Description
Soft, chewy homemade pretzel rolls with a golden crust and salty topping, perfect for sandwiches or as a flavorful side. These rolls feature a traditional baking soda bath for that authentic pretzel texture and taste.
Ingredients
Wet Ingredients
- 1 1/2 cups warm water
- 2 tablespoons light brown sugar
- 6 tablespoons unsalted butter, melted
- 1 large egg
- 1 tablespoon cold water
Dry Ingredients
- 1 package active dry yeast (2 1/4 teaspoons)
- 2 1/2 teaspoons kosher salt
- 4 1/2 to 5 cups all-purpose flour
- 1/3 cup baking soda (for boiling)
- Coarse sea salt (for sprinkling on top)
Additional
- Oil (for greasing bowl)
Instructions
- Activate Yeast: Combine the warm water, light brown sugar, yeast, and melted butter in the bowl of a stand mixer fitted with a dough hook. Mix until combined and let sit for 5 minutes to activate the yeast.
- Make Dough: Add kosher salt and 4 1/2 cups of flour to the yeast mixture. Mix on low speed until combined. Increase to medium speed and continue kneading until dough is smooth and pulls away from the bowl, about 3-4 minutes. Add additional flour 1 tablespoon at a time if dough is too sticky. Remove from mixer and knead lightly by hand into a ball.
- First Rise: Grease a large bowl with oil, place the dough inside, and turn to coat. Cover with towel or plastic wrap and place in a warm spot until dough doubles in size, about 1 hour.
- Preheat Oven and Prepare Pan: Preheat oven to 400°F. Line a 9x13-inch baking pan with parchment paper and spray with nonstick cooking spray. Set aside.
- Shape Rolls: Punch down the risen dough onto a lightly floured surface. Using a sharp knife, cut dough into 12 equal pieces (~3 ounces each). Shape each piece into smooth rolls.
- Prepare Boiling Bath: In a large pot, bring 8 to 9 cups of water to a rapid boil. Add the baking soda to the boiling water.
- Boil Rolls: Carefully add two rolls at a time to the boiling baking soda water. Boil for 30 seconds, then remove with a slotted spoon. Shake off excess water and place rolls on a wire rack to drain. Repeat with remaining rolls.
- Arrange Rolls and Score: Transfer boiled rolls to the prepared baking pan, placing them close together. Gently score an X on the top of each roll using a sharp knife or bread lame.
- Apply Egg Wash and Salt: Whisk egg and cold water together. Brush the tops of each roll with the egg wash, then sprinkle generously with coarse sea salt.
- Bake: Bake rolls in the hot oven for 22 to 27 minutes or until deep golden brown.
- Cool and Serve: Remove rolls from oven and let cool for 5 minutes. Serve warm.
Notes
- Ensure water is warm but not hot to properly activate yeast.
- Kneading is important to develop gluten structure for chewy texture.
- Boiling in baking soda solution gives pretzel rolls their distinctive crust and flavor.
- Use a sharp knife or bread lame to score rolls to allow expansion during baking.
- Serving warm enhances the soft texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
