’re done with that drop them 2 or 3 at a time into the boiling water. Boil 15 seconds, flip and boil another 15.
Remove with a slotted spoon and place on your prepared baking sheet.
Sprinkle them with salt.
I will note here that after the second batch or so the water gets pretty foamy, if you need to remove it from the heat a second that’s ok. You can also skim the bubbles off the top if need be.
Once you have everybody boiled and on a baking sheet pop them in the oven for 10-12 minutes. Keep an eye on them, you want them nice and golden brown but there’s a fine line.
Looking for another unique sandwich roll?? Try my Quinoa Sandwich Buns