German Sesame Pretzel Rolls recipe is just right out for the Oktoberfest season. In Germany there is no Oktoberfest without pretzels! We got a great pretzel recipe in and want to share it with you! These pretzel rolls taste best when fresh from the oven with some butter. They also make a great combination with the typical; cabbage salad that is also a Must Have for an Oktoberfest menu. They are not that difficult to make. Try them out!
Ingredients German Sesame Pretzel Rolls
1 1/2 cups (340ml) lukewarm water
2 tablespoons (30g) butter
1 teaspoon salt
4 cups (480g) unbleached all-purpose flour
1/4 cup (35g) Baker’s Special Dry Milk or nonfat dry milk (Milchpulver)
1/2 cup (65g) Hi-maize Fiber *
2 teaspoons instant yeast (1 package Dr. Oetker dry yeast)
*Note: I used “Hi-maize Fiber” from King Arthur Flour to add some more fiber to the rolls. If you don’t have it, simply substitute it with the same amount of flour, which means you will have 4 ½ cups (545g) flour in total. You will also have to increase the water to 1 ¾ cups (ca. 400ml).
I like to use sesame seeds, as the dough and the soda bath gives a lot of salt to the rolls, but you can also use coarse sea salt as well.
1 1/2 to 2 quarts (ca. 1,5l) water
1 tablespoon salt
1/2 cup baking soda (60g Natron)
1) Combine all of the dough ingredients, and mix and knead — preferably in your stand mixer (Kuechenmaschine) with the kneading hooks to make a smooth, fairly soft dough. It’ll probably stick to the bottom of the bowl just slightly, if you’re kneading in a stand mixer.
2) Cover the mixing bowl and let it rise at a warm place for 60 to 90 minutes, until it’s very puffy.
3) On a non-stick working surface, gently deflate the dough, and divide it into 8 pieces. Pat each piece into a rough log, cover, and let rest for 10 minutes, to relax the dough’s gluten and make it easier to shape the rolls.
4) Roll each piece of dough into a 16″ (40cm) rope. Shape ropes into tight pretzels, tucking the two ends through the center and squeezing them together underneath. Press the rolls down gently, to flatten.
5) Place the rolls on a lightly-greased or non-stick baking sheet – or on parchment paper, cover them, and let them rest for another 15 minutes.
6) While the rolls are resting, preheat the oven to 400°F (200 Grad Celsius). Prepare the water bath by combining the water, salt, and baking soda in a large saucepan or deep skillet; The water should fill the skillet at least 1 1/4″ (3cm) deep; adjust the amount accordingly (no need to adjust the other ingredients). Bring the mixture to a boil.
7) Drop the rolls, 3 or 4 at a time, into the water bath. Cook for 45 seconds; turn over, and cook for an additional 45 seconds.
Place the rolls back on the baking sheet. Sprinkle with sesame seeds or coarse sea salt.
9) Bake the rolls for 20 to 22 minutes, until they’re a deep golden brown. Remove them from the oven, and cool on a rack.