2 ratings

Pretzel Roll


Pretzel Roll

Chef Andrew Little of the Sheppard Mansion in Hanover, Pa., brings us this pretzel roll recipe that's the perfect way to kick off your Oktoberfest celebration, or even just your regular casual get-together.

Click here to see the Oktoberfest: Beer, Brats, and 'Brezels story.



  • 18 2/7 cups water
  • 2 ounces dry yeast
  • 1 ounce salt
  • 1 cup packed dark brown sugar
  • 6 cups bread flour, plus more for dusting
  • 1 cup baking soda
  • Cooking spray, for greasing
  • Maldon sea salt, for garnish


Heat 2 2/7 cups of the water in a saucepan over medium heat until warm.

Combine the yeast, salt, and brown sugar in a mixing bowl. Pour the warmed water into the mixing bowl and allow the yeast to foam. Once foaming, add the bread flour and transfer to a mixer fitted with a dough hook. Mix on medium speed for 12-15 minutes until the dough cleans the side of the bowl and creates a smooth, pliable dough.

Remove the dough from the bowl and place directly on a clean, floured countertop. Allow it to rest for 15 minutes. Cut the dough into 2-ounce pieces and roll into rounds. Refrigerate for 15 minutes.

While the rolls are resting in the refrigerator, pour the remaining water into a stockpot and add the baking soda. Heat until the water comes to a boil. Remove the rolls from the refrigerator and dunk in the boiling water for 30 seconds. Remove the rolls to the baking sheet and top with the maldon sea salt. Allow the rolls to proof in a warm location of the kitchen for about 2 hours or until doubled in size. Preheat the oven to 400 degrees, and coat a baking sheet with cooking spray.* Score the rolls with a sharp knife and bake for 12 minutes. Remove to a cooling rack.