Pretzel Rolls

These pretzel rolls taste are just like the real German pretzel deal—shiny, salty, perfectly burnished, and densely bread-y. They’re reminiscent of a soft pretzel but in a more versatile shape so you can smother with butter, stuff with your favorite sandwich fixings, or inhale straight off the baking sheet.

Three pretzel rolls on a sheet of parchment sprinkled with coarse salt.

These pretzel rolls are easy to make at home and are just like the real German deal—shiny, salty, perfectly burnished, densely bread-y, and reminiscent of a soft pretzel but in a more versatile shape. Smother with butter, stuff with your favorite sandwich fixings, or inhale straight off the baking sheet.–Angie Zoobkoff

What do I do with pretzel rolls?

Well, let’s turn the question around and let you consider what do you want to do with pretzel rolls? Whatever your answer, it will probably work. You can simply devour them, slathered with butter or mustard or straight up. Although you could also turn them into sandwiches, whether ham, tuna salad, leftover meatloaf, BLT. Seriously, you really can’t go wrong.

Pretzel Rolls

  • Quick Glance
  • (22)
  • 30 M
  • 2 H, 30 M
  • Makes 10
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Ingredients


Directions

Make the pretzel rolls dough

In the bowl of your stand mixer fit with the dough hook, combine the flour, yeast, and salt.

In a medium bowl, whisk together the 1 1/4 cups warm water and butter. The mixture should be lukewarm.

Add the butter mixture to the flour mixture and mix 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.

Shape the pretzel rolls

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 portions of roughly 3 ounces (85 grams) each.

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 between your palms until the top is round and firm and you can feel the tension increasing against your hand, about 10 seconds. This creates surface tension and prevents the rolls from deflating and becoming flat. Place the roll on the parchment paper and repeat with the remaining dough.

Cover the rolls with a towel and let rise in a warm place until puffy, about 20 minutes.

Boil the pretzel rolls

Preheat the oven to 425°F (220°C). Line 2 baking sheets with parchment paper.

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 heat as the baking soda-water mixture will foam up and you don’t want it to spill over.

With a slotted ladle or spoon, gently slip 2 rolls into the boiling water and cook for 30 seconds. Flip them and cook for another 30 seconds, being careful to not let them stick to the bottom of the pot. Transfer the rolls to a wire rack to dry and repeat with the remaining rolls.

Once dry, transfer them to the parchment-lined baking sheets.

Bake the pretzel rolls

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.

Transfer the rolls to a wire rack to cool slightly. Experience them while still warm, plain or with butter, although they’re also quite nice at room temperature. OrIginally published October 19, 2016.

Print RecipeBuy the Eat in My Kitchen cookbook

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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've 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.

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Comments

  1. These turned out beautifully! I added 1.5 tsp of white sugar and halved the poaching time per side, but otherwise followed this to the letter. They taste exactly right, too.

    1. Josepha, your pretzel rolls are gorgeous! This photo makes me want one right now. I’m delighted they turned out so perfectly for you.

  2. These tasted great, but step 9, was awful. My buns stuck to the tea towel and when I pulled off the towel 20 min later, the tops of each bun pulled off. Is using a towel a necessary step?

    1. LandscapeGuru, we’re sorry to hear that you had issues with the buns sticking (though we’re happy you carried on and like the finished product!). You do need to cover the rolls to prevent the dough from drying out, but perhaps you could try covering them in a way that keeps the towel from touching the rolls. If you have a deep roasting pan or baking dish, you could place the rolls on parchment inside, and then drape a towel over the top so that they’re covered but not touching the towel. I hope that helps!

  3. INCREDIBLE. very delicious rolls. personally, i divide the dough into eighths instead of tenths as the portions are bigger and its easier to evenly divide but still, this is a great recipe!

    1. Nicholas s., I like the way you’re thinking! Appreciate you taking the time to let us know and so pleased to hear you find these rolls to be so incredible that you want more in each serving!

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