I miss Costco’s pretzel rolls. They were always a staple in my grocery cart at least once in the 2-3 times I would visit a week. I loved Costco.
But alas, we have been parted. The nearest one being a good 45 minutes from where I live.
I’ve been trying to duplicate their pretzel rolls and this is as close as I’ve gotten. And they are pretty darn close. The middle is nice and dense and the tops are nice and smooth, as well as soft.
These are really not difficult at all to make. They probably take about an hour from start to finish. If you make this recipe into 12 balls, they will be smaller, more of a roll size. If you want them to work as buns I would suggest making only 8 out of the recipe.
And they do make great buns. Did you see my vegetarian sloppy joes the other day? I used these pretzel rolls for them and they were fantastic! I love them used for sandwiches and just for eating by themselves.
- 3 T. Brown Sugar
- 1 t. Salt
- 1 T. Active Dry Yeast
- 1 C. Warm Water
- ¼ C. Vegetable or Canola Oil
- 3-4 C. Flour
- 6 C. Water
- 3 T. Baking Soda
- 1 Egg White, beaten well
- Coarse Salt, for topping
- Add the sugar, 1 t. salt, and yeast to a stand mixer and combine.
- Pour the oil and 1 C. warm into the bowl and give it a quick mix.
- Add 3 C. of the flour to the mixture and combine with a dough hook.
- Add the remaining flour a little at a time until the dough just pulls away from the sides of the bowl and is not sticky. You may not use all of the flour.
- Knead the dough for 3-4 minutes.
- Divide the dough into 12 pieces and roll each piece into a ball. To get even sizes, weigh each piece of dough out to about 2 oz.
- Place the dough balls on a greased sheet of foil on a baking sheet and cover with a cloth.
- Allow to rise for about 30 minutes or until doubled in size.
- While the dough is rising, place the 6 c. water and baking soda in a wide stockpot and bring to a simmer.
- Carefully place a roll in the palm of your hand, top side down, and pinch the sides of the bottom of the dough together in the middle.
- Place the dough ball into the simmering water, smooth top side down. After about 45 seconds, flip the dough ball over in the water and remove with a spatula(I find that if you don't let the bottom cook in the water it won't get as soggy). Drain and set the roll on a baking sheet topped with parchment paper.
- Repeat with the remaining dough balls(I do about 4 at a time).
- Brush each dough ball with the egg white.
- With a sharp knife, score the top of each roll.
- Sprinkle the top of each roll with coarse salt.
- Bake at 375 degrees for 13-15 minutes. Rolls are done when deep brown and glossy.
- Cool on a wire rack. Store in an air tight container.