Bavarian Pretzel Rolls Recipe

Ingredients for Bavarian Pretzel Rolls

• 2 ¼ teaspoons active dry yeast
• 1 cup (240ml) warm water (105-115°F)
• Honey
• 4-4 ½ cups (500-560g) all-purpose flour
• 1 ½ teaspoons salt
• ¼ cup (½ stick) unsalted butter, softened
• 2 cups water for baking soda bath
• 1/2 cup baking soda

How to Make Bavarian Pretzel Rolls

1. In a large bowl, combine the warm water, sugar, and yeast. Let stand for 5-10 minutes until foamy.
2. Add the salt, butter, and 1 cup of the flour to the yeast mixture. Stir until just combined.
3. Gradually add the remaining flour, mixing until a soft dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
4. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
5. Punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball.
6. Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.
7. Bring the baking soda and water to a simmer in a saucepan. Carefully dip each pretzel ball into the boiling solution for 30 seconds, flipping halfway through. This will create the characteristic pretzel crust.
8. Place the pretzels onto the prepared baking sheet.
9. Brush each pretzel with melted butter.
10. Bake for 12-15 minutes, or until golden brown.
11. While the pretzels are still warm, brush them again with melted butter and sprinkle with coarse sea salt.