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Pretzel Rolls

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Pretzel rolls are soft and chewy, homemade rolls that are topped with crunchy coarse sea salt. They bring the beloved flavor of soft pretzels into a versatile roll form, perfect for sandwiches or served as a side. These buttery rolls offer a delightful texture and flavor that’s sure to impress any bread lover.

  • Total Time: 1 hour 55 minutes
  • Yield: 12 rolls

Ingredients

1 1/2 cups warm water

2 tablespoons light brown sugar

1 package active dry yeast (2 ¼ teaspoons)

6 tablespoons unsalted butter, melted

2 1/2 teaspoons kosher salt

4 ½ to 5 cups all-purpose flour

Oil, for greasing bowl

1/3 cup baking soda, for boiling the pretzel rolls

1 large egg

1 tablespoon cold water

Coarse sea salt, for sprinkling on top of the rolls

Instructions

  1. In the bowl of a stand mixer, combine 1 ½ cups of warm water, brown sugar, yeast, and melted butter. Mix with the dough hook until combined. Let it sit for about 5 minutes, allowing the yeast to activate.
  2. Add the kosher salt and flour to the yeast mixture and mix on low speed until combined. Then, increase the speed to medium and continue kneading for about 3 to 4 minutes until the dough is smooth and pulls away from the side of the bowl. If the dough seems too wet, add flour, one tablespoon at a time, until it reaches the right consistency. Remove the dough and knead into a ball by hand.
  3. Grease a large bowl with oil and place the dough inside, turning it to coat with oil. Cover with a towel or plastic wrap and let it rise in a warm spot for about 1 hour, or until it doubles in size.
  4. Preheat your oven to 400°F (175°C). Line a 9×13-inch baking pan with parchment paper and spray with nonstick cooking spray.
  5. Once the dough has risen, punch it down and place it on a lightly floured surface. Cut the dough into 12 equal pieces, about 3 ounces each. Shape the dough into smooth balls and arrange them in the prepared baking pan, placing them close together.
  6. In a large pot, add 8–9 cups of water and bring to a boil. Add the baking soda to the boiling water. Carefully drop two rolls at a time into the boiling water, and boil for 30 seconds. Use a slotted spoon to remove the rolls and place them on a wire rack to drain. Repeat with the remaining rolls.
  7. Transfer the rolls to the prepared baking pan. Using a sharp knife or bread lame, score an X on the top of each roll. In a small bowl, whisk the egg and 1 tablespoon of cold water to make the egg wash. Brush the egg wash over the rolls and sprinkle with coarse sea salt.
  8. Place the rolls in the oven and bake for 22–27 minutes or until the rolls are deep golden brown. Remove from the oven and let them sit for 5 minutes before serving.

Notes

You can add small chunks of cheese to the dough before shaping for a cheesy twist.

Infuse the rolls with fresh herbs like rosemary or thyme for an herby flavor.

Add cinnamon and a pinch of sugar to the dough for a sweet cinnamon pretzel variation.

To make ahead, prepare the dough in advance and refrigerate it overnight. Just take it out 30 minutes before shaping.

  • Author: Chloe Mae
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 25 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 roll
  • Calories: 180
  • Sugar: 3g
  • Sodium: 320mg
  • Fat: 6g
  • Saturated Fat: 3g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 30mg

Find it online: https://simpledishrecipe.com/pretzel-rolls/