Pretzel Rolls
Soft, chewy, and golden-brown, these homemade pretzel rolls are buttery, lightly salty, and perfect for sandwiches, burgers, or as a snack. Quick to make and packed with wholesome ingredients, they’re a healthier alternative to store-bought pretzel bread.
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.
