Sunday, February 6, 2011

Bavarian Bretzel Rolls

It's a pretzel.
It's a sandwich bun.
It will blow your mind!

Several years ago, I toured Germany and Austria with my college choir.  One morning, my host family served lightly buttered bretzel rolls with ham for breakfast.  I was hooked!  These delicious bretzel rolls were easy to make and had me reminiscing about my trip in no time.  You can serve these with your favorite sandwich toppings or plain with a scrape of butter. Delish!


1 1/3 cups warm water
2 tablespoons warm milk
1 packet active dry yeast
1/3 cup light brown sugar
2 tablespoons butter, melted
4 cups flour
Sea salt
2 quarts cold water
1/2 cup baking soda

1. Combine 1/3 cup warm water with yeast and let stand until foamy. Add the remaining warm water, milk, sugar, and melted butter. Swirl to dissolve the sugar.

2. Add flour and mix on medium-low until dough forms a firm, pliable ball. Add more flour if necessary.

3. Turn dough out onto a lightly floured table and knead for 2 minutes. Roll into a 2 foot long log and cut into 12 even pieces. Cover dough with plastic and a damp cloth and let sit for 10 minutes.

Pat dough into rolls or form knots and arrange on a lightly floured surface about an inch apart and cover with lightly oiled plastic wrap. Let the pretzels rest for an additional 30 minutes.

Preheat the oven to 425°. Lightly oil 2 baking sheets.

In a large stockpot, bring the cold water to a rolling boil and add baking soda. Drop two rolls into the boiling water and boil for no more then 30 seconds, turning once. Carefully remove with tongs or slotted spoon and hold above pot and let drain. Sprinkle lightly with salt. Repeat with the remaining rolls.

Arrange rolls on the oiled baking sheets and bake on the upper and middle racks of the oven for about 8-10 minutes, or until browned all over; shift pans from top to bottom and back to front halfway through, for even baking.

Let rolls cool on the baking sheets for about 5 minutes, then transfer them to a rack. Serve warm or at room temperature.
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  1. These look amazing! Do they have the texture of our American sandwich/burger buns? Or the crusty French baguette type of rolls???

  2. Yudith- Thanks! The outside has a very thin slightly crisp layer and the rest of it is soft and doughy. It's sort of between a bun and a baguette on the texture scale.

  3. These sound great! I love the flavor combo!



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