Easy Pretzel Roll Recipe
These bakery-style pretzel rolls combine the soft, buttery texture of dinner rolls with that signature chewy pretzel crust and salty flavor. Made with just 8 simple ingredients and a quick baking soda bath, these homemade pretzel rolls are perfect for sandwiches, burgers, or enjoying warm with butter. The dough comes together easily, and the impressive results will have everyone thinking you spent hours at the bakery.
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Ingredients
For the Dough:
- 4 ½ Cups all-purpose flour
- 2 teaspoon salt
- 2 ¼ teaspoon Instant Yeast
- 1 ½ Cups Warm Water (110°F)
- 2 tablespoon Maple Syrup (or honey or sugar)
- 6 tablespoon Melted Butter
For the Baking Soda Bath:
- 3 tablespoon Baking Soda
- 4 Cups Water
For the Baking Soda Bath:
- 1 Egg
- 1 tablespoon Water
- Coarse or flaky sea salt (optional)
Instructions
- Make the dough: In a large bowl, whisk together 4½ cups flour, 2 teaspoon salt, and 2¼ teaspoon instant yeast. Make a well in the center and pour in 1½ cups warm water, 6 tablespoon melted butter, and 2 tablespoon maple syrup.
- Mix and knead: Stir until fully combined, then transfer to a floured surface. Knead for 5-7 minutes until the dough becomes smooth and elastic. If the dough sticks to your hands, add extra flour 1 tablespoon at a time, up to ½ cup total.
- First rise: Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 to 1½ hours until doubled in size.
- Shape the buns: Punch down the risen dough and divide into 12 equal pieces (about 3 oz each). To shape each piece, flatten it into a disk, pull the edges to the center, then pinch and roll the seam side down until you have a smooth, tight ball.
- Prepare for baking: Preheat oven to 400°F and line a baking sheet with parchment paper. In a large pot, bring 4 cups water and 3 tablespoon baking soda to a rolling boil.
- Boil the buns: Working in batches of 2-3, boil each bun for 30 seconds, flipping halfway through. Remove with a slotted spoon, drain well, and place on the prepared baking sheet, arranging them close together but not touching.
- Score and top: Using a sharp knife or razor blade, cut a deep X across the top of each bun, about ¼ inch deep. Beat 1 egg with 1 tablespoon water and brush over all buns. Sprinkle with coarse salt if desired.
- Bake: Bake at 400°F for 22-27 minutes until deep golden brown with darker edges. The internal temperature should reach 190°F. Cool on a wire rack for 10 minutes before serving.
Notes
Pro Tips: The baking soda bath is essential for the pretzel flavor and chewy crust, so don't skip it. For best results, work quickly when transferring boiled buns to prevent them from deflating.
Storage: Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Refresh day-old buns in a 350°F oven for 5 minutes.
Substitutions: Replace maple syrup with equal amounts of honey or granulated sugar. For a richer flavor, substitute up to 1 cup of all-purpose flour with bread flour.
Troubleshooting: If buns spread too much during baking, the dough may have been overproofed. Next time, reduce rise time by 15-20 minutes. If the crust is too dark before the interior is cooked, tent with foil during the last 10 minutes of baking.
Nutrition
Calories: 242kcalCarbohydrates: 39gProtein: 6gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 29mgSodium: 1266mgPotassium: 86mgFiber: 2gSugar: 2gVitamin A: 195IUVitamin C: 0.01mgCalcium: 19mgIron: 2mg
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