Serves 8
130 min
Homemade Pretzel Rolls
Recipe GLPR9e8bc15954517c
Soft, chewy pretzel rolls with a tender interior and a distinctive salty, lightly browned exterior. These homemade rolls start with a simple yeast dough that's briefly boiled in a baking soda bath before baking, creating that signature pretzel flavor and texture. Perfect for serving warm with mustard, cheese, or enjoyed on their own.
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Ingredients
1 package active dry yeast
1 1/2 cups warm water
2 teaspoons sugar
4 1/2 cups all purpose flour
2 teaspoons kosher salt
1/3 cup baking soda
1 egg, beaten
Pretzel salt for topping
Directions
Combine warm water and yeast in the bowl of a stand mixer. Let sit for about 5 minutes until the mixture becomes foamy and the yeast is activated.
Add sugar, flour, and kosher salt to the yeast mixture. Mix using the dough hook attachment until all ingredients are well combined and a shaggy dough forms.
Cover the bowl with a clean kitchen towel and allow the dough to rise in a warm place for approximately 1 hour, or until it has roughly doubled in volume. While dough rises, line two rimmed baking sheets with silicon mats or parchment paper.
Punch down the risen dough and transfer it to a lightly floured work surface. Divide the dough into 8 equal pieces.
Shape each piece by rolling it gently between your cupped hands until a smooth, tight ball forms. Pinch the bottom of each ball to seal it. Place rolls pinched-side down on the prepared baking sheets, spacing them about 1 inch apart.
Cover the rolls with a kitchen towel and let them rise for approximately 30 minutes, or until they have doubled in size. Meanwhile, preheat your oven to 425°F.
Fill a large stockpot with 2 quarts of water and bring to a gentle boil. Add the baking soda, then reduce heat to a simmer.
Working with 2–3 rolls at a time, carefully lower them into the simmering water using a slotted spoon. Gently turn them after about 30 seconds and leave them in the water for a total of about 1 minute.
Remove the boiled rolls using a slotted spoon and place them back on the baking sheets, seam-side down. Repeat until all rolls have been boiled.
Lightly brush the top of each roll with the beaten egg using a pastry brush. Sprinkle pretzel salt generously over the top of each roll.
Using kitchen shears or a sharp knife, carefully cut an X shape into the top of each roll.
Bake for 15–20 minutes until the rolls are golden brown on top. Remove from the oven and serve warm.
