68 Reviews of Bretzel Rolls (Bavarian Pretzel Sandwich Rolls)

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!

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!!

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!

From: PetesNina

On Sep 3, 2006

I have been looking for a recipe for this ever since my husband and I took a trip to Chicago and ate at a brauhaus owned by a couple from Germany. I absolutely fell in love with the rolls! I found this recipe quite by accident while looking for something different to make and I immediately planned a meal around these rolls, LOL. I did not feel like using my kitchen aid for this recipe, so I did it all by hand. I kneaded the dough about 5 minutes. As I worked it, I did need to add about an additional cup of flour and it was still easy to work with the dough. It was much easier for me to make two 12 inch rolls instead of one 2 foot roll, and because I wanted dinner rolls I cut the dough into 16 rolls and they were still very generous. Make sure to start checking these after 8 minutes of baking, mine had to come out at 9 minutes and were a deep brown color, exactly as they should be. The taste? Exactly what I have been looking for all these years! If you are not an experienced breadmaker, this is the recipe to start with. It really is simple, straight-forward and the results are fantastic. If, like me, you can bake a loaf of bread in your sleep, you will marvel at the speed and ease of this recipe. 5 stars really are not enough. Thank you for sharing this wonderful recipe!

From: Elvira D!

On Jan 12, 2007

I just made these tonight and they were wonderful! Had no problem at all getting them to rise. Put everything into a bread machine to work the dough then follow the rest of the directions simple! I did let them rise 45 minutes longer and once they were cooked I cut them in half and grilled them and put grill chipped turkey with jack cheese and bacon on them with honey mustard and salad they were wonderful my whole family enjoyed them!!!

From: YungB

On Jan 16, 2007

Very good bread. It is nice and soft and chewy at the same time. The flavor of the bread is delicious. It is lightly sweet and tender tasting. Great recipe. A keeper. NcMysteryShopper, you have good taste.

From: MssAditood

On Oct 14, 2006

Wow, these rolls were "the bomb" as my husband and the guys at work reported. And I have to say that I agree with them. These were super, super easy to make and came out of the oven like I had bought them in a bakery. And the next day, warmed in the micro for a few seconds, Yum!! Thanks so much for the wonderful recipe. This is and will be part of my tried and true (and favorite) recipes. Hugs, Susie

From: Heather in Barrie

On Nov 15, 2007

We have a local German bakery and we used to buy pretzel buns fairly regularly. When I tried this recipe I realized the reason these were the most expensive buns in the store (rather finicky, especially the first time). However, I am making my third batch in as many weeks. We like these as much as, if not better, the ones from our bakery and they don't seem to go stale quite as fast as the bakery's. I also shared some with some friends who really enjoyed them as well

From: Chef #424925

On Jan 7, 2007

Easy to make, tastes wonderful. A definite hit. I've already sent it to two other bakers to have fun with. Mom is trying to figure out how to convert it for high altitude though.

From: Chef #1196060

On Mar 10, 2009

Yummy and wonderful... BUT BE CAREFUL TO USE AT LEAST A 6 QUART POT TO BOIL THE WATER! When you add the baking soda, the water will bubble up SIGNIFICANTLY and if the pot is too small, it will boil over all over your stove and anybody standing close to it. The rolls are excellent, though.