Homemade Pretzel Rolls: Soft, Chewy, and Perfect for Any Occasion

Few things are as satisfying as biting into a warm, soft pretzel roll. With their golden-brown crust, chewy texture, and a slight salty kick, pretzel rolls are a delicious snack or side dish.

>>>Get the Recipe in Details: Homemade Pretzel Rolls

Whether you're serving them alongside a hearty soup or using them as a sandwich base, homemade pretzel rolls are sure to impress. The best part? They’re easier to make than you might think! In this article, we'll walk you through a step-by-step recipe for perfect pretzel rolls, answer some common FAQs, and offer tips for getting that bakery-style result right from your kitchen.

Homemade Pretzel RollsPhoto byFood Fusion Frenzy

Ingredients for Homemade Pretzel Rolls

To get started, you’ll need a few basic ingredients, most of which are pantry staples:

Dough Ingredients:

• 4 cups all-purpose flour
• 1 packet (2 ¼ tsp) active dry yeast
• 1 ½ cups warm water
• 1 tbsp sugar
• 2 tsp salt
• 2 tbsp unsalted butter, melted

Water Bath Ingredients:

• 8 cups water
• ½ cup baking soda

Topping:

• Coarse salt (pretzel salt is best, but sea salt works well too)

Optional:

• Egg wash (1 egg yolk beaten with 1 tbsp water for a shinier finish)

Step-by-Step Guide to Making Pretzel Rolls

Step 1: Prepare the Dough

1. Activate the yeast: In a small bowl, combine the warm water and sugar, then sprinkle the yeast on top. Allow it to sit for 5–10 minutes until the yeast becomes foamy. This means the yeast is activated.
2. Mix the dough: In a large mixing bowl (or the bowl of a stand mixer), combine the flour, salt, and melted butter. Add the yeast mixture and mix until a soft dough forms.
3. Knead the dough: If using a stand mixer, knead the dough on low speed for 5–7 minutes. If kneading by hand, turn the dough out onto a floured surface and knead for about 8–10 minutes until it becomes smooth and elastic.
4. Let the dough rise: Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.

Step 2: Shape the Rolls

1. Punch down the dough: After the dough has risen, gently punch it down to release excess air.
2. Divide the dough: Divide the dough into 8 equal portions for larger rolls or 12 for smaller ones. Roll each portion into a smooth ball.
3. Rest the dough balls: Let the dough balls rest for 10–15 minutes while you prepare the water bath.

Step 3: Prepare the Baking Soda Bath

1. Boil the water: In a large pot, bring 8 cups of water to a boil.
2. Add baking soda: Carefully stir in ½ cup of baking soda. The mixture will bubble up briefly, so be cautious.

Step 4: Boil the Pretzel Rolls

1. Boil each roll: Working in batches, carefully place 2–3 rolls into the boiling baking soda bath. Boil each roll for about 30 seconds on each side. This step gives pretzel rolls their signature chewy crust.
2. Remove and drain: Use a slotted spoon to remove the rolls from the water and place them on a parchment-lined baking sheet.

Step 5: Bake the Pretzel Rolls

1. Preheat the oven: Preheat your oven to 425°F (220°C).
2. Score the tops: Using a sharp knife, score the tops of the rolls with an "X" or a simple slash. This allows steam to escape while baking.
3. Apply the egg wash (optional): For an extra shiny finish, brush the tops of the rolls with the egg wash.
4. Sprinkle with salt: Sprinkle the tops of the rolls generously with coarse salt.
5. Bake: Place the baking sheet in the oven and bake for 15–18 minutes, or until the rolls are deep golden brown.

Step 6: Cool and Enjoy

Once baked, transfer the pretzel rolls to a wire rack to cool slightly. Serve them warm with butter, mustard, or your favorite sandwich fillings!

FAQs About Homemade Pretzel Rolls

1. Why is a baking soda bath necessary for pretzel rolls?

The baking soda bath is key to achieving that iconic pretzel texture and flavor. Boiling the dough in water with baking soda gives the rolls their chewy crust and deep brown color. The alkalinity of the baking soda promotes the Maillard reaction during baking, which is what creates that signature pretzel taste.

2. Can I skip the egg wash?

Yes! The egg wash is optional and mainly for aesthetic purposes. It gives the pretzel rolls a shinier appearance. If you prefer a more rustic look, feel free to skip this step. The rolls will still taste delicious.

3. How should I store leftover pretzel rolls?

Pretzel rolls are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them. Allow the rolls to cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag. They will keep for up to 2 months. To reheat, thaw at room temperature and warm in the oven for a few minutes.

4. Can I use whole wheat flour or other flour substitutes?

Yes, you can substitute part of the all-purpose flour with whole wheat flour for a heartier roll. Keep in mind that whole wheat flour will make the rolls denser. For a lighter texture, try using a 50/50 blend of whole wheat and all-purpose flour. If you're gluten-free, use a high-quality gluten-free baking blend, though the texture may differ slightly.

5. How can I make stuffed pretzel rolls?

To make stuffed pretzel rolls, after dividing the dough into portions, flatten each piece into a disc. Add your filling in the center (cheese, cooked sausage, or even chocolate), then wrap the dough around the filling, pinching the seams closed. Proceed with the recipe as directed, ensuring the seams are tightly sealed before boiling and baking.

6. Can I add toppings other than salt?

Absolutely! Pretzel rolls are versatile and can be topped with a variety of flavors. Try sprinkling sesame seeds, poppy seeds, or even grated cheese before baking. For a sweeter option, sprinkle cinnamon sugar on the rolls after they come out of the oven.

7. What can I serve with pretzel rolls?

Pretzel rolls are perfect on their own, but they pair wonderfully with a variety of dishes. Serve them with soups like tomato or butternut squash, use them as a base for sliders, or turn them into sandwiches. They also make great snacks when served with dips like mustard, beer cheese, or a tangy cream cheese spread.

8. Why are my pretzel rolls too soft or pale?

If your pretzel rolls don’t have that characteristic pretzel texture, they may not have boiled long enough in the baking soda bath. Make sure each roll is submerged for about 30 seconds on each side. If the rolls are pale, ensure your oven is fully preheated to the correct temperature before baking, and that the baking soda concentration in the water is sufficient.

With these tips and answers, you're well on your way to mastering the art of making homemade pretzel rolls. Whether you're serving them for dinner or enjoying them as a snack, these soft and chewy rolls are sure to become a favorite in your baking repertoire. Enjoy!