Description
These Easy Pretzel Rolls are soft, chewy, and have a perfect golden crust with a traditional pretzel flavor. Made from scratch using simple ingredients, they are boiled briefly in a baking soda bath before baking to create that iconic pretzel texture and taste. Ideal for sandwiches, burgers, or enjoyed on their own warm from the oven.
Ingredients
Dough
- 1 1/2 cups (360ml) warm water (around 100°F / 38°C)
- 2 1/4 teaspoons (7g) instant or active dry yeast (1 packet)
- 1/4 cup (4 Tablespoons; 56g) unsalted butter, divided
- 1 teaspoon salt
- 1 Tablespoon brown sugar
- 3 3/4–4 cups (469–500g) all-purpose flour, plus more for work surface
For Boiling
- 1/2 cup (120g) baking soda
- 9 cups (2,160ml) water
Topping
- Coarse sea salt for sprinkling
Instructions
- Activate Yeast and Mix Dough: Whisk the yeast into the warm water and let it sit for 1 minute to activate. Meanwhile, melt 1 tablespoon of butter and whisk it together with salt and brown sugar into the yeast mixture. Gradually add 3 cups of flour, mixing continuously until the dough thickens.
- Add Remaining Flour and Form Dough: Slowly add 3/4 cup more flour until the dough is no longer sticky, adding an additional 1/4–1/2 cup if needed. Test readiness by poking the dough; if it bounces back, it’s ready to knead.
- Knead the Dough: Knead the dough for 5 minutes either using a stand mixer dough hook or by hand on a floured surface. The dough should remain soft and slightly tacky but not sticky. Perform the windowpane test by stretching a small dough piece until thin and translucent without tearing.
- First Rise: Place the dough in a large greased bowl, cover tightly with plastic wrap, and let it rise in a warm place (e.g., inside an off oven preheated to 200°F/93°C) for about 1 hour, until nearly doubled in size.
- Shape Rolls: Punch down the risen dough to release air bubbles. Turn it out onto a floured surface and cut into twelve 1/3-cup (about 75g) pieces. Shape each piece into a smooth round ball.
- Prepare for Baking: Preheat the oven to 400°F (204°C). Line a baking sheet or 9x13 baking pan with parchment paper or silicone mat.
- Boil Rolls: Bring 9 cups of water and 1/2 cup baking soda to a rolling boil in a large pot. Drop 1–2 pretzel rolls into the boiling water for 20–30 seconds each. Remove with a slotted spatula and let excess water drip off. Arrange rolls on the prepared baking sheet or pan.
- Score Rolls and Add Topping: Using a sharp knife, score a couple slits into the tops of each pretzel roll. Melt the remaining butter and lightly brush each roll. Sprinkle generously with coarse sea salt.
- Bake: Bake the rolls for 22–26 minutes until they develop a deep golden brown crust on all sides.
- Serve and Store: Remove rolls from the oven and serve warm. Store leftover rolls in an airtight container or zip-top bag for up to 3 days, keeping in mind they may lose some softness over time.
Notes
- Use lukewarm water (around 100°F/38°C) to activate yeast without killing it.
- If dough is sticky during kneading, sprinkle flour sparingly to avoid a dry dough.
- The baking soda bath is essential for giving the rolls their characteristic pretzel crust and flavor.
- Do not boil the rolls for longer than 30 seconds to prevent a metallic taste.
- Preheating your oven to a low setting and then turning it off creates a perfect warm environment for dough rising.
- Scoring the dough allows for controlled expansion and an attractive finish.
- For softer rolls, brush with melted butter immediately after baking as well.
- Prep Time: 30 minutes
- Cook Time: 26 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
