Pretzel Rolls

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I followed the recipe to a T, and ended up with four giant piles of inedible mush.

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very yummy!

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everything went perfectly right up to the poaching process, the rolls with the beautifull slashes in them deflated and looked more like a old sponge than the masterpieces that I had created. I have looked at other recipies and most say to poach no more than 30 seconds so I will give this one more try.

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I've dreamed of pretzel bread after having one of the best pretzel roll sandwiches hastily purchased at a train station in Germany. That said, I really wanted this recipe to work. My problems:

1. I could not figure out how to get the dough into a smooth, uniform ball before dividing; they ended up crease-y and crevice-y. I am open to suggestions on fixing this!

2. The rolls were WAY TOO huge and dense to make an edible sandwich... Too bad I didn't see the recommendation to divide the dough into 6 pcs.

3. My rolls got very soggy in the fridge... Not sure if this was because they were poached too long, or if they were not 100% cool before going into the zip-top bag or what.

I think I will try these once more. While I don't know how to deal with the non-uniform dough ball, I will make more, smaller rolls, probably poach for shorter times, and store, air-tight, on the counter. I hope it works!

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Awesome! This was literally the first thing I ever baked and they turned out great! Super simply recipe to follow and even a little room for error (I rushed the rise time. Straight forward ingredient list and time to plan the next step. Thanks Guy!!

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OMG-- My husband just made these, and if they were sold at Disneyland, you would need a fast pass to snag one! Unbelievable!!

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I found several recipes for Pretzel rolls online and this was the easiest. Made them tonight and stuffed them with a dilled shrimp salad and they were so delicious! The texure was perfect and the salty crust and mingling of flavors was just beautiful. Thanks so much Guy!

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SO good! I made exactly as described & can't believe I made these myself! The flavor & texture was just what I was looking for! They came out HUGE, so I divided into 6 the second time. And the boiling... just keep reducing the flame to keep it at a gentle simmer & the "foaming up" wasn't an issue the second time I made these! I didn't have kosher salt, so just used my sea salt grinder... worked just fine! Wonderful!

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Following the recipe as written...the rolls are great...texture and flavor. I have made the recipe several other times BUT omitted the salt, I added poppyseed or sesame seed, etc. I used the pretzel dough and made the rolls as-if they were bagels. Again...delicious. Annie , Fremont , CA

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Was easy and tasty. A few of the rolls were a bit wet after baking so I will cut the time in the boiling baking soda to 30 seconds per side.