Last Updated on November 13, 2019 by Chef Mireille
Saffron Pretzel Rolls for #BreadBakers makes the perfect sandwich roll and are super easy to make with just 1 rise!
This month’s #BreadBakers theme is Pretzels hosted by Stacy. If you grew up in NYC, you know your pretzels. There is nothing like walking around the frigid winter temperatures shopping and then stopping at a hot dog cart for a warm crusty pretzel.
A few years ago, pretzel rolls were introduced and they became all the rage. They started in the gourmet restaurants and slowly started trickling down the economic chain, where now you can even sometimes find them in local deli’s. They are served with soups and salads or they serve as a bun for sandwiches or burgers. Soft and tender inside with that perfect pretzel outer crust. Irresistible!
…that doesn’t mean I still don’t like a more traditional pretzel. Check these out!
My Other Pretzel Recipes
- Whole Wheat Soft Pretzels
- Vyborg Pretzels (these also have saffron – Are you as heady for saffron as I?)
IN THE MAKING
Shape them rounder and you’ll get round rolls with more heights. Shape them a little flatter and they’re perfect for burgers or sandwiches!
With the intoxicating aroma of saffron, keep the sandwiches simple – no spreads necessary. This breakfast sandwich with bacon, cheese and tomato was just over the top with this saffron roll.
With the lower than normal freezing temperatures for weeks on end, this is a perfect weekend project with the kids if you are stuck indoors because no one wants to go out in the below freezing temps! My students love working with dough!
Saffron Pretzel Rolls for #BreadBakers
- In a small bowl, combine milk and saffron. Stir to combine. Leave to sit for at least 10 minutes.
- Heat water to 115 – 120 F.
- Add to a shallow bowl with the sugar. Give it a quick stir. Sprinkle yeast on top. Leave for 5 minutes, until foamy.
- In the bowl of an electric mixer, combine flour, salt and oil. Add saffron milk and proofed yeast. Knead for 5 minutes until smooth and elastic, adding up to an extra ½ cup of flour as necessary.
- Transfer to a lightly floured surface and shape into 6 balls, flouring your hands as necessary if the dough sticks to your hands.
- Cover with a kitchen towel and leave to rise until almost double in size, 30-45 minutes.
- Preheat oven to 400 F.
- Place a piece of parchment paper on a cookie sheet or spray with non stick spray.
- In a pot, bring the 6 cups of water with the baking soda to a simmer, about 185 – 190 F.
- Place each roll in the water for 1 minute, flipping over halfway through. Transfer to a strainer to drain excess water. Transfer to prepared cookie sheet.
- With a sharp knife, make an X on the top of each roll.
- Make the egg wash by whisking the egg with 1 tablespoon water.
- Brush the top with the egg wash and sprinkle each roll with a pinch of the maldon salt.
- Bake for 20 minutes, until golden brown.
In colder temperatures, it may take longer to rise.
Don’t forget to check out the other Pretzels cooked up by my #BreadBaking friends!
- Authentic German Pretzels from Sara’s Tasty Buds
- Ballpark Pretzels from Karen’s Kitchen Stories
- Beer Pretzels from Passion Kneaded
- Buttery Pretzels from Ambrosia
- Cheddar Garlic Soft Pretzels from Palatable Pastime
- Cheese Jalapeño Stuffed Pretzel Rolls from Herbivore Cucina
- Cinnamon Sugar Pretzel Bites from Cook’s Hideout
- Cinnamon Sugar Soft Pretzels from Hostess At Heart
- Double Soda Pretzels from Food Lust People Love
- German Pretzel Rolls from All That’s Left Are The Crumbs
- Honey Mustard Snack Pretzels from Cindy’s Recipes and Writings
- Pretzel Dogs from Sneha’s Recipe
- Pretzel Sticks from A Day in the Life on the Farm
- Saffron Pretzel Rolls from The Schizo Chef
- Soft Whole Wheat Pretzels from What Smells So Good?
- Sourdough Soft Pretzels from Baking Sense
- Whole Wheat Pretzel Bites from I camp in my kitchen
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.