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Baking recipe · from the recipe book

Garlic Parsley Rye Pretzel Rolls

Deep mahogany pretzel crust with a gentle chew gives way to a tender, earthy rye crumb flecked with fresh parsley, dill and garlic, finished with a glossy garlic-herb butter.

Garlic Parsley Rye Pretzel Rolls

Ingredients

  • 3⅓ cups340 gRye flour, medium
  • 2 cups260 gBread flour
  • 10¼ cups2,400 gWaterdivided: 400 g lukewarm (about 95°F/35°C) for the dough, 2000 g for the bath
  • 1 packet7 gInstant yeast
  • 1 tbsp25 gMolasses
  • 2 tsp12 gSalt
  • 3 tbsp40 gUnsalted butterdivided: half softened for the dough, half melted for brushing
  • 6 cloves18 gGarlicminced, divided: two-thirds for the dough, one-third for brushing
  • ⅔ cup chopped36 gFresh parsleyfinely chopped, divided: two-thirds for the dough, one-third for brushing
  • 1 cup sprigs8 gFresh dillfinely chopped
  • ¼ cup60 gBaking soda
  • 1⅛ tsp5 gCanola oilfor greasing the bowl

Steps

  1. Prepare first: mince the garlic and chop the parsley and dill. Set aside one-third of the garlic and one-third of the parsley for brushing. Soften half the butter; leave the other half for melting later.
  2. In a large bowl, whisk the rye flour, bread flour, instant yeast and salt.
  3. Stir the molasses into the 400 g of lukewarm water, then pour it into the rye and bread flour mixture. Add the softened butter (the first half), two-thirds of the garlic, two-thirds of the parsley and all of the dill. Mix to a shaggy, sticky dough. This is about 67% hydration and 2% salt by bakers' percentages, counting the rye flour and bread flour together.
  4. Knead with wet hands or a dough hook for 8 minutes until smoother and slightly tacky; rye dough stays a little sticky, so wet your hands rather than dusting with more bread flour.
  5. Grease a clean bowl with the canola oil, add the dough, cover and let it rise at about 75°F (24°C) for 75 to 90 minutes, until about 1.5 times its size and puffy.
  6. Line two baking sheets with parchment. Turn the dough out and divide into 12 equal pieces, about 95 g each. Shape each into a tight ball by tucking the edges underneath, and set seam side down on the sheets.
  7. Cover and proof at about 75°F (24°C) for 30 to 40 minutes, until puffed and a poke springs back slowly. Near the end, heat the oven to 425°F (220°C).
  8. Bring the 2000 g of bath water to a boil in a wide pot, then slowly whisk in the baking soda (it will foam). Lower to a steady simmer.
  9. Working 3 or 4 at a time, simmer the rolls for 30 seconds per side, lift out with a slotted spoon, drain, and return to the parchment. Cut a shallow cross or slash on top of each with a sharp knife.
  10. Bake for 16 to 20 minutes, swapping the sheets halfway, until deep brown and the center reads 190°F (88°C).
  11. While they bake, melt the remaining half of the butter and stir in the reserved one-third of the garlic and the reserved one-third of the parsley.
  12. Brush the hot rolls with the garlic-parsley butter, then cool on a rack for at least 20 minutes before splitting.

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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