Pretzel Rolls
Golden, chewy, and irresistibly delicious—these Pretzel Rolls are bakery-quality but made at home! Perfect for sandwiches, burgers, or enjoying warm with butter.
Equipment
- Large mixing bowl
Ingredients
🔹 For the Dough:
- 4 cups bread flour
- 1 tbsp sugar
- 2 tsp salt
- 1 tbsp instant yeast
- 1 tbsp vegetable oil
- 1½ cups warm water 110-115°F
🔹 For the Pretzel Bath:
- 8 cups water
- ½ cup baking soda
- 2 tbsp barley malt syrup or brown sugar
🔹 For Topping:
- 1 egg beaten with 1 tbsp water
- Coarse pretzel salt or flaky sea salt
- Optional: sesame seeds poppy seeds, everything bagel seasoning
Instructions
1️⃣ Prepare the Dough
- Mix flour, sugar, salt, and yeast. Add oil and warm water.
- Knead for 5-7 minutes (stand mixer) or 8-10 minutes (by hand) until smooth.
- Dough should be tacky but not sticky. Adjust with flour or water if needed.
2️⃣ First Rise
- Place dough in an oiled bowl, cover, and let rise for 60-90 minutes until doubled.
3️⃣ Shape the Rolls
- Divide dough into 8-12 portions. Shape into tight balls.
- Place on parchment-lined baking sheets.
4️⃣ Second Rise
- Cover and let rise for another 20-30 minutes. Preheat oven to 425°F.
- 5️⃣ Pretzel Bath
- Simmer water, add baking soda and malt syrup.
- Dip each roll for 30 seconds per side, drain, and return to baking sheets.
6️⃣ Score and Bake
- Brush with egg wash, score the tops, sprinkle with salt.
- Bake for 18-22 minutes until deep golden brown.
7️⃣ Cool and Serve
- Let cool for 10 minutes before serving warm.
Notes
- For extra flavor, refrigerate dough overnight after the first rise.
- For a crispier crust, bake with a pan of hot water in the oven.
- Storage: Best fresh, but can be frozen and reheated.
Nutrition
Serving: 1gCalories: 220kcalCarbohydrates: 40gProtein: 6gFat: 3g
Tried this recipe?Let us know how it was!