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Easy Recipe for Pretzel Rolls
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!
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
The Baking Soda Bath: Boiling the dough in baking soda water creates that signature deep golden-brown color and distinctively chewy pretzel crust. This alkaline bath, combined with the egg wash, is what turns regular bread into authentic pretzel rolls.
Flour Adjustments: The amount of flour needed can vary based on humidity and how you measure. Start with 4 cups and add more only if the dough is still sticky after kneading. The dough should be slightly tacky but not sticking to your hands or the bowl.
Salt Substitutions: Coarse pretzel salt provides the most authentic look and flavor, but kosher salt works perfectly as a substitute.
Sweetener Options: Corn syrup contributes to the chewy texture of these rolls, but white sugar or honey can be used instead. Each sweetener will produce excellent results with slight variations in flavor and texture.
Shaping Variations: While this recipe makes round rolls, you can shape the dough into traditional pretzel twists, pretzel bites, or hot dog buns using the same technique—just adjust baking time for smaller pieces.
Storage and Freshness: These rolls are best enjoyed within 2-3 days at room temperature. After that, they can become tough. Refresh them in the oven or slice and toast them for sandwiches to extend their life.
Nutrition
Serving: 1 of 6 servingsCalories: 429kcalCarbohydrates: 80gProtein: 11gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 22341mgPotassium: 120mgFiber: 3gSugar: 9gVitamin A: 175IUVitamin C: 0.003mgCalcium: 20mgIron: 4mg
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