Description

These Easy Pretzel Rolls are soft, chewy, and perfectly golden brown on the outside with a fluffy interior. Made with a simple yeast dough, boiled in a baking soda bath for that signature pretzel crust, and baked to perfection, these rolls are a delightful treat perfect for sandwiches or as a snack. Their classic salty top and rich buttery flavor make them irresistible and easy to make at home.

Ingredients

Scale

Dough Ingredients

1 and 1/2 cups (360ml) warm water (lukewarm, 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

For Boiling and Topping

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

Instructions

Activate Yeast: Whisk the yeast into the warm water and let it sit for 1 minute. Meanwhile, melt 1 tablespoon of butter. Stir the salt, brown sugar, and melted butter into the yeast mixture.
Mix Dough: Gradually add 3 cups of flour, one cup at a time, mixing with a wooden spoon or dough hook until thick. Add 3/4 cup more flour until the dough is no longer sticky. Add extra flour (up to 1/2 cup) if needed, ensuring the dough bounces back when poked.
Knead Dough: Knead the dough for 5 minutes either by hand on a lightly floured surface or with a stand mixer. Add flour 1 teaspoon at a time if sticky, keeping dough slightly soft. Perform a windowpane test to confirm proper kneading.
First Rise: Place the dough in a large greased bowl and cover tightly with plastic wrap. Allow to rise in a warm environment for about 1 hour or until nearly doubled in size. Using a turned-off oven warmed to 200°F (93°C) is a good rising spot.
Shape Rolls: Punch down the dough to release air bubbles. Turn it out onto a floured surface and cut into 12 sections weighing about 75g each. Shape each piece into a smooth ball.
Preheat Oven and Prep Baking Sheet: Preheat oven to 400°F (204°C). Line a baking sheet or 9×13 pan with parchment paper or a silicone baking mat.
Boil Rolls in Baking Soda Bath: Bring the 9 cups of water and 1/2 cup baking soda to a boil. Drop 1–2 pretzel rolls at a time into the boiling water for 20–30 seconds, then remove with a slotted spatula and drain excess water.
Score and Butter: Place boiled pretzel rolls onto the baking sheet close together. Score a couple slits on top of each roll with a sharp knife. Melt the remaining butter and brush it lightly over the rolls. Sprinkle generously with coarse sea salt.
Bake: Bake the rolls for 22–26 minutes or until they are deep golden brown on all sides.
Cool and Serve: Remove from oven and serve warm. Store any leftovers in an airtight container for up to 3 days.

Notes

Use lukewarm water to properly activate the yeast without killing it.
Do not boil the rolls for longer than 30 seconds to avoid metallic taste.
The baking soda bath is key to forming the pretzel’s characteristic crust.
Use coarse sea salt for authentic pretzel flavor and texture.
For best results, do not add too much flour during kneading to keep rolls soft.
If you want a shinier crust, brush the rolls again with melted butter right after baking.
Allow rolls to cool slightly before slicing to retain structure inside.

Prep Time: 20 minutes
Cook Time: 26 minutes
Category: Bread
Method: Baking
Cuisine: American

Keywords: pretzel rolls, homemade pretzels, soft pretzel bread, easy bread recipe, baking soda rolls