Easter is around the corner which means it’s time to craft that big holiday menu and get your grocery list together. With so many main dishes, sides, proteins, and candy that comes with celebrating Easter, sometimes we just need something simple to balance out all the other complex flavors. We’re all about versatile food here, and that’s why we’re bringing this DIY Pretzel Roll recipe to life.Pretzel rolls are perfect for big gatherings like Easter because it’s not everyday that you indulge in these soft-on-the-inside, crispy-on-the-outside bites. People usually opt for regular bread before they pair their food with pretzel rolls because regular bread is more readily available in stores. We’re taking matters into our own hands and baking our own pretzel rolls that will guarantee satisfaction among everybody at the dining table.The usual twisted shape of a pretzel could be complex to achieve, so we’re skipping all of the fancy steps and simply rolling these bad boys into balls (it all goes to the same place anyways, right?). This will actually lend to softer, more pillowy bites as you sink your teeth into a fresh roll.RECIPE:
For the Pretzel Dough:
1 1/2 cups of lukewarm water
1 packet of active dry yeast (2 1/4 tsp)
1/4 cup (4 tbsp) of unsalted butter, divided
1 tsp of table salt
1 tbsp of light brown sugar
3 ¾ to 4 cups all-purpose flour, plus more for dusting
coarse sea salt for sprinkling
Baking Soda Bath:
1/2 cup of baking soda
9 cups of water
Directions:
In a small bowl, stir yeast and lukewarm water together and allow to sit for 1 minute.
In a separate bowl, melt the butter. Whisk together 1 tbsp of melted butter (set remaining butter aside), salt, brown sugar, yeast mixture and slowly add in 3 cups of flour. Mix with a wooden spoon until combined (dough will be sticky) and add in 1/2 cup of flour at a time until dough is no longer sticky. To test for readiness, poke the ball of dough - if it bounces back, it is ready for the next step.
Dust a surface with flour and place the ball of dough on top, kneading for 3 minutes and then shape into a ball.
Place dough into a bowl, cover with plastic wrap, and allow to rise in a warm environment until it doubles in size (about 1 hour)
Once dough is ready, punch down on the dough to release any air bubbles and place the ball on a flour dusted flat surface. Cut dough into ⅓ cup portions and form each piece into a ball.
Preheat the oven to 400 degrees F.
Bring 9 cups of water to a boil on the stovetop and mix in baking soda.
Drop 1-2 pretzel rolls into the water and boil for about 20-30 minutes. Shake off any excess water as you scoop the dough out from the boiling water.
Place boiled pretzel rolls into a baking pan lined with parchment paper.
Slit X’s onto the surface of each roll and brush the remaining melted butter on top. Sprinkle with sea salt and bake for 22-26 minutes or until golden brown.
Easter is around the corner which means it’s time to craft that big holiday menu and get your grocery list together. With so many main dishes, sides, proteins, and candy that comes with celebrating Easter, sometimes we just need something simple to balance out all the other complex flavors. We’re all about versatile food here, and that’s why we’re bringing this DIY Pretzel Roll recipe to life.Pretzel rolls are perfect for big gatherings like Easter because it’s not everyday that you indulge in these soft-on-the-inside, crispy-on-the-outside bites. People usually opt for regular bread before they pair their food with pretzel rolls because regular bread is more readily available in stores. We’re taking matters into our own hands and baking our own pretzel rolls that will guarantee satisfaction among everybody at the dining table.The usual twisted shape of a pretzel could be complex to achieve, so we’re skipping all of the fancy steps and simply rolling these bad boys into balls (it all goes to the same place anyways, right?). This will actually lend to softer, more pillowy bites as you sink your teeth into a fresh roll.RECIPE:
For the Pretzel Dough:
1 1/2 cups of lukewarm water
1 packet of active dry yeast (2 1/4 tsp)
1/4 cup (4 tbsp) of unsalted butter, divided
1 tsp of table salt
1 tbsp of light brown sugar
3 ¾ to 4 cups all-purpose flour, plus more for dusting
coarse sea salt for sprinkling
Baking Soda Bath:
1/2 cup of baking soda
9 cups of water
Directions:
In a small bowl, stir yeast and lukewarm water together and allow to sit for 1 minute.
In a separate bowl, melt the butter. Whisk together 1 tbsp of melted butter (set remaining butter aside), salt, brown sugar, yeast mixture and slowly add in 3 cups of flour. Mix with a wooden spoon until combined (dough will be sticky) and add in 1/2 cup of flour at a time until dough is no longer sticky. To test for readiness, poke the ball of dough - if it bounces back, it is ready for the next step.
Dust a surface with flour and place the ball of dough on top, kneading for 3 minutes and then shape into a ball.
Place dough into a bowl, cover with plastic wrap, and allow to rise in a warm environment until it doubles in size (about 1 hour)
Once dough is ready, punch down on the dough to release any air bubbles and place the ball on a flour dusted flat surface. Cut dough into ⅓ cup portions and form each piece into a ball.
Preheat the oven to 400 degrees F.
Bring 9 cups of water to a boil on the stovetop and mix in baking soda.
Drop 1-2 pretzel rolls into the water and boil for about 20-30 minutes. Shake off any excess water as you scoop the dough out from the boiling water.
Place boiled pretzel rolls into a baking pan lined with parchment paper.
Slit X’s onto the surface of each roll and brush the remaining melted butter on top. Sprinkle with sea salt and bake for 22-26 minutes or until golden brown.
Easter is around the corner which means it’s time to craft that big holiday menu and get your grocery list together. With so many main dishes, sides, proteins, and candy that comes with celebrating Easter, sometimes we just need something simple to balance out all the other complex flavors. We’re all about versatile food here, and that’s why we’re bringing this DIY Pretzel Roll recipe to life.Pretzel rolls are perfect for big gatherings like Easter because it’s not everyday that you indulge in these soft-on-the-inside, crispy-on-the-outside bites. People usually opt for regular bread before they pair their food with pretzel rolls because regular bread is more readily available in stores. We’re taking matters into our own hands and baking our own pretzel rolls that will guarantee satisfaction among everybody at the dining table.The usual twisted shape of a pretzel could be complex to achieve, so we’re skipping all of the fancy steps and simply rolling these bad boys into balls (it all goes to the same place anyways, right?). This will actually lend to softer, more pillowy bites as you sink your teeth into a fresh roll.RECIPE:
For the Pretzel Dough:
1 1/2 cups of lukewarm water
1 packet of active dry yeast (2 1/4 tsp)
1/4 cup (4 tbsp) of unsalted butter, divided
1 tsp of table salt
1 tbsp of light brown sugar
3 ¾ to 4 cups all-purpose flour, plus more for dusting
coarse sea salt for sprinkling
Baking Soda Bath:
1/2 cup of baking soda
9 cups of water
Directions:
In a small bowl, stir yeast and lukewarm water together and allow to sit for 1 minute.
In a separate bowl, melt the butter. Whisk together 1 tbsp of melted butter (set remaining butter aside), salt, brown sugar, yeast mixture and slowly add in 3 cups of flour. Mix with a wooden spoon until combined (dough will be sticky) and add in 1/2 cup of flour at a time until dough is no longer sticky. To test for readiness, poke the ball of dough - if it bounces back, it is ready for the next step.
Dust a surface with flour and place the ball of dough on top, kneading for 3 minutes and then shape into a ball.
Place dough into a bowl, cover with plastic wrap, and allow to rise in a warm environment until it doubles in size (about 1 hour)
Once dough is ready, punch down on the dough to release any air bubbles and place the ball on a flour dusted flat surface. Cut dough into ⅓ cup portions and form each piece into a ball.
Preheat the oven to 400 degrees F.
Bring 9 cups of water to a boil on the stovetop and mix in baking soda.
Drop 1-2 pretzel rolls into the water and boil for about 20-30 minutes. Shake off any excess water as you scoop the dough out from the boiling water.
Place boiled pretzel rolls into a baking pan lined with parchment paper.
Slit X’s onto the surface of each roll and brush the remaining melted butter on top. Sprinkle with sea salt and bake for 22-26 minutes or until golden brown.
Pretzel rolls are perfect for big gatherings like Easter because it’s not everyday that you indulge in these soft-on-the-inside, crispy-on-the-outside bites. People usually opt for regular bread before they pair their food with pretzel rolls because regular bread is more readily available in stores. We’re taking matters into our own hands and baking our own pretzel rolls that will guarantee satisfaction among everybody at the dining table.
The usual twisted shape of a pretzel could be complex to achieve, so we’re skipping all of the fancy steps and simply rolling these bad boys into balls (it all goes to the same place anyways, right?). This will actually lend to softer, more pillowy bites as you sink your teeth into a fresh roll.
RECIPE: