Introduction

These easy pretzel rolls are soft, chewy, and perfect for sandwiches or snacks. With a simple dough and a quick baking soda bath, you get that classic pretzel flavor and crust right at home. They’re a fun twist on traditional bread rolls that impress every time.

The image shows nine square soft pretzel rolls arranged in three rows on a white marbled textured surface lined with parchment paper. Each roll has a glossy, dark golden-brown top with coarse salt crystals sprinkled over it. The tops have shallow slashes creating simple patterns, revealing lighter, fluffy dough beneath. The sides of the rolls are a lighter golden-brown shade with a smooth and slightly puffy texture, showing a contrast to the dark tops. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 and 1/2 cups (360ml) warm water (around 100°F / 38°C)
2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)

1/4 cup (4 Tablespoons; 56g) unsalted butter, divided
1 teaspoon salt

1 Tablespoon brown sugar
3 and 3/4–4 cups (469–500g) all-purpose flour (spooned & leveled), plus more for work surface

Coarse sea salt for sprinkling
1/2 cup (120g) baking soda
9 cups (2,160ml) water

Instructions

Step 1: Whisk the yeast and warm water together and let sit for 1 minute. Melt 1 tablespoon of butter. Add salt, brown sugar, and melted butter to the yeast mixture. Slowly mix in 3 cups of flour, 1 cup at a time, until the dough thickens. Add 3/4 cup more flour until the dough is no longer sticky. Add up to 1/2 cup more if needed. The dough should bounce back when poked.
Step 2: Knead the dough for 5 minutes—either in a stand mixer or by hand on a floured surface. Add small amounts of flour as needed to prevent stickiness, but avoid drying the dough. It should feel slightly soft and pass the windowpane test (stretch a small piece to check for thinness without tearing).
Step 3: Place the dough in a large greased bowl and cover tightly with plastic wrap. Let it rise in a warm place for 1 hour, or until nearly doubled in size. A warm oven turned off at 200°F (93°C) makes a good rising spot.

Step 4: Punch down the risen dough to release air. Turn it onto a floured surface and cut into twelve 1/3-cup (about 75g) pieces. Shape each piece into a smooth ball.
Step 5: Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper or a silicone mat, or use a parchment-lined 9×13 baking pan.
Step 6: In a large pot, bring 9 cups of water and the baking soda to a boil. Boil 1 or 2 pretzel rolls at a time for 20–30 seconds. Remove with a slotted spatula and let excess water drip off. Arrange the rolls on the prepared baking surface.

Step 7: Score a few slits into the top of each roll with a sharp knife. Melt the remaining butter and brush it lightly onto each roll. Sprinkle with coarse sea salt.
Step 8: Bake the rolls for 22–26 minutes, until they turn a deep golden brown on all sides.
Step 9: Remove from the oven and serve warm. Enjoy your homemade pretzel rolls fresh or store them for later.

Tips & Variations

For an extra glossy crust, brush the rolls with egg wash instead of butter before baking.
Add garlic powder or dried herbs to the dough for flavored rolls.
Use coarse kosher salt if you don’t have sea salt—it also enhances the pretzel texture.

Storage

Store cooled pretzel rolls in an airtight container or zip-top bag at room temperature for up to 3 days. They may lose some softness over time. For best texture, reheat in a warm oven for a few minutes before serving.

How to Serve

The image shows six golden brown pretzel rolls in a white baking dish lined with parchment paper. Each roll has a smooth, shiny, deep brown crust topped with coarse salt crystals and distinct lighter slashes on the top. The rolls are slightly touching each other, giving a warm, freshly baked feel. The white baking dish contrasts with the rich color of the rolls, and the background is a white marbled texture. The lighting highlights the salt and crispy texture of the crust, making the rolls appear soft inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, either yeast works well. If using active dry yeast, you may want to proof it for 5–10 minutes in warm water with sugar before mixing with other ingredients.

Why do I boil the rolls in baking soda water?

The baking soda bath helps create the distinctive pretzel crust and flavor by promoting browning and giving the rolls their chewy texture.