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Nutrition Facts
Serving Size 1 (247g) Recipe makes 12 servings
Calories 195
Calories from Fat 22		(11%)
Amount Per Serving		%DV
	Total Fat 2.5g	3%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 0.6g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 5mg		1%
Sodium 2577mg		107%
Potassium 86mg		2%
Total Carbohydrate 38.2g		12%
	Dietary Fiber 1.3g	5%
	Sugars 6.0g
Protein 4.7g		9%
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Bretzel Rolls (Bavarian Pretzel Sandwich Rolls)

Recipe #169790 | 2 hours | 35 min prep | add private note

⁽⁶⁶⁾ RATE IT NOW Print Recipe

By: NcMysteryShopper
May 25, 2006

These fabulous rolls are wonderful stuffed with your favorite sandwich ingredients. This is one of those recipes that is not hard to make...but makes you feel a great sense of accomplishment when looking at the finished product. You can either make them into a tight knot, pretzel shape or simple bun shape. The recipe is a combined effort from Thorsten, his German baker friend, and myself. The dough also makes great pretzels. Hope you enjoy it as much as we did! Scoring the top with an X has some cool results as well! BEER PAIRING: Live Oak Pilz, a Bohemian-style pilsner, is perfect with these rolls!

SERVES 12 , 1 dozen bretzel rolls (change servings and units)

Ingredients

1 1/3 cups warm water
2 tablespoons warm milk
2 1/2 teaspoons active dry yeast
1/3 cup light brown sugar
2 tablespoons butter, melted
4 cups all-purpose flour
kosher salt or pretzel salt
2 quarts cold water
1/2 cup baking soda

Directions

1
In a small bowl if using a bread machine, or in the bowl of a standing electric mixer fitted with a dough hook, mix a 1/3 cup of the warm water (105-115 degrees) with the yeast and let stand until foamy.
2
Add the remaining cup of warm water along with milk, sugar & melted butter and swirl to dissolve the sugar. (If using a bread machine add mixture to bread machine at this point and continue). Add flour and mix on dough cycle or med-low speed. Remove dough from bread machine once it forms a nice a firm, pliable dough ball. Add more flour if necessary.
3
Turn dough out onto a lightly floured table and knead for 2 minutes. Roll into a 2 foot long log and cut into 12 even pieces. Cover dough with plastic and a damp cloth and let sit for 10 minutes.
4
Pat dough into rolls or form knots and arrange on a lightly floured surface about an inch apart and cover with lightly oiled plastic wrap. Let the pretzels rest for an additional 30 minutes.
5
Preheat the oven to 425°. Lightly oil 2 baking sheets.
6
In a large stockpot, bring the cold water to a rolling boil and add baking soda.
7
Drop two rolls into the boiling water and boil for no more then 30 seconds, turning once. Carefully remove with tongs or slotted spoon and hold above pot and let drain. Sprinkle lightly with salt. Repeat with the remaining rolls.
8
Arrange rolls on the oiled baking sheets and bake on the upper and middle racks of the oven for about 8-10 minutes, or until browned all over; shift pans from top to bottom and back to front halfway through, for even baking.
9
Let rolls cool on the baking sheets for about 5 minutes, then transfer them to a rack.
10
Serve warm or at room temperature.

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Featured Reviews for This Recipe

From: Chef #579860

On Nov 9, 2009

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From: JiliBean

On Oct 29, 2009

What a yummy treat! I "stuffed" some of mine with pieces of string cheese, mmmm. Thanks, my kids are going to love them!

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From: Brenda.

On Jun 1, 2006

These rolls are delicious!!! Just like the ones we had for breakfast and lunch when we were in Germany. DH asked me to make them a little larger, like a hoagie roll. I think making them smaller works best because after they rise, some of mine were too big and fell apart in the water bath. I am a "Challenged Bread Maker" at best, and you are right ncmysteryshopper, these made me feel quite a sense of accomplishment. My photo doesn't do these rolls justice, but I will post it anyway. If you are kicking around whether or not to try these, please do, they are authenic and delicious!

7 people found this review helpful

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From: Meredith C-ville

On Sep 4, 2008

Not that another review is needed, but I just made these for the 2nd time and they are what I've been looking for all these years since I first had this kind of thing in Germany. I have been making them in "stubby breadstick" (Laugenstange) shape, and putting two diagonal cuts across their tops before baking. I also cut the dough into 18, rather than 12, pieces (you can eat more that way and they are also a bit easier to manage for the boiling step). Speaking of which, I think the only way you could end up with "mall pretzels" is by omiting that key step, with the baking soda. I also have only been using a heaping tbsp brown sugar, rather than the amount in the recipe. These were a huge hit served with some Weisswurst and a tomato salad. Although simple is good: in Germany I would just buy the ones with a thick slab of fresh butter inside; or the pretzel ones that are baked with shredded cheese on top til the edges of the cheese are brown and crisp. The recipe really is perfect because the dough part needs that tiny bit of saltiness supplied by what's sprinkled on top. I went for the coarse salt, and part of it soaks into the top, while the rest stays crystalline on the outside. I also don't go crazy trying to drain my blobs of dough before putting them on the baking sheet (I just line with parchment)...I think that extra liquid in the oven during baking gives them a good solid (but not too thick) outer crust. As an added bonus, if you happen to let your water boil over (which I did today), it makes for a fine time to really clean your stove top (thanks to the baking soda)! Thanks so much for developing this!

5 people found this review helpful

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