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Pretzel Rolls Recipe

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4.2 from 15 reviews

These homemade Pretzel Rolls are soft, chewy, and perfectly golden brown, with a signature pretzel crust topped with coarse sea salt. Made from a simple dough enriched with yeast and butter, these rolls are boiled briefly in baking soda water before baking, giving them their distinctive pretzel texture and flavor. Perfect for sandwiches, burgers, or enjoying warm with butter.

Ingredients

Dough

  • 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

Boiling Solution

  • 1/3 cup baking soda
  • 8 to 9 cups water (for boiling rolls)

Topping

  • 1 large egg
  • 1 tablespoon cold water
  • Coarse sea salt, for sprinkling

Instructions

  1. 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, then let the mixture sit for 5 minutes until it becomes foamy and active.
  2. Mix and Knead Dough: Add the kosher salt and 4 1/2 cups of the all-purpose flour to the yeast mixture. Mix on low speed until combined, then increase the speed to medium and knead until the dough is smooth and pulls away from the sides of the bowl, about 3 to 4 minutes. If the dough is too wet, add the remaining flour one tablespoon at a time. Remove the dough and knead it into a smooth ball by hand on a flat surface.
  3. First Proof: Lightly grease a large bowl with oil, place the dough inside, and turn to coat with oil. Cover the bowl with a clean towel or plastic wrap and place it in a warm spot to proof until the dough doubles in size, approximately 1 hour.
  4. Prepare Oven and Pan: Preheat the oven to 400°F (200°C). Line a 9x13-inch baking pan with parchment paper and spray it with nonstick cooking spray. Set aside.
  5. Shape Rolls: Punch down the risen dough onto a lightly floured surface. Using a sharp knife, cut the dough into 12 equal pieces, each about 3 ounces. Shape each piece into a smooth, round roll.
  6. Boil Rolls: In a large pot, combine 8 to 9 cups of water with the baking soda and bring to a rapid boil. Carefully add 2 rolls at a time to the boiling water and let them boil for 30 seconds. Remove with a slotted spoon, shake off excess water, and place on a wire rack to drain. Repeat until all rolls are boiled.
  7. Arrange Rolls and Score: Transfer the boiled rolls to the prepared baking pan, arranging them close together. Using a very sharp knife or bread lame, gently score an X on top of each roll to allow for expansion during baking.
  8. Apply Egg Wash and Salt: In a small bowl, whisk together the egg and cold water to make an egg wash. Brush the tops of the rolls with the egg wash and generously sprinkle with coarse sea salt.
  9. Bake: Place the baking pan in the preheated oven and bake the rolls for 22 to 27 minutes, or until they are deep golden brown and cooked through.
  10. Cool and Serve: Remove the rolls from the oven and let them cool for 5 minutes. Serve the pretzel rolls warm for best flavor and texture.

Notes

  • Make sure the water is warm but not hot to avoid killing the yeast.
  • You can add more flour if the dough is too sticky, but avoid making it too dry.
  • Boiling the rolls briefly in baking soda water is key to achieving the classic pretzel crust.
  • Use coarse sea salt for the authentic pretzel topping texture and flavor.
  • These rolls are best enjoyed the day they are baked but can be stored in an airtight container for up to 2 days.

Find it online: https://recipeplenty.com/pretzel-rolls-recipe/