Pretzel Rolls

If you love the chewy, golden crust and that unmistakable flavor of a classic pretzel, then these Pretzel Rolls are about to become your new favorite bread. Perfectly soft on the inside with a slightly crisp and salty crust, these rolls are ideal for sandwiches, burgers, or just enjoying with a dab of butter. This recipe combines simple ingredients to give you bakery-quality rolls you can make at home. Whether you’re serving them at a family dinner or prepping for a cozy gathering, these pretzel rolls will impress every time.

Why This Recipe Is a Must-Try

There’s something magical about the process of making pretzel dough and then briefly boiling it in a baking soda bath before baking. That step is what gives pretzels—and these rolls—their signature crust and rich color. These Pretzel Rolls are soft, slightly chewy, and topped with coarse sea salt for that perfect burst of flavor. Unlike many bread recipes that can feel intimidating, this one is straightforward, using instant yeast and pantry staples, making it accessible for bakers of all levels.

These rolls are incredibly versatile. Use them for hearty sandwiches, sliders, or alongside a bowl of soup. They also pair wonderfully with dips and spreads. For a delicious twist, try pairing them with a creamy Traditional Bread Sauce that complements their savory notes beautifully. Once you master this recipe, you’ll want to keep these rolls on your regular baking rotation.

Ingredients

• 4 cups all-purpose flour
• 1 packet instant yeast (about 2 1/4 teaspoons)
• 1 teaspoon salt
• 1 cup warm water (about 110°F)
• 2 tablespoons sugar
• 1/4 cup baking soda
• Coarse sea salt for topping
• 2 tablespoons butter, melted

How To Make Pretzel Rolls

Step 1: Prepare the Dough

In a large mixing bowl, combine the warm water, sugar, and instant yeast. Stir gently and let it sit for about 5 minutes until the mixture becomes frothy — this means the yeast is active and ready to work its magic. Next, add the flour and salt to the yeast mixture. Using a wooden spoon or your hands, mix until a rough dough forms.

Step 2: Knead the Dough

Turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes until the dough becomes smooth and elastic. If the dough feels too sticky, sprinkle on a little more flour, but be careful not to add too much, or your rolls might become dense.

Step 3: First Rise

Place the dough in a lightly oiled bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free spot for about 1 to 1 1/2 hours, or until it has doubled in size.

Step 4: Shape the Rolls

Once the dough has risen, punch it down gently to release any air bubbles. Divide the dough into 8 equal portions. Shape each piece into a round ball and place them on a parchment-lined baking sheet, leaving a little space between each roll.

Step 5: Prepare the Baking Soda Bath

Preheat your oven to 425°F (220°C). Meanwhile, bring about 8 cups of water to a boil in a large pot. Carefully add the baking soda to the boiling water—it will bubble up, so be cautious.

Step 6: Boil the Rolls

Using a slotted spoon, gently drop the rolls into the boiling water, two or three at a time. Boil each side for about 30 seconds—this step is crucial for that pretzel crust. Remove the rolls with the slotted spoon and place them back on the baking sheet.

Step 7: Add Toppings and Bake

Brush each roll generously with the melted butter, then sprinkle with coarse sea salt. Bake in the preheated oven for 15-18 minutes or until the rolls are deep golden brown.

Step 8: Cool and Enjoy

Once baked, transfer the rolls to a wire rack to cool slightly. Enjoy warm with extra butter or your favorite sandwich fillings.

Common Mistakes to Avoid

• Not proofing the yeast properly—if your yeast doesn’t get frothy in warm water, it might be old or water too hot/cold.
• Skipping the baking soda bath—this step is essential for the authentic pretzel crust and color.
• Boiling the rolls too long or too short—the 30-second boil on each side is perfect; longer can make them soggy, shorter won’t develop the crust.
• Adding too much flour during kneading—extra flour can make rolls tough instead of soft and chewy.
• Not letting the dough rise enough—adequate rising time ensures light, airy rolls.

Dietary Options

• Gluten-Free: Substitute all-purpose flour with a gluten-free baking blend formulated for bread baking, though texture may vary slightly.
• Vegan: Replace butter with a plant-based margarine or olive oil to keep the rolls dairy-free.
• Lower Sodium: Use less coarse sea salt on top or opt for finer salt to better control sodium content.
• Whole Wheat: Swap half of the all-purpose flour with whole wheat flour for a nuttier flavor and more fiber.

Seasonal Variations

• Herb-Infused Rolls: Add fresh rosemary, thyme, or chives into the dough for an aromatic twist. These go wonderfully with a Thyme Bread Loaf inspired flavor.
• Cheese-Topped Pretzel Rolls: Sprinkle shredded cheddar or parmesan on top before baking for a savory cheese crust.
• Sweet Cinnamon Sugar: Skip the coarse salt and brush the rolls with melted butter then sprinkle cinnamon sugar for a sweet treat.
• Garlic Butter Glaze: Brush the baked rolls with garlic butter and fresh parsley for a flavorful garlic bread alternative.

Storage & Make-Ahead

You can store these Pretzel Rolls at room temperature in an airtight container or resealable bag for up to 2 days. To keep them fresh longer, freeze the rolls after baking and cooling completely. When ready to eat, thaw at room temperature, then warm in the oven at 350°F for 5-7 minutes to refresh their crust.

If you prefer, you can prepare the dough ahead of time and refrigerate it after the first rise for up to 24 hours. This slow fermentation can enhance the flavor. Just bring the dough back to room temperature before shaping and proceed with the recipe.

FAQ

Can I use active dry yeast instead of instant yeast?

Yes! If using active dry yeast, dissolve it in the warm water with sugar and let it sit for 5-10 minutes until foamy before adding the flour and salt. Instant yeast can be mixed directly into the dry ingredients.

Why do pretzel rolls need to be boiled in baking soda water?

The baking soda bath raises the pH on the surface of the dough, which helps create the distinctive dark brown, shiny crust and gives the rolls their characteristic pretzel flavor and texture.

Can I make smaller or larger rolls with this recipe?

Absolutely! Just adjust the baking time accordingly. Smaller rolls might bake in 12-15 minutes, while larger ones could take up to 20 minutes. Keep an eye on the color for best results.

How do I get the perfect chewy texture inside?

Kneading the dough well and allowing it to rise adequately are key. Also, the baking soda bath helps set the crust while keeping the interior tender and chewy.

Conclusion

These Pretzel Rolls bring the beloved flavors and textures of traditional pretzels into a versatile, soft roll form that’s perfect for countless meals. With simple ingredients and straightforward steps, you can create bakery-worthy bread at home that impresses every time. Whether you enjoy them plain, topped with cheese, or infused with herbs, these rolls are sure to become a staple in your kitchen. Pair them with your favorite soups, sandwiches, or dips, and savor every bite of that chewy, salty goodness. Happy baking!

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