High Altitude Homemade Soft Pretzel Rolls
An easy recipe for homemade soft pretzel rolls, perfect for sandwiches or burgers.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Stand Mixer with Dough Hook
- Large Stock Pot
- Kitchen Spider/Strainer
- 1 Large Baking Sheet with Parchment Paper
Ingredients
- 1 ½ cups hot water (between 110-115 degrees F)
- 1 tbsp granulated sugar or honey
- 2 tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 packet (2 1/4 tsp) instant/rapid-rise yeast
- 4 ½ cups bread flour, fluffed, spooned and leveled
- 4 tbsp unsalted butter, melted
- 10 cups water, for boiling
- ⅔ cup baking soda
- 1 egg, lightly beaten
Instructions
Make the Dough
- In the bowl of your stand mixer fitted with the dough hook, combine the hot water (1 1/2 cups), sugar, salt, yeast, bread flour and melted butter. Mix on low for 1 minute to combine, then knead on medium/low speed for 5 minutes. The dough will be thick and will wrap around the dough hook, but may still stick to the bottom of the bowl.
- Lightly spray a large bowl with non-stick spray or grease lightly with olive oil, and scrape the dough into the bowl. Cover tightly with plastic wrap. Set in a warm place to rise until doubled in size. Inside your oven with the bread-proofing setting or just the heat from the interior light is ideal.It should take about 45-60 minutes to rise.
Shape the Rolls
- Turn the dough out onto a lightly floured surface, lightly flour the top of the dough, and gently press the air out of the dough. Use a bench scraper to cut the dough into 8 equal portions.
- Shape each portion of dough into a bun, by pinching the dough together so it's pinched on one side and smooth on the other.
Boil and Bake the Rolls
- Preheat the oven to 450 F, and position a rack in the center of the oven. Line a large baking sheet with parchment paper.
- In a large stock pot, combine the 10 cups of water with the baking soda and bring to a boil. Use a kitchen spider or strainer to lower the rolls into the boiling water, one at a time, boiling each roll for 30 seconds.Lift the rolls back out of the boiling water, let the water drain off, then place the rolls (smooth side up) on the baking sheet. The surface of the rolls will look a little gummy or gelatinous at this point.As you place the boiled rolls on the baking sheet, leave 3 inches between each.
- Brush the beaten egg over the rolls, then use a sharp knife or bread lame to score an "x" on top of each roll.
- Bake the pretzels rolls for about 15-20 minutes, until the color is a deep golden brown, and a digital instant read thermometer inserted into the rolls reads 190-195F.
- Let cool on the baking sheet for several minutes, then transfer to a cooling rack. When the rolls are cool enough to handle, split them with a sharp serrated knife to assemble your burgers or sandwiches.
Notes
Store leftover rolls in an airtight container at room temperature for up to 3 days, or freeze them in a freezer bag for up to 3-6 months.
This recipe makes enough dough for 8 large, quarter-pounder-burger-sized rolls. You can divide the dough into 10-12 portions for slightly smaller burgers or sandwiches, or into 16 portions for mini slider-sized rolls.
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