Pretzel Rolls


Recipe courtesy of Kitchen Aid cookbook

Makes 12 

  • 1¼ cups lager beer at room temperature
  • 3 tablespoons light brown sugar
  • 2 tablespoons milk
  • 2 tablespoons unsalted butter, melted
  • 1 package (1/4 oz) rapid-rise active dry yeast
  • 3 to 4 cups bread flour
  • 2 teaspoons salt
  • 4 quarts water
  • 1/2 cup baking soda
  • 2 teaspoons kosher salt

Pretzel Rolls

Pretzel Rolls

Click image to enlarge


Attach fiat beater to stand mixer. Place lager, brown sugar, milk, butter and yeast in mixer bowl. Stir in 1 cup flour and salt on low. Gradually stir in enough remaining flour to make stiff dough that cleans side of bowl. Replace beater with dough hook.

Knead on low 8 minutes or until dough is smooth and slightly tacky, adding more flour as needed.

Shape dough into a ball. Place in large lightly greased bowl; turn once to grease surface. Cover; let rise in warm place 1 hour or until doubled.

Turn out dough onto lightly floured surface; knead 1 minute.

Divide dough into 12 equal pieces. Shape each piece into ball. Smooth surface by pulling top of dough underneath and pinching bottom together. Place on ungreased baking sheet.

Cover; let rise in warm place 30 minutes or until doubled.

Meanwhile, position oven rack in center of oven. Preheat oven to 425°F. Grease second baking sheet.

Bring water and baking soda to a boil in large pot. Add rolls to water in batches; cook until puffed, turning once. Drain rol!s on clean kitchen towel. Place rolls 2 inches apart on prepared baking sheet. Cut 1½-inch X in top of each roll with kitchen shears. Sprinkle with kosher salt.

Bake 15 to 18 minutes or until browned. Remove to wire rack


Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive