Homemade Pretzel Rolls Recipe

If you’ve ever wanted bakery-quality soft pretzel rolls right from your own kitchen, you’re going to love this Homemade Pretzel Rolls Recipe. I absolutely love how these rolls come out with that perfect golden crust, chewy interior, and a sprinkle of coarse salt that just wakes up your taste buds. Whether you’re making sandwiches, burgers, or just snacking, this recipe will become your go-to bread fix. Stick with me, and I’ll walk you through every step so you nail it perfectly.

this Recipe

Ingredients You’ll Need

When it comes to making these homemade pretzel rolls, the ingredients are straightforward but they play crucial roles. I always use fresh yeast and good quality butter because they seriously make a difference in texture and flavor. Plus, kosher salt adds that perfect crunchy saltiness on top.

• Warm water: Vital for activating the yeast; not too hot or you’ll kill it, not too cold or it won’t activate properly.
• Light brown sugar: Adds a subtle sweetness and helps feed the yeast for a nice rise.
• Active dry yeast: The magic behind fluffy, airy dough.
• Unsalted butter: Melted butter enriches the dough and keeps it tender.
• Kosher salt: For flavor inside the dough and to sprinkle on top for that classic bite.
• All-purpose flour: Provides structure; I’ve found that 4 1/2 to 5 cups works best depending on humidity and flour brand.
• Oil: For greasing the bowl so the dough doesn’t stick during the rise.
• Baking soda: The secret ingredient for the pretzel “bath” that gives the crust its signature texture and color.
• Large egg: Mixed with water to brush on top for a shiny, golden finish.
• Cold water: Combined with egg for the wash.
• Coarse sea salt: What makes every bite pop with salty goodness.

Variations

I love that this Homemade Pretzel Rolls Recipe is so versatile — you can easily tweak it to suit your taste or dietary needs. Whether you want to add some cheesy goodness or go gluten-free, there’s a way to make it yours.

• Cheese stuffed rolls: Stuff the dough balls with shredded cheddar or mozzarella before boiling — my family goes crazy for this cheesy surprise inside!
• Whole wheat variation: Swap half of the all-purpose flour for whole wheat flour for a nuttier flavor and a bit more nutrition. The rolls will be denser but still delicious.
• Seasoned tops: Try sprinkling garlic salt, poppy seeds, or everything bagel seasoning instead of sea salt for a fun twist.
• Dairy-free option: Use vegan butter or olive oil and an egg substitute to make the recipe allergy friendly without sacrificing flavor.

How to Make Homemade Pretzel Rolls Recipe

Step 1: Activate the yeast and mix your dough

Start by combining your warm water, brown sugar, yeast, and melted butter in the bowl of your stand mixer fitted with a dough hook. It’s important that the water is just warm to the touch—about 100-110°F—because I learned the hard way that hotter water kills the yeast and your dough won’t rise. Mix everything just until combined, then let it sit for about 5 minutes. You’ll see the yeast foam up, which is a great sign that it’s active! Then add the kosher salt and flour, starting on low speed to avoid flour clouds in your kitchen. Crank it up to medium and knead until the dough pulls away from the bowl and feels smooth — usually about 3 to 4 minutes. If it’s too sticky (which it often is depending on your flour or humidity), add flour by the tablespoon until it firms up but isn’t dry.

Step 2: Let the dough rise

Plop the dough onto a clean surface and shape it into a tight ball by folding and pinching under. Then, grease a large bowl with oil, place your dough inside, and turn it so it’s coated in oil. Cover it with a towel or plastic wrap and find a warm spot to let it rise until doubled in size—this usually takes about an hour. I like to preheat my oven to 200°F, turn it off, and place the bowl inside—it’s a foolproof warm spot!

Step 3: Shape and prep for boiling

Once your dough has risen, punch it down gently and place it on a floured surface. Divide it into 12 equal pieces—each should weigh about 3 ounces if you want to be precise—and roll each into a smooth ball. The smoother you roll them, the prettier your final pretzel rolls will look. Meanwhile, begin heating 8 to 9 cups of water with the baking soda in a large pot, bringing it to a rapid boil. This alkaline bath is exactly what creates the chewy, thick crust that defines pretzels.

Step 4: Boil the rolls

Boil the pretzel rolls two at a time for 30 seconds each, using a slotted spoon to carefully lower and lift them out. Shake off the excess water and set them on a wire rack to drain. Boiling can feel a bit intimidating at first, but the quick dip is all you need—over boiling makes them soggy, and under boiling won’t give you that signature pretzel texture.

Step 5: Score, egg wash, and bake

Transfer the mostly dry rolls onto a parchment-lined 9×13-inch pan greased with nonstick spray, placing them close together. Using a very sharp knife or bread lame, score an “X” on the top of each roll—this helps the rolls expand beautifully while baking. Whisk your egg and one tablespoon of cold water together, then brush this egg wash over the tops to help them brown evenly. Make sure to generously sprinkle the coarse sea salt before popping the pan into a preheated 400°F oven. Bake for 22 to 27 minutes, watching for a deep golden brown color—that’s your cue that they’re perfectly baked.

Let the rolls sit for about 5 minutes after baking so they firm up a little but still stay soft inside. Serve warm and watch everyone fall in love!

How to Serve Homemade Pretzel Rolls Recipe

Garnishes

I typically keep it simple with coarse sea salt on top because that’s my favorite contrast to the soft roll. But when I feel like mixing it up, I love adding popped sesame seeds or a light dusting of garlic powder before baking. For a party, a little brushing of melted butter after baking with fresh herbs sprinkled on top is irresistible.

Side Dishes

These pretzel rolls go beautifully with a wide range of sides—I often serve them with creamy macaroni and cheese or a big bowl of warm soup. They’re amazing for dipping in mustard or cheese sauce too, especially at game day gatherings.

Creative Ways to Present

For holidays or special dinners, I arrange the pretzel rolls in a pull-apart cluster on a platter with a small bowl of mustard and honey butter on the side. You can also slice them in half and fill with grilled sausages and sauerkraut to create an impressive pretzel slider board. Fun and absolutely delicious!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (ha, usually there aren’t many!), store them in an airtight container at room temperature for up to three days. I like to keep them wrapped in a cloth towel inside a bread box to maintain just the right amount of softness without getting soggy.

Freezing

These pretzel rolls freeze beautifully. After baking and cooling completely, wrap them tightly in plastic wrap and place in a freezer bag. They’ll keep for up to two months. When you want to enjoy them again, thaw at room temperature or toast straight from frozen for a quick fresh-baked feel.

Reheating

I reheat my rolls in a 350°F oven for about 8-10 minutes, wrapped loosely in foil to keep them moist but help revive the crust. Microwaving works in a pinch but can make them gummy, so oven reheating is my preferred method for that freshly baked taste and texture.

FAQs

Final Thoughts

This Homemade Pretzel Rolls Recipe is honestly one of the most rewarding bread recipes I’ve made at home. I still remember the first time I pulled these warm rolls out of the oven—the smell, the crust, the soft chew inside—and it felt like a little victory. I’m excited for you to try making these yourself because once you do, I’m sure you’ll love baking bread even more. Whether for everyday meals or special occasions, these pretzel rolls bring so much flavor and comfort to the table. Trust me, your family and friends will thank you.

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