Chewy and deliciously salty, these pretzel rolls are ready for turkey sandwiches, complete with deli mustard and homemade ginger-pear cranberry sauce.
While most people roast a turkey for Thanksgiving or Christmas, Jack and I decided to make a turkey for going back to work after our winter break. We have plenty of recipes stockpiled for tasty meals featuring leftover roasted turkey. These pretzel rolls make lunchtime sandwiches something to look forward to.
Bread Machine Pretzel Rolls
- 4 cups all purpose flour
- 1 1/2 tsp salt
- 2 tsp instant yeast
- 1 3/4 cups milk
- 2 tbsp olive oil
- coarse sea salt
- 2 tbsp salt
- 1/2 cup baking soda
- 16 cups water
- Place first 5 ingredients into baking pan in the order recommended by the manufacturer. Insert pan into the oven chamber. Select dough cycle.
- Turn out dough onto lightly floured surface.
- Divide dough into 8 pieces.
- Roll dough in to balls. Flatten slightly and let rest while you prepare pretzel bath.
- Preheat oven to 400 degrees F. Cover baking sheet with parchment paper.
- In a large pot, boil 16 cups water and salt.
- When water is boiling, stir in baking soda.
- Place 4 dough balls in boiling water for 30 seconds. Flip dough balls and continue to boil for 30 more seconds. Remove from water with slotted spoon and place on parchment-lined baking sheet.
- Repeat with remaining 4 dough balls.
- Sprinkle each roll with coarse salt.
- Slice two slashes into each roll with a very sharp knife.
- Bake rolls for 20 minutes. Pretzels are finished when they are a rich dark brown.
- Let cool for a couple of minutes on baking sheet. Finish cooling on wire rack.