Pretzel Bread & Rolls

pretzel bread

Hot pretzels are a summertime treat at all American amusement parks, state fairs and other community events. Usually covered with cinnamon and sugar or dipped in chocolate sauce or cheese or mustard. Another favourite is to make pretzel bites and cover them with cheese, beef chili and onions. 

However, the best pretzels are German and we’ve been searching a long time for a proper recipe for bread and rolls – not just twists and snacks. A salty pretzel roll sliced open and stuffed with ham, cheese and some chive mayonnaise is a treat that makes a boring sandwich a lunch box treat!

This recipe is super versatile.  It is based on Laura’s recipe that we found here. Instead of making two loaves, we made one loaf and then six delicious rolls for soups and sandwiches.

The crust on the rolls is so chewy that you can carve out the middle and fill your favourite soup for an edible soup bowl. For sandwiches, ham & cheese, salami & cheese, cheese & pickle, cheese & caramelised onion chutney – you get the point- are all delicious.

The loaf we sliced and served with sweet honey butter for brunch. The combination of salt and sweet was divine. As always with real bread, any leftovers make a yummy bread and butter pudding or french toast.

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Pretzel Bread & Rolls
Print Recipe
Shape the dough into two balls if you want two loaves. We made one loaf and then cut the second ball to make 6 sandwich rolls. These chewy, crusty rolls make any pack lunch super special.
Votes: 1
Rating: 5
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Servings
loaves
Ingredients
Bread Dough
Baking Soda Bath
Finishing Touches
Equipment
Servings
loaves
Ingredients
Bread Dough
Baking Soda Bath
Finishing Touches
Equipment
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Shopping List
Success! See My Recipes & Menus.
Instructions
Dough
  1. Assemble the Kitchenaid Mixer with a dough hook
  2. Combine yeast, water, and brown sugar in the bowl of the mixer
  3. Let stand for 5 minutes minimum - look for the yeast to start to foam
  4. Melt the butter in microwave and combine with milk. Set aside.
  5. Start mixer on low speed and combine yeast mixture with dairy mixture until just combined
  6. Add the salt
  7. Add flour slowly until fully combined.
  8. Turn mixer to medium (setting 2) and knead the dough. You want a firm ball, not too sticky to handle. Add flour 1 tablespoon at a time until you reach desired consistency.
  9. Oil a large Pyrex bowl (I use a 3 litre).
  10. Put dough in bowl and leave in warm place to rise for at least an hour or until double in size.
Shape & Baking Soda Bath
  1. After the dough has doubled, heat oven to 190C (fan).
  2. Bring 4 litres of water to boil in a large pot.
  3. Slowly add the bicarbonate of soda - slowly or else it will explode all over your kitchen!
  4. Remove the dough and gently press out the air bubbles.
  5. Cut the dough in half. Shape into two balls if you want two loaves. We made one loaf and then cut the second ball into 6ths to make 6 sandwich rolls.
  6. After shaping, IMMEDIATELY drop the dough into the water bath. DO NOT ALLOW A SECOND RISE.
  7. Boil for 60-90 seconds on each side.
  8. Drain the excess water from the dough and place it on an greaseproof paper lined baking sheet.
Bake
  1. Sprinkle coarse sea salt over the bread
  2. Use a knife to cut an "X" on the top of the bread (or rolls) as the dough will need to expand
  3. Straight into the oven for 22-25 minutes, rotating the baking sheet once during baking for an even brown crust.
Finish
  1. Remove from oven and immediately brush with melted butter for a soft crust.