Crazy Yummy Pretzel Rolls Recipe

So I had the musicmaker sign up to bring rolls to his office Thanksgiving lunch. I figured I’d make some or if I wasn’t feeling like it he could go buy some. But I went a bit insane and made a ton of different rolls (these pretzel rolls, cheesecake factory wheat rolls, Parmesan rolls, and regular parker house rolls). Seriously i made 4 batches of different rolls in 3 hours one night. The night before I tested out some rolls and I guess I am just a bread addict because I couldn’t get enough of the feeling of the dough between my fingers as I formed the dough ahhh one of the best feelings IN THE WORLD

Any ways I really loved how the pretzel rolls came out so I wanted to share the recipe. It may seem unconventional for Thanksgiving but if you want something interesting and different I really recommend adding these to your menu. I froze a ton of the rolls I made that night and I’m going to take a variety to Thanksgiving. The only thing is that I love the pretzel ones so much and zapping them on high for 30 seconds from frozen with a damp paper towel wrapped around them makes for a super delicious, easy and quick snack.

Pretzel Roll Recipe
What You Need
1 ½ cups warm water
2 1/4 teaspoons active dry yeast (1 package)
2 teaspoons sugar
4 ½-5 cups unbleached all-purpose flour
2 teaspoons kosher salt (I used table salt heinous I know)
4 Tablespoons unsalted butter, melted

1/4 cup baking soda
large pot of water
1 egg, lightly beaten
pretzel salt (I used cracked sea salt)

Combine the water and the yeast in the bowl of mixer and let rest 5 minutes until foamy.
Add sugar, flour, salt, butter and mix with the dough hook. It’ll be silky but it shouldn’t be sticky. Remember it’s more about the right consistency with bread than a number amount of flour so add the flour bit by bit.
Cover and let rise in a warm place for 1 hour or until doubled in size. (I was in a hurry and put the bowl in a sink with warm water going up the side for 30 minutes)
Cut the dough into 32 pieces on a floured surface. I cut it in half then each half in half then each half in 8.
Form into rolls by smoothing the dough around itself pinching on the bottom. You want a pulling pinching motion to get nice smooth tight balls
Let rise in a warm place for 30 minutes until doubled.
Preheat oven to 450°F
In a large saucepan, bring 2 quarts of water to a low boil.
Add the baking soda and lower heat to a simmer.
Carefully slip the rolls into the poaching liquid, seam side down.
Poach for 1 minute f your balls float early you’ll want to make sure to flip them part way through. (I didn’t need to mine were submerged for a while then floated up and then I pulled them out after a while)
Place balls seam side down on sprayed cookie sheets.
Lightly beaten egg and brush onto each roll
Sprinkle with salt
Snip the top with scissors
Bake the rolls for 15-20 minutes, rotating the pans halfway through baking
Cool completely

Makes 32 small rolls (of course this depends on the size you make them but I cut my dough into 36 pieces and I liked that size). Eat them fresh an hot or freeze for later. Reheat in a damp paper towel for 30 seconds in the microwave.