What To Make With Pretzel Buns

With my pulled beer chicken, this simple beer cheese dish is the ideal accompaniment! Making this dish in the slow cooker and serving it on pretzel buns is a quick and simple lunch or supper option. Guys, let’s get this party started. It’s a done deal. I’m a terrible mother and a terrible wife. You’ll never believe what happened to me. My family was in desperate need of food. I was in the middle of something (probably Facebook, but let’s pretend it was something important for the sake of argument) when the phone rang.

For the entire hour.

They didn’t starve to death because of lack of food.

Even though the 4 hours between breakfast and lunch were nearly fatal, I managed to get off my behind and feed them just in time to save their bacon and eggs.

• It was a great success!
• I’m not exaggerating.
• Except that it isn’t.
• They pushed me to the front of the line.
• First and foremost, you’ll find chicken that has been slow cooked in lager.
• Then there’s a beer-infused cheese sauce to finish it all off.
• Then there are pretzel buns that have been smeared with dijon mustard because.beer?

I was a little tipsy at this time, and mustard sounded delicious.

Simply form them into any size or shape you choose and bake them for the appropriate amount of time.

Either choice is delectably tasty.

If you have any leftover cheese sauce, you can either dip them in that or create my easyfry sauce recipe.

Prep10minutes Cook8hoursTotal8hours10minutes

• A pound of chicken breasts
• 12 ounces beer
• 2 cloves minced garlic
• 1 teaspoon salt
• 1 teaspoon freshly crushed black pepper
• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 cup beer
• 1/2 cup milk
• 8 ounces freshly grated cheddar
• 2 tablespoons chopped chives Pretzel rolls, either handmade or purchased from a store
• Mustard dijon
• Dijon mustard

• Place the chicken, beer, garlic, salt, and pepper in a slow cooker and cook on low heat for 8 hours or on high heat for 4 hours. When the chicken is done, shred it with two forks and serve immediately. Meat should be easy to shred. To make the cheese sauce, melt the butter in a medium sauce pan over medium heat until it is smooth and creamy. Add the flour and simmer for 2 minutes, whisking constantly. Add the beer and milk and heat, stirring constantly, for 5 minutes, or until the sauce has thickened and become smooth. Cook over low heat for about 5 minutes, stirring constantly, until the cheese is completely melted before adding the next handful of cheese. To serve, reheat the pretzel buns in the oven for a few minutes until they are warm. Split the bread in half and smear one side with mustard. Place the chicken and cheese mixture on top of the pasta.

Calories: 246 calories per serving (12 percent ) carbohydrate (g) : 5 g (2 percent ) |Protein (g): 20 g (40 percent ) |Fat: 14 g | (22 percent ) |8g of saturated fat (50 percent ) |Cholesterol: 75 milligrams (25 percent ) |Sodium: 566 milligrams (25 percent ) |Potassium is 269 milligrams (8 percent ) |Vitamin A: 445 International Units (9 percent ) |Vitamin C: 1.3 milligrams (2 percent ) |Calcium is 228 milligrams (23 percent ) |Iron is 0.5 mg per day (3 percent ) The Main Course is the first course in the sequence.

Cuisine: AmericanKeywords: game day recipes, kid-friendly dishes, midweek meal recipes Cuisine: American

FREEDINNER HACKS

The following are my TOP 5 KITCHEN HACKS to help you save time, eat healthier, and enjoy life more!

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When it comes to creating sandwiches, sourdough, challah, pumpernickel, and brioche are all excellent alternatives to white or wheat bread. However, there is one option that alters the course of the game. The pretzel roll is a type of sandwich. It’s something the Germans do all the time. And they were the ones who developed the Reinheitsgebot, so it’s apparent that their high standards for delectable foods make them a power to be reckoned with. For the sake of illustrating our thesis, we decided to compile a list of sandwiches that would be really excellent on pretzel buns.

• Reuben, Sloppy Joe, Philly Cheesesteak, Pav Bhaji, French Dip, Tuna Blob, Crab Burger, Chicken Salad, Lobster Roll, Meatloaf, Bacon, Egg, and Cheese, Reuben, Sloppy Joe, Philly Cheesesteak, Pav Bhaji, French Dip, Tuna Blob, Crab Burger, Chicken Salad, Lobster Roll, Meatloaf

Furthermore, pretzel rolls are often smaller in size than traditional sandwich buns. This provides built-in portion control for those of you who are watching what you eat (as some heroically attempt to do during football season). The good news is that there are two options for those of you who are borderline hangry — which is the phrase for being so hungry that you’re becoming furious — this implies two options.

Buffalo Chicken Melt Sliders (On a Pretzel Bun)

The 27th of March, 2015 Flavor, flavor, and even more flavor! Everything you love about buffalo wings is in these bite-sized sandwiches, which are served in a sandwich format. Some things taste better when they’re melted. Take, for example, tuna melts. And, without a doubt, patty melts. You may now include these buffalo chicken melts on that list. All of the delicious flavors of Buffalo wings are now available in convenient slider form. They’re fantastic for the following reasons:

• All of these flavors come together in one bite: tangelo, cream, zesty, and soury. The pickled red onions offer a great crunch (as well as a splash of vibrant color)
• Their bun is shaped like a pretzel bun.

For quite some time, I had my eye on a bag of pretzel buns from my neighborhood store. I spent more ($3.99) for six buns than I normally would have, but I couldn’t help myself. They’re adorable, and they taste just like freshly made pretzels. Served with all of the buffalo wing toppings (including celery sticks, carrot sticks, and ranch/blue cheese dressing on the side), these sliders are a simple appetizer or main dish that will please everyone. That’s all I have to say about these sliders, to be honest with you.

But, sadly, I shot these images some weeks ago, and they are now only a distant memory.

Please remember to follow me on Instagram, where I will be publishing more recipes that are not featured on the site, money-saving advice, and other miscellaneous attractive things that I believe you will enjoy looking at in the interim.

Ingredients

• Prepare the following ingredients: 1 boneless and skinless chicken breast (or equivalent rotisserie chicken), 2 ounces cream cheese, 1/4 cup buffalo sauce, 1/3 cup shredded cheddar cheese, 1 small yellow onion, finely chopped, 3 stalks celery, finely chopped, 1/2 teaspoon garlic powder, 1/2 cup crumbled blue cheese, 6 pretzel sliders

For pickled red onions:

• Pickling spices (optional), 1 red onion, diced, 1/2 cup white or white wine vinegar, 2 tablespoons sugar, pinch of salt, 1/2 cup white or white wine vinegar

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Prepare the chicken by chopping it finely. In a large mixing bowl, combine the chicken, cream cheese, buffalo sauce, cheddar cheese, onion, celery, and garlic powder. Pretzel rolls should be cut in half. Place roughly 2 teaspoons of the chicken filling on top of each bottom half of the pie. Finish with a sprinkling of blue cheese. Bake for 12 minutes, or until the filling is heated and the cheese has melted, whichever comes first. Cook for 5 minutes longer at a lower temperature to toast the bread tops. Removing the sliders from the oven and sprinkling them with pickled red onions
2. To create pickled red onions, follow these steps: In a pot of boiling water, blanch the sliced onions for 15 seconds. Drain the cucumbers and place them in a small jar with the vinegar, sugar, salt, and spices for pickling. Refrigerate after storing in a covered container. Allow for 30 minutes of pickling time before eating for the greatest flavor. It is possible to keep them in the fridge for up to 2 weeks.

Bloomin’ Pretzel Cheese Bread

With butter, garlic, cheese, oregano, and small pepperoni in a Bloomin’ Pretzel Cheese Bread recipe, you may make a delicious snack. To serve as a side dish or as a party starter, prepare cheesy pull apart bread. With all of the bloomin’ recipes I’ve published, I’ve neglected to include one key category: pull-apart cheese bread, sometimes known as crack bread or crack bread. There’s nothing better than a side dish that contains all the good stuff: bread, butter, garlic, cheese, and pepperoni.

In addition, I chose to do the individual approach so that each customer would have their own Bloomin’ Pretzel Cheese Bread and would not be required to share with their neighbor!

I attempted to make an alfredo version around a year ago, but failed badly in the process.

Soggy and salty was the consequence of this experiment. I decided to give it another go, but this time I used pretzel bread and instead of alfredo sauce, I used garlic, cheese, and pepperoni. It turned out delicious!

How To Make Bloomin’ Pretzel Cheese Bread

Begin by cutting four diagonal incisions in the pretzel buns, but do not cut all the way through the pretzel buns. After that, make four additional incisions in the opposite direction of the first four. The idea is to create as many cracks and crevices as possible for all of the excellent stuff to hide in.

Step Two: Garlic Butter

Separate the slices of bread where you’ve sliced them, and then pour in the melted garlic butter. Each pretzel bun is topped with one tablespoon of melted garlic butter.

Step Three: Cheese and Pepperoni

Then, using shredded mozzarella cheese and small pepperoni, stuff the pieces of bread.

Step Four: Wrap and Bake

Pretzel buns loaded with cheese should be wrapped individually in aluminum foil and baked for 15 minutes at 350°F.

Step Five: Brown

The cheesy garlic bread should be unwrapped from the foil and placed immediately on the baking pan to bake. Preheat the oven to 350°F for an extra five minutes to crisp up the exterior a little. Warm, cheesy, and you don’t have to share.what that’s I’m talking about with my Bloomin’ Pretzel Cheese Bread recipe. The cheese-filled, pull-apart bread is great as a side dish or as a centerpiece for any gathering.

Instructions

1. Using a sharp knife, make four diagonal, equally spaced incisions in one direction on the pretzel buns without cutting all the way through them. After that, make four diagonal, evenly spaced slices in the other direction, but do not cut all the way through. Combine the melted butter, garlic powder, and oregano in a small mixing bowl. Separate the slices of bread where you’ve sliced them, and then pour in the melted garlic butter. Pretzel buns should have roughly 1 tablespoon of sauce. Fill the slices with shredded cheese and tiny pepperoni
2. Bake at 350°F for 30 minutes. Wrap each cheese-stuffed pretzel bun individually in aluminum foil, set them on a baking sheet, and bake for 15 minutes at 350 degrees. The cheesy garlic bread should be unwrapped from the foil and placed immediately on the baking pan to bake. Bake for a further five minutes to crisp up the outside of the pie a little more. Optional: Before serving, sprinkle with pretzel salt to taste.

Notes

• The pretzel buns were in the bakery section of my local grocery store, which was convenient. If you are unable to locate them, substitute any style of dense/crusty bun or roll, such as French rolls, French baguettes, or ciabatta rolls, instead. Recipe taken from Tin Eats Recipes & More

Nutrition Information:

Yield:4Serving 1 gram in weight The following is the amount of food per serving: Calories:443 27 g of total fat 14 g of saturated fat 1 gram of trans fat 10 g of unsaturated fat Cholesterol:83mg Sodium:4946mg Carbohydrates:36g Fiber:1g Sugar:3g Protein:14g Nutritionix calculates nutrition data in an automated manner, therefore the results are not always precise. I am not a certified nutritionist, and I make no representations to that effect. Each person’s dietary requirements and limits are specific to that person.

Do you enjoy Bloomin’ Recipes?

Bloomin’ Sweet Potatoes|Bloomin’ Cinnamon Rolls|Bloomin’ Grilled Apples|Bloomin’ Cinnamon Rolls|Bloomin’ Cinnamon Rolls

Ham & Cheese Honey Mustard Pretzel Sandwich Melts

It is possible that this content will include affiliate sales links. Please take the time to read my disclosure policy. Those ham and cheese sandwiches aren’t your typical sandwich. These Pretzel Sandwich Melts are a delicious combination of sweet and spicy flavors, as well as plenty of melty cheese. Since we’re relocating in the very near future and planning a trip to Hawaii in the.even more distant future, my life has become insane. In other words, it’s crammed with luggage and boxes, as well as a grumpy infant who refuses to nap.

• So there’s not a whole lot to report.or a whole lot that you’d be interested in knowing.
• On a different note, do any of you fancy coming over to my place to help me pack a few boxes or hold a baby who might or might not scream in your face?
• Anyway, my adoration for honey mustard continues unabated.
• It’s now one of my favorite things.
• While you’re reading, try to keep your excitement under control.
• They should run for President of the United States.
• While it’s become my new favorite lunch recipe, it’s also become one of my least favorite things to burn off at the gym.

How to manufacture them is as follows: To make the honey mustard spread, combine equal parts honey and mustard in a small bowl with a little butter.

Then take all of your pretzel rolls and cut them in half lengthwise.

Each bun should be topped with half a slice of cheddar cheese, followed with honey ham and the other half of cheddar cheese.

Wrap it in aluminum foil, like this, and bake it.

Really, it doesn’t matter if you prepare them for snacks, if you make them for meals, if you eat a couple for dessert.

Simply prepare and enjoy! Wishing you a good weekend! I’m going to be putting my life into any containers I can find and then going to a birthday celebration and going to church. The years that I’m in my thirties are turning out to be fairly wild, you guys. It’s too much for me. Enjoy! xoxo

More Honey Mustard Recipes to Try!

• Honey Mustard Chicken, Baked Honey Mustard Chicken, Honey Mustard Chicken Pretzel Pockets, Smothered Baked Pork Chops, Smothered Baked Pork Chops, Smothered Baked Pork Chops, Smothered Baked Pork Chops, Smothered Baked Pork Chops, Smothered Baked Pork Chops, Smothered Baked Pork Chops, Smothered Baked Por

HamCheese Honey Mustard Pretzel Sandwich Melts

That’s right, this isn’t your typical ham and cheese sandwich. Sweet and spicy Pretzel Sandwich Melts served on a pretzel bread, topped with melted cheese, are an indulgent treat for any cheese lover.

Ingredients

• 5-6 soft pretzel rolls
• 6 slices medium cheddar cheese
• 6-12 slicesshoney ham
• 2 tablespoonsshoney
• 2 tablespoonsdijon mustard
• 1 tablespoonsoftened butter
• 6 soft pretzel rolls

Instructions

• Preheat the oven to 350 degrees Fahrenheit. In a small mixing basin, whisk together the honey, mustard, and butter until fairly smooth. Pretzel rolls should be sliced in half and honey mustard should be applied on both sides of each pretzel bun. Place half a slice of cheddar cheese on top of each roll, followed by ham, the other half of cheddar cheese, and the roll’s top. Wrap each roll tightly in aluminum foil and bake for 10 minutes, or until warm and melty. Serve when still heated.

Nutrition

180 calories|7 grams of carbohydrates|11 grams of protein|12 grams of fat|6 grams of saturated fat|40 milligrams of cholesterol|531 milligrams of sodium|104 milligrams of potassium|1 gram of fiber|6 grams of sugar|229 international units of vitamin A|127 milligrams of calcium|1 milligram of iron Courses include: appetizers, dinner, and dessert. Cuisine:American Pretzel sandwich is the keyword here.

Pretzel Bun Grilled Cheese Sliders

In the event that two of your favorite comfort foods get together to form the ultimate feel-good snack, what happens? We intended to find out with our Pretzel Bun Grilled Cheese Sliders dish, which we developed. We couldn’t be more pleased with the delectable outcomes, and we are convinced that you will be as well. Ingredients

• 6 of our SlidePiece Soft Pretzel Buns, thawed
• Any of our artisanal flavored salts
• 6 of our SlidePiece Soft Pretzel Buns, thawed 6 slices of American cheese
• 6 slices of Provolone cheese
• 2 tablespoons of butter

Instructions

• SlidePieces should be sliced in half, brushed with butter, and sprinkled with your choice salt taste before baking according to our cooking guidelines. In a medium skillet, melt 1 tablespoon of butter over low heat
• Place the pretzel bottoms on the pan and top with one slice of American cheese and one piece of provolone cheese, dividing equally between the two slices. Pretzel topping can be added at this point. Continue to cook the dish with a cover on until the cheese has melted. Remove the pan from the heat, serve, and enjoy

Pretzel Buns

By If you’ve ever wanted to try your hand at creating the ideal handmade Pretzel Buns to go with your mouth-watering home-grilled burgers, then this recipe is for you! It’s simple and delicious! Pretzel Buns baked from scratch are extremely soft and chewy! As a consequence of the chewy and soft texture of the finished pretzel buns, you will find yourself wanting to make them again and again. Perhaps you could even try your hand at making some pretzel knots. When we know we’re going to be having some wonderful, juicy burgers fresh off the grill (or when it’s more impromptu), we always have a discussion about what kind of buns to make to go with them.

• Yum!
• I save any leftover pretzel buns in the refrigerator or freezer for future use, and they keep nicely.
• When you freeze pretzel buns, the tops will turn out poorly and the salt crystals will no longer be visible when they are thawed, so I avoid using the salt topping when I plan to freeze any of my pretzel buns.
• Allow me to explain.
• When food is served, he (Eddy) almost always season it with salt, but he does not care for the salted tops of the pretzel buns.
• I know, it’s crazy!
• Enjoy!

Pretzel Buns

It’s really tasty, chewy, and soft.

Make the most delicious burger buns or soft pretzels (like the ones you get at the mall) with this pretzel bun recipe. Pretzel buns (servings: 10) Calories:199kcal Prep30minutes Cooking15minutes Time allotted 2hours5minutes Recipe to be shared on Pinterest

• 1 14 cup water (lukewarm – 110 degrees F/43 degrees C)
• 1 packet active dry yeast (or 2 14 tsp)
• 1 teaspoon sugar
• 3 tablespoons butter (melted and cooled)
• 3 12 cups all-purpose flour (start with 3 cups)
• 2 teaspoons salt
• 12 teaspoon olive oil (to grease the mixing bowl)
• 1 14 teaspoon baking soda (recommended)
• 1 14 teaspoon baking soda (re

• To achieve the best results, distribute your 12 cup baking soda on a baking sheet coated with parchment paper and bake for 30 minutes to an hour at 350 degrees F. (175 degrees C). Prepare the boiling water and set it aside until you’re ready to bake the pretzel buns. Add the yeast and sugar to a measuring cup filled with lukewarm water and set aside. Allow approximately 5 minutes, or until the yeast becomes frothy, for the yeast to activate. Combine the flour (start with 3 cups and add more if required) and salt in the bowl of a stand mixer on low speed. Pour in the water containing the active yeast as well as the cooled and melted butter
• Use the dough hook attachment to mix on a low speed for about 2-3 minutes, or until a dough is formed. It should not be too moist or dry. If necessary, add additional flour or a few drops of water to form a smooth, elastic dough ball. Knead the dough for 5-6 minutes on a medium speed using a dough hook. 12 tbsp olive oil should be added to the bowl after the dough has been removed from the basin (or transferred to another oiled bowl). Roll the dough through the oil to ensure that it is coated on both sides. Cover with a kitchen towel (I like to use a warm damp towel) or plastic wrap to keep the heat inside. Set aside the dough to rest for 1 hour, or until it has doubled in volume
• Punch the dough down about halfway, then take it from the bowl and transfer it to a lightly floured work area to continue working. Prepare the bread by kneading for 2 minutes and then dividing it into 10 equal sections
• Make careful to dust your hands with flour before rolling the portion balls of dough in your palms with the smooth rounded side facing up and the bottom side cupped in one hand. Make use of your free hand to smooth the domed top piece of the dough ball, which will reduce the likelihood of the surface losing its form. Repeat the process for each bun. Allow them to rise for 20-30 minutes, by which time they should have about doubled in size
• Cover them with a kitchen cloth or plastic wrap. Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius) and line a baking sheet with parchment paper
• Set aside. Bring a large stock pot filled with 4 cups of water and the 12 cup of baked baking soda to a boil (keeping an eye on it to ensure it doesn’t boil over). Using a slotted spoon, carefully lower the pretzel buns into the boiling water. Place as many pretzel buns into the boiling water as you can fit into the stock pot without crowding them since you do not want them to contact. Also keep in mind that you should have enough water in the stock pot to keep the buns from hitting the bottom of the pot. Start with the rounded side of the buns up and turn halfway through the minute to ensure that they are all cooked through (30 seconds each side). With your slotted spoon, carefully remove the buns after one minute and transfer them to the parchment paper-lined baking sheet to cool. Sharp knife should be used to score the tops of each bun. You may use the same three slits that I used, or you can make the pretzel cross that is commonly seen. You may make it in any form or design you choose. As soon as the buns come out of the boiling water, score them and sprinkle them with coarse sea salt
• Bake for 15 minutes, or until the buns are golden brown and the crusts are still tender, but not too so, and the buns are not too soft (pretzels will need only 10-12 minutes). Instead of leaving a mark, your finger imprint should bounce back to its original position. Remove from the oven when finished and set on a wire cooling rack to cool completely

*Refrigerate or freeze any remaining pretzel buns once they have been consumed. * If you intend to freeze your cooked pretzel buns, avoid salting the tops of the buns. 199 kcal per serving (10 percent ) carbohydrate (34 g) | (11 percent ) |Protein (g): 4 g (8 percent ) |4 g of fat (6 percent ) |2 g of saturated fat (13 percent ) |Cholesterol:9mg (3 percent)|Sodium:2139mg (93 percent)|Potassium:53mg|Cholesterol:9mg (3 percent) (2 percent ) |Fiber:1 gram (4 percent ) |Vitamin A: 105 International Units (2 percent ) |Calcium: 8 milligrams (1 percent ) |Iron:2 milligrams (11 percent ) Course Recipes for Bread, including Yeast Bread Recipes CuisineAmerican Angela is a self-taught home chef who grew up in her grandmother’s kitchen, where she developed a lifelong love of all things culinary and baking.

A former food service professional, she now likes sharing all of her family’s favorite recipes and developing delectable supper recipes as well as spectacular desserts on Bake It With Love.

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1. Use a scale to weigh your flour, or measure it by carefully spooning it into a cup and brushing any excess off the top. Knead the dough ingredients until they are smooth and somewhat sticky — this may be done with your hands, with a mixer, or even in a bread machine
2. In a lightly oiled mixing basin, cover the dough and let it rise for about 1 hour, or until doubled in size. Using a gentle deflation technique, transfer the dough to a lightly oiled work area. Divide the dough into ten equal pieces and roll each piece into a smooth ball with your hands. Alternatively, read the following suggestion for instructions on how to create long sub-style sandwich buns. Grease a baking sheet lightly, or line a baking sheet with parchment paper and grease the parchment paper. Place the balls on a baking sheet, cover with plastic wrap, and set aside for 15 minutes. Preheat the oven to 400 degrees Fahrenheit. Prepare the water bath as follows: Boil the water, salt, and baking soda in a large saucepan until the water is clear. Using 5 dough balls at a time, place them in the water bath
3. Cook for 30 seconds on one side, then flip over and cook for another 30 seconds on the other side. The buns should be returned to the baking sheet using a slotted spoon. Prepare each bun by cutting 1/2″-deep crosses into the center of each one using scissors or a sharp knife. Using coarse sea salt, season the dish. Bake the buns for 20 to 24 minutes, or until they have a rich, dark brown color to them. Take them out of the oven and place them on a cooling rack to cool

Tips from our Bakers

• They may also be formed into long sandwich-style buns, which are ideal for stuffing with grilled sausage, peppers, and onions or brats and sauerkraut. After the first rise, just divide the dough into eight pieces and roll each piece into a ball to finish the recipe. Using your hands, flatten the balls into 6″ disks and shape the disks into logs, pressing the seam and ends together to seal them. In the center of a clean, dry work surface (no oil, no flour), draw each log toward you with two hands. The friction of the work surface should seal the seam and smooth out the surface of the bun. Then boil and bake them according to the recipe directions, slicing them diagonally or lengthwise
• Our easypretzel mix produces excellent sandwich rolls. The dough should be brought through its initial 30-minute rise according to the specifications on the box of the mix. Using your hands, divide the dough into six pieces and roll them into balls, flattening them slightly so that they are more disk-shaped rather than round. Allow the buns to rest for 15 minutes before preparing the water bath according to the package directions. Place the buns in the water bath and cook for 20 to 30 seconds on each side, or until the buns are golden brown. Prepare the buns according to the directions in the recipe above. The buns should be baked for 18 to 22 minutes at 400 degrees Fahrenheit in a well-greased hamburger bun pan (or on a parchment-lined baking sheet). Remove them from the oven and set them on a cooling rack to cool. This recipe makes 6 pretzel buns. Are you interested in baking these pretzels with lye rather than baking soda instead? While using eye protection and rubber or latex gloves, combine 20g food-grade lye with 500g cold water in a non-reactive basin and stir until completely dissolved. Transfer your pretzel form to the bath and allow it to soak for 10 to 15 seconds before removing it. Using a stainless steel rack, place the pretzel over a piece of parchment paper to catch any extra solution. After a few minutes, move the dipped pretzel to a baking sheet that has been prepared with silicone or parchment paper. Following that, the dough may be scored, salted, and baked. Pour the diluted lye solution immediately down the drain, followed by a few seconds of cold water from the sink faucet, to properly dispose of it. See our blog post, A baker’s guide to working safely with lye, for more information on how to use lye into your baking.

Pretzel Rolls

The texture and flavor of these pretzel rolls are identical to that of a traditional German pretzel: glossy, salty, precisely burnished, and firmly bread-like. Although they have the texture and form of a soft pretzel, they are far more adaptable, allowing you to slather them in butter, load them with your favorite sandwich ingredients, or simply eat them straight off the baking sheet. It’s simple to create these pretzel rolls at home, and they taste and look just like the authentic German treat: glossy and salty, with the ideal burnish, thick and bready, and like a soft pretzel but in a more adaptable form.

Angie Zoobkoff is the author of this piece.

What do I do with pretzel rolls?

So, let’s flip the issue around and ask you to think what you’d like to do with pretzel rolls in the first place. Whatever you choose to say, it will almost certainly be effective. You may just eat them plain, coated in butter or mustard, or served with a side of vegetables. They might also be turned into sandwiches with ham, tuna salad, leftover meatloaf, or BLTs, for example. Seriously, you can’t go wrong with this one.

Ingredients

Combine the flour, yeast, and salt in the bowl of a stand mixer fitted with a dough hook until well combined. Whisk together the 1 1/4 cups warm water and the butter in a medium-sized mixing basin. The mixture should be lukewarm at this point. In a separate bowl, combine the butter mixture with the flour mixture, mixing until thoroughly incorporated (approximately 2 minutes). The dough should not be sticky in any way. Using a lightly floured work surface, knead and punch the dough down for 2 to 3 minutes, or until it is smooth and elastic.

• As soon as the dough has doubled in size, punch it down and remove it from the bowl, where you will knead it for around 30 seconds.
• Make a well in the center of one hand’s palm and, using the other to make a dome over the dough, roll the dough between your palms until it is spherical and solid and you can feel the strain growing against your hand, about 10 seconds.
• Surface tension is created as a result, and the rolls are prevented from deflating and turning flat.
• Cover the rolls with a cloth and set them aside in a warm location for approximately 20 minutes, or until they are puffy.
• Prepare two baking sheets by lining them with parchment paper.
• Keep a close eye on the heat since the baking soda-water combination will bubble up and you don’t want it to pour out onto the counter.
• Cook for another 30 seconds on the opposite side, being careful not to allow them to adhere to the bottom of the pot throughout the process.
• Transfer them to the baking sheets that have been prepared with parchment paper after they have dried.
• Bake the pretzel rolls, one sheet at a time, for about 16 minutes, or until they are golden brown.
• While they’re still warm, eat them without any toppings or with butter, but they’re very delicious at room temperature as well.
• Recipe for Pretzel Rolls created by Meike Peters in 2016.

All intellectual property rights are retained. All assets were used with the consent of the creators. If you prepare this dish, take a photo of it and tag it with the hashtag #LeitesCulinaria. We’d love to see your works on social media platforms such as Instagram, Facebook, and Twitter.

Pretzel Buns

I made this recipe after reading the reviews and realized that the stickiness of the dough was an issue, so I lowered the amount of milk to 1-3/4 cups. Everything else remained the same (including the 6 cups of A/P flour), and I delegated all of the kneading to the KA. This resulted in an extremely gorgeous dough that was quite easy to work with. It took me a while to understand what the purpose of dipping the dough into the baking soda-water combination was until I tried it. You definitely get a little bit of the flavor from it, which is a nice thing, so don’t skip this step.

made some bread sticks out of the leftovers and seasoned them with Trader Joe’s Kosher Salt.

I’ll make extra bread sticks the next time I make them since they are very great when dipped in mustard.

Thank you so much for sharing this wonderful recipe with us.

Most helpful critical review

This dough is quite sticky! As stated, this is impossible to form. Would require a significant amount of more flour. It’s currently baking in a loaf pan in my oven. There is little prospect for an edible product. I have a lot of baking experience. Only one star since it was necessary. More information can be found at

• I can’t believe how sticky this dough is. According to the published instructions, it is impossible to form. Much more flour would be needed. It’s currently baking in a loaf pan on the stovetop! There is little prospect for a consumable product. Baked goods are something I am well-versed in. Because it was necessary, I gave one star. More information can be found atI made this recipe after reading the reviews and realized that the stickiness of the dough was an issue, so I lowered the amount of milk to 1-3/4 cups. Everything else remained the same (including the 6 cups of A/P flour), and I delegated all of the kneading to the KA. This resulted in an extremely gorgeous dough that was quite easy to work with. It took me a while to understand what the purpose of dipping the dough into the baking soda-water combination was until I tried it. You definitely get a little bit of the flavor from it, which is a nice thing, so don’t skip this step.made some bread sticks out of the leftovers and seasoned them with Trader Joe’s Kosher Salt.I’ll make extra bread sticks the next time I make them since they are very great when dipped in mustard.

  Thank you so much for sharing this wonderful recipe with us.

  • I made a few minor adjustments and then threw everything into my bread machine.
  • I used just 1 1/2 cups milk, 3 cups bread flour and 3 cups all-purpose flour, 6 tablespoons oil, and 3 teaspoons yeast.
  • It turned out to be quite pliable and simple to work with.
  • Afterwards, I coated the surface with butter and sprinkled with Kosher salt.
  • Thank you so much for this delicious dish!
  • They are quite simple to make, and my family enjoyed them tremendously!

  I plan to make this again, but this time I’ll roll it into roung buns instead of long sticks.

  • With the sugar and water, I proofed the yeast with 3 tablespoons (4 1/2 tablespoons is too much yeast).
  • I gradually put in the remaining 3 cups of flour, and then sprinkled flour on the countertop to knead the dough in the flour.
  • The dough was sticky, but not impossible to work with.
  • I didn’t have time to bake it right away when it was ready, so I placed the spiral dough balls on parchment paper on a baking sheet and placed them in the refrigerator overnight.
  • This is an absolutely fantastic dish, far superior to store-bought buns!
  • Yes, the dough is really sticky when freshly made.
  • I used less than 5 cups of flour in the dough since I prepared it in a food processor.

  It had a magnificent bloom!

  I preheated the water and prepared the “buns” in the same manner as I would when baking bagels.

  My children devoured them and requested that the rolls be included in their lunchboxes!

  I created bigger rolls (which had to be sliced in half) for the occasion.

  You have the ability to mold the rolls.

  My hair was done in some really interesting knots!

  Thank you very much, “Brittsky”!

  Continue readingAdvertisement Instead of just dipping your fingers into the soda and water solution, boil 4 cups of water in a big saucepan, add the soda (it will bubble up), and reduce the heat to a simmer.

  Then place on a baking pan and brush with butter before seasoning with salt.

  or when you want to.

  My eyes have been drawn to the directions over and over, but I just can’t see it!

  A couple of observations: 6 a b c d e “The log isn’t quite lengthy enough, however.

  If you want to preserve the spiral shape of the buns, “dipping” them into the water and baking soda is not as simple as it appears.

  Following their wash, several of the buns needed to be reshaped.

  There was no mention of what type of baking sheet to use.

  • I used this recipe, as well as the Mall Pretzels recipe from this website, to construct my own, and they turned out beautifully!
  • As stated, this is impossible to form.
  • It’s currently baking in a loaf pan in my oven.
  • I have a lot of baking experience.

  Baked Ham and Cheese Soft Pretzel Sliders

  Because I am an Amazon Associate, I receive money when people make eligible purchases. Hello there, buddies! School has begun, football season has begun, and it is a time of transition into new routines. The laid-back pace of summer life has past us by once more, and our calendars are jam-packed with commitments. This is a time of year when I require simple dinners to be on the table quickly! However, it is still delectable and nutritious. Baked Ham and Cheese Soft Pretzel Sliders are a fantastic match for this dish.

  Baked Ham and Cheese Soft Pretzel Sliders

  So, how are you doing, my friends? I’m aware that you haven’t seen me around as much recently. Besides enjoying Strawberry Mojitos by the pool, I’ve also been camping and traveling a little. However, now that we’ve gotten back into the swing of things-or at least attempted to-you can expect to see more recipes posted on a more frequent basis. It’s true that Baked Ham and Cheese Soft Pretzel Sliders is one of the simplest dishes we’ve ever made. Because it comes together so fast, I’ll sometimes make it on a Saturday night when I’m completely out of culinary inspiration.

  • Additionally, it’s a great option for a quick midweek supper that you can fit in between sports and schoolwork.
  • This is one of the most adaptable meals that can be served at any season of the year.
  • The pretzel buns, I believe, are what really distinguishes this dish from the rest.
  • Yes, I did note that this recipe called for a considerable amount of buttah.
  • However, it isn’t all that horrible in the end.
  • Are you prepared for what’s about to happen?
  • Put it in the oven for a few minutes, or until it’s hot and bubbling.
  • Greetings and best wishes for the weekend!
  • 8 tablespoons butter
  • 2-3 Tablespoons dijon mustard
  • 1 teaspoon honey
  • 2 teaspoon poppy seeds
  • 12 pretzel buns cut
  • 12 slices deli ham
  • 12 slices provolone cheese
  • 14 cup finely chopped onion
  • Preheat the oven to 350 degrees Fahrenheit. Lay down the ham and cheese on the bottom half of each pretzel bun before placing the top half on top of it. Place the sandwiches on a 9 x 13-inch baking sheet and set aside. Because of this, they will be quite tight. Melt the butter in a saucepan. Stir in the chopped onion, mustard, and honey to the melted butter until everything is thoroughly combined. Pour the butter mixture over the top of the sandwiches, ensuring that it is distributed equally over each of the sandwiches. Poppy seeds should be sprinkled on top of the sandwiches. Preheat the oven to 200°F and bake for 20-30 minutes, or until the potatoes are heated through and bubbling
  • Remove the foil and serve the dish right away.

  You may serve these mouth-watering sandwiches on Hawaiian rolls, onion buns, or even normal hamburger buns, depending on your preference. A larger bread will provide 8 sandwiches if you want to utilize one of them. You could instead use dried minced onion instead of fresh chopped onion in this recipe. However, just half the quantity should be used. Nutritional Information Per Serving: 486 kcal|4 g carbohydrate|27 g protein|40 g fat|23 g saturated fat|Cholesterol: 113 mg|Sodium: 1384 mg|Potassium: 261 mg|Fiber: 1 g sugar: 2 g vitamin A 959 IU vitamin C 1 mg calcium 448 mg iron 1 mg I’m always interested in seeing what you’ve got on your table!

  Reader Interactions

  Are you interested in learning how to create pretzel buns? This recipe for crunchy, delicious pretzel buns is sure to impress your guests and family. Serve them as an accompaniment to your next supper, dip them into soups and stews, or use them as a basis for your favorite sandwich recipe. Do you enjoy soft pretzels in the same way that I do? To my taste, the mix of flavors and textures is really addicting. Their golden brown color belies their chewiness, and they’re sprinkled with coarse salt for a crunch that wonderfully complements their softness.

  Moreover, while I enjoy a good soft pretzel from the old-fashioned way, I prefer to make pretzel buns from scratch.

  In addition to being delicious on their own, dipped in mustard or a cinnamon-sugar mixture, these buns make a superb side dish to accompany a variety of dishes.

  What is the most enjoyable aspect of cooking pretzel rolls from scratch?

  This recipe for pretzel buns is simple to prepare at home. You might be surprised to learn that there is a phase in the baking process that is foreign to those who have never baked soft pretzels before: the baking soda bath. Pretzels are distinguished by their distinct flavor, texture, and color.

  Why do pretzels need a baking soda bath?

  Theyaillard reaction is caused by baking soda, and it is responsible for the brown crust and particular flavor of the food it coats. This is the same type of response that occurs when you sear meat on a hot grill. Bakeries utilize lye to make their baked goods, while baking soda is ideal for home chefs.

  Recipe Notes

  If you do not want to sprinkle salt on top of the pretzel buns, increase the amount of salt in the recipe by a factor of two (or at least increase it by half at a minimum). Because soft pretzels are often coated with a generous amount of crunchy, coarse salt, the dough on its own may appear to be slightly under-salted in comparison. Discover how to manufacture bread flour from regular all-purpose flour! When splitting the dough, you may eyeball it, but I recommend using a kitchen scale to ensure that the dough is divided equally.

  Repeat with the remaining dough.

  Because the baking soda bath will make the buns a little sticky, it’s vital to oil the parchment paper well before baking (even though parchment is technically nonstick).

  In order to add some variety to your buns’ flavor, consider using everything bagel seasoning instead of coarse salt as a topping.

  Serving Suggestions

  Sliders have become a recent favorite of mine since they are a lighter alternative for summer. The cheeseburger sliders with fast picked onions or the chipotle bourbon BBQ pulled pork sliders would be fantastic with these! Try dipping them in myCincinnati chili, pappa al pomodoro, or creamy tomato bisque as a dipping sauce.

  Baking With Yeast

  The active dry yeast used in this recipe is brewer’s yeast. My goal is to alter the perception of yeast as a dangerous component among inexperienced bakers. So, what exactly is yeast, and how does it function? Is it possible to swap over one kind for another? For additional information, please see my post What is Yeast?

  Looking For More Bread Recipes?

  My buttermilk biscuits, English muffins, and summer ale beer bread will be a hit with you! Recipe for PrintPin

  Pretzel Bun Recipe

  • It’s simple to make soft, tasty pretzel buns that will impress the whole family with this recipe. Serve them as a side dish with supper or as a sandwich roll! Course Main Course, Side DishCulinary American Cuisine Keyword bun with pretzels Preparation time: 20 minutes Cooking time is 25 minutes. Time spent inactive: 1 hour 26 minutes Time allotted: 45 minutes Servings8servings Calories206
  • A cup of warm water, 2 1/2 teaspoons active dry yeast, 1 teaspoon granulated sugar, 14 ounces bread flour (about 2 3/4 cups), 1 1/2 teaspoons kosher salt, 4 quarts water, 1/4 cup baking soda, 1 big egg, coarse salt
  • In the bowl of a stand mixer, whisk together the water, yeast, and sugar until well combined. During this time, whisk or sift together the flour and sea salt
  • While the yeast is proving, whisk or sift together the flour and sea salt
  • Attach the dough hook to the stand mixer’s paddle attachment. Start by mixing on a low speed until the dough comes together, then increase the speed to medium-low and continue mixing for 3 minutes more. Increase the speed to medium and continue mixing for another 2 minutes. Form the dough into a tight ball and set it in a basin that has been lightly oiled. To double in size, cover the bowl with a clean dish towel and let aside for roughly one hour to rise. Remove the cloth from the dough and gently punch it down
  • Prepare a baking sheet by lightly greasing it (I use baking spray with flour for this step, but vegetable oil will work). Divide the dough into 8 equal balls by weighing it on a kitchen scale (each will be around or just slightly less than 3 ounces). Roll each ball tightly in your hands and press the bottoms together. Lie the pinched-side-down dough balls on a baking sheet and cover with a cloth to enable the dough to rise for another 20 minutes
  • The oven should be preheated at 425 degrees Fahrenheit. Bring the 4 quarts of water and baking soda to a boil in a saucepan. Cook the rolls in batches for 30 seconds each side, turning halfway through. Use a slotted spoon to transfer the rolls to a clean, oiled baking sheet (do not use parchment paper or the rolls will adhere to the baking sheet)
  • Combine the egg and a tablespoon of water in a mixing bowl. To finish, brush the egg wash over the tops of each roll and generously sprinkle with coarse sea salt
  • Make an X in the top of each roll with a sharp knife
  • Set the rolls aside. Bake for 15 to 17 minutes, or until the top is golden brown. eat it warm with unsalted butter, dip it into soups and stews, or use it to make a sandwich bun Storage Tips: Pretzel buns can be kept at room temperature for up to 3 days in an airtight container.

  Please read my entire article for extra recipe notes, recommendations, and serving ideas! calories: 206kcal|carbohydrates: 39g|protein: 8g|fat: 1g|cholesterol: 23 mg|sodium: 997mg|potassium: 94mg|fiber: 2 g|sugar: 1 g|vitamin A: 35 IU|calcium: 25 mg|iron: 0.6 mg|Calcium: 25 mg

  Recipe Troubleshooting

  In order to receive prompt assistance with a recipe problem, please email me using the form on mycontact page. Whenever feasible, I’ll get back to you with answers to your urgent questions! Any general queries should be left in the comments section below:)

  Homemade Pretzel Bread (Pretzel Rolls)

  The greatest recipe for homemade pretzel bread (also known as pretzel rolls). You will never be able to eat store-bought pretzel bread again once you have tried this recipe! It’s thick, soft, chewy, buttery, salty, and completely irresistible. This Homemade Pretzel Bread is the finest bread you will ever eat in your whole life, and it is very delicious. I’m not exaggerating when I say this. It is one of my most requested dishes, and everyone who has tried it has asked for the recipe once they have finished it.

  This dish is really delicious when served with a side of this homemade cheese sauce.

  We’ve put up a video that will walk you through the process of making delicious homemade pretzel bread!

  Instructions on how to create pretzel rolls are also included in this post! Pretzel rolls are an excellent alternative for those looking for a smaller serving size. They also create great hamburger buns, which are available for purchase.

  How to Make Homemade Pretzel Bread

  If the thought of preparing homemade bread scares you, don’t be. You’ve come to the right place! There are two methods for preparing the dough.

  1. The first method involves just placing all of the ingredients in a bread machine and setting it to the “dough cycle.” That’s something even the most hesitant breadmakers can accomplish, right? A standing mixer or your hands can be used to mix and knead the dough in the other way.

  The first method is as simple as putting all of the ingredients in a bread machine and setting it to the “dough cycle. That’s something even the most hesitant breadmakers can do, don’t you believe it? The alternative approach is mixing and kneading the dough with either a standing mixer or your hands.

  Rise once

  It is important to note that if you are familiar with the process of creating handmade bread, you will see that there is one step that is unique to this recipe’s dough-making procedure.

  Baking soda bath.

  Once the dough has been degassed, it may be formed into the desired size and shape. This recipe yields two big loaves, four small loaves, or eight to ten rolls/buns. Boil 4 quarts of water after you’ve prepared the dough and set it aside to cool. Slowly add the baking soda to the boiling water once it has reached a rolling boil. Cook the pretzel bread in the soda bath, one chunk at a time, for 60 seconds on each side, until it is soft. Remove it from the bath with a slotted spoon and transfer it to the baking sheet that has been prepared.

  (Note: I use an askimmer spoon, similar to this, to remove the dough from the boiling baking soda bath and drain off any leftover liquid.)

  Bake immediately.

  Once the dough has been withdrawn from the boiling baking soda bath and formed into loaves or buns, place them on a prepared baking sheet, cut an X in the top, and sprinkle with Coarse Sea Salt immediately after they are formed (I usethis).

  Brush with melted butter.

  If you want to eat your loaves right away, brush them with melted butter as soon as they come out of the oven and transfer them to a cooling rack until they are just warm enough to eat! Ideally, this bread should be served warm and consumed the same day it is prepared! However, it reheats well and makes a fantastic turkey sandwich on its own.

  How to make pretzel rolls

  Pretzel buns made with this recipe are the greatest. To create pretzel rolls, follow the recipe exactly, with the exception of a few minor modifications:

  1. Separate the dough into eight equal pieces. Cook each dough ball for 30 seconds on each side in the boiling water, then remove from the water, transfer to a baking sheet, and sprinkle with coarse sea salt to taste. Bake for 18-20 minutes, flipping the baking sheet halfway through the baking time.

  That’s all there is to it! Pretzel rolls can be used as hamburger buns or as rolls after they have been brushed with melted butter. .

  To make in advance

  It is possible to prepare the dough and keep it in the refrigerator overnight or in the freezer for up to one month. When you’re ready to bake the pretzel bread, take the dough out of the fridge or freezer and let it to come to room temperature and rise for about 30 minutes. Then proceed with the rest of the recipe, including the baking soda bath, baking, and so on.

  Serve

  Warm it up and serve it as a side dish to your favorite main dish. This homemade cheese sauce or honey butter are two of our favorite ways to serve it.

  Store

  You can keep homemade pretzel bread at room temperature for up to 3 days if you put it in an airtight container.

  I recommend warming it before serving it to bring it back to its fresh-from-the-oven consistency.

  Freeze

  Pretzel bread loaves can also be frozen once they have been prepared. Allow them to cool fully before wrapping them tightly in plastic wrap and aluminum foil and storing them in an airtight container in the freezer for up to 2 months at a time. Thaw in the oven on a low heat setting, wrapped with aluminum foil or in a dutch oven.

  Homemade Pretzel Bread: Ingredient Substitutions

  As is often the case, I urge that you follow the recipe precisely as given; but, here are a few suggestions for replacements!

  • Milk in its natural state. 2 percent milk is a good choice. This is something I do frequently and with excellent results! Half-and-half or cream work nicely, as does all-purpose flour. To prepare this recipe, I have just used bread flour as a substitute for the all-purpose flour, and it results in an exceptionally wonderful final product: dark brown sugar. In this recipe, light brown sugar works just as well as dark brown sugar.

  That’s all there is to it! To be honest, I don’t advocate messing with with this recipe any longer.

  Recipe FAQs

  Is it possible to double this recipe? Yes, I frequently double this recipe to make 4 loaves when we have guests, or to make 16 pretzel rolls when we have a large group. Is it necessary to take a baking soda bath? Yes, the baking soda bath is required in order to make the pretzel crust on the outside of the pretzels. What distinguishes a pretzel from a loaf of bread? A lot of folks are perplexed as to what makes a soft pretzel distinct from bread! This is because the dough is boiled prior to baking!

  If you make something with JoyFoodSunshine ingredients, I would love to see what you come up with.

  Include the hashtag #joyfoodsunshine and the handle @joyfoodsunshine in your images.

  Homemade Pretzel Bread (Pretzel Rolls)

  The greatest recipe for homemade pretzel bread (also known as pretzel rolls). You will never be able to eat store-bought pretzel bread again once you have tried this recipe! It’s thick, soft, chewy, buttery, salty, and completely irresistible. Preparation time: 15 minutes Cooking Time: 25 minutes 1 hour before sunrise Time allotted: 1hr40mins Coursebread and a Veggie Side Dish CuisineAmericanServings 2 loaves of bread (or 8 buns) Calories149kcal

  • In the bowl of your standing mixer fitted with the dough hook, whisk together the yeast, water, and brown sugar until well combined. Allow to stand for 5 minutes (until frothy) before using. Meanwhile, heat the butter in a microwave-safe mixing dish while the yeast is proving. Set aside after mixing in the milk
  • As soon as the yeast has been proofed, add the milk/butter to the yeast mixture and mix on low speed with a dough hook until everything is just incorporated
  • Using a dough hook, mix in the salt and flour until the flour is completely absorbed
  • Use an electric mixer to knead the dough until it forms a little tacky but firm ball
  • You may need to add a little more flour, 1 tablespoon at a time, but be cautious not to overwork the dough since you want it to be tacky but not too sticky to handle
  • Oil a large mixing basin, lay the dough ball in the bowl, and cover with a wet cloth in a warm area for one hour, or until the dough has doubled in size
  • Preheat the oven to 400 degrees F and bring 4 quarts of water to a boil in a separate pot. Using a little amount of baking soda at a time, gently bring the water to a boil (be cautious not to add too much at once or you will get a baking soda/water explosion)
  • Gently push air bubbles out of the dough once it has been removed from the bowl
  • Make two balls of dough that are the same size (NOTE: the entire weight of the dough turns out to be around 800 g, so each loaf should weigh approximately 400 g), and shape them into the shape you choose (DO NOT allow the dough to rise at all at this point! Immediately after constructing the ball, drop it into the water)
  • One of the balls should be dropped into the boiling baking soda water. Boil for 60-90 seconds on each side, flipping it once to ensure that all sides are completely coated with water. Remove the dough from the bowl and set it on a baking sheet that has been lightly greased
  • Make a little “X” on the top of the bread with a knife and immediately sprinkle coarse sea salt over it to your personal taste preferences. Repeat the same with the second ball of dough. (Do not allow the temperature to raise at all in this area! Directly from the hot water into the oven)
  • The bread should be baked for 22-25 minutes, with the baking sheet being rotated once. After removing the loaves from the oven, quickly brush the melted butter over the tops of the loaves to ensure a tender crust. Serve immediately after transfer to a wire rack to chill just long enough to enjoy
  • * If you prefer to make it ahead of time, you may reheat it at a low temperature, wrapped with aluminum foil. If I’m not intending to serve it straight away, I’ll cover it with a tea towel or anything like that.

  If you have a bread machine, this is what you should do. Simply place all of the ingredients in the pan in the order mentioned and put the machine to dough cycle before moving on to Step 8! If you decide to prepare the bread ahead of time, you may reheat it at a low temperature, wrapped with foil, for a few minutes. If I’m not planning to serve it straight away, I cover it with a tea towel or something similar. **Nutrition information determined based on this recipe feeding 12 people.

  How to make Pretzel Rolls

  Pretzel buns made with this recipe are the greatest. To create pretzel rolls, follow the recipe exactly, with the exception of a few minor modifications:

  1. Separate the dough into eight equal pieces. Cook each dough ball for 30 seconds on each side in the boiling water, then remove from the water, transfer to a baking sheet, and sprinkle with coarse sea salt to taste. Bake for 18-20 minutes, flipping the baking sheet halfway through the baking time.

  That’s all there is to it! Pretzel rolls can be used as hamburger buns or as rolls after they have been brushed with melted butter.

  To make in advance

  It is possible to prepare the dough and keep it in the refrigerator overnight or in the freezer for up to one month.

  When you’re ready to bake the pretzel bread, take the dough out of the fridge or freezer and let it to come to room temperature and rise for about 30 minutes. Then proceed with the rest of the recipe, including the baking soda bath, baking, and so on.

  Ingredient Substitutions

  • Milk in its natural state. Milk with a 2 percent fat content is excellent! This is something I do frequently and with excellent results! Half-and-half or cream work nicely, as does all-purpose flour. To prepare this recipe, I have just used bread flour as a substitute for the all-purpose flour, and it results in an exceptionally wonderful final product: dark brown sugar. In this recipe, light brown sugar works just as well as dark brown sugar.

  Store

  You can keep homemade pretzel bread at room temperature for up to 3 days if you put it in an airtight container. I recommend warming it before serving it to bring it back to its fresh-from-the-oven consistency.

  Freeze

  Pretzel bread loaves can also be frozen once they have been prepared. Allow them to cool fully before wrapping them tightly in plastic wrap and aluminum foil and storing them in an airtight container in the freezer for up to 2 months at a time. Thaw in the oven on a low heat setting, wrapped with aluminum foil or in a dutch oven. Calories:149kcal Carbohydrates:26g Protein:3.5g Fat:4g Cholesterol:10.7mg Sodium:224.7mg Potassium:77.4mg Fiber:1.4g Sugar:2.3g Vitamin A (IUI): 120 IUI ron:1.1mg Ritch truly enjoys this bread, and because it’s one of his all-time favorite recipes, I thought I’d let him share his thoughts on it with you: “This bread is one of my all-time favorite recipes,” he says.

  More loaves of amazing handmade pretzel bread are the only thing that could possibly be better than one loaf of pretzel bread!

  (I smile and graciously pass the bowl, but in the back of my mind, I’m keeping an eye on every movement, hoping that they’ll leave extra for ME!) I believe that this bread is superior to any other meal that comes out of my kitchen (IMHO), and a loaf of this stuff truly tops the “top three list” of items that I would want to have with me if I were stranded on an island.

  -Husband” That was not my signature; it was his.

  And I can personally speak to the fact that he will eat a whole loaf of bread by himself if he is not required to share it with anybody else.

  More delicious recipes

  • This simple No-Knead Breadis a staple in our household
  • It is the tastiest handmade French bread you will ever taste! YUM
  • We enjoy cooking these dinner rolls on special occasions such as holidays. And thesecinnamon rollsare always a favorite
  • This whole wheat bread makes the greatest sandwiches.

  This post contains affiliate links, which means that if you purchase a product after clicking on one of the links in this page, I will earn a percentage of the transaction as compensation. Thank you for your generosity in supporting JoyFoodSunshine!