Pretzel rolls may be sorta ubiquitous—we hear they’re even at Trader Joe’s—yet you’d be astounded at just how easy they are to make at home. As the name implies, they taste just like a German pretzel. And you can rely on them anyplace you’d use a bun—think a hamburger or sandwich or even to satisfy any old carb craving.
Pretzels rolls made from scratch in a little over two hours. Believe it. And yes, all the requisite traits of authentic German pretzels are in attendance here—shiny, salty, perfectly burnished, densely bread-y, and reminiscent of a soft pretzel but in a handier shape. Smother with butter, stuff with your favorite sandwich fixings, or inhale them straight off the baking sheet.–Angie Zoobkoff
- Quick Glance
- 30 M
- 2 H, 30 M
- Makes 10
- 3 3/4 cups plus 1 tablespoon (500 grams white spelt flour or unbleached all-purpose flour, plus more for working the dough
- 1 (1/4-ounce or 7-gram) envelope fast-acting yeast
- 2 teaspoons (12 grams) fine sea salt
- 1 1/4 cups (300 ml) water, lukewarm (about 110°F or 43°C)
- 3 tablespoons (1 1/2 ounces or 40 grams) unsalted butter, melted and cooled
- 4 1/4 cups (1 liter) cold water
- 3 tablespoons (54 grams) baking soda
- Coarse sea salt
- 1. Combine the flour, yeast, and salt in the bowl of your stand mixer.
- 2. In a medium bowl, whisk together the 1 1/4 cups warm water and butter. The mixture should be lukewarm.
- 3. Add the butter mixture to the flour mixture and mix with the dough hook of an electric mixer until well combined, about 2 minutes. The dough shouldn’t be sticky. Transfer the dough to a lightly floured work surface and continue kneading and punching it down until you have a smooth and elastic ball of dough, 2 to 3 minutes. Place the dough back in the bowl, cover with a clean kitchen towel, and let rise in a warm place (preferably in a 100°F (35°C) warm oven) until double in size, about 60 minutes.
- 4. When the dough has doubled in size, punch it down, take it out of the bowl, and knead it for about 30 seconds. Divide the dough into 10 equal (roughly 3 ounce or 85 gram) portions. Dust your hands with flour, place a portion of dough on the palm of one hand, and with the other hand forming a dome over the dough, roll the dough for about 10 seconds until the top is round and firm and you can feel the tension increasing against your hand. (Don’t shy away from this. It creates surface tension and prevents the buns from becoming flat.) Place the roll on the parchment paper and repeat with the remaining dough. Cover with a clean kitchen towel and let rise in a warm place until puffy, about 20 minutes.
- 5. Line 2 baking sheets with parchment paper.
- 6. Preheat the oven to 425°F (220°C).
- 7. In a large pot wide enough to fit 2 rolls at once, bring the 4 1/4 cups cold water and the baking soda to a boil. Carefully watch the pot as the baking soda-water mixture will foam up. With a slotted ladle or spoon, gently slip 2 rolls into the boiling water and cook for 30 seconds, turn them over, and cook for another 30 seconds. The buns don’t need to be completely covered with the solution, but do take care that they don’t stick to the bottom of the pot. Transfer the buns to a wire rack and let them drip-dry while you repeat with the remaining rolls. After the rolls have dried, transfer them to the parchment-lined baking sheets. Use the tip of a sharp knife to score a cross on top of each roll and sprinkle with coarse sea salt. Bake the pretzel rolls, 1 sheet at a time, until golden brown, about 16 minutes. Dive into the rolls while they’re still warm.
Recipe Testers Reviews
This my friends, is not your ordinary pretzel rolls recipe. In fact, I found this recipe to be EXTRAordinary. The pretzel roll dough is simple to put together and takes only 2 hours to mix the dough, let it rise, shape it, boil it, and, finally bake it to a shiny, rusty red perfection! I have never used spelt dough but I assure you I’ll never choose another flour for pretzels of any design, be it rolls, big fat soft pretzels or, as I also did with this dough, a nice big loaf for sandwiches. I found the white spelt at Whole Foods. It’s a bit pricey at nearly 3 dollars a pound, but after using it, I find the cost worthwhile. The recipe as written gave me 8 good size hamburger rolls or 10 nice dinner rolls or a perfect size sandwich loaf. (The loaf I made didn't have the usual oven spring associated with wheat dough but, it was a great sandwich loaf, that I DEMOLISHED in short order!) I love that whatever I tried to make with this dough, all things pretzel worked to perfection without altering a thing other than the shape. If you use the dough hook, very little kneading will be necessary. This simple delicious recipe has already been given quite a workout in my home and will most certainly be added to the rotation for the rest of our natural lives!
These pretzel roll gems were salty, chewy, and doughy in every way you'd expect a soft pretzel to be. They were easy to make, the dough was extremely easy to work with, and the timing in the recipe was spot on. Easy enough for a weeknight and a winner with the whole family.
These pretzel rolls are winners—soft on the inside, slightly chewy on the outside, yeasty and salty. They taste exactly like soft pretzels, just in bun form. We ate ours plain, and with butter as the recipe directs, and we liked them both ways. I think they would be fabulous as a sandwich bun—soft but sturdy enough to stand up to just about any filling. My husband thought a BLT on a bun would be a little bit of heaven. We ate most of the batch, so any sandwiches will have to wait until I have time to make more. Maybe tomorrow. I experimented with the best way to score my dough balls. My rolls were done after 16 minutes, as stated, but they weren’t quite as brown as the picture. Mine are also a little more mottled than those in the picture. I might try making larger rolls to have for sandwiches—the rolls were closer to slider size. Not sure how they would bake if they were bigger. Sounds like I need to do some experimenting.
Very tasty buns that are good warm with butter or at room temperature with sandwiches—they will not disappoint! You get the familiar “pretzel whiff and chewiness” when you bite into one, and the interior texture has a perfect balance of softness and firmness. This recipe makes easy-to-handle dough, making it friendly to novice bread bakers. I used unbleached all-purpose flour (Gold Medal brand). Once you get going, the dough becomes smooth and bouncy in no time. When you turn over the rolls in the baking soda water, using a slotted ladle and a wooden spoon makes gentle handling easier. I typically hand-knead bread dough for about 10 minutes, but this one “felt good” (held its tight round shape, very smooth, and bounced right back after poking with a finger) after 5 minutes. I put the shaped dough back in the oven the second rise (what I usually do); it increased only slightly in volume after 20 minutes. My pretzel buns didn’t look as uniformly brown as shown in the photo, but they looked as expected—no mistake that they were pretzel rolls!
This pretzel rolls recipe came together quickly, The measurements were accurate and the dough was very pliable. There was no need to add more flour as the dough wasn’t sticky. Rise times indicated in the recipe were accurate. Oven time was 30 minutes to produce a golden crust. My only caveat would be to let the rolls "drip-dry" a bit before putting them on the parchment paper. A few of the buns were a tad soggy on the bottom.