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Buttermilk Pretzel Rolls


Susan Wadle
Little Flower: Recipes From the Cafe, Christine Moore

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Rate this recipe 4.5/5 (57 Votes)
Buttermilk Pretzel Rolls 1 Picture


  • For rolls:
  • 2 tablespoons active dry yeast
  • 1 1/2 cups warm water
  • 1/2 cup plus 2 tablespoons buttermilk*
  • 2 tablespoons and 1 teaspoon olive oil, divided
  • 5 cups bread flour (or all purpose works just fine too)
  • 1/3 cup firmly packed light brown sugar
  • 2 teaspoons granulated sugar
  • 1 tablespoon salt
  • For poaching liquid:
  • 6 tablespoons baking soda
  • 1 cup firmly packed light brown sugar
  • 3 cups water
  • For garnish:
  • 1/3 cup olive oil
  • 2 tablespoons kosher sa


Servings 16


Step 1

Dissolve yeast in warm water and set aside until foamy, about 5 minutes. Add buttermilk and 2 tablespoons of oil. Set wet mixture aside. Combine flour, sugars and salt in the large bowl of a standing mixer. Add wet mixture all at once. Mix with a dough hook on medium-low speed until the dough is smooth and tacky, about 15 minutes. Lightly coat the dough mass with the remaining teaspoon of oil. Cover loosely with plastic wrap and allow the dough to rise at room temperature until it doubles in volume, about 1 hour. 
Line 2 baking sheets with parchment paper or silicone mats. Brush the paper with oil (CRUCIAL, or your rolls will stick to your baking surface like crazy). After it has risen, turn the dough onto a lightly floured surface. Cut the dough into tennis ball-size mounds. Roll each mound into a 6-inch rope and then tie into a simple knot. Divide the knots between the prepared baking sheets. 
Preheat oven to 350 degrees. For poaching liquid, mix baking soda, brown sugar and water in a large saucepan.* Heat to a gentle boil, adjusting heat as necessary so the poaching liquid doesn’t boil over. Using a slottedspoon, submerge the knots three at a time into the hot poaching liquid for 8 seconds on each side. Return to lined baking sheets and brush with oil and sprinkle with a pinch of kosher salt. Bake until the rolls turn a nice amber brown, about 25 minutes, rotating baking sheets halfway through. 
*If you do not have buttermilk, combine 2/3 cup milk with 2 teaspoons of lemon juice. Set aside until the milk curdles, about 2 minutes.
*I highly recommend doubling the recipe for the poaching liquid, because only 3 cups of water in a large saucepan doesn’t make the liquid deep enough to submerge the rolls in order to poach them properly.

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