Hi Everyone!
Remember a few weeks ago when I made Bacon Burger Sliders on homemade rolls? I originally wanted to make yeast pretzel rolls, but I didn’t get the chance too. I never made homemade pretzel rolls, and it was on my bucket list of food items to make. Well about a day before I posted my recipe I got an e-mail from Glutino asking me if I wanted to make their pretzel rolls using there Gluten Free All Purpose Flour. I thought perfect! I got a recipe and ingredients. I thought I will give it a go!
The rolls turned out wonderful!! They are fluffy, easy to make and tasted just like a pretzel. My Husband really, really loved them!! They were so good hot out of the oven, you know when they are still steaming? Oh man, I love hot bread out of the oven, it’s one of my favorite things. I kid you not I could give up everything, including peanut butter and just eat bread!! Now I’m not talking about sandwich bread, but homemade bread or crusty bread or artisan bread. Back in my I don’t care what I eat days, my Husband and I would pound down a loaf of french bread for dinner. So good, I miss those days!! But it’s a no no, so I must be good that is what is great about this recipe, individual portions!
The recipe was super easy to make, and only contains one rise time which is only 30 minutes. Within about 1 1/2 hours you have fresh pretzel rolls! As for the flour, I found it is best to spoon the flour into your measuring cup. I shaved about 100 calories off each roll by doing that. Trust me, not only will you save calories and carbs, but you will also have a lighter, fluffier roll. And yes, I measured the difference between scooping the flour and spooning the flour. I had my calculator and scale out, I like bread, but I don’t like calories!!
The recipe made 13 3oz size pretzel rolls. I ended up with a slider size roll, which was perfect for making fun sandwiches. My Husband loves his cheese and salami sandwiches, so I made one up for him. He had two of them in his lunches this past week. Which surprises me is that my Husband does not like wheat bread at all, but he does like gluten free bread. I have made several gluten free items in the past and he always prefers them. Now you no I am not gluten free but I do like to try different things and trying new recipes.
These pretzel rolls are prefect for a party, serving to kids, freezing and having them with dinner or making burgers and sandwiches on them. But in my opinion they are best straight from the oven, and maybe dipping in some honey or mustard or letting butter melt over it. However I ate them plain. I can taste them right now! Yum!!
- 1 ½ cup non-fat milk
- 4 tbsp. unsalted butter
- 4 cups Gluten-Free Pantry All-Purpose Mix (spoon it)
- 2 ½ tbsp. light brown sugar
- 1 (7 gram) packet or 2 ¼ tsp. active dry yeast
- 2 large eggs plus 1 yolk
- ½ cup baking soda
- Pretzel salt or coarse ground sea salt, for sprinkling
- In the microwave, heat the milk and butter to 110 degrees F; set aside.
- Combine the flour mix, and brown sugar in the bowl of a stand mixer or in a mixing bowl. Add the yeast and blend.
- Add the milk and butter mixture and the eggs and yolk to the flour blend. Beat on medium speed for 3 minutes.
- Line 2 baking sheets with parchment. Coat each with gluten free cooking spray. (This prevents the baked rolls from sticking to the paper.) Turn the dough out onto a lightly floured surface and knead until smooth. Divide into 12 equal pieces (I measured 3 oz each dough ball and got 13 balls). Using your hands, roll each piece into a ball. Cover with oiled plastic wrap and let them rest in a warm place for 30 to 40 minutes.
- Preheat the oven to 425 degrees F.
- In a large pot, bring 8 cups water to a boil, and then add the baking soda. In batches, place the dough in the water and cook for 30 seconds on each side.
- Using a slotted spatula, remove the rolls and place onto the prepared baking sheets. Sprinkle with pretzel salt as they come out of the water, to ensure the salt sticks. Use a sharp knife to cut an “X” shape in the top of each roll.
- Bake 12 to 15 minutes, turning pans halfway through baking. Serve warm.
- Reheat in a 350 degree oven for 5 to 7 minutes.
- Recipe from Glutino
Note: Prep Time includes rising time.
I am pretty stoked about this recipe and now that I got the hang of it, I think I am going to give it a try by adding different fun things to it, but that is a secret, but the ideas are floating around my head!! Bad ideas!!!
One thing I have to tell you is don’t be intimidated by yeast breads! This is a great recipe to start with and the directions are super easy to follow. They are the ones I followed and I am by far not a bread expert, just a bread eater! 🙂
I am off to my next cooking adventure in my kitchen! Have a great day!
Toodles,
Jennifer
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These look GREAT! Good job Jennifer! I love pretzel rolls!
Thanks Sophia!! I am glad the recipe was really easy to make too!!
I’m so impressed that these are GF! Pretzel rolls are awesome!
I know, I love pretzel rolls! And these ones really do taste like a pretzel! 🙂
Aren’t those gorgeous looking!! I am totally into these pretzel rolls lately, love them!!!
Pretzel rolls are all the rave right now and i love them too!! Darn those yummy pretzels!!
These sound and look delicious, but they are way high in calories for me. I think I would probably make them a little smaller so as to reduce the calories. I like the tip about spooning the flour into the measuring cup.
I know the calories are a tad high, but for our gluten free friends who love bread, this was the best I could do for calories. But spooning the flour really saved on calories I need to do this with cookies and other baked goods. I tend to be a scooper. 🙂
Pretzel rolls are awesome!! It’s great that you made a gluten-free recipe too.
Thanks Deanna! I kind have a thing for pretzels and rolls are awesome! I love these new fads!
hi jennifer. i am a little confused with the spooning of the flour. do you literally mean using a spoon to put the flour into the measuring cup? why wont it be the same as scooping that measuring cup into the flour? both will equal one cup no matter what. thanks! and i enjoy reading about your weight loss cause i’ve been there and done it (as so many of us have).
Hi Mochi! Spooning the flour into the cup makes the flour less dense. When you scoop it, it’s heavier and more compact, but spooning it to measure out 1 cup makes it less dense and less calories. I tried scooping it and it weighed more compared to spooning it into the flour. I have read from cooking light, eating well that spooning it is better way to go than scooping it. Hope this makes sense? It sounds kind of confusing.
I tried these last night and was a little disappointed. The dough was very sticky and I had to kneed in a lot of flour to be able to work with it. After they were cooked they did not look nice and round like yours in the photo, but a little flatter. Still they looked delicious. When I tried them however the taste of the baking soda was overwhelming. The inside of the buns were good though. Did I do something wrong?
I’m sorry Judy! I am not sure, I followed the recipe as you did. I found the dough to be sticky too, and added more flour in it. Hmmm, did you let the bread soak for to long in the baking soda water? It’s 30 seconds per side. I’m terribly sorry they didn’t turn out.
I will try again and make sure to time them in the water properly in case that was the problem. Thanks
Yah, you have to move fast when you put them in the water! Hope they turn out for you! Let me know how it goes if you try them again!
These look sooo good – but we aren’t gluten free, and I don’t have that flour mix. Would they work with whole wheat flour??
Hi, I would use half whole wheat flour and have all purpose flour. Using all whole wheat may make the bread heavy. Hope this helps.
I have never seen a recipe that calls for 1/2 cup baking soda. Did you mean teaspoon? That may be why they didn’t turn out for someone above. I think my kids would like these.
Hi Laura, It’s a half cup of baking soda in the water. You dunk your pretzels in it for 30 seconds. 🙂
I was so excited to try these pretzel rolls. With my husband, daughter and I eating GF, we haven’t enjoyed a soft pretzel in a long, long time. I do a lot of GF baking and I followed the recipe exactly and I ended up with a bowl of batter, not dough 🙁 There was no way to salvage it and I wasted an entire bag of Bob’s Red Mill GF flour 🙁
Oh no! I followed the directions exactly form Glutino and I didn’t have to much of an issue. If it seems to much like batter, add more GF flour to it, though I know your out. I feel just horrible. I am so sorry.
I just made these. The batter was so runny. Had to add almost another cup of flour. What did I do wrong?
Same thing happens it was a batter not a dough The ratio of water to dry is it off. I added more flour and it came out like a hockey puck. Please advise.
I’m sorry it didn’t turn out.
i had to add about an extra cup of flour to get this to a dough-like consistency rather than a batter-like consistency. i suspect this ratio and recipe works for glutino’s flour mix, but not necessarily other gluten free baking flour mixes.