This Recipe for Pretzel Rolls delivers bakery-quality soft pretzel rolls with a signature chewy crust and pillowy interior. Made with baking soda bath and active dry yeast for authentic pretzel flavor and texture!
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Quick Recipe Overview
WHAT: Homemade soft pretzel rolls with a chewy, golden crust and pillowy interior, made using active dry yeast and a baking soda bath.
WHY: These bakery-quality rolls are surprisingly simple to make and far superior to store-bought, with authentic pretzel flavor and texture.
HOW: Mix and knead dough, let rise twice, boil in baking soda water, brush with egg white, sprinkle with salt, and bake until golden brown.
Jump to:
- Quick Recipe Overview
- Why I Love Making This Recipe for Pretzel Rolls
- Ingredient Notes
- Easy Recipe for Pretzel Rolls
- How To Make Pretzel Rolls Recipe
- FAQs for Recipe for Pretzel Rolls
- My Best Tips for Making This Recipe for Pretzel Rolls
- What to Serve With This Recipe for Pretzel Rolls
- Storage & Reheating Tips
- More Favorites From Longbourn Farm
Why I Love Making This Recipe for Pretzel Rolls
Biting into a warm pretzel roll with its deep golden crust and fluffy interior is pure satisfaction. This recipe for pretzel rolls makes bakery-quality bread achievable at home with dough that's forgiving for beginners yet delivers professional results.
The baking soda bath transforms ordinary dough with that distinctive chewy texture and rich color. No hard-to-find ingredients or complicated techniques—just pantry staples, kneading, and patience during the rise.
These soft pretzel rolls work beautifully as burger buns or sandwich bread. They're versatile, freezer-friendly, and always disappear quickly. The salty crust paired with the slightly sweet, tender crumb is irresistible.
🩷 Melissa
Craving that perfect pretzel roll with its shiny, salty crust and impossibly soft interior? You're about to learn exactly how to make it happen in your own kitchen.
This recipe for pretzel rolls turns simple pantry ingredients into bakery-quality bread that'll have everyone asking where you bought them.
The best part? The dough is surprisingly forgiving for beginners, yet delivers professional results that impress every single time.
Ingredient Notes
Corn Syrup: This ingredient adds chewiness and helps achieve that characteristic pretzel texture. It's different from high-fructose corn syrup and can be found in the baking aisle near the sugar.
Pretzel Salt: Coarse pretzel salt provides the most authentic appearance, but kosher salt makes an excellent substitute. Regular table salt is too fine and will dissolve into the crust.
For the exact amounts needed, please see the recipe card below.
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Easy Recipe for Pretzel Rolls
Ingredients
- 1 ½ cups warm water
- 2 teaspoons active yeast
- 3 tablespoons corn syrup
- 3 tablespoons melted butter
- 1 teaspoon salt
- 4 to 4 ½ cups all-purpose flour
- 4 cups water + 3 tablespoon baking soda
- 1 egg white (beaten)
- kosher or pretzel salt
Instructions
- In a medium mixing bowl (or the bowl to your stand mixer), add the water, yeast, corn syrup, and melted butter. Let the mixture rest for 5 minutes.
- Add the salt and 3 cups of flour. Stir to combine well. Add the additional flour ½ cup at a time until you have added 4 cups total.
- Use your stand mixer to keep kneading the dough or dump the dough out onto a well-floured surface and knead by hand. Knead for a full 10 minutes.
- Form the dough into a smooth ball and place it back in the mixing bowl. Cover the bowl with plastic wrap and let the dough rise for 45 minutes.
- After the dough has risen, dive it into 6-8 pieces. Roll each piece into a smooth ball and place them on a piece of parchment paper or a baking mat, a few inches apart. Cover them with a light dish towel and let them rise for another 45 minutes.
- Preheat the oven to 425 degrees F.
- After the rolls have risen, bring 4 cups of water and 3 tablespoons of baking soda to a boil in a medium sauce pan.
- Place the rolls, two at a time, into the boiling water. Let them boil 30 seconds, flip them over, and boil them 30 seconds more on the second side. Remove with a slotted spoon and place on a baking sheet lined with parchment or a baking mat.
- Repeat with remaining dough.
- Cut an X in the top of each roll.
- Brush each roll with the beaten egg white and then sprinkle with kosher or pretzel salt.
- Bake the pretzel rolls for 15 minutes until dark brown.
- Remove from the oven and eat warm or at room temperature. Store leftovers in an air-tight container on the counter for up to 3 days or in the fridge for up to a week.
Notes
Nutrition
How To Make Pretzel Rolls Recipe
Step 1: Combine warm water, yeast, corn syrup, and melted butter in a mixing bowl. Rest 5 minutes until foamy. Add salt and flour gradually, mixing until a dough forms. Knead for 10 minutes until smooth and elastic.
Step 2: Form dough into a ball, place in the bowl, cover with plastic wrap, and let rise in a warm spot for 45 minutes until doubled in size.
Step 3: Divide dough into 6-8 equal pieces. Roll each into a smooth ball and place on a lined baking sheet, spaced a few inches apart. Cover lightly with a towel and let rise another 45 minutes.
Step 4: Bring 4 cups water and 3 tablespoons baking soda to a rolling boil. Working with 2 rolls at a time, boil 30 seconds per side. Remove with a slotted spoon and return to the baking sheet.
Step 5: Cut an X on top of each roll with a sharp knife. Brush with beaten egg white and sprinkle generously with salt.
Step 6: Bake at 425°F for 15 minutes until deep golden brown. Cool slightly before serving.
FAQs for Recipe for Pretzel Rolls
The baking soda bath is essential for achieving the signature pretzel crust, color, and flavor. Without it, you'll have regular bread rolls. The alkaline solution is what creates the chemical reaction that gives pretzels their unique characteristics.
Yes, instant yeast works perfectly in this recipe. You can skip the initial 5-minute rest period and add it directly to the flour. Use the same amount—2 teaspoons—and proceed with the recipe as written.
Over-kneading or adding too much flour are the most common causes. The dough should be slightly tacky but not sticky. Also, ensure you're boiling the rolls for exactly 30 seconds per side—any longer can make them tough.
Absolutely. After the first rise, you can refrigerate the dough for up to 24 hours. Let it come to room temperature for 30 minutes before shaping, then proceed with the second rise and baking as directed.
My Best Tips for Making This Recipe for Pretzel Rolls
☞Perfect Your Kneading Technique: Knead the dough for the full 10 minutes to develop proper gluten structure. The dough should become smooth, elastic, and spring back when poked. This creates the soft, pillowy texture inside the rolls.
☞Don't Skip the Egg White Wash: Brushing rolls with beaten egg white before baking creates an attractive sheen and helps the salt adhere. It also contributes to that beautiful mahogany color when combined with the baking soda bath.
☞Maintain Proper Water Temperature: Use warm water (around 110°F) for activating the yeast. Water that's too hot will kill the yeast, while water that's too cool won't activate it properly. It should feel comfortably warm to the touch.
☞Score with Confidence: Cutting a deep X into the top of each roll before baking isn't just decorative—it allows the rolls to expand properly in the oven and creates that classic pretzel appearance.
☞Watch the Baking Time Closely: These rolls should bake until they're a deep, dark brown—much darker than regular bread. This darker color is normal for pretzels and contributes to the authentic flavor. Don't underbake them.
What to Serve With This Recipe for Pretzel Rolls
These versatile soft pretzel rolls work beautifully as burger buns for juicy hamburgers or bratwurst. The sturdy texture holds up perfectly to saucy fillings without getting soggy.
Use them for deli-style sandwiches piled high with turkey, ham, roast beef, or pastrami. The pretzel flavor pairs exceptionally well with sharp mustard, aged cheddar, and pickles.
Slice horizontally and make them into sliders for parties. Their compact size and impressive appearance make them ideal for entertaining.
Storage & Reheating Tips
Room Temperature Soft Pretzel Rolls
Store pretzel rolls in an airtight container at room temperature for up to 3 days. They're best enjoyed within the first 2 days for optimal texture.
Refrigerator Pretzel Rolls
Extend freshness by refrigerating rolls in a sealed container or zip-top bag for up to 1 week. The cool temperature can make them slightly firm.
Freezer Pretzel Rolls
Freeze rolls in a freezer bag for up to 3 months. Flash-freeze on a baking sheet first, then transfer to bags to prevent sticking together.
Reheating Pretzel Rolls
Warm refrigerated or frozen rolls in a 350°F oven for 5-8 minutes. For extra softness, wrap in foil before heating. You can also slice and toast them.
Refreshing Day-Old Pretzel Rolls
Spritz rolls lightly with water and warm in the oven for 3-5 minutes to restore some of the original texture and moisture.
More Favorites From Longbourn Farm
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