In a large saucepan, bring 2 quarts of water to a low boil. Cover loosely with plastic wrap and allow to rise for an additional hour. Place the dough in the prepared baking dish, seam-side down, and space evenly apart. Form each dough wedge into a sphere by pulling the edges toward the center and pinching them together.
#Pretzel rolls upgrade
They’re great vessels for any kind of dip, spread, meat, or cheese, making them a creative and tasty way to upgrade from plain bread or crackers at a party. Either way, they’re amazing.Įat them with mustard, spread on some nutella, or just enjoy these Pretzel Rolls as they are and wash them down with some Bavarian lager.
Simply space them out on a parchment paper-lined baking sheet instead of allowing them to rise together in a baking dish. Now, this time around I decided to make my Pretzel Rolls into more of a pretzel slider bun configuration, since that’s how I’d wind up using them (spoiler alert!) but you can still bake them separately to make them more rounded as I did with the originals. And you know what? They turn out absolutely perfectly without the lye, if I do say so myself. Since I’d like to avoid chemical burns at all costs, I’ve always nixed the lye when I’ve made pretzels and used a baking soda bath instead.
#Pretzel rolls free
Every time I imagine myself fuddling around in the kitchen with lye, I flash back to that scene from Fight Club– you know, the one where Tyler Durden sadistically explains, “It’s only after we’ve lost everything that we’re free to do anything” as Edward Norton’s character’s hand is melting off? Yes, that one. Traditional Pretzel Rolls (called Laugenbrötchen in Germany, where they originate) are made using lye, but regardless of whether I’m a novice or expert baker, I’ll never feel comfortable using it. So I finally figured it was time I changed that. Though the Pretzel Rolls were incredibly tasty and wonderfully chewy, I really hadn’t nailed the whole food blogging thing yet when I first made this post so my pictures and writing were… well, sub-par to say the least. But to be honest, it’s been a bit embarrassing. (I pick ’em well.) He gives the recipe link out to his friends and coworkers, urging them to make the rolls, talking me up. James always talks about these Pretzel Rolls because he’s a fellow pretzel aficionado. Yes, even to this day, almost 5 years since I originally wrote this pretzel recipe. Especially when they’re in Pretzel Roll form. And trust me when I say that I’ve given it my best effort– I worked at Auntie Anne’s from the age of 15 to 22 and I still am obsessed with the beautifully browned snacks. You’ve had them in tiny twists, soft braids, and buttery mall-bought goodness, but you can never get sick of pretzels (in all of their different forms, of course). I’m talking about pretzels, ladies and gents.
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