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Baking recipe · from the recipe book

Cheddar Oat Whole Wheat Pretzel Rolls

Deep mahogany, chewy pretzel crusts give way to a soft, nutty oat crumb studded with melty pockets of sharp cheddar.

Cheddar Oat Whole Wheat Pretzel Rolls

Ingredients

  • 3⅓ cups400 gWhole wheat flour
  • 1 cup150 gBread flour
  • 1 cup90 gOld-fashioned rolled oatsdivided: 70 g for soaking, 20 g for topping
  • 9⅔ cups2,280 gWaterdivided: 140 g boiling for the oats, 140 g lukewarm for the dough, 2000 g for the pretzel bath
  • ⅔ cup (160 ml)160 gMilk, 2%lukewarm
  • 1 packet7 gInstant yeast
  • 1 tbsp25 gMolasses
  • 2 tbsp30 gUnsalted buttermelted
  • 2 tsp12 gSaltdivided: 10 g for the dough, 2 g flaky or coarse for topping
  • 1⅓ cups shredded150 gCheddar cheesedivided: 100 g cut into small cubes, 50 g shredded
  • ¼ cup60 gBaking soda

Steps

  1. Make the oat soaker: put the soaking portion of oats (70 g) in a bowl, pour over the boiling portion of water (140 g), stir and let stand 15 minutes until cooled to lukewarm.
  2. In a large bowl, whisk the whole wheat flour, the bread flour, the instant yeast and the dough portion of salt (10 g).
  3. Add the oat soaker, the lukewarm portion of water (140 g), the milk, the molasses and the melted butter. Mix to a shaggy dough, then rest the dough 10 minutes so it can absorb the liquid.
  4. Knead 8 to 10 minutes until smooth, slightly tacky and springy. Counting the water and milk against the combined weight of whole wheat flour and bread flour, this is about 80% hydration with about 2% salt.
  5. Flatten the dough and knead in the cubed cheddar until evenly spread. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
  6. Line two baking sheets with parchment. Divide the dough into 12 equal pieces, shape each into a tight ball, and set them on the sheets. Cover and proof 30 minutes at about 75°F (24°C), until puffy and springing back slowly when poked.
  7. While the rolls proof, heat the oven to 425°F (220°C) and bring the bath portion of water (2000 g) to a boil in a wide pot. Slowly add the baking soda (it will foam), then lower to a simmer.
  8. Simmer the rolls 2 or 3 at a time for 30 seconds per side, lift out with a slotted spoon, drain, and return to the parchment.
  9. Cut a cross on top of each roll with a sharp knife. Sprinkle with the shredded cheddar, the topping portion of oats (20 g) and the topping portion of salt (2 g).
  10. Bake 18 to 22 minutes, until deep brown and the centers reach 190°F (88°C).
  11. Cool the rolls on a rack at least 20 minutes before slicing or serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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