Who doesn't love pretzel rolls? Terrorists, probably. Pretzel rolls are the best part of any sandwich. If you are on a late night Sheetz run and you get a sandwich on anything other than a pretzel roll, then you're doing it wrong. I've always wanted to make my own soft pretzels, but never thought to make pretzel rolls. My mother brought me some delicious honey the other day, so I thought why not make honey wheat pretzel rolls? I have a roadtrip to Nashville coming up in a few days with my sister, and we were planning on bringing sandwiches and whatnot for the road, so this would be perfect for that! I couldn't find an exact recipe that was what I wanted, but I adapted this recipe to my liking.
First gather your supplies. You'll need warm water, yeast, regular flour, whole wheat flour, sugar, salt, butter, honey, an egg, and baking soda. That's all. It's that easy.
Get a bowl and dissolve one packet of active dry yeast in 1.5 cups of warm water. Let it sit for a few minutes so it gets foamy.
|Use the yellow bowl that your grandma used to use to make her famous pizza dough all the time. If you use a different bowl, your pretzel rolls are going to suck.|
Slowly add this mixture to the water and yeast, stirring to combine. Add 2 tablespoons of honey.
You can also use a stand mixer with a dough hook attachment, or you can go old school and use a spoon and then knead it together with your hands. It will look like this when you're done.
|Don't eat it yet.|
Cover the bowl with a towel and let it rise for about an hour, or until the dough has doubled in size.
Once the dough has risen, punch it down and break the dough into 14 equal (or mostly equal because you're careless in your measuring) pieces.
Form each piece into a ball by pinching the sides together.
Cover with a towel and place somewhere warm to rise again for about 30 minutes. You could put them on top of your stove while you preheat your oven to 425, if you'd like.
Stir together 2 quarts of water with 1/4 baking soda. Bring all of this to a boil, then reduce to a simmer. Once it's simmering, drop each ball one at a time into the water. Cook for about 30 seconds on each side, turning and removing from the water with a slotted spoon.
|This step is what turns the pretzels brown and makes them look like pretzels.|
Beat an egg in a small bowl and get your salt ready. Lightly brush each roll with the egg and sprinkle with the salt.
|Ready for the oven!|
Bake for about 15-20 minutes. Remove from the oven and admire how pretty they look.
Transfer to cooling rack, become overwhelmed with how badly you want to eat all of them, and then burn your mouth on them because you're too impatient to wait until they're cool enough to eat.
|Get some dijon mustard and a little bit of honey together because you don't care if you made them for a road trip in a few days, you want to eat one now.|
Honey Wheat Pretzel Rolls
- 1 1/2 cups warm water
- 1 packet active dry yeast
- 2 1/2 cups flour
- 2 cups whole wheat flour
- 2 teaspoons sugar
- 2 teaspoons salt
- 2 tablespoons honey
- 4 tablespoons butter, melted
- 1/4 cup baking soda
- 1 egg, slightly beaten
- coarse salt
- Mix the warm water and yeast in a bowl. Let rest for 5 minutes until foamy.
- Add in the flours, sugar, salt, honey, and butter. Stir/knead to combine.
- Cover bowl with a towel and let sit for an hour, or until dough has doubled in size.
- Punch down the dough and separate into 14 equal sized balls. Form a ball by pulling the sides to the center and pinching a seal.
- Place dough balls seal side down on a parchment paper-lined baking sheet about 1" apart from one another. Cover with a towel and let sit somewhere warm for 30 minutes.
- Preheat the oven to 425 degrees.
- Mix 2 quarts of water with 1/4 cup baking soda. Bring to a boil, then lower heat to simmer.
- One at a time, drop rolls into the water, cooking for 30 seconds on each side.
- Place rolls back on baking sheet. Cut a slice or an X on the top, brush with egg, and sprinkle with coarse salt.
- Bake for 15-20 minutes.