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
  • (23)
  • 30 M
  • 2 H, 30 M
  • Makes 10
Print RecipeBuy the Eat in My Kitchen cookbook

Want it? Click it.



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

Want it? Click it.

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.


#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.


  1. I love the end result even though my buns look terrible on the outside. They were crispy and soft and so delicious. I did everything well until shaping the buns. And boiling the buns apparently make the buns a bit slummy. Then finally, baking. It didn’t turn nice and evenly brown like yours at all.

    1. Fenny, I’m glad you liked the end results. The color is most likely due to your oven possibly running a bit cold. Do you have an oven thermometer? And, I’ll admit, shaping bread and rolls does take some practice. Last, did you use the baking soda in the boiling water?

  2. Why doesn’t this recipe call to proof the yeast? The dough isn’t going to rise much, or at all, without proofing the yeast first. Maybe there’s something I’m missing, I’d love to know if I am!

    1. randy, you’re not missing anything at all. It’s a very common technique to add the fast-acting yeast right to the dry ingredients and add liquid. It’s the basis of all no need breads. I can assure you, it will rise. As you see in the directions it says that it will double in size.

  3. Delicious! Made it for grandchildren and adult children. Everybody loved it! A great after school snack. The grandkids eat the rolls plain or with their favorite cheese melted within.

  4. I’ve been grinding my own wheat lately, so used that flour instead of running to the store for some spelt flour. Ended up using 2 pkgs of yeast since my flour is so heavy. But they turned out super yummy! One batch was NOT enough! Maybe next time I’ll splurge on some spelt flour & go half & half to get that usual pretzel lightness, but this worked out fantastic! Thank you for the wonderful recipe!

  5. Wow… is all i have to say. Made these for the first time last night… soo good!! Only thing i was missing was sea salt so i used kosher salt and these turned out perfect!!! I ate 4 out of the 10 rolls before second batch was done!! I agree that upping the bath from 30 sec to 40 on each side( tryed on second batch) made the rolls just a little darker! Definately suggest to make these. I havent had a true pretzel since i was in nyc over 10 years ago.. these filled that craving I’ve been looking for!!! Think next time i make these, one of the two batches im going to try and stuff with cheddar cheese.. like a little hidden surprise 🙂 and or mixing a cinnamon/ brown sugar mix like 1/2 cup sugar and 1 tbsp cinn. ( instead of salt) dipping top and then baking … all in all a great recipe!!!

    1. Right, Jon?! Love your enthusiasm for these pretzel rolls and love your suggested tweaks—they sound magnificent! Kindly let us know how they go! And we’re relieved we’re not the only ones who can’t help but inhale a couple rolls right away.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe? Let us know what you think.

Upload a picture of your dish