Description
Get ready to impress your family and friends with these Homemade Pretzel Rolls! Soft and chewy with a golden, salty crust, these rolls are perfect for sandwiches, soups, or as a snack on their own. Once you taste them fresh out of the oven, store-bought pretzels will be a thing of the past.
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Ingredients
For the Dough:
- Warm Water (1 ½ cups, about 110°F)
- Active Dry Yeast (2 ¼ tsp)
- Sugar (1 tbsp)
- All-Purpose Flour (4 cups)
- Salt (1 tsp)
- Unsalted Butter (2 tbsp, melted)
For the Pretzel Bath:
- Water (6 cups)
- Baking Soda (⅓ cup)
For Topping:
- Egg Yolk (1, beaten with 1 tbsp water)
- Coarse Sea Salt (for sprinkling)
Instructions
Step 1: Activate the Yeast
- In a large bowl, mix warm water, yeast, and sugar. Let sit for 5-10 minutes until foamy.
Step 2: Make the Dough
- Add flour, salt, and melted butter to the yeast mixture. Stir until combined, then knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise for 1 hour or until doubled in size.
Step 3: Shape the Rolls
- Punch down the dough and divide it into 8-10 equal pieces. Shape each piece into a round ball and place them on a parchment-lined baking sheet. Let rest for 15 minutes.
Step 4: Prepare the Pretzel Bath
- Preheat your oven to 425°F (220°C).
- In a large pot, bring 6 cups of water to a boil. Slowly add the baking soda (be careful as it may bubble up).
- Using a slotted spoon, gently lower each roll into the boiling water for 30 seconds, flipping halfway through.
- Remove the rolls and place them back on the baking sheet.
Step 5: Add the Egg Wash and Salt
- Brush each roll with the beaten egg yolk mixture.
- Sprinkle generously with coarse sea salt.
Step 6: Bake to Perfection
- Bake in the preheated oven for 15-20 minutes or until the rolls are deep golden brown.
- Let cool for 5 minutes before serving.
Notes
- Don’t Skip the Baking Soda Bath: It’s essential for the chewy texture and signature flavor.
- Use Warm, Not Hot, Water: Hot water can kill the yeast, so stick to about 110°F.
- For Extra Chewiness: Let the dough rest in the fridge overnight before baking.
- Prep Time: 15 minutes
- Rising Time: 1 hour
- Cook Time: 20 minutes
- Cuisine: German-Inspired