Pretzel Rolls for Burgers

How to Make Pretzel Rolls for Burgers

1. 1

   Step 1: Proof the yeast

   In a small bowl, stir the active dry yeast into the warm water with the granulated sugar. Let sit 5–10 minutes until foamy and fragrant, indicating the yeast is active.

   For this step

   • 2 1/4 tspActive dry yeast
   • 1 cupWarm water (105–115°F / 40–46°C)
   • 1 tbspGranulated sugar
   
2. 2

   Step 2: Mix and knead the dough

   In a large bowl (or stand mixer bowl), combine the flour and salt. Add the warmed milk, melted butter, and the yeast mixture, mixing until a shaggy dough forms. Knead by hand on a lightly floured surface or with the dough hook for 6–8 minutes until smooth, elastic, and slightly tacky.

   For this step

   • 4 cupsAll-purpose flour
   • 1 1/2 tspFine sea salt (for dough)
   • 1/2 cupWhole milk, warmed
   • 3 tbspUnsalted butter, melted
   
3. 3

   Step 3: First rise

   Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 45–60 minutes.
   
4. 4

   Step 4: Shape and quick soda bath

   Punch the risen dough down and divide into 6 equal pieces; shape each into a tight ball. Bring 8 cups (about 2 liters) of water to a boil, stir in the baking soda, then reduce to a simmer. Working in batches, gently lower each roll into the simmering baking soda solution for 20–30 seconds per side, then transfer to a parchment-lined baking sheet.

   For this step

   • 1/3 cupBaking soda (for soda bath)
   
5. 5

   Step 5: Egg wash, top, and bake

   Preheat oven to 425°F (220°C). Beat the egg with a tablespoon of water and brush each boiled roll, then sprinkle with coarse salt. Bake 16–22 minutes until deep mahogany brown and hollow-sounding when tapped. Cool on a rack before slicing for burgers.

   For this step

   • 1 largeLarge egg (for egg wash)
   • 1 tbspCoarse pretzel or kosher salt (for topping)
   

1. In a small bowl, stir the active dry yeast into the warm water with the granulated sugar. Let sit 5–10 minutes until foamy and fragrant, indicating the yeast is active.
2. In a large bowl (or stand mixer bowl), combine the flour and salt. Add the warmed milk, melted butter, and the yeast mixture, mixing until a shaggy dough forms. Knead by hand on a lightly floured surface or with the dough hook for 6–8 minutes until smooth, elastic, and slightly tacky.
3. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 45–60 minutes.
4. Punch the risen dough down and divide into 6 equal pieces; shape each into a tight ball. Bring 8 cups (about 2 liters) of water to a boil, stir in the baking soda, then reduce to a simmer. Working in batches, gently lower each roll into the simmering baking soda solution for 20–30 seconds per side, then transfer to a parchment-lined baking sheet.
5. Preheat oven to 425°F (220°C). Beat the egg with a tablespoon of water and brush each boiled roll, then sprinkle with coarse salt. Bake 16–22 minutes until deep mahogany brown and hollow-sounding when tapped. Cool on a rack before slicing for burgers.