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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 0.3g
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
NcMysteryShopper

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

Directions

  1. 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. 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. 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. 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. 5
    Preheat the oven to 425°. Lightly oil 2 baking sheets.
  6. 6
    In a large stockpot, bring the cold water to a rolling boil and add baking soda.
  7. 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. 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. 9
    Let rolls cool on the baking sheets for about 5 minutes, then transfer them to a rack.
  10. 10
    Serve warm or at room temperature.

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Featured Reviews for This Recipe

From: ZoeB

On May 28, 2009

5 stars for flavor, 1 star for execution. I'm not sure what I did wrong here, but my rolls were a blessed mess! Moving them after the second rise was impossible without the dough collapsing completely, which led to flat, messy buns. They tasted fabulous, and since I LOOOOOOVE soft pretzels, they'll get eaten up in no time. I'm going to keep trying these until I figure out the trick.

0 people found this review helpful

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  • From: Chef #307951

    On May 22, 2009

    OMG. these rolls are definitely fabulous and then some. thank you for your recipe.

    0 people found this review helpful

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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!

    6 people found this review helpful

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  • From: CookinAnneS

    On Sep 23, 2006

    I've tried many pretzel recipes, but none of them were anywhere near what we ate in Germany. These are!! These were excellent!! I made some sticks and some small loaves which we plan on using to make sandwiches from. I'm SO glad I stumbled upon this recipe. This one is definetly a keeper!! Five well deserved stars!!

    5 people found this review helpful

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  • Read all 57 reviews

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