Pretzel Rolls 

What nobody thinks they need until they have it. Seriously. 

So, I have no idea, and I mean this, but I have no idea how I found this. Do not get me wrong. I love it... but now I can't live without it. Its magnificent. On thanksgiving I brought these to my friend's house and I think it's safe to say everybody liked them. Specially the kids (Go figure). I must warn you though, as everything with yeast, these take time to sit, but I promise it'll be worth it!


-3/4 cup of milk plus 2 tbsp 

-1 1/2 tablespoons of sugar

-1 1/4 teaspoons active dry yeast 

-3 tablespoons of melted butter plus extra to coat bowl

-2 cups of all-purpose flour plus extra for dusting

-1 teaspoon salt

-1/2 cup of water

-1 1/2 teaspoon of baking soda

-1 egg beaten with 1 teaspoon of water

-Coarse Salt 


Warm milk and sugar until your finger can't feel the temperature change. Sprinkle yeast and let sit for 7-10 minutes until frothy. 

Stir butter, 3/4 cups of flour, salt and then the rest of the flour on a mixing bowl. With the dough hook, mix for 5 minutes on low. It should feel sticky. Oil a bowl and transfer your dough. Coat with plastic wrap and let rise for at least 1 hour. 

After an hour, butter the pan you'll use for the baking. The on a floured surface, divide the dough like a pizza and make little balls. Place on tour baking pan, (I used a round one even though the recipe called for a squared one) and arrange with the same amount of space between each of the balls. Let rise for 1 more hour. When the timer is almost done, preheat the oven at 375F (190C).


Bring the 1/2 cup of water to a boil and slowly add the baking soda. Then brush your dough balls with the baking soda mixture. With another brush (or the same one but rinsed) beat your egg and brush the dough balls. Add the salt and with a knife cut a + (Cross) on each of the balls. 

Bake rolls for 20-25 minutes and let cool before serving. They must have a beautiful brown color on the top. 


Bon Appetit! 


For further information, check the original recipe at Smitten Kitchen