If you’ve ever craved the soft, chewy goodness of pretzels but wanted something a bit more roll-like and perfect for sandwiches, then you’re in for a real treat with my Homemade Pretzel Rolls Recipe. These rolls have the perfect golden crust, that slight salty punch, and a fluffy interior that makes every bite totally irresistible. I absolutely love how this turns out whenever I make it at home, and I’m excited to share all the tips and tricks you’ll need to nail it, whether it’s your first time or you’re a seasoned pro!
Why You’ll Love This Recipe
- Perfect Texture: Soft and chewy inside with a beautifully crisp crust that everyone raves about.
- Simple Ingredients: Uses pantry staples you likely already have, making it super approachable.
- Fun Technique: Boiling the rolls in baking soda water gives that authentic pretzel flavor and texture.
- Versatile Use: Great for sandwiches, burgers, or just slathered with butter and eaten warm.
Ingredients You’ll Need
For this Homemade Pretzel Rolls Recipe, each ingredient plays a key role—from the yeast that makes them rise beautifully to the baking soda bath that gives them their signature bite. Keep your flour handy and make sure your yeast is fresh for the best results!
- Warm water: Helps activate the yeast; make sure it’s warm, not hot, to avoid killing the yeast.
- Light brown sugar: Adds just a touch of sweetness and helps with browning.
- Active dry yeast: Your roll’s best friend for that perfect rise.
- Unsalted butter: Melted butter enriches the dough, making it tender and flavorful.
- Kosher salt: Balances the flavors inside the dough.
- All-purpose flour: The structure builder; add gradually if your dough feels sticky.
- Oil: For greasing the bowl so the dough doesn’t stick during its rise.
- Baking soda: The magic ingredient for the pretzel’s chewy crust during boiling.
- Large egg: Used in the egg wash to give those beautiful golden tops.
- Cold water (for egg wash): Dilutes the egg to get just the right sheen.
- Coarse sea salt: The crowning touch that adds crunch and bursts of saltiness.
Variations
One of the best things about this Homemade Pretzel Rolls Recipe is how adaptable it is. I love switching things up depending on the occasion and who I’m feeding. You can add different flavors or tweak it to suit dietary needs without losing that classic pretzel goodness.
- Cheese lovers: I sometimes press shredded cheddar or parmesan into the tops right before baking—it adds such a savory, melty punch that my family can’t get enough of.
- Gluten-free twist: Though I haven’t tried this myself, swapping in a gluten-free flour blend and adjusting the hydration can work for those with gluten sensitivities.
- Spicy kick: Mixing some minced jalapeños or a dash of cayenne into the dough for a subtle heat is a fun way to personalize the rolls.
- Sweet variation: For dessert rolls, you can skip the coarse salt, brush with butter after baking, and sprinkle cinnamon sugar on top—trust me, it’s a total crowd-pleaser!
How to Make Homemade Pretzel Rolls Recipe
Step 1: Activating Your Yeast for Soft, Fluffy Rolls
Start by mixing warm water, light brown sugar, yeast, and melted butter in your stand mixer bowl. I like to let this hang out for about 5 minutes so the yeast gets bubbly and alive—that little foam on top means you’re on the right track! It really helps the dough rise beautifully and gives you that soft interior everyone loves.
Step 2: Knead and Let It Rise
Once your yeast mixture is frothy, add kosher salt and flour. Mix low speed just until combined, then bump up to medium speed and knead for about 3-4 minutes. If the dough feels too sticky, don’t hesitate to sprinkle in a tablespoon more flour at a time. After that, I always take it out of the mixer and give it a quick hand kneading to form a nice smooth ball. Then, grease your bowl with oil, toss in the dough, cover it, and let it rise in a warm spot for about an hour—or until it doubles. Patience here really pays off!
Step 3: Shape Your Rolls With Care
After the dough has doubled, punch it down gently and turn it onto a floured surface. I found that using a sharp knife to divide it into 12 equal pieces makes shaping way easier. Roll each piece into a smooth ball; the smoother the tops, the prettier the rolls will turn out. It’s okay if they’re not perfect—these rolls have a charming homemade vibe!
Step 4: Baking Soda Bath – The Game Changer
Here’s the trick I discovered that really transforms pretzel rolls from ordinary to extraordinary: boiling them in a baking soda bath. Bring a large pot of water with baking soda to a rapid boil. Carefully drop in two rolls at a time and boil for exactly 30 seconds. This step might feel unusual, but it forms the pretzel’s signature crust and chew. Use a slotted spoon to lift them out and drain well on a wire rack. Repeat for all the rolls.
Step 5: Final Touches Before Baking
Place your boiled rolls close together on a parchment-lined baking sheet. Using a very sharp knife, score a neat “X” on the top of each roll—this helps them expand evenly. Then brush them generously with an egg wash (egg + cold water) to get that irresistible golden sheen. Don’t forget the coarse sea salt sprinkled on top for that mouthwatering crunch and classic pretzel flavor.
Step 6: Bake to Perfection
Bake your rolls at 400°F for 22 to 27 minutes until they’re a deep golden brown. Keep an eye towards the end—you want that perfect color without drying them out. Once baked, I usually let them cool for about 5 minutes, though let’s be honest, I rarely can resist biting into one while they’re still warm!
Pro Tips for Making Homemade Pretzel Rolls Recipe
- Perfect Water Temperature: I learned that too-hot water kills yeast—aim for warm water (about 110°F) to get a lively rise.
- Batch Boiling: Boil just a couple of rolls at a time so they don’t stick together and cook evenly.
- Use a Sharp Knife for Scoring: A clean cut helps the rolls expand nicely without tearing awkwardly.
- Don’t Skip the Egg Wash: It’s what gives the rolls that signature shiny, golden crust—each time I’ve skipped it, the rolls look dull and less appetizing.
How to Serve Homemade Pretzel Rolls Recipe
Garnishes
I love sprinkling extra coarse sea salt on these just before baking, but if you want to get fancy, a dusting of garlic powder or poppy seeds also works beautifully. For a fun twist, brushing them with a bit of melted herb butter right out of the oven takes the flavor to another level.
Side Dishes
These pretzel rolls are absolute champs with classic mustard or creamy cheese dips. I often pair them with homemade soup—especially tomato bisque or hearty chili—for the perfect cozy meal. They also make a great base for sliders or pulled pork sandwiches if you want something a bit heartier.
Creative Ways to Present
For family gatherings, I arrange the rolls in a circle on a serving tray with a selection of dip bowls in the center—visually inviting and fun to snack on. During holidays, topping them with colorful everything bagel seasoning or adding a few sesame seeds adds a festive twist that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
I store leftover pretzel rolls in an airtight container at room temperature for up to three days. When I’ve done this, the rolls stay soft, but if you want to keep them super fresh, warming them slightly before serving is key.
Freezing
Freezing these rolls works beautifully! After baking and cooling completely, wrap them tightly in plastic wrap and then in foil or a freezer bag. They keep well for up to two months. Whenever I’m pressed for time, this is my go-to trick for fresh pretzel rolls on demand.
Reheating
To reheat, just pop the rolls in a preheated oven at 350°F for about 10 minutes. I sometimes spritz them lightly with water before heating to bring back that soft interior while keeping the crust crisp. Avoid microwaving, or they can get chewy and lose their texture.
FAQs
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Can I make the dough by hand without a stand mixer?
Absolutely! Just mix the ingredients in a large bowl and knead the dough on a floured surface for about 8-10 minutes until it’s smooth and elastic. It’s a bit more work, but the results are just as delicious.
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Why do you boil the rolls in baking soda water?
The baking soda bath is essential for that iconic pretzel texture and flavor. It raises the dough’s pH, creating the distinctive chewy crust and helping achieve that lovely deep brown color when baked.
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Can I use bread flour instead of all-purpose flour?
You sure can! Bread flour has more protein, which can give the pretzel rolls a slightly chewier texture. Both flours work well, so use what you have on hand.
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How long do homemade pretzel rolls last?
They’re best enjoyed within three days when stored in an airtight container at room temperature. Beyond that, freezing is your best bet to keep them fresh.
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Can I add toppings other than coarse sea salt?
Definitely! Try sesame seeds, poppy seeds, everything bagel seasoning, or even parmesan cheese for a tasty twist on the classic pretzel roll.
Final Thoughts
This Homemade Pretzel Rolls Recipe has become one of those go-to favorites in my kitchen—I love how it brings a warm, comforting vibe to any meal and how incredibly satisfying it is to make these from scratch. Whether you’re pulling them fresh from the oven for a weeknight dinner or prepping them for a special occasion, they never fail to impress. Give this a try, and I promise you’ll enjoy the magic of warm, soft pretzel rolls at home just as much as I do!
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Homemade Pretzel Rolls Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 12 rolls
- Category: Bread
- Method: Baking
- Cuisine: American
Description
These soft and chewy Pretzel Rolls are the perfect homemade twist on the classic pretzel. Boiled in a baking soda bath to develop their signature deep brown crust and rich flavor, these rolls are golden, salty, and delightfully fluffy on the inside. Ideal for sandwiches or as a side, they bring a rustic charm and irresistible taste to any meal.
Ingredients
Dough Ingredients
- 1 1/2 cups warm water
- 2 tablespoons light brown sugar
- 1 package active dry yeast (2 1/4 teaspoons)
- 6 tablespoons unsalted butter, melted
- 2 1/2 teaspoons kosher salt
- 4 1/2 to 5 cups all-purpose flour
- Oil, for greasing bowl
Baking Soda Bath
- 1/3 cup baking soda
- 8 to 9 cups water
Topping
- 1 large egg
- 1 tablespoon cold water
- Coarse sea salt, for sprinkling on top of the rolls
Instructions
- Activate Yeast: Combine the warm water, light brown sugar, active dry yeast, and melted unsalted butter in the bowl of a stand mixer fitted with a dough hook. Mix until combined and let sit for 5 minutes until foamy, indicating the yeast is activated.
- Make Dough: Add kosher salt and 4 1/2 cups of flour to the yeast mixture. Mix on low speed until combined, then increase speed to medium and knead until the dough is smooth and pulls away from the sides of the bowl, approximately 3 to 4 minutes. If the dough is too sticky, add more flour one tablespoon at a time.
- First Rise: Remove the dough from the mixer, knead briefly by hand into a ball, and place it in a large oiled bowl. Turn the dough to coat it with oil, cover with plastic wrap or a clean towel, and allow it to rise in a warm place for about 1 hour or until doubled in size.
- Preheat Oven and Prepare Pan: Preheat the oven to 400°F (204°C). Line the bottom of a 9×13-inch baking pan with parchment paper and spray with nonstick cooking spray. Set aside.
- Shape Rolls: After the dough has risen, punch it down and transfer it to a lightly floured surface. Using a sharp knife, divide the dough into 12 equal portions (about 3 ounces each). Shape each piece into a smooth round roll.
- Boil Rolls: In a large pot, bring 8 to 9 cups of water and the baking soda to a rapid boil. Boil 2 rolls at a time for 30 seconds each, then remove with a slotted spoon and place on a wire rack to drain excess water.
- Score and Egg Wash: Arrange the boiled rolls closely in the prepared baking pan. Using a sharp knife or bread lame, score an X on the top of each roll. In a small bowl, whisk together the egg and cold water, then brush this egg wash over each roll. Sprinkle generously with coarse sea salt.
- Bake: Bake the rolls in the preheated oven for 22 to 27 minutes, until deep golden brown and crusty on the outside.
- Cool and Serve: Remove the rolls from the oven and let them cool for 5 minutes. Serve warm for the best texture and flavor.
Notes
- Store pretzel rolls in an airtight container at room temperature for up to 3 days.
- You can freeze baked pretzel rolls for up to 2 months; thaw at room temperature before reheating.
- For softer rolls, brush additional melted butter after baking.
- Use coarse sea salt as it adds a crunchy texture and authentic flavor on top of the rolls.
Nutrition
- Serving Size: 1 roll (approx. 85g)
- Calories: 210
- Sugar: 3g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1.5g
- Protein: 6g
- Cholesterol: 30mg
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