Discover the joy of baking your own pretzel bread at home!
These golden, buttery rolls are delightfully soft inside with a satisfyingly chewy crust.
Rich in protein from milk and butter, and packed with fiber from wholesome flour, they’re a nourishing yet indulgent treat.
Quick to prepare and perfect for meal prep, they elevate sandwiches, burgers, or any snack time effortlessly.
Pretzel Rolls
Equipment
- 1 set – Measuring Spoons
- 1 set measuring cups
- 1 large glass mixing bowl
- 1 Baking Sheet
- 1 KitchenAid or stand mixer with dough hook
- 1 Slotted Spoon
- 1 Wire Cooling Rack
Ingredients
Pretzel Bread Dough:
- 1 cup warm water 105–110°F / 40–43°C
- 3 tbsp brown sugar
- 2 ¼ tsp active dry yeast
- 4 tbsp salted butter melted
- 2 tbsp whole milk
- 3 cups all-purpose flour
- 1 tsp fine sea salt
Baking Soda Bath:
- 4 quarts water
- ½ cup baking soda
Topping:
- 1 –2 tbsp coarse sea salt
- 2 tbsp salted butter melted
Instructions
- Activate the Yeast: Begin by warming 1 cup of water until it reaches 105–110°F (40–43°C). Pour the warm water into a large mixing bowl and stir in 3 tablespoons of brown sugar until dissolved. Sprinkle 2 ¼ teaspoons of active dry yeast over the surface. Let the mixture sit undisturbed for 5–10 minutes until it becomes foamy and bubbly. This indicates that the yeast is active and ready to work its magic.
- Combine Wet Ingredients: Once the yeast is foamy, add 4 tablespoons of melted butter and 2 tablespoons of whole milk to the bowl. Gently stir the ingredients together using a spatula or mix on low speed with a dough hook attachment. Ensure the mixture is evenly combined but avoid overmixing at this stage.
- Incorporate Dry Ingredients: Add 3 cups of all-purpose flour and 1 teaspoon of fine sea salt to the wet mixture. Using the dough hook on low speed, gradually mix until the flour is fully incorporated and the dough begins to form a ball. If mixing by hand, fold the flour in slowly and knead gently until all ingredients are combined.
- Knead the Dough: Once combined, knead the dough on medium speed using a stand mixer for about 5–7 minutes. The goal is a dough that is slightly tacky to the touch but firm enough to hold its shape. If kneading by hand, turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.Proper kneading develops gluten, giving your pretzel bread its signature chewy texture.
- First Rise: Lightly oil a large bowl with a neutral oil or melted butter. Place the dough in the bowl and turn it once to coat all sides with oil. Cover the bowl with a clean, damp towel or plastic wrap and place it in a warm, draft-free area. Allow the dough to rise for approximately 1 hour, or until it has doubled in size. This fermentation stage enhances flavor and improves texture.
- Preheat the Oven: While the dough is rising, preheat your oven to 400°F (204°C). Prepare a baking sheet by either lightly greasing it or lining it with a silicone baking mat. Avoid using parchment paper, as it may interfere with the baking soda bath later.
- Prepare the Baking Soda Bath: In a large pot, bring 4 quarts of water to a rolling boil. Slowly add ½ cup of baking soda, stirring carefully to prevent overflow. This alkaline bath will give the pretzel bread its characteristic brown, chewy crust.
- Shape the Dough: After the first rise, gently punch down the dough to release excess air. Divide it into two equal portions (about 400 g each). Shape each portion into your desired form—classic loaf, twist, or round. Avoid letting the shaped dough rest for another rise, as it will go directly into the baking soda bath.
- Boil the Dough: Carefully place one piece of shaped dough into the boiling baking soda water. Boil for 45–60 seconds on each side, turning once to ensure both sides are fully submerged. Use a slotted spoon to remove the dough, letting excess water drip back into the pot. Place it immediately on the prepared baking sheet. Repeat with the second piece of dough.
- Add Toppings and Score: While the dough is still wet, sprinkle 1–2 tablespoons of coarse sea salt evenly over the top. Use a sharp knife to make a small “X” or shallow cuts across the surface. This scoring helps the bread expand evenly during baking and creates that classic pretzel look.
- Bake the Bread: Transfer the baking sheet to the preheated oven. Bake for 22–25 minutes, rotating the sheet halfway through to ensure even browning. The loaves are done when the crust is a deep golden brown, they sound hollow when tapped, and the internal temperature reaches 185°F (85°C).
- Brush with Butter: Immediately after removing the bread from the oven, brush the top with 2 tablespoons of melted butter. This step adds extra richness and ensures the crust stays soft and flavorful.
- Cool and Serve: Transfer the pretzel bread to a wire rack to cool slightly. Allow it to rest for 10–15 minutes before slicing or serving. This brief cooling period allows the interior to set while keeping the crust tender. Enjoy warm, or store for later use.
- Optional Tips for Pretzel Rolls: To make individual pretzel rolls instead of loaves, divide the dough into 8 equal balls. Boil each piece for 30 seconds per side, sprinkle with coarse salt, and bake for 18–20 minutes, rotating halfway. Brush with melted butter immediately after baking for maximum flavor.
Notes
- Use warm water (105–110°F / 40–43°C) to activate the yeast properly; water that is too hot can kill the yeast, while too cold will slow the rise.
- For a richer flavor, try using dark brown sugar instead of light brown sugar.
- Make sure to boil the dough in the baking soda bath immediately after shaping; skipping this step will prevent the signature pretzel crust.
- Coarse sea salt works best for topping; fine salt may dissolve during baking and won’t provide the same texture or visual appeal.
- For softer crust, brush the bread with melted butter immediately after baking.
Chef’s Secrets For Perfect Pretzels
The secret to perfect homemade pretzel bread lies in patience and precision.
Always allow the dough to rise fully—this ensures a soft, fluffy interior.
Properly boiling the shaped dough in a baking soda bath is crucial, as it creates the chewy exterior and signature golden-brown crust.
Using high-quality butter and milk not only enriches the dough but also adds depth of flavor.
For extra flair, you can experiment with toppings like sesame seeds, poppy seeds, or even a light sprinkling of Parmesan cheese.
Finally, resist the temptation to overbake; golden brown, slightly glossy loaves yield the perfect balance of soft and chewy textures.
Serving Suggestions For Every Occasion
These pretzel rolls and loaves are incredibly versatile.
Serve them warm with a pat of butter as a simple snack, or use them as sandwich buns for burgers, chicken sandwiches, or pulled pork.
They pair wonderfully with soups, stews, or cheese platters, and their slightly salty crust complements sweet spreads like honey butter or fruit preserves.
For entertaining, cut them into mini rolls and serve with assorted dips such as beer cheese, mustard, or herbed cream cheese—perfect for casual gatherings or holiday meals.
Storage Tips For Longevity
To keep your pretzel bread fresh, store it in an airtight container at room temperature for up to three days.
Reheating in a low oven or wrapped in foil restores that just-baked softness.
You can also freeze fully baked loaves or rolls for up to two months. Wrap them tightly in plastic wrap and then foil to prevent freezer burn.
Thaw in a warm oven for 10–15 minutes before serving.
Dough can also be prepared ahead and refrigerated overnight or frozen, allowing you to bake fresh bread whenever needed.
Frequently Asked Questions
1. Can I use bread flour instead of all-purpose flour?
Yes! Bread flour works beautifully in this recipe and produces a chewier, more structured texture due to its higher protein content.
The flavor remains rich, and the crust still develops perfectly in the baking soda bath.
2. Can I make pretzel rolls without a baking soda bath?
Technically, yes, but the distinctive chewy crust and deep golden color come specifically from the baking soda bath.
Skipping this step results in softer, less authentic bread that is more like regular rolls.
3. Can I substitute milk with non-dairy alternatives?
Absolutely. Almond milk, oat milk, or soy milk can be used in equal amounts.
For best results, choose unsweetened varieties and ensure they’re warm when added to the dough to activate the yeast properly.
4. How do I know when the bread is fully baked?
The loaves are done when the crust turns a deep golden brown and they sound hollow when tapped on the bottom.
An instant-read thermometer should read 185°F (85°C) at the center. Avoid underbaking, as the interior may be gummy.
5. Can I prepare the dough in advance?
Yes! The dough can be refrigerated overnight or frozen for up to a month. Bring it to room temperature before shaping and proceed with the baking soda bath.
This makes it an excellent option for meal prep or baking fresh bread for special occasions.
