Soft Pretzel Rolls with Sea Salt

• 1 1/2 cups warm water (110°F)
• 2 teaspoons sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1/2 cup unsalted butter, melted
• 1/4 cup baking soda
• Coarse sea salt, for topping

Steps

1. 1 In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until frothy.
2. 2 Add flour and salt to the yeast mixture. Stir until a dough forms.
3. 3 Knead the dough on a floured surface for about 8 minutes, then place in a greased bowl. Cover and let rise for 1 hour or until doubled in size.
4. 4 Divide the dough into 12 equal portions and shape into balls. Let rest for 15 minutes.
5. 5 Bring a large pot of water to a boil. Dissolve baking soda in the boiling water.
6. 6 Boil each roll for 30 seconds, then transfer to a baking sheet lined with parchment paper.
7. 7 Preheat oven to 425°F. Brush rolls with melted butter and sprinkle with coarse sea salt.
8. 8 Bake for 12-15 minutes, or until golden brown.
9. 9 Let cool slightly before serving.

Equipment

• Large mixing bowl
• Baking sheet
• Parchment paper

Variations

• Add garlic powder or onion flakes to the dough for extra flavor.

Substitutions

• Use bread flour for a chewier texture.

Pairings

• Creamy beer cheese dip
• Tangy mustard

Nutrition

Tips

• For extra flavor, brush rolls with melted butter right out of the oven.
• If you prefer softer pretzels, let them cool in a closed container.

Storage

Store in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 5 minutes.

Freezing: Freeze baked rolls in a single layer, then transfer to a freezer bag. Thaw at room temperature and reheat in a 350°F oven.

Serving Suggestions

• Serve with spicy mustard or cheese dip.
• Perfect for game day or casual gatherings.

FAQ