Bavarian Pretzel Rolls Soft Golden (Printable Version)
Golden-brown pretzel rolls with a chewy crust and tender crumb, ideal for sandwiches or savory snacks.
# What You’ll Need:
→ Dough
01 - 4 cups bread flour
02 - 1 ½ teaspoons salt
03 - 2 teaspoons sugar
04 - 2 ¼ teaspoons instant yeast
05 - 1 ¼ cups warm water (about 110°F)
06 - 2 tablespoons unsalted butter, softened and cubed
→ Lye Bath
07 - 4 cups water
08 - 2 tablespoons baking soda
→ Topping
09 - Coarse sea salt, for sprinkling
# Step-by-Step Guide:
01 - In a large mixing bowl, blend bread flour, salt, sugar, and instant yeast. Pour in warm water and incorporate softened butter until a rough dough is achieved.
02 - Knead the dough on a lightly floured surface for 8 to 10 minutes, creating a smooth and elastic texture.
03 - Place dough into a lightly oiled bowl. Cover and let ferment in a warm environment for 60 minutes or until the volume has doubled.
04 - Preheat oven to 425°F. Line baking sheet with parchment paper.
05 - Deflate dough gently, apportion into 8 equal pieces, and form each into a smooth ball.
06 - In a medium saucepan, bring 4 cups water to a boil and add baking soda. Expect bubbling. Maintain gentle simmer.
07 - Use a slotted spoon to submerge each roll in the boiling soda bath for 30 seconds per side. Transfer directly onto lined baking sheet.
08 - Make a cross incision atop each roll with a sharp knife or lame. Generously dust with coarse sea salt.
09 - Bake for 18 to 20 minutes until an intense golden-brown hue is achieved.
10 - Transfer rolls to a wire rack and allow to cool prior to serving.
# Additional Tips::
01 -
- Chewy, authentic Bavarian-style texture
- Ideal for sandwiches or served warm as a snack
02 -
- Food-grade lye gives the rolls an authentic flavor and darker crust, but must be handled with caution.
- Rolls freeze well for up to 2 months; reheat gently before serving.
03 -
- Shape rolls tightly for an even rise and classic Bavarian appearance.
- If using lye, wear gloves and goggles for safety.