| Level: | Intermediate |
| Total: | 1 hr 35 min |
| Prep: | 1 hr 20 min |
| Cook: | 15 min |
| Yield: | 4 rolls |
Ingredients
- 1 tablespoon active dry yeast
- 2 3/4 cups all-purpose flour, plus more for dusting
- 1 tablespoon sugar
- 1 teaspoon kosher salt, plus more for sprinkling
- Vegetable oil, for the bowl
- Cooking spray
- 1/3 cup baking soda
Instructions
- Put 1 cup warm water (110 degrees F to 115 degrees F) in the bowl of a stand mixer and sprinkle the yeast on top. Set aside to bloom, 5 minutes. Meanwhile, combine the flour, sugar and salt in a large bowl.
- Add the flour mixture to the yeast mixture and mix with the dough hook on the lowest setting until the dough comes together. Increase the speed to medium and continue to mix until the dough is elastic and smooth, about 8 minutes.
- Form the dough into a ball, place in a large oiled bowl and turn the dough to coat it with oil. Cover with a damp kitchen towel and let rest in a warm place until doubled in size, 30 to 35 minutes. Line a baking sheet with foil or a silicone baking mat, coat generously with cooking spray and set aside.
- Punch down the dough, then turn out onto a floured surface. Knead just until the dough is smooth and springs back when poked, about 1 minute. Divide into 4 pieces and form into 5-by-3-inch oblong rolls. Place the rolls on the prepared baking sheet and cut four 2-inch diagonal slashes across the top of each. Cover with a damp towel or cover loosely with plastic wrap and let rise in a warm place until almost doubled in size, 15 to 20 minutes. Meanwhile, preheat the oven to 425 degrees F and bring 8 cups water to a boil in a large saucepan over high heat.
- Stir the baking soda into the boiling water (it will foam up slightly). Add 2 rolls and poach 2 minutes per side. Using a slotted spoon, remove the rolls, drain and place on the baking sheet, cut-side up. Sprinkle with salt. Repeat with the remaining rolls.
- Bake the rolls until golden, 12 to 15 minutes. Let cool slightly on the baking sheet.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1349 |
| Total Fat | 115 g |
| Saturated Fat | 8 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 10 g |
| Cholesterol | 0 mg |
| Sodium | 5039 mg |
Reviews
They were perfect I wish I could post a picture of the finished product. Thanks for one amazing recipe ❤
Just made a batch of these and they came out perfectly. Soft, chewy and beautifully browned. I did do a couple of things differently from the original recipe however. I used brown sugar, not white, and I used a lye bath instead of baking soda. The lye gives them the authentic pretzel taste that you just don’t get with baking soda. I also made 6 rolls instead of 4 and they are the perfect size. As for storing, when baking, only add salt to the ones you know you’re going to eat right away. After they cool completely!!, put the into a freezer bag, freeze and take out as needed. Thaw, then brush with egg whites and sprinkle on the salt. Bake in a 350* oven for a few minutes until the egg is dry and the salt is sticking to the roll. Highly recommend this recipe!!
Fantastic! Followed Guy’s recipe and the only change I made was I used 1/2 cup of baking soda to 12 cups of water, baked for 17 min. at 425 and they came out great! What a Guy!
Zero! Surprisingly disappointed. I have never used Guy’s recipes before and not so sure I will ever again. I doubled the batch…and was doubly disappointed. I’m guessing like the others that the extra 2 minute boil ruins the rolls….Look elsewhere for some great pretzel roll recipes
This recipe should not have 5 stars based on how many people changed the recipe. It calls for way too much baking soda, they are too large and the cooking time in the water is way to long. Very disappointing!
I loved these. Easy to make. I did what the other reviewers did and divided into 6 pieces and only poached for 30 seconds each side. They turned out perfect. Everyone in my family loved them. I will be making these a lot more. I also doubled the recipe and it made 12 rolls.
Followed the ingredient list to a tee however, I divided into 6 pieces and only poached for 30 seconds each side and these turned out amazing. My husband already asked me to make another batch as the first one only las
Horrible! I am good at baking rolls and french bread. These rolls deflated in the water and were soggy after baking. Still looking for a good recipe.
Very disappointed in this recipe….I am a bread baker, so I have some skills, but these turned out soggy and not at all like they should have. Now, I read other recipes and see that 2 minutes in the water is a bit too long. I did make smaller buns so the recipe made 8. I sliced them open and put them back in the oven trying to salvage some so we can have them for dinner…might have 2 that are edible.
I am a lazy baker, but this ended up working well. The original recipe calls for putting formed dough on sprayed foil/silicone, then poaching then draining. All good. Just make sure the baking surface you reapply the dough to is sprayed again. Also, I used aluminum foil, and then flipped mine for a couple of mins to brown the back side which will depend upon your oven.