Homemade Eleven Madison Park-Inspired Pretzel Rolls
Craft these savory, warm pretzel rolls at home, inspired by the iconic Pretzel Bread served at Eleven Madison Park. This recipe captures the distinct flavor and texture using home-kitchen friendly techniques.
Prep: 45 min Cook: 25 min 10-12 rolls servings
Ingredients
1 cup whole milk, warm (105-115°F)
2 1/4 teaspoons active dry yeast (one packet)
1 tablespoon granulated sugar
3 1/2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons fine sea salt
1/4 cup (1/2 stick) unsalted butter, softened
1 large egg, for egg wash (optional)
8 cups water, for bath
1/2 cup baking soda, for bath
2 tablespoons coarse pretzel salt or flaky sea salt, for topping
Instructions
1
In a large bowl or the bowl of a stand mixer, combine the warm milk, sugar, and yeast. Let stand for 5-10 minutes until foamy.
2
Add the flour and fine sea salt to the yeast mixture. Mix with a dough hook or by hand until a shaggy dough forms. Add the softened butter and knead on medium-low speed for 8-10 minutes (or 10-15 minutes by hand) until the dough is smooth, elastic, and pulls away from the sides of the bowl.
3
Lightly oil a clean bowl. Transfer the dough to the bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
4
Punch down the dough gently and turn it out onto a lightly floured surface. Divide the dough into 10-12 equal pieces (about 70-80g each). Roll each piece into a smooth ball.
5
Cover the shaped rolls with a damp cloth and let rest for 20-30 minutes while you prepare the bath and preheat the oven.
6
Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
7
In a large, wide pot, bring 8 cups of water to a rolling boil. Carefully add the 1/2 cup of baking soda (it will foam up, so add slowly). Reduce heat to maintain a simmer.
8
Working in batches, carefully drop 2-3 pretzel rolls into the simmering baking soda bath. Cook for 30 seconds per side, for a total of 1 minute. Using a slotted spoon, carefully remove the rolls, letting excess water drip off, and place them on the prepared baking sheets.
9
If using, whisk the egg with a tablespoon of water for an egg wash. Brush the tops of the rolls with the egg wash (this helps with browning and salt adhesion). Immediately sprinkle generously with coarse pretzel salt.
10
Using a sharp knife or a clean razor blade, make one or two shallow cuts (about 1/4 inch deep) on the top of each roll.
11
Bake for 20-25 minutes, or until the rolls are deeply golden brown and cooked through. Cool on a wire rack for a few minutes before serving warm.
12
Serve immediately with your favorite dipping sauce, butter, or mustard.
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