Pretzel Rolls

October 5, 2015


I started my ER rotation on Monday. It has really been amazing. I have a terrific attending, I have loved the patients I have seen, I’ve seen a lot of diverse pathology, the list goes on. But the thing with ER, and with medicine in general, is that you start realizing how quickly people can come and go in your life. Something that seems like a routine complaint, turns out to be truly serious pathology. So, I feel like I have been especially aware of reaching out to people, telling my loved ones how much they mean to me, trying to be better as a human being. It makes me think, why the heck do I need something so terrible to force me to be better? Why don’t I always try to be better, instead of being complacent? Why don’t I try harder?

I’ll step off my soap box now. Thank you for bearing with me.




I made these rolls a couple of weeks ago with this Minestrone. They were seriously the best part and I have no shame in saying I am totally drooling over them now. That could be because I’ve given up gluten for the month…but I digress. I may or may not have eaten four of these straight out of the oven. They are bomb-dot-com. They were a snap to make, although with bread, you always know it’s going to be a little time consuming what with the rising and all that. But I promise you, they are totally worth the wait. Enjoy them for me and let me know what you think!

XOXO – Emmy Lou Lou



Pretzel Rolls

  • Servings: 28
  • Time: 20 minutes + 75 minutes for rising
  • Difficulty: Easy
  • Print

• 1 ½ cup warm water – 110 degrees
• 2 ½ cup milk – 110 degrees
• 1 package active dry yeast
• 2 teaspoons sugar
• 3 tablespoons oil
• 2 teaspoons salt
• 5 ¾ cup bread flour
• ¼ cup baking soda
• 1 egg

• Preheat oven to 200 degrees
• In a large mixing bowl, mix yeast with warmed milk, water, yeast, oil, and sugar.
• Let sit for 5 minutes. Your yeast should be foamy. If it isn’t, your yeast is probably dead.
• Start stand mixer on low with paddle attachment. Slowly add flour and salt.
• Continue to mix until dough is smooth. Add flour slowly if your dough is too sticky.
• Turn your oven off. Cover the dough with a towel and place inside oven with door slightly open.
• After 20 minutes, close the door and continue to allow the dough to rise until it has doubled in size.
• Punch down dough and knead in bowl. Separate dough into pieces about the size of a tennis ball.
• Roll into a ball and pull dough under. Place on a greased baking sheet.
• Allow rolls to rise for 15 minutes.
• While dough is rising, preheat oven to 400 degrees. Bring a large pot of water with baking soda to boil.
• Place rolls into water bath. Let them sit for 1 minute. Pull from water and place on a paper towel.
• Once all rolls are finished, place onto a baking sheet. Cut a small cross into each roll.
• Whisk egg and brush each egg with mixture. Sprinkle with coarse sea salt.
• Bake 20-25 minutes until pretzels golden.

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