Pretzel Rolls Recipe

I couldn’t resist sharing my latest take on Homemade Pretzel Rolls. Mixing warm water, active dry yeast, sugar and melted unsalted butter with a generous amount of flour, I crafted a dough that turns into incredibly soft and chewy bliss when boiled in water with baking soda. A final sprinkle of coarse sea salt gives it a real charm.

I’ve been on the hunt for a bread recipe that doesn’t take forever but still packs a punch of flavor, so I decided to try these pretzel rolls. This recipe is one of my favorites since it combines simplicity with a twist of that pretzel taste we all love.

I mix 1 cup of warm water with a packet of active dry yeast and a couple of tablespoons of granulated sugar to start things off, then stir in some melted unsalted butter. After combining 4 cups of all-purpose flour with salt, I really get excited about the dough’s potential.

The secret trick is boiling the dough in a bath of 10 cups of water and 1/3 cup baking soda, and then finishing it off with a sprinkle of coarse sea salt to give a nice crunch on top. I love playing around with this easy homemade pretzel bread recipe—it transforms into these soft, chewy rolls that shoot straight to my list of must-make baked goods.

Why I Like this Recipe

I love this recipe because it’s super simple and doesn’t take forever to whip up, which is great for those busy days. I also really like how the rolls come out soft and chewy with that crunchy sea salt crunch on top, it just hits the spot every time. Another thing is that making these from scratch gives me a sense of achievement that store-bought just can’t match. Plus, I enjoy the fact that I can experiment a bit with the recipe, adding my own twists here and there to make it even more fun.

Ingredients

• Warm water sits at about 110°F, crucial for waking up yeast and enlivening the dough.
• Active dry yeast produces gas for rising, making our dough light and fluffy.
• Granulated sugar not only sweetens but gives fuel to the yeast fermenting process.
• Unsalted butter adds a rich taste and tender feel that’s hard to beat.
• All-purpose flour supplies carbs and structure, forming the backbone of our dough.
• Baking soda in boiling water creates a chewy crust and a lovely, golden finish.

Ingredient Quantities

• 1 cup warm water (about 110°F)
• 2 1/4 tsp active dry yeast (one packet)
• 2 tbsp granulated sugar
• 3 tbsp unsalted butter, melted
• 4 cups all-purpose flour, plus a bit extra for dusting
• 1 tsp salt
• 10 cups water (for boiling the dough)
• 1/3 cup baking soda
• Coarse sea salt, for topping

How to Make this

1. In a large bowl, combine 1 cup warm water (about 110°F), 2 1/4 tsp active dry yeast and 2 tbsp sugar. Stir it up and let it sit for about 5 minutes till it starts foaming.

2. Mix in 3 tbsp melted unsalted butter to the yeast mixture.

3. Add 4 cups all-purpose flour and 1 tsp salt to the bowl. Stir until a rough dough forms. Don’t worry if it feels a bit sticky.

4. Transfer the dough onto a lightly floured surface and knead for around 5 to 7 minutes till it’s smooth and a bit elastic.

5. Place the dough back into a greased bowl, cover it with a towel or plastic wrap, and let it rise in a warm spot for about 1 hour till it doubles in size.

6. Preheat your oven to 450°F and line a baking sheet with parchment paper.

7. Once the dough is ready, punch it down and divide it evenly into small pieces. Roll each piece into a smooth ball to form the rolls.

8. In a large pot, bring 10 cups of water and 1/3 cup of baking soda to a boil.

9. Carefully drop a few dough balls at a time into the boiling water for about 30 seconds each, then remove them with a slotted spoon and place them on the baking sheet.

10. Sprinkle coarse sea salt over the tops of the rolls and then bake for 12 to 15 minutes until they’re golden brown and look deliciously soft and chewy. Enjoy!

Equipment Needed

1. Large mixing bowl – used for combining the warm water, yeast, sugar, melted butter, flour, and salt.
2. Measuring cups and spoons – important for getting exact amounts like water, yeast, sugar, butter, flour, salt, and baking soda.
3. Spoon or whisk – needed for stirring the wet ingredients and mixing the dough.
4. Lightly floured work surface – a clean counter or board for kneading the sticky dough.
5. Kitchen towel or plastic wrap – used to cover the dough while it rises.
6. Oven and baking sheet – the oven is preheated to 450°F and the baking sheet lined with parchment paper for baking.
7. Large pot – required for boiling the water and baking soda.
8. Slotted spoon – helps you remove the dough balls from the boiling water.

FAQ

Pretzel Rolls Recipe Substitutions and Variations

• Instead of warm water (110°F), you can use warm milk. It gives the dough a richer flavor and a softer crumb.
• If you dont have active dry yeast, you can use instant yeast. Just use the same amount and mix it right in with the dry ingredients.
• You can swap granulated sugar with honey or maple syrup. If you use honey, reduce the liquid just a bit to keep the dough balanced.
• Melted unsalted butter can be replaced with an equal amount of margarine or even vegetable oil. The flavor might be a bit different but it’ll still work.
• For a twist in texture and nutrition, try substituting around 25% of the all-purpose flour with whole wheat flour. You might need a touch more liquid if the dough feels too dry.

Pro Tips

1. Make sure your water is really around 110°F when you mix it with the yeast. If its too hot or too cold then the yeast may not activate right so take your time checking it with a thermometer or ask someone to help.

2. When kneading the dough, if it feels super sticky add just a little bit more flour as you go. It doesn’t need to be perfect, a little extra flour won’t ruin it but can really help the texture come out right.

3. Be super careful when dropping the dough balls into the boiling baking soda water. Use a slotted spoon and work in small batches because the hot water can be dangerous and the soda might splash if you’re not paying attention.