Pretzel rolls are the perfect sandwich bun. Chewy crust. Fluffy inside. Salty. Golden. Irresistible.
No lye required. Just a baking soda bath. 2 hours. Make them for burgers, brats, or just butter.
Step-by-Step Instructions
Make the Dough
Whisk flour, sugar, salt, and yeast in a large bowl.
Add warm water and melted butter. Mix until shaggy dough forms. Knead 5-7 minutes until smooth and elastic.
Cover. Let rise 1 hour until doubled.
Shape the Rolls
Punch down dough. Divide into 8 equal pieces.
Roll each into a smooth ball. Place on parchment-lined baking sheet. Cover. Let rise 30 minutes.
Prepare the Baking Soda Bath
Preheat oven to 425°F (220°C).
Bring 10 cups water and baking soda to a rolling boil.
Boil the Rolls
Gently drop 2-3 rolls into boiling water. Boil 20-30 seconds per side.
Transfer back to baking sheet using a slotted spoon. Repeat with remaining rolls.
Score and Bake
Brush rolls with beaten egg. Score an X on top with a sharp knife.
Sprinkle with coarse salt.
Bake 15-18 minutes until deep golden brown.
Cool and Serve
Cool on wire rack. Slice. Toast. Fill with your favorite sandwich fillings.
Summary
Prep Time: 20 minutes | Rise Time: 1.5 hours | Cook Time: 15-18 minutes | Total Time: ~2 hours
Yield: 8 rolls
Difficulty: Easy
Storage Notes
Room Temp:
Store in an airtight container for 2 days.
Freezer Friendly:
Freeze baked rolls for 3 months. Reheat at 350°F for 8-10 minutes.
- Don’t skip the baking soda bath. It’s what gives pretzels their signature chewy crust and dark color.
