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Pretzel Rolls Recipe

Pretzel Rolls

Steven
These homemade pretzel rolls have all the signature pretzel tang and chew, but they're shaped like dinner rolls, which makes them perfect for sandwiches, burger buns, or just slathered with butter. The secret lies in dipping the shaped dough in a hot baking soda bath right before baking.
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Prep Time 30 minutes
Cook Time 16 minutes
Total Time 46 minutes
Course Main Course
Cuisine German
Servings 9 rolls
Calories 220 kcal

Equipment

  • Stand mixer with dough hook - or a large mixing bowl and wooden spoon for hand kneading
  • Large 8 quart Stockpot - for the baking soda bath
  • Half Sheet Pan - lined with parchment paper
  • Slotted Spoon or Skimmer - for lifting the rolls from the bath
  • Pastry brush - for the egg wash
  • Kitchen scale - for accurate flour measurements (optional)
  • Instant-read thermometer - to check water temperature and doneness (optional)
  • Wire cooling rack

Ingredients
  

  • 1.5 cups Warm Water - 360 ml, about 110°F (43°C)
  • 2.25 teaspoons Active Dry Yeast - 1 packet, 7g
  • 2 tablespoons Light Brown Sugar - 25g
  • 3 tablespoons Unsalted Butter - 42g, melted and slightly cooled
  • 4 cups Bread Flour - 480g, plus more for dusting
  • 2 teaspoons Fine Sea Salt - 12g
  • 1 tablespoon Diastatic Malt Syrup - 15 ml, optional, for extra flavor and color

For the Baking Soda Bath

  • 10 cups Water - 2.4L
  • 0.67 cup Baking Soda - 150g
  • 1 tablespoon Brown Sugar - 15g

For Topping

  • 1 large Egg - beaten with 1 tablespoon water
  • 2 tablespoons Coarse Pretzel Salt - to 3 tablespoons

Instructions
 

  • Activate the yeast by combining warm water, active dry yeast, and brown sugar. Let sit for 5-10 minutes until foamy.
  • Mix and knead the dough by adding melted butter, malt syrup if using, sea salt, and bread flour. Knead for 7-8 minutes until smooth and elastic.
  • Let the dough rise in a lightly oiled bowl for 60-75 minutes until doubled in size.
  • Divide and shape the dough into 9 equal pieces, rolling each into a tight, smooth ball.
  • Let the shaped rolls rest for 20-30 minutes until slightly puffy while preheating the oven to 425°F (220°C).
  • Prepare the baking soda bath by bringing water to a boil, then adding baking soda and brown sugar, stirring to dissolve.
  • Bathe the rolls in small batches, simmering each for 20-30 seconds per side, then return to the baking sheet.
  • Score the top of each roll, brush with egg wash, and sprinkle generously with coarse pretzel salt.
  • Bake at 425°F (220°C) for 14-16 minutes until deep golden brown, rotating the pan halfway through.
  • Cool the rolls on a wire rack for at least 10 minutes before slicing or serving.

Notes

  • Weigh your flour instead of scooping it, since too much flour leads to dense, dry rolls.
  • Don't skip the baking soda bath, since it's what gives the rolls their signature flavor and color.
  • Work quickly once the bath is ready, since the rolls can lose their shape if they sit in hot water too long.
  • Keep the bath at a gentle simmer rather than a rolling boil, so the rolls keep their shape.
  • Let the dough finish both rises fully, since underproofed dough won't develop the same chew.
  • Store cooled rolls in an airtight container at room temperature for up to 2 days.
  • Freeze baked and cooled rolls in a freezer safe bag for up to 3 months.
  • Reheat in a 350°F (175°C) oven for 5-7 minutes to restore the crisp crust.
  • Avoid the microwave, since it makes the crust soft and chewy in the wrong way.
  • Try variations like adding everything bagel seasoning, stuffing with cheddar cheese, or brushing with cinnamon sugar after baking.
Keyword baking soda bath rolls, homemade pretzel buns, pretzel rolls, soft pretzel bread