Appetizers | Baking | Featured
The Best Pretzel Rolls
These Pretzel rolls are the real deal. Chewy, buttery, salty outer crust, soft and fluffy inside; just like the $5 mall pretzels we all pretend we don’t totally love. They are completely delightful on their own, and even better dunked in cheese dip. They have few steps and take a little time but are not especially difficult to make. Simply the best homemade pretzel roll recipe. What more do I need to say?
Recipe adapted from Sally’s Baking Addiction.
PrintThe Best Pretzel Rolls
- Yield: 12 rolls 1x
Ingredients
Scale
Dough
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon brown sugar
- 1 1/2 cups warm water
- 3 1/2 cups bread flour
- 1 teaspoon kosher or sea salt
- 1 tablespoon melted butter
Baking Soda Wash
- 1/4 cup baking soda
- 4 1/2 cups water
Before Baking
- course ground sea salt for sprinkling tops of rolls
After Baking
- 4 tablespoons melted butter for brushing the rolls once baked
Instructions
Dough
- Add the yeast, brown sugar, and warm water to the bowl of a stand mixer. Stir and allow the yeast to sit for about 10 minutes until lightly foamy.
- Add the bread flour, salt, and melted butter to the bowl. Using the dough hook attachment, mix until a smooth ball is formed. Allow the dough hook to knead the dough for an additional three minutes.
- Transfer the dough to a lightly oiled bowl to rise. Cover the dough loosely with a towel or saran wrap. Allow the dough to rise until doubled, about one hour.
- Once risen, punch down the dough. Divide the dough into 12 approx. even pieces. Roll each piece into a “snake” and then tie a loose “knot” with the snake. Place the tied pieces on a parchment paper lined baking sheet.
Baking Soda Wash
- In a small pot mix together baking soda and water. Bring the mixture to a gentle boil.
- Once boiling, drop the knots in the water two or three at a time and allow them to sit for 3 minutes. (Do not leave longer or the final rolls will have a metallic taste.) Return the boiled knots to the parchment paper sheet. Repeat until all knots have been boiled.
Before Baking
- Sprinkle each of the knots liberally with the course ground sea salt.
Baking/ After Baking
- Preheat the oven to 400*. Place the baking sheet on the middle rack. Bake for 20-25 minutes until a deep golden brown.
- After removing from the oven brush immediately with the melted butter. Four tablespoons may seem like quite a lot of butter and you can reduce it if you wish, but if you keep bushing and use it up the rolls taste extra amazing!
- Serve while the rolls are still warm.
Rolls can be stored in the fridge for several days in an airtight container. However, they do not reheat well in the microwave. I recommend reheating in the oven for a few minutes at 200* instead.