These pretzel rolls are great for savory sandwiches or as bread to serve with soup and spreads. While you can use traditional coarse salt, I really like using red Hawaiian sea salt for extra color.
Ingredients:
- 1 .25-ounce package active dry yeast
- 1 cup warm water
- 1/4 cup white granulated sugar
- 2 1/2 cups all-purpose flour, plus more if needed
- 1 teaspoon salt
- 7 cups water
- 1/2 cup baking soda
- Coarse salt or Hawaiian sea salt, for sprinkling
Directions:
In a large mixing bowl, combine the yeast, warm water, and sugar, agitating until the yeast is dissolved. Let stand for 5 minutes, or until the mixture is bubbly. Add the flour gradually until forming a soft dough that is neither sticky nor dry, adding extra flour if necessary. Turn the dough out onto a clean work surface and knead until elastic and smooth, about 3-4 minutes. Place in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour or until doubled in bulk.
Preheat the oven to 400 F. Lightly oil a large baking sheet and set aside.
Bring the water and baking soda to a rolling boil in a medium-large saucepan over medium-high heat. Punch the dough down and turn out onto a clean work surface. Separate the dough into 8 pieces and knead each until elastic. Shape into rolls about 3-4 inches long.
Drop 1 roll at a time into the boiling water. Boil for about 1 minute, remove using a slotted spoon and transfer to the prepared baking sheet. Repeat this until all of your rolls have been boiled. Sprinkle with coarse salt and bake until golden brown, about 12-14 minutes. Allow rolls to cool slightly before serving and allow to cool uncovered on a wire cooling rack. Serve warm or at room temperature.
Homemade Dairy-Free Pretzel Rolls Recipe
Ingredients
Method
- In a large mixing bowl, combine the yeast, warm water, and sugar, agitating until the yeast is dissolved. Let stand for 5 minutes, or until the mixture is bubbly. Add the flour gradually until forming a soft dough that is neither sticky nor dry, adding extra flour if necessary.
- Turn the dough out onto a clean work surface and knead until elastic and smooth, about 3-4 minutes. Place in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour or until doubled in bulk.
- Preheat the oven to 400 F. Lightly oil a large baking sheet and set aside.
- Bring the water and baking soda to a rolling boil in a medium-large saucepan over medium-high heat. Punch the dough down and turn out onto a clean work surface. Separate the dough into 8 pieces and knead each until elastic. Shape into rolls about 3-4 inches long.
- Drop 1 roll at a time into the boiling water. Boil for about 1 minute, remove using a slotted spoon and transfer to the prepared baking sheet. Repeat this until all of your rolls have been boiled. Sprinkle with coarse salt and bake until golden brown, about 12-14 minutes. Allow rolls to cool slightly before serving and allow to cool uncovered on a wire cooling rack. Serve warm or at room temperature.
This is an original creative work by Salty Vixen. This story/article, including its characters, plot, and descriptive content, is protected by copyright law. Unauthorized copying, sharing, reposting, or reproduction in any format is strictly prohibited. This content may not be used for AI training, data scraping, machine learning, or any form of artificial intelligence development without explicit written permission from Salty Vixen Publishing LLC. Violators will be pursued to the fullest extent of the law.
