Hi everyone, this is Matt here from the FaveDiets blog. I know it’s a weird association, but I love pretzel bread rolls in the summertime. I first discovered pretzel rolls at my local farmer’s market last summer, and I have been gobbling them up ever since. I love them as they have the dark crust of a great pretzel combined with the warm, soft gooiness of bread. What’s not to love about that flavor combination?
However, in the interest of healthy and frugality, I wanted to make pretzel bread rolls at home. Not just regular pretzel rolls too, but whole wheat rolls. Whole wheat has more fiber and nutrients than regular wheat, and I wanted a roll that combined the goodness of pretzel bread rolls with the bonus health benefits of whole wheat flour.
Recipe: Whole Wheat Pretzel Rolls
- 1 tablespoon dry yeast
- 1 ¼ cup warm water
- 3 cups whole wheat flour
- 2 teaspoons kosher salt
- 4 tablespoons baking soda
- 4 cups water
- Coarse salt
1. Thoroughly dissolve the yeast in ¼ cup warm water. In a separate bowl, combine the flour with the kosher salt.
2. Combine the dissolved yeast mixture the remaining 1 cup of warm water, and then add everything to the flour mixture. Thoroughly combine everything, and then knead on your countertop for 10 minutes. Place the kneaded dough in a greased bowl and cover with a dishcloth. Let the dough rest for at least 45 minutes, or until it has doubled in size.
3. Once the dough has risen, divide into 12 even pieces and roll into roll shape. On your stove top, combine the 4 cups water with the baking soda in a pot and heat until boiling. Once the baking soda mixture has reached a rolling boil, drop in each roll until it floats at the surface after about a minute or so.
4. Remove each roll and drain thoroughly. Place on a lined baking sheet, sprinkle with coarse salt if desired and bake in a 475 degree F oven for about 20 minutes. Once each pretzel bread roll is thoroughly cooked, remove from the oven, let cool and enjoy!
Think of the final result like whole wheat pretzel dinner rolls. These are best fresh out of the oven, when the outside has the perfect bite and the inside is warm and soft. Whole wheat flour makes these denser than your average pretzel bread rolls, and the baking soda solution dunk gives these rolls that distinct pretzel exterior. I like these as is, with at most a liberal squirt of brown mustard on top. This whole wheat recipe may take extra time to prepare, but the results are delicious and guilt free.
Matthew Kaplan is the Editor for FaveDiets.com, a free online resource featuring hundreds of free healthy recipes, healthy cooking tips and loads more. Be sure to check out FaveDiets on Facebook and on Twitter (@FaveDiets).