Pretzel Rolls Recipe

I perfected Homemade Pretzel Rolls that are soft and chewy with a crunchy coarse sea salt topping, a quick and easy bread recipe that hides one simple trick.

I didn’t think a quick roll could steal the show, but these Homemade Pretzel Rolls did. I love the crackly top and the shiny crust you get after a short dip in a baking soda bath, and you won’t believe how chewy they turn out.

This is the kind of Pretzel Dough Recipe Easy that makes you save the recipe and then forget where you put it because you just want to eat another one. I get weirdly proud when guests ask where I bought them, then I shrug like it was no big deal.

Ingredients

• All purpose flour: Mostly carbs, some protein, little fiber, gives structure and a chewy crumb.
• Yeast: Tiny living microbes that eat sugars, make CO2 and flavor, helps dough rise.
• Butter: Adds fat and richness, tenderizes crumb, gives flavor and golden crust when baked.
• Egg: Adds protein and moisture, helps browning and gives a shiny brown crust when brushed.
• Baking soda: Alkaline bath ingredient that darkens crust, adds slight bite and that classic pretzel flavor.
• Coarse salt: Finishes rolls with crunchy pops of salt, little nutrition but huge flavor boost.
• Water: Hydrates flour for gluten development, determines dough texture, no calories just essential.

Ingredient Quantities

• 1 cup warm water (240 ml)
• 2 1/4 teaspoons active dry or instant yeast, 1 packet
• 1 tablespoon granulated sugar
• 3 1/2 cups all purpose flour (about 420 g)
• 1 1/2 teaspoons kosher salt
• 2 tablespoons unsalted butter, melted
• 1 large egg (for egg wash)
• 1/2 cup baking soda (for boiling bath)
• 8 cups water (for boiling bath)
• 1 to 2 tablespoons coarse sea salt or pretzel salt, for topping
• 1 teaspoon vegetable oil (for greasing the bowl)
• 1 tablespoon melted butter, optional for brushing after baking

How to Make this

1. Pour 1 cup warm water (about 105 to 110 F) into a small bowl, stir in 1 tablespoon sugar and 2 1/4 teaspoons active dry or instant yeast, let sit 5 to 10 minutes until foamy; if it never foams your yeast is dead, start over.

2. In a large bowl whisk 3 1/2 cups all purpose flour and 1 1/2 teaspoons kosher salt, add the foamy yeast mixture and 2 tablespoons melted unsalted butter and stir until a shaggy dough forms.

3. Knead the dough about 6 to 8 minutes by hand on a lightly floured surface or 4 to 5 minutes with a stand mixer and dough hook, until smooth and slightly springy.

4. Rub 1 teaspoon vegetable oil in the mixing bowl, place the dough in the bowl seam side down, cover with plastic wrap or a damp towel and let rise in a warm spot until doubled, about 45 to 60 minutes.

5. Punch the dough down, divide into 8 equal pieces (roughly 100 grams each if you have a scale), roll each into a tight ball tucking the seams underneath so they sit smooth on top.

6. Preheat your oven to 425 F (218 C) and line a baking sheet with parchment. Meanwhile, bring 8 cups water to a rolling boil in a large pot and stir in 1/2 cup baking soda; it will bubble up a bit so be careful.

7. Using a slotted spoon, gently lower 2 to 3 rolls at a time into the boiling baking soda bath, boil about 30 seconds on the first side and 30 seconds on the other, then lift onto the parchment lined sheet; dont overcrowd them.

8. Beat the 1 large egg and brush the tops of each roll evenly, then sprinkle with 1 to 2 tablespoons coarse sea salt or pretzel salt to taste.

9. Bake in the preheated oven 12 to 15 minutes until deep golden brown and they sound hollow when tapped; oven times vary so keep an eye on them.

10. Remove rolls to a wire rack, brush with 1 tablespoon melted butter if you want softer tops, let cool 10 minutes before serving so the interior sets.

Equipment Needed

1. Small bowl for proofing the yeast
2. Large mixing bowl
3. Whisk plus a wooden spoon or sturdy spatula
4. Measuring cups and spoons (and a kitchen scale if you have one)
5. Stand mixer with dough hook or a clean, lightly floured counter for hand kneading
6. Large pot and a slotted spoon for the baking soda bath
7. Baking sheet lined with parchment paper
8. Pastry brush and a wire rack for egg wash, buttering and cooling

FAQ

Pretzel Rolls Recipe Substitutions and Variations

• Yeast (2 1/4 tsp): swap with fresh/compressed baker’s yeast — use about 3 times the weight, so roughly 21 g fresh for one 7 g packet; instant yeast works 1:1 too and can be mixed straight into the flour if you want to skip proofing.
• All purpose flour (3 1/2 cups): use bread flour 1:1 for a chewier, stretchier crumb; or up to 25% whole wheat (replace about 1 cup) for nuttier flavor, but add 1 to 2 tbsp extra water because whole wheat absorbs more.
• Egg (for egg wash): brush with milk or cream instead for a softer, slightly less shiny crust, or use beaten egg white alone for a very glossy finish; for vegan option, use a mix of 1 tbsp non dairy milk + 1 tsp oil.
• Unsalted butter (2 tbsp, plus 1 tbsp optional): substitute neutral oil like vegetable or light olive oil 1:1 in the dough; if you want the buttery finish after baking, use melted margarine or an oil brush instead.

Pro Tips

1) Check your yeast the easy way so you wont waste time. If the little foam test fails dont keep going, try again with fresher yeast or test a new small batch of warm water and sugar first. Also if your water feels too hot on your wrist its probably too hot for the yeast.

2) Learn the feel of the dough rather than trusting minutes. The dough should be soft and slightly tacky not stiff, and you should be able to stretch a tiny piece into a thin window without it tearing. If it rips keep kneading but dont keep adding flour, that makes the rolls dense.

3) Make the boiling bath safer and more effective. Use a wide shallow pot so the water stays hot, add the baking soda carefully cause it likes to bubble, and work in small batches so the water temperature doesnt drop. Let excess water drip off the spoon before the rolls hit the tray or they wont brown evenly.

4) Finish and store smart. Brush with melted butter right after baking if you want a soft, shiny top, or skip it for a chewier crust. To keep them fresh, freeze fully cooled rolls in a sealed bag and reheat in a hot oven wrapped in foil for a few minutes, or freeze shaped dough balls and thaw slowly in the fridge before boiling and baking for best flavor.