Ever heard of a pretzel roll (or more specifically – and accurately – a bretzel roll)? It’s a dinner roll, only it tastes and has the texture of a pretzel. Kind of amazing, right?
I made these rolls on my blog back in the day when I had yet to make my own soft pretzels, let alone rolls (or any type of bread that needs a hot water bath, like bagels). I feared, upon reading the recipe, that it would be the most difficult process ever to not only make pretzels, but pretzel rolls. Let me tell you, it wasn’t difficult at all. It was – and is – by far one of the easiest yeast bread recipes I’ve ever made. And the taste is exponential in comparison to the effort to make them!
You might still be scratching your head about the “bretzel roll” remark I made above. Well, to explain, the term “bretzel” refers to a Bavarian pretzel sandwich roll. Pretzel + Bavaria = Bretzel. And that’s my math lesson for the day.
Unfortunately, these rolls do not keep well, so make sure you’ve got plenty of partakers nearby to eat these on the same day that you make them (sadly, they don’t retain that soft pretzel texture for very long). They are perfect as sandwich buns or alongside your schnitzel and spaetzle (for you fellow Germans out there). If you’re not picky about the incongruous shapes (hot dog v. hamburger), they also go great with bratwurst and sauerkraut in the middle.
These pretzel rolls will have you saying, “Ein prosit!” in no time!
Stephanie (aka Girl versus Dough) has joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!