Pretzel Rolls
  • 1 cup milk
  • 1 package active dry yeast (2 ¼ teaspoons)
  • 1 Tbs packed light brown sugar
  • 2 ½ cups all purpose flour, plus more for dusting
  • 1 teaspoon fine salt
  • 2 Tbs unsalted butter at room temperature
  • Cooking spray
  • ½ cup baking soda
  • ¼ cup coarse sea salt, plus more for sprinkling
  • 1 large egg, lightly beaten
  1. In a small sauce pan, over medium heat, warm the milk to 110 degrees F. Pour the warm milk into a medium bowl; sprinkle with the yeast and allow it to soften for about 2 minutes. Sprinkle the brown sugar and set the yeast mixture aside until it becomes foamy, about 5 minutes.
  2. Using a stand mixer fitted with the dough hook attachment combine the flour and fine salt. Make sure the mixer is on low speed. Add the yeast mixture and butter then continue to mix until the dough is slightly smooth and soft but still sticky. Coat a large bowl with a layer of cooking spray and place dough into the bowl. Cover with plastic wrap and allow the dough to rise at room temperature for about an hour or until doubled in size.
  3. Generously coat a baking sheet with cooking spray. Turn the dough onto a lightly floured surface. Stretch the dough into a 16 inch long log. The log will be about two inches wide. Slice the log into 8 equal square portions. Take each square and roll into a 6 inch long rope. Wind the rope into a coil and tuck the end underneath. Place each prepped roll onto the greased baking sheet and cover with plastic wrap. Allow the rolls to rest at room temperature for about 15 minutes, then refrigerate for 2 hours. The rolls will be slightly puffed.
  4. When the rolls are ready, preheat the oven to 400 degrees F. Fill a large pot with about 3 inches of water. Add the baking soda and ¼ cup coarse salt to the pot then bring the mixture to a boil. When ready, add half of the rolls and cook until slightly puffed. Be sure to flip the rolls halfway through with a slotted spoon. This will take about 1 minute. Spray another coat of cooking spray over the baking sheet and return the rolls to the baking sheet. Repeat with the remaining rolls. Brush the rolls with the egg and sprinkle the tops of the rolls with more coarse salt.
  5. Place the baking sheet in the oven and bake until the rolls are a deep golden brown, 18 to 20 minutes. Rotate the baking sheet halfway through to bake the rolls evenly. When ready, place the baking sheet on a cooling rack to cool for 10 minutes, then remove the rolls to the rack to cool completely.
Recipe by janie-jean at