Salted Pretzel Rolls

Every summer I like to play around with different ways to make burgers and sandwiches-last year we tried many different versions of chicken burgers and I always like changing things like toppings, spices, sauces, etc.  But this year I decided it was time to change the bun-and boy am I glad I did!

We loooooved these salted pretzel rolls-they truly taste just like a soft pretzel!   The first time I made them, we had them with turkey burgers that were on the basic side-and this roll pretty much stole the show.  After that, we used them for chicken salad sandwiches and other burgers.

Matt declared these as his new "favorite bread". If you are looking for a way to change up and enhance your basic burger-this is it.

Salted Pretzel Rolls

1 ½ cup warm water (110°F)
1 package active dry yeast (not instant rise yeast)
2 teaspoons sugar
4-½ cups unbleached all-purpose Flour
2 teaspoons Kosher salt
4 tablespoons unsalted Butter, melted
¼ cups baking soda
1 whole egg, lightly beaten
Pretzel Salt, for sprinkling


In the bowl of a stand mixer fitted with the dough hook attachment, add the water, yeast, and sugar. Stir and let rest 5-10 minutes until the yeast is foamy.

Add the flour, salt, and melted butter and mix using the dough hook until combined well. Cover with a plastic wrap (or a towel) and allow to rise in a warm place for 1 hour or until doubled in bulk. Punch the dough down and turn it onto a lightly floured clean surface.

Line 1 large sheet pan with parchment paper and set aside. Cut the dough into 8 pieces (4 1/2 - 5 ounces each). To shape the dough "take a piece of dough and start forming a round, smooth ball by pulling the sides to the center and pinching to seal. Place, pinched side down, on a counter and lightly cupping your hand around the dough ball, rotate your hand in small circles lightly rolling the ball around the palm of your hand."

Place the ball on the prepared baking sheet pinched seam side down, with at least 1” between each roll. Cover with a towel and allow to rest in a warm place for 30 minutes until they rise & double.

Preheat oven to 425°F and place oven rack in the middle position. In a large saucepan, bring 2 quarts of water to a low boil. Remove from heat and slowly add the baking soda-do not add all the baking soda at once or too quickly or else you will have a mess! Place back on heat and lower to a simmer.

Gently add 2-3 of the rolls at a time into the poaching liquid, seam side down. Poach for 30 seconds and then carefully turn the roll over and poach for another 30 seconds. Remove with a slotted spoon to the same prepared sheet pan, seam side down. Repeat with the remaining rolls.

Using a pastry brush, brush each roll with the beaten egg, making sure to coat all sides completely & then prinkle each roll with a little pretzel salt. Using a sharp straight edged knife, cut a slash (or 2) -or- an “X” shape in the top of each roll. Bake the rolls in the preheated oven for 15-20 minutes. Serve warm.

Source: My Life as a Mrs., originally from Tasty Kitchen