Description
These Pretzel Rolls are soft, chewy bread rolls with a beautifully deep golden crust and classic pretzel flavor. Made by briefly boiling the dough in a baking soda bath before baking, these homemade pretzel rolls have the perfect bakery-style texture. They’re ideal for sandwiches, burgers, or served warm with butter.
Ingredients
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3 ½ cups all-purpose flour
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1 ¼ cups warm water
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2 ¼ teaspoons active dry yeast (1 packet)
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1 tablespoon sugar
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1 teaspoon salt
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2 tablespoons unsalted butter, melted
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⅓ cup baking soda
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Coarse sea salt, for topping
- 1 egg, beaten (optional, for egg wash)
Instructions
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In a large bowl, combine warm water, yeast, and sugar. Let sit for about 5 minutes until the mixture becomes foamy.
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Add the melted butter, flour, and salt to the yeast mixture.
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Mix until a soft dough forms.
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Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic.
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Place the dough in a lightly greased bowl, cover, and let it rise for about 1 hour or until doubled in size.
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Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
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Punch down the dough and divide it into 8 equal portions, shaping each into a smooth roll.
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In a large pot, bring water to a gentle boil and add the baking soda.
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Carefully place each dough roll into the baking soda bath for 20–30 seconds, then remove with a slotted spoon and place on the prepared baking sheet.
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Brush the tops with egg wash if desired and sprinkle with coarse sea salt.
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Use a sharp knife to score a small cross on the top of each roll.
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Bake for 15–18 minutes until the rolls are deep golden brown.
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Remove from the oven and allow to cool slightly before serving.
Notes
The baking soda bath is essential for achieving the signature pretzel flavor and color.Bread flour can be used for an even chewier texture.Egg wash is optional but gives the rolls a glossy finish.Serve warm for the best texture and flavor.
