Malt & Rye Pretzel Rolls

a hand holding a malt and rye pretzel rolls

4.75 from 4 reviews

Often pretzel rolls have a soft white crumb with a simple flavor that can be overwhelmed by the crust. Malt & Rye Pretzel Rolls have a slightly sweet and complex flavor that compliments the extra dark, distinctively "pretzely" crust.

Prep Time20

Bake Time15

Rising Time1 30

Total Time2 5

Servings:12 Rolls

Ingredients

"Baked" Baking Soda

12 oz baking soda (1 ⅓ cups)

Dough

14 oz warm water (1 ¾ cups)
2 oz butter (melted)
2 ¼ teaspoons dry yeast
¾ oz barley malt syrup (1 tablespoon)
5 oz rye flour (1 cup)
16 oz bread flour (3 ¼ cups, see note)
2 teaspoons table salt
1 egg white
Kosher or Sea Salt for finishing

Instructions

Preheat the oven to 300 °F. Sprinkle the baking soda onto a baking sheet lined with aluminum foil or use disposable aluminum pan. Bake for 1 hour. Set aside while you make the dough. (see note)
Combine14 oz warm water, 2 oz butter, 2 ¼ teaspoons dry yeast, ¾ oz barley malt syrup, 5 oz rye flour and 2 cups (10 oz) of the bread flour in a mixing bowl. Mix to form a thick batter. Cover the bowl and set it aside for 30 minutes.
If using a stand mixer, switch to the dough hook. Add 2 teaspoons table salt and remaining bread flour and mix until the dough gathers on the hook and clears the sides of the bowl. If the dough is very sticky and doesn't clear the sides of the bowl, sprinkle in a few more tablespoons of flour. If mixing by hand, add as much flour as you can then turn the dough out and knead in the rest of the flour. Knead the dough for 5 minutes. Form the dough into a smooth ball and place it in a lightly oiled bowl. Turn the dough once to coat it on all sides, cover the bowl and set it aside to rise for about 1 hour, or until doubled in size.
Butter and flour a half sheet pan. Turn the dough out onto a lightly floured surface and knead briefly. Divide the dough into 12 pieces. Use your cupped hand to roll each piece into a smooth ball. Set the rolls onto the prepared baking sheet.
In a large bowl combine the "baked" baking soda with a quart of warm water. Fill another bowl with plain water. Set a cooling rack next to the bowls. Place as many of the rolls as you can fit into the bowl of baking soda water. Allow them to sit for 3 minutes, flipping them half way through. Dip each roll into the clean water to rinse and then set it onto the cooling rack to drain. Continue until all the rolls have been dipped. Transfer the rolls back to the prepared baking sheet.
Cover the pan with a damp kitchen towel and set aside to rise for 30 minutes. Preheat the oven to 425 °F.
Use a sharp knife or razor to cut a 1/2" deep "X" in the top of each roll. Brush each roll with egg white and sprinkle with kosher salt or coarse sea salt.
Bake until deep golden brown, about 15 minutes.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

The extra alkaline baking soda can be slightly irritating so avoid prolonged contact with your skin. To work ahead, bake the soda, cool and store in an airtight container until ready to use.

Nutrition