Ingredients
16 Rhodes Dinner Rolls, or 8 Rhodes Texas Rolls, thawed but still cold
1 tablespoon baking soda
coarse salt
Method
Sources
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dataset
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Gathered
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Malt syrup for bagel water, pretzel dip, bread sweetener
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Malt syrup for bagel water, pretzel dip, bread sweetener
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
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Roll 2 dinner rolls combined or one Texas roll into a 16-inch rope. Form into a pretzel shape. Repeat with remaining rolls and place on large sprayed baking sheets. Cover with sprayed plastic wrap and let rise 30-45 minutes. In a large saucepan, bring 6-inches of water with 1 Tbs. baking soda to boil. Remove plastic wrap and slip pretzels, a few at a time, into gently boiling water. Boil for 30 seconds on each side. Remove with slotted spoon; drain on cooling rack. Sprinkle with coarse salt or other desired toppings. Return to sprayed baking sheet. Bake immediately at 375°F 15-20 minutes or until golden brown.