Pretzel Rolls from Closet Cooking

Quick and easy pretzel rolls for any occasion.

Servings: makes 8 rolls

Prep Time: 10 minutes
Rise Time: 2 hours
Cook Time: 25 minutes
Total Time: 2 hours 35 minutes
  • 2 3/4 cups bread flour
  • 1 envelope quick-rising yeast
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon celery seeds
  • 1 cup plus 2 tablespoons hot water (125°F to 130°F)
  • 8 cups water
  • 1/4 cup baking soda
  • 2 tablespoons sugar
  • 1 egg white, beaten to blend (glaze)
  • Coarse salt
  1. Mix the bread flour, 1 envelope yeast, 1 teaspoon salt, 1 teaspoon sugar and celery seeds in food processor and gradually pour in the hot water until it forms an elastic dough.
  2. Place the dough in a greased bowl and cover until it has doubled in size, about 1-2 hours.
  3. Punch the dough down, form it into 8 balls cutting a x on the top of each with a serrated knife, cover and let rise until double in size, about 1-2 hours.
  4. Bring the water to a boil, add the baking soda and sugar and cook the rolls for 30 seconds per side.
  5. Place the rolls on a greased baking sheet, brush the tops with the egg, sprinkle on some salt and bake in a preheated 375F oven until golden brown about 25 minutes.