When Chad was little, he called them “prantzels”. We still call them prantzels and I have to be careful not to call them that in front of other people.
With just the two of us here to eat what I fix, I have to get a bit creative so we don’t sit down and eat 4 pretzels each.
Pretzels
Last night, instead of making 8 pretzels, I made 4 pretzels and 4 pretzel rolls. The rolls were partially baked and stuck in the fridge. I’ll finish baking those tonight for dinner . . to go with the venison roast! Yum!
Pretzel Rolls
So, last night, we each had a pretzel. We each had one remaining. I ate mine for breakfast! Tonight we’ll each have one roll with dinner and tomorrow for lunch, we’ll each have a sandwich on a pretzel roll. There are two bigger rolls for Vince and two smaller rolls for me.
Pretty smart thinking on my part, huh?
Pretzels:
12 oz. (1-1/2 cups) liquid. It can be water or beer. I use beer.
2 T. sugar
1-1/2 tsp. salt
1 package active dry yeast
2 T. butter, melted
4 to 4-1/2 cups flour
10 cups water
2/3 cup baking soda
1 egg, beaten
coarse salt
Directions:
1. Heat liquid to 110º to 115º. Stir in yeast. Let sit for 5 minutes. Stir in sugar and melted butter.
2. Star by dumping about 3-1/2 cups flour and salt. Stir til blended, adding more flour as needed. It will be a sticky dough.
3. Knead, adding additional flour, until the dough is smooth and silky.
4. Place dough in a greased bowl. Cover and let rise for about an hour . . til approximately doubled in size.
5. Preheat oven to 425º for pretzels and 400º for rolls. Bring 10 cups of water and baking soda to a boil.
6. Divide dough into 8 – 10 fairly equal hunks. Roll into logs, approximately 18″ long for pretzels. Shape into pretzel. For rolls, roll out using hands 6″ square. Fold in half and then fold that in half so it’s now into a quarter of what it was.
7. Drop pieces into boiling water for 30 seconds. Remove gently using slotted spoon. Tap with paper towel to drain.
8. Place on greased baking sheet.
9. Beat egg with 2 T. water. Brush over dough surface. Sprinkle with coarse salt.
10. Bake til brown . . about 15 minutes.
Helen says
Thanks for the recipe, Judy! Think I’ll make these next time the family gets together! Have a great day.
Patti Tappel says
It’s been years since I’ve made pretzels. It seems now all the fast food places are advertising pretzel buns. So far I haven’t seen them on the store shelves.
JudyL says
Sister Schubert has some pretzel rolls but they’re round dinner type rolls and they’re very good. Wal-Mart has some in the bakery and they’re good too.
Dottie N. says
YUM! I’m “assuming” you don’t dip the rolls into the water, just the pretzels??? THANKS!
JudyL says
You dip the rolls too.
Dottie N. says
Thanks, Judy.
Joan in NE says
I guess I will have to try this soon. I’ve never made homemade pretzels, so it will be fun seeing how they turn out.
Diana in RR, TX says
I had to chuckle when I saw this. One of my summer jobs while in college was working on the roll line for Pepperidge Farms. At that time they were making a twisted roll in a pretzel shape. I was always happy when we got to the next batch of different rolls or I moved on in the line. Having them come down on the conveyor belt and get them twisted was interesting!
Cindy F says
I love pretzel rolls and can’t wait till it’s cooler and I can try making these. I fell in love with them when we lived in Germany. I’ve had all kinds of pretzel rolls here in the states but they just don’t have the same flavor. I always wondered if it was the flour they used.
Sherrill says
Do you knead using a Kitchenaid type appliance or by hand? You make so much bread I’d think you’d HAVE to have assistance! HA
Sara says
Judy, the Germans make a pretzel that they call a Laugenstange. It is an elongated pretzel roll, that once baked (while still warm from the oven) they slather with butter and melt grated cheese on top. The cheese that they use is Gruyere, I think. Oh boy are those good eaten while still warm.
Mel Meister says
I make pretzel rolls and put “everything” bagel topping on them. Delicious!
Kathleen says
Gotta love those words that come from your grandkids mouths. We still call fudge “pudge” and cupcakes are “pupcakes”. We have used the incorrect words for 24years and I have to hold myself back from correcting others who say it right!!!
KatieQ says
Fresh soft pretzels are one of my favorite treats. When my daughter and I were in Lucerne, Switzerland on a Girl Scout trip, we went to a pretzel stand and watched a young woman making them. They covered them with different things. Our favorite was the mixed seeds and salt. We even tried her pretzel pizzas. They were fabulous.
Susan says
I love things that are good for more than one meal. Your recipe and directions don’t seem so hard.