Turn your favorite soft pretzel recipe into a fun roll to use for making sandwiches! The Superheated Steam Oven gives these a chewy crust and super soft interior, just like a bakery. We chose to load these up with breakfast toppings, but they are great for any sandwich you choose. If you try this recipe and want to share how you used them, feel free by connecting with us on social using #SharpHome on Instagram, Facebook, and Twitter.
Ingredients
- 1 1/2 cups warm water lukewarm
- 2 1/4 teaspoons active dry yeast 1 packet
- 1 tablespoon honey
- 1 tablespoon butter melted
- 1 teaspoon sea salt
- 3 1/2-4 cups all-purpose flour
- Coarse sea salt for topping
Baking Soda Bath
- 1/2 cup baking soda
- 10 cups water
Instructions
- Into a stand mixer bowl, add warm water and yeast, and allow to sit for 1 minute to become frothy.
- Next, add honey, melted butter, and salt. Mix until combined.
- With the stand mixer running on a low setting, add flour 1 cup at a time. After adding 3 1/2 cups, add the last 1/2 cup slowly until the desired consistency of the dough is formed. The dough shouldn’t be sticky but needs to be soft enough to form smooth rolls.
- Allow the stand mixer to continue running and kneading the dough for 3 minutes. The dough shouldn’t stick to the mixer bowl during this process. If it does, add additional flour 1 tablespoon at a time until it forms a smooth ball. Allow the dough to rest while preparing the baking soda bath.
- For the baking soda bath, add the water and baking soda to a large pot on your cooktop, and bring to a low boil.
- Line a baking tray with parchment paper.
- Set the Sharp Superheated Steam Oven to the Steam Bake mode for Breads, and preheat the oven at 425º F, setting the time for 14 minutes.
- Turn the dough out onto a lightly floured surface, and cut the dough into 8 equal pieces. Use hands to roll the dough into a round ball. Repeat to make 8 balls.
- Add each roll to the boiling baking soda bath, and allow to cook for about 30 seconds, and then remove with a large slotted spoon, placing the rolls on the prepared baking trays.
- Sprinkle the still-wet rolls with sea salt, and then use a knife to mark an “X” in the center of each roll.
- Bake the rolls for 14 minutes. Serve on the same day.
- Store leftovers wrapped air-tight in the refrigerator for up to 3 days, or in the freezer for up to 3 months. To refresh the chewy crusts, preheat the Sharp Superheated Steam Oven to the Steam Bake mode for Breads, and preheat the oven at 425º F, setting the time for 7 minutes. The rolls can be added to the oven thawed or even still frozen.
Notes
Tip: If the yeast does not begin to froth after sitting in warm water for a minute, it’s possible that it’s old and deactivated. Discard, and begin with fresh yeast for the best results.
The Sharp Superheated Steam Oven gives these pretzel rolls a deeply browned, slightly cracked, chewy crust, similar to pretzels from a bakery.
These rolls make great snacks and elevate an everyday sandwich. Use them for breakfast sandwiches, layer turkey and cheese for lunchboxes, or even serve them at a BBQ along with burgers.
