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Baking recipe · from the recipe book

Garlic Rosemary Cheddar Pretzel Swirl Rolls

Soft milk-dough pretzel rolls with a chewy burnished crust, rolled into spirals around melty sharp cheddar, rosemary, garlic and fresh parsley.

Garlic Rosemary Cheddar Pretzel Swirl Rolls

Ingredients

  • 4¾ cups600 gAll-purpose flour
  • 1⅔ cups (390 ml)400 gWhole milkwarmed to about 105°F (40°C)
  • 1 packet7 gInstant yeast
  • 1 tbsp12 gGranulated sugar
  • 1¾ tsp10 gSalt
  • 3 tbsp45 gUnsalted buttermelted and slightly cooled, divided: 30 g for the dough, 15 g for the filling
  • 1½ tbsp5 gDried rosemarycrumbled fine
  • 4 cloves12 gGarlicminced
  • ⅓ cup chopped20 gFresh parsleyfinely chopped
  • 1¾ cups shredded200 gCheddar cheeseshredded, divided: 160 g for the filling, 40 g for topping
  • 4¼ cups1,000 gWater
  • 3 tbsp40 gBaking soda
  • 1⅛ tsp5 gCanola oilfor greasing

Steps

  1. In a large bowl, whisk the all-purpose flour, instant yeast, sugar, salt and half of the crumbled rosemary.
  2. Add the warm whole milk and the dough portion of the melted butter (30 g). Mix into a shaggy dough; counting the water in the milk, this is about 59% hydration and 1.7% salt.
  3. Knead 8 to 10 minutes until smooth and elastic. Grease a clean bowl with half of the canola oil, add the dough, cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
  4. Meanwhile, make the filling: stir the minced garlic, chopped parsley and the remaining half of the rosemary into the filling portion of the melted butter (15 g).
  5. Line a baking sheet with parchment and brush it with the remaining canola oil. Roll the dough into a rectangle about 12 by 16 inches (30 by 40 cm). Spread the garlic-herb butter over it and scatter the filling portion of the cheddar (160 g) on top.
  6. Roll up tightly from a long side, pinch the seam closed and cut into 12 equal slices. Set them cut side up on the sheet, cover loosely and proof at about 75°F (24°C) for 25 to 30 minutes, until puffy and springing back slowly when poked.
  7. While the rolls proof, preheat the oven to 425°F (220°C) and bring the water to a boil in a wide pot. Slowly stir in the baking soda; it will foam. Lower to a simmer.
  8. Dip each swirl in the simmering baking soda bath for 20 seconds per side, a few at a time, lifting with a slotted spatula to keep the spiral intact. Drain and return to the parchment.
  9. Sprinkle the topping portion of the cheddar (40 g) over the swirls.
  10. Bake 18 to 22 minutes, until deep brown and the centers read 190°F (88°C).
  11. Cool the rolls on a rack for at least 15 minutes before 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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