Bavarian Pretzel Rolls Recipe
Warm, thick, chewy pretzels with a creamy white cheddar sauce.
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Ingredients
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Pretzel Dough
Cheddar Sauce
Method
Pretzel Dough Preparation
- 1
Activate Yeast
In a bowl, combine warm water (1.5 cups) and granulated sugar (1 tbsp). Sprinkle in active dry yeast (2 tsp) and let it sit for 5-10 minutes until frothy.
- 2
Mix Dough
In a large mixing bowl, combine all-purpose flour (4 cups) and salt (1 tbsp). Add the yeast mixture and mix until a dough forms.
- 3
Knead Dough
Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
- 4
First Rise
Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Forming Pretzel Rolls
- 5
Shape Rolls
Preheat the oven to 450°F (230°C). Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a ball and place on a baking sheet lined with parchment paper.
- 6
Prepare Baking Soda Bath
In a large pot, bring 10 cups of water to a boil. Stir in baking soda (0.5 cups) until dissolved.
- 7
Boil Rolls
Boil each dough ball in the baking soda solution for 30 seconds on each side, then remove and place back on the baking sheet.
- 8
- 9
Bake
Bake in the preheated oven for 12-15 minutes or until golden brown.
Cheddar Sauce Preparation
- 10
Make Roux
In a saucepan, melt unsalted butter (2 tbs) over medium heat. Stir in all-purpose flour (2 tbs) and cook for 1-2 minutes until bubbly.
- 11
Add Milk
Gradually whisk in milk (1 cup) and bring to a simmer. Continue whisking until thickened.
- 12
Add Cheese and Seasoning
Remove from heat and stir in shredded white cheddar cheese (1.5 cups), garlic powder (0.5 tsp), salt (0.5 tsp), and black pepper (0.25 tsp) until smooth.