New Jersey Pretzel Rolls

Swap your traditional dinner rolls this fall season with these irresistibly chewy pretzel rolls! Fluffy, chewy, and salty rolls are the perfect accompaniment to all your harvest, Oktoberfest-inspired snacks and meals.

You might think pretzels are the exact opposite of a simple side or appetizer, but trust us on this, they are much easier than you think. Not only are they made with just a handful of simple ingredients, but the texture is a fascinating mix between a classic soft pretzel and a light and fluffy dinner roll. But how you ask? It’s all in the baking soda bath!

Pretzels are made using a yeast-risen dough that is first dunked in a boiling baking soda water bath (say that five times fast) then baked to golden perfection. The result is a sturdy dough with a chewy bite and salty finish. For these rolls, we’ve given them a traditional yeast roll rise time for fluffiness, plus that initial dip in a baking soda bath for that irresistible texture and pretzel flavor we all love! 

Pretzel Rolls Recipe

Makes about 7-9 rolls

Cook time: 20 min

Ingredients

• ¾ cup warm water, lukewarm but not hot
• 1 1/8 teaspoon active dry yeast
• 2 tablespoons unsalted butter, divided
• ½ teaspoon salt
• 2 teaspoons granulated sugar
• 2 cups all-purpose flour
• Flaked sea salt, to garnish

Baking Soda Bath

• 6 cups water
• ¼ cup baking soda

Instructions

1. Add the warm water and yeast to the bowl of your stand mixer and let stand for 1 minute. In a separate dish melt 1 tablespoon of the butter and add to the yeast mixture along with the salt and brown sugar, whisk to combine. Turn on the stand mixer fitted with a dough hook and begin adding the flour 1 cup at a time until a soft dough forms, scraping down the sides when needed. Once the dough is no longer sticky and becomes springy, turn out onto a floured surface. If the dough is still very sticky, add a bit more flour.
2. Kneed the dough for 2-3 minutes until it becomes very soft and elastic.  Place in an oiled bowl and cover to rise in a warm shady area for about 1 hour or until doubled in size. Once doubled punch down the dough to release any air, then transfer to a lightly floured work surface. Slice the dough into about 9 small balls and set aside. 
3. Preheat oven to 400 degrees F and place your New Jersey baking dish on a cookie sheet and lightly coat the bottom with cooking spray. Bring the 6 cups of water to boil and add the baking soda. In a separate bowl melt the remaining butter.
4. Working in batches drop 1-2 rolls into the boiling water for about 20 seconds each. Remove with a slotted spoon and place in the prepared dish. Use a sharp knife to score the top of each roll, brush with melted butter, and sprinkle with flaky salt. Bake for 20 minutes or until golden brown. Serve warm.

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