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Baking recipe · from the recipe book

Cheddar Parmesan Rye Pretzel Rolls

Deeply browned, chewy-skinned pretzel rolls with an earthy rye crumb, pockets of melted sharp cheddar and a crisp, salty Parmesan crown.

Cheddar Parmesan Rye Pretzel Rolls

Ingredients

  • 3¼ cups330 gRye flour, medium
  • 2 cups270 gBread flour
  • 10¼ cups2,400 gWaterdivided: one sixth lukewarm for the dough, five sixths for the bath
  • 1 packet7 gInstant yeast
  • 1 tbsp packed15 gBrown sugar
  • 1¾ tsp11 gSalt
  • 2 tbsp30 gUnsalted buttersoftened
  • 1⅓ cups shredded160 gCheddar cheesesharp, divided: half cut into small cubes, half shredded
  • ⅓ cup grated40 gGrated Parmesan
  • ¼ cup60 gBaking soda

Steps

  1. In a large bowl, whisk the rye flour, bread flour, instant yeast, brown sugar and salt.
  2. Add one sixth of the water (lukewarm, about 95°F / 35°C) and the softened butter; mix into a shaggy dough. This is about 67% hydration and 1.8% salt.
  3. Knead 8 to 10 minutes until smooth and slightly tacky; rye dough stays a little sticky, so wet your hands instead of dusting the counter.
  4. Knead in the cubed half of the cheddar until evenly spread through the dough.
  5. Cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until puffed by about half and a poked dent springs back slowly.
  6. Line two baking sheets with parchment. Divide the dough into 12 equal pieces and shape each into a tight ball, pinching the seam underneath.
  7. Cover the rolls and proof at about 75°F (24°C) for 30 minutes, until puffy. Meanwhile, preheat the oven to 425°F (220°C).
  8. Bring the remaining five sixths of the water to a simmer in a wide pot, then slowly stir in the baking soda (it foams).
  9. 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 sheets seam side down.
  10. With a sharp knife, cut a cross on top of each roll. Sprinkle the shredded half of the cheddar over the rolls, then the Parmesan.
  11. Bake 18 to 22 minutes, until deep mahogany brown and the center reaches 190°F (88°C).
  12. Cool the rolls on a rack at least 20 minutes before slicing.

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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