Silserli (Swiss Pretzel Rolls)

Silserli are Swiss Pretzel Rolls. Their name varies based on the region in Switzerland and primary language spoken: Silserli, Silserbrot, Délices, Pains de Sils, or Pane di Sils. These small rolls are boiled in a baking soda water solution, brushed with egg wash, sprinkled with salt or seeds, then baked until golden brown. They are completely addictive. You can eat them straight from the oven with butter or honey. If there happen to be any leftover, they make a great base for sandwiches with ham and cheese.

When boiling the rolls, make sure to flip them so all sides are coated in the solution. The texture is best the day they are made. Once cooled, I often freeze a few for quick access to fresh bread for sandwiches. Just warm the rolls in a 350 degree oven to serve.

Silserli (Swiss Pretzel Rolls)

Adapted from Rosa’s Yummy Yums

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Silserli (Swiss Pretzel Rolls)

Course Bread

Cuisine Swiss

Keyword bread, pretzel, roll, Swiss, Switzerland

Prep Time 30 minutes

Cook Time 15 minutes

Resting Time: 1 hour

Total Time 1 hour 45 minutes

Servings 12 Rolls

Ingredients

• 1 1/2 cups (360 ml) lukewarm water (105-115 degrees F)
• 2 1/4 teaspoons (7 g) active dry yeast
• 4 1/2 cups (624 g) all purpose flour
• 1 tablespoon granulated sugar
• 2 teaspoons fine sea salt
• 4 tablespoons (57 g) unsalted butter melted and slightly cooled
• 10 cups (2400 ml) water
• 2/3 cup (200 g) baking soda

Topping:

• 1 large egg beaten with 1 tablespoon water
• Coarse sea salt, sesame seeds, or poppy seeds

Instructions

• In a small bowl, sprinkle yeast over warm water. Let sit for a minute, then stir to combine. Let sit until frothy, about 10 minutes.
• In the bowl of a large food processor fitted with a dough blade or a large bowl, combine flour, sugar, and salt. Slowly mix in the yeast with water and butter. Knead until smooth.
• Grease a large bowl with oil. Add dough, turning to coat, cover, and let rise until doubled, about 1 hour.
• Preheat oven to 450 degrees F. Line 2 baking sheets with parchment or lightly grease. Add the 10 cups of water and baking soda to a pot and bring to a boil.
• Lightly oil working surface. Divide the risen dough into 12 equal pieces and form each piece into a slightly oval ball.
• Place the pieces of dough into the boiling water one at a time for 30 seconds each, turning to coat on all sides, and remove with a slotted spatula to prepared baking sheets.
• Brush each piece of boiled dough with the egg beaten in water. Top with salt or seeds, lightly make two slices in the top, and bake in preheated oven until golden brown, 12-15 minutes. Remove to wire rack to cool.