Quick & Fluffy Homemade Pretzel Rolls Recipe You’ll Love

Pretzel rolls combine the best of two beloved bread worlds in a delightful culinary creation.

These golden-brown, twisted wonders bring a unique texture that converts ordinary sandwich experiences.

German bakery traditions inspire their distinctive exterior with a deep, burnished sheen that catches every eye.

Soft yet chewy interiors contrast beautifully with the crisp, salty crust that defines their character.

Home bakers love how these rolls elevate simple meals from mundane to extraordinary.

A perfect balance of crunch and tenderness makes them irresistible for lunch, dinner, or snacking moments.

The magic of pretzel rolls lies in their versatile nature and crowd-pleasing appeal.

Why Pretzel Rolls Are the Soft, Salty Snack You Crave

• Craft Bakery-Style Rolls at Home: Master the art of creating professional-quality pretzel rolls without stepping foot in a bakery, giving you restaurant-level satisfaction right from your kitchen.
• Versatile Texture Sensation: Experience a unique combination of crispy, golden exterior with a soft, pillowy interior that offers an incredible contrast in every single bite.
• Gourmet Technique Made Simple: Learn the professional poaching method typically used in commercial bakeries, transforming ordinary dough into a restaurant-worthy delicacy through a straightforward baking soda bath technique that creates that signature pretzel sheen and deep brown color.

What You’ll Need for Pretzel Rolls at Home

• Water: Warm liquid that activates yeast and helps develop gluten structure.
• Active Dry Yeast: Essential for bread rising, provides light and airy texture.
• Brown Sugar: Feeds yeast and adds subtle caramel-like sweetness to the rolls.
• Unbleached All-Purpose Flour: Main structural component that creates soft and chewy texture.
• Kosher Salt: Enhances overall flavor and balances sweetness in the dough.
• Unsalted Butter: Adds rich flavor and helps create tender crumb in the rolls.

• Baking Soda: Creates signature pretzel brown crust and distinctive alkaline flavor.
• Egg, Water: Creates golden brown glossy exterior when brushed on rolls.
• Pretzel Salt: Provides classic pretzel topping with crunchy saltiness.

How to Bake Soft Pretzel Rolls with a Golden Crust

Step 1: Awaken the Yeast

• Warm water
• Active dry yeast
• Brown sugar

Let the mixture sit until it becomes foamy and bubbly, which takes about 5 minutes. The yeast is ready when you see tiny bubbles forming on the surface.

Step 2: Create the Dough

• All-purpose flour
• Salt
• Melted butter

Mix the ingredients until a soft, slightly sticky dough forms. If working by hand, knead the dough on a lightly floured surface until it becomes smooth and elastic, about 5-7 minutes.

Step 3: Let the Dough Rise

Coat the mixing bowl with cooking spray. Place the dough back into the bowl and cover with a clean kitchen towel. Find a warm, draft-free spot in your kitchen and let the dough rise until it doubles in size, roughly 1 hour.

Step 4: Shape the Rolls

Transfer the dough to a floured surface. Divide the dough into 12 equal pieces. Roll each piece into a round ball by pulling the edges toward the center and pinching them together. Place the shaped rolls in a greased baking dish, keeping them slightly apart.

Step 5: Second Rise

Cover the rolls loosely with a kitchen towel. Allow them to rise again for another hour until they look puffy and slightly larger.

Step 6: Prepare the Poaching Liquid

In a large saucepan, bring water to a gentle simmer. Slowly whisk in baking soda until completely dissolved.

Step 7: Poach the Rolls

Carefully lower each roll into the simmering baking soda water. Poach for 30 seconds on each side. Use a slotted spoon to transfer rolls back to the baking dish.

Step 8: Add the Finishing Touches

Brush each roll with egg wash. Sprinkle generously with pretzel salt or coarse sea salt.

Step 9: Bake to Golden Perfection

Preheat the oven to 400°F. Make two small slashes on top of each roll with a sharp knife. Bake for 30-35 minutes until deep golden brown and crusty.

Step 10: Cool and Serve

Let the rolls rest in the pan for a few minutes. Gently transfer to a wire rack. Serve warm and enjoy the soft, chewy texture of homemade pretzel rolls.

Tips for Making Pretzel Rolls at Home with Ease

• Master Yeast Activation: Ensure water temperature is between 100-110°F to perfectly wake up the yeast without killing it.
• Knead with Confidence: Develop gluten by kneading until the dough becomes smooth and elastic, which creates the perfect pretzel roll texture.
• Proofing Perfection: Place dough in a warm, draft-free spot like inside a turned-off oven with the light on to help it rise consistently.
• Baking Soda Bath Secret: Use a slotted spoon when poaching to drain excess liquid, ensuring the signature pretzel exterior and deep brown color.
• Salt and Slash Technique: Sprinkle pretzel salt generously just before baking and make precise knife slashes to allow steam escape and create beautiful surface patterns.

How to Keep Pretzel Rolls Fresh and Soft

• Refrigerate: Store pretzel rolls in an airtight container for up to 3 days. Wrap each roll individually in plastic wrap to maintain moisture and prevent drying.
• Freeze: Place cooled rolls in a freezer-safe bag, removing excess air. Freeze for up to 1 month. Thaw at room temperature for best texture and taste.
• Reheat: Warm rolls in a preheated oven at 350°F for 5-7 minutes. Spritz with water before reheating to restore their crispy exterior and soft interior. Avoid microwave, which can make rolls tough and chewy.

What to Eat with Homemade Pretzel Rolls

• Savory Sandwich Companions: Pile these pretzel rolls with roasted turkey, sharp cheddar cheese, and spicy mustard for a delectable lunch experience. The rolls' robust texture perfectly complements hearty sandwich fillings.
• Beer and Brew Pairing: Match these rolls with a crisp German-style pilsner or a smooth amber ale. The malty, slightly salty pretzel flavor harmonizes beautifully with the beer's hoppy notes, creating a classic Bavarian-inspired meal.
• Dipping Delights: Serve warm pretzel rolls alongside rich cheese fondue, zesty honey mustard, or creamy beer cheese sauce. These accompaniments enhance the rolls' complex flavor profile and provide an interactive dining experience.
• Breakfast Transformation: Transform these rolls into a morning masterpiece by topping them with scrambled eggs, crispy bacon, and a slice of melted gouda. The pretzel's dense texture makes an excellent base for a hearty breakfast sandwich.

Tasty Variations on Pretzel Rolls for Every Mood

• Whole Wheat Wonder: Swap half the all-purpose flour with whole wheat flour for a nuttier, more nutritious version of the classic pretzel rolls.
• Herb-Infused Rolls: Knead in fresh chopped rosemary, thyme, or dried Italian herbs into the dough for an aromatic and savory upgrade.
• Cheese Lover's Dream: Sprinkle grated parmesan or cheddar cheese on top before baking, creating a golden, crispy cheese crust that adds extra flavor and texture.
• Garlic Sensation: Mix minced garlic and dried garlic powder into the dough, then top with roasted garlic cloves before baking for an intense garlic punch.

Pretzel Rolls Recipe

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4.6 from 28 reviews

• Total Time: 50 minutes
• Yield: 12 1x

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Description

Savory German pretzel rolls bring bakery magic home with golden, chewy crusts and pillowy interiors. Brushed with lye and sprinkled with salt, these rolls deliver authentic flavor that will transport you straight to a Munich street corner.

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Ingredients

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Flour and Yeast:

• 4.5 cups unbleached all-purpose flour
• 1 package (2.25 teaspoons) active dry yeast

Liquid and Fat Ingredients:

• 1.5 cups water (110°F)
• 4 tablespoons unsalted butter, melted
• 1 egg, beaten with 1 teaspoon water
• 1 tablespoon brown sugar

Seasoning and Salt:

• 1 teaspoon kosher salt
• 0.25 cups baking soda
• pretzel salt, for sprinkling

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Instructions

1. Pour warm water into a mixing vessel, sprinkle yeast and brown sugar. Let the mixture transform into a frothy landscape, developing bubbles that indicate active fermentation.
2. Incorporate flour gradually, introducing salt and melted butter. Manipulate the ingredients until a cohesive, slightly tacky dough emerges. Knead thoroughly to develop gluten structure and achieve silky smoothness.
3. Coat the mixing bowl with non-stick spray, nestle the dough inside, and drape with plastic wrap. Position in a tranquil, warm environment to encourage rising, awaiting the dough to double in volume.
4. Transfer dough onto a lightly dusted surface. Segment into 12 uniform portions, transforming each into compact spheres by tucking edges inward and sealing the bottom. Arrange carefully in a prepared baking vessel, ensuring even spacing.
5. Heat water in a large saucepan, removing from flame momentarily to dissolve baking soda. Return to gentle simmer, creating a poaching liquid for each dough ball.
6. Gently immerse each dough sphere into the baking soda bath, rotating to ensure even coating. Thirty seconds per side creates the signature pretzel exterior.
7. Arrange poached dough balls back in the baking dish. Delicately brush with egg wash, ensuring complete coverage. Generously scatter pretzel salt across the surface.
8. Make precise diagonal slashes atop each roll to promote even expansion. Transfer to a preheated oven, baking until rolls transform into golden-brown, crusty delicacies.
9. Allow rolls to rest briefly after removing from oven, permitting internal temperatures to stabilize. Separate from baking dish and serve warm, revealing a tender, aromatic interior.

Notes

• Authentic German-style pretzel rolls require patience and precise techniques.
• Baking soda bath transforms ordinary dough into a signature golden-brown, chewy exterior with a distinctive glossy sheen.
• Kneading and rising times are crucial for developing complex flavors and achieving the perfect soft, airy texture.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Snacks, Dinner
• Method: Baking
• Cuisine: German

Nutrition

• Serving Size: 12
• Calories: 210
• Sugar: 1 g
• Sodium: 300 mg
• Fat: 6 g
• Saturated Fat: 3 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 20 mg