I’ve seen pretzel rolls all over grocery stores and restaurants lately, but have never tried them. When I saw this pin, I knew this was my chance.
I’ve been making rolls and bread for a while. So when I set out to tackle this pin, I was confident of a “pin win.” I found the recipe to be kind of vague. When I added the ingredients suggested, the dough was in no way “stiff.” I added more flour, despite the dire warning and used my KitchenAide to knead the dough until it looked right. When I formed them into roll-sized pieces of dough for the second rise, I ended up with twice as many pretzel rolls as the recipe promised. The “bath” was fun, but I knew my serrated knife needed sharpening when I tried to cut the slits in the top. Also, I had fine sea salt, not coarse. I barely sprinkled any salt on top. So how did they turn out?
They’re definitely not as pretty. But my family LOVED them. The crust was crunchy and they tasted like a soft pretzel. We had lots of leftovers. I found that microwaving them in a slightly damp paper towel for about 20 seconds, and then sticking them in our toaster oven makes them crisp up like the day I made them. I will definitely make these again, this time with more salt and a sharpened serrated knife.