Pretzel Rolls
These Pretzel Rolls are soft inside with a perfectly chewy, salty crust. Easy to make and bakery-quality, they’re ideal for sandwiches, burgers, or enjoying with butter.
Equipment
- Large Mixing Bowl
- Wooden Spoon
- Slotted Spoon
- Large Pot
- Baking Sheet
- Parchment Paper
- Wire Rack
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
Instructions
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.
Notes
- Ensure your yeast is fresh and the water temperature is about 110°F for proper proofing.
- Don’t skip the baking soda bath—it’s essential for authentic pretzel crust and color.
- Store rolls in an airtight container at room temperature for up to 2 days or freeze for longer storage.