Split Second Pretzel Rolls Recipe

Split Second Pretzel Rolls Recipe
Using baking soda dissolved in water to make pretzels is tantamount to purchasing a Louis Vuitton bag on a side street in New York. That method simply doesn’t make authentic pretzels. Anyone who has had a real pretzel from Germany or a German bakery knows what they should look and taste like. Real pretzels are dark golden brown with a unique texture that can’t be duplicated with anything except food-grade lye. It’s worth purchasing some food-grade lye; it keeps indefinitely on the cupboard shelf (way back on a high shelf if there are children in the house). Although the dough is easily made in the bread machine and authentic pretzels are quite easy, they are even easier when made with refrigerator dough (not as good, however, and not as authentic). Split Second Everything Pretzel Rolls are so easy, you’ll be making them often.
Pretzel rolls are available at many bakeries, and make great sandwiches as well as a good accompaniment to soups and salads. Freshly baked, they are delicious. These are sprinkled with the trendy “Everything” Seasoning, but you can use coarse sea salt, sesame seeds, or even strong grated cheese. These are easy and almost as good as those made with homemade dough.

8 Servings

1 16 oz. can jumbo refrigerator biscuits (such as Grands)

2 cups cold water
1 tablespoon food grade lye (Sodium Hydroxide)

Everything seasoning, (optional)
  1. Preheat oven to 400°.
  2. Line a baking sheet with Silpat® or spray well with non-stick spray.
  3. Open the refrigerator biscuits and roll each one into a long rope; tie each in a knot, pressing the ends under.
  4. Measure the cold water into a large, preferably glass, container (I use my 8 cup Pyrex measuring cup). Add the lye and stir with a non-metal spoon to dissolve the lye. It's a good idea to wear plastic gloves when working with lye, and since it ruins wood surfaces, place the bowl on a towel on a non-wood surface.
  5. Place the rolls, 2 or 3 at a time in the lye mixture, turning after 1 minute.
  6. Place the dipped rolls onto the prepared baking sheet; sprinkle with Everything Seasoning, or coarse salt.
  7. Bake about 15 minutes or until dark brown (the lye solution makes them look darker so don’t underbake them).
  8. Remove from the oven and let cool.

Note: Food-grade lye is available online from several companies online. Personally I have had good luck with Essential Depot (I have not been compensated in any way for posting their name; I simply like them). Just make sure the lye you order is food-grade.

Amount Per Serving
Calories 211 Calories from Fat 92
Percent Total Calories From: Fat 44% Protein 6% Carb. 50%

Nutrient Amount per Pretzel Roll
Total Fat 10 g 16%
Saturated Fat 7 g 34%
Cholesterol 4 mg 1%
Sodium 448 mg 19%
Total Carbohydrate 26 g 9%
Dietary Fiber 0 g 1%
Sugars 0 g
Protein 3 g

Vitamin A 1% Vitamin C 0% Calcium 0% Iron 7%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.