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Baking recipe · from the recipe book

Rosemary Thyme Olive Oil Pretzel Rolls

Glossy, deep-brown pretzel rolls with a chewy crust and a soft, fragrant crumb full of rosemary and thyme, finished with a crunch of coarse salt.

Rosemary Thyme Olive Oil Pretzel Rolls

Ingredients

  • 4⅓ cups540 gAll-purpose flour
  • 9¾ cups2,330 gWaterdivided: 330 g lukewarm for the dough, 2000 g for the bath
  • 2 tbsp30 gOlive oil
  • 1 tbsp packed15 gBrown sugar
  • 1 packet7 gInstant yeast
  • 2½ tsp15 gSaltdivided: 11 g fine for the dough, 4 g coarse for topping
  • 1½ tbsp5 gDried rosemarycrumbled fine
  • 1 tbsp3 gDried thyme
  • ¼ cup60 gBaking soda
  • 1 large50 gEggsbeaten

Steps

  1. In a large bowl, whisk the flour, instant yeast, brown sugar, rosemary, thyme and the 11 g of fine salt (the dough portion).
  2. Add the 330 g of lukewarm water (the dough portion) and the olive oil and stir into a shaggy dough; this is about 61% hydration and 2% salt.
  3. Knead on a clean counter for 8 to 10 minutes until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, cover, and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
  5. Line two baking sheets with parchment. Divide the dough into 12 equal pieces, about 75 g each, and roll each into a tight ball.
  6. Set the balls on the sheets, cover, and proof at about 75°F (24°C) for 20 minutes, until puffy and springing back slowly when poked. Meanwhile, preheat the oven to 425°F (220°C).
  7. In a wide pot, bring the 2000 g of water (the bath portion) to a boil, then slowly add the baking soda; it will foam.
  8. Boil the rolls 3 or 4 at a time for 30 seconds per side, lift out with a slotted spoon, drain, and return to the parchment.
  9. Brush the rolls with the beaten egg, cut a shallow X in each top, and sprinkle with the 4 g of coarse salt (the topping portion).
  10. Bake for 15 to 18 minutes, until deep mahogany brown and 200°F (93°C) in the center.
  11. Cool the rolls 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: Egg, Gluten.

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

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