Have you noticed? Pretzel rolls seem to be the bun of the moment at lots of local restaurants and bakeries.
Similar to the soft pretzels sold at fairs and at the ballpark, their pretzel-like, mahogany-colored crust is a result of first dipping the dough in food-grade lye. Then, after dipping, but before baking, the rolls are lightly sprinkled with either coarse or pretzel salt.
"To make rolls taste like pretzels is amazing to me," says panelist Kim Moore. "They have a nice balance between salt and sweet. And I can't think of anything I wouldn't eat on this delicious bread."
David Lawrence thinks a pretzel roll would be great with bratwurst and caramelized onions.
To read the rest of the story, please go to: Detroit News
