Homemade Pretzel Rolls
on Jun 18, 2012, Updated Aug 22, 2024
This post may contain affiliate links. Please read our disclosure policy.
These delicious Homemade Pretzel Rolls are made with a simple yeast dough that is kneaded, boiled, and baked into soft and extra chewy rolls. Enjoy your pretzels rolls on their own or served with a variety of tips/ toppings!
Few things are more versatile than a good roll. These chewy pretzel rolls have the classic flavor of a homemade soft pretzel with the versatility of a yummy dinner roll. I love how simple these rolls are to make. Boiling them in a pot of baking soda water really helps give them their beautiful color and unique flavor.
One of my favorite things about these rolls is how versatile they are. Try serving them with a simple tomato soup or a grilled chicken salad. These also made excellent buns for hot sandwiches the next day, so if you’re looking for a little break from the norm, give these a try.
Table of Contents
Why You’ll Love This Recipe
- These rolls make a great addition to any meal.
- The baking soda water gives these rolls a delicious flavor.
- You can serve these rolls as is or use them for sandwiches.
Recipe Ingredients
- Water—Warm water will help activate the yeast.
- Yeast—Active dry yeast.
- Corn Syrup—To help feed the yeast.
- Butter—Melted.
- Salt—To balance the flavors in the rolls.
- Flour—All-purpose.
- Baking Soda—Mixed with water to boil the pretzel rolls.
- Egg White—To brush on top of your rolls.
- Kosher Salt—Or seal salt to sprinkle on top of the rolls.
See the recipe card below for full information on ingredients and quantities
How to Make Pretzel Rolls
- Combine the water, yeast, corn syrup, and melted butter in a mixing bowl and let it sit for 5 minutes. Stir in the salt and flour until combined.
- Knead the dough in your stand mixer for 10 minutes. Cover the dough and let it rise on the counter.
- Divide the dough into equal sized pieces and let them rise on a baking sheet until they have about doubled in size. Preheat the oven while the rolls are rising.
- Boil the water and baking soda in a medium sized pot and boil the rolls for about 60 seconds. Remove the rolls and cut an x into the top of each one.
- Top your rolls with the egg white and salt.
- Bake until golden brown and enjoy!
Recipe FAQs
You get the salt to stick to your pretzel by first brushing it with a simple egg white wash and then sprinkling them with salt. The egg whites help the salt to stick and help to make the pretzel brown up nicely while baking.
Boiling your pretzel rolls in baking soda water helps the outside get its signature chewy crust. It also helps the pretzel cook up nice and dark in the oven.
Of course! These pretzels rolls freeze great for long term storage. Simply make, bake, and cool your pretzel rolls. Then store them in an air-tight container in the freezer for up to 2 months.
Expert Tips
- Don’t skimp on the kneading time. That long kneading time helps to develop the gluten in the dough which will help give the pretzel rolls that signature soft and chewy middle.
- Boiling them down is what gives them that distinct dark brown color (in addition to a little egg white wash) and also helps to make the outside extra chewy. It’s what puts the “pretzel” in pretzel rolls!
- I make pretzels enough that I bought Pretzel Salt, but kosher salt is a great substitute.
- You can store your pretzel rolls in the fridge for up to a week or on the counter for up to 3 days. Make sure they are in an airtight container.
Can I freeze this pretzel roll recipe?
Yes, pretzels rolls freeze great. Simply make, bake, and cool your pretzel rolls. Then store them in an air-tight container in the freezer for up to 2 months.
More Tasty Roll Recipes to Try
Roll Recipes
Overnight Dinner Rolls
Yeast Bread Recipes
Bread Bowls
Roll Recipes
Easy Croissant Recipe
Sweet Treats
Hot Cross Buns
Did you make this recipe? Leave a ⭐️ review and share it on Instagram, Facebook, or Pinterest!
Homemade Pretzel Rolls
Ingredients
- 1 1/2 cups warm water
- 2 teaspoons active yeast
- 3 tablespoons corn syrup
- 3 tablespoons melted butter
- 1 teaspoon salt
- 4 to 4 1/2 cups all-purpose flour
- 4 cups water + 3 tablespoon baking soda
- 1 egg white, beaten
- kosher or pretzel salt
Instructions
- In a medium mixing bowl (or the bowl to your stand mixer), add the water, yeast, corn syrup, and melted butter. Let the mixture rest for 5 minutes.
- Add the salt and 3 cups of flour. Stir to combine well. Add the additional flour 1/2 cup at a time until you have added 4 cups total.
- Use your stand mixer to keep kneading the dough or dump the dough out onto a well-floured surface and knead by hand. Knead for a full 10 minutes.
- Form the dough into a smooth ball and place it back in the mixing bowl. Cover the bowl with plastic wrap and let the dough rise for 45 minutes.
- After the dough has risen, dive it into 6-8 pieces. Roll each piece into a smooth ball and place them on a piece of parchment paper or a baking mat, a few inches apart. Cover them with a light dish towel and let them rise for another 45 minutes.
- Preheat the oven to 425 degrees F.
- After the rolls have risen, bring 4 cups of water and 3 tablespoons of baking soda to a boil in a medium sauce pan.
- Place the rolls, two at a time, into the boiling water. Let them boil 30 seconds, flip them over, and boil them 30 seconds more on the second side. Remove with a slotted spoon and place on a baking sheet lined with parchment or a baking mat.
- Repeat with remaining dough.
- Cut an X in the top of each roll.
- Brush each roll with the beaten egg white and then sprinkle with kosher or pretzel salt.
- Bake the pretzel rolls for 15 minutes until dark brown.
- Remove from the oven and eat warm or at room temperature. Store leftovers in an air-tight container on the counter for up to 3 days or in the fridge for up to a week.
Notes
- Don’t skimp on the kneading time. That long kneading time helps to develop the gluten in the dough which will help give the pretzel rolls that signature soft and chewy middle.
- Boiling the dough is what gives them that distinct dark brown color (in addition to a little egg white wash) and also helps to make the outside extra chewy. It’s what puts the “pretzel” in pretzel rolls!
- I make pretzels enough that I bought Pretzel Salt, but kosher salt is a great substitute.
- The corn syrup helps to make the bread chewy. If you don’t have any or don’t want to use it, feel free to substitute white sugar or honey.
Nutrition
Pretzel rolls are a great side for these recipes:
- The Best Instant Pot Broccoli and Cheese Soup
- Classic Ham and Bean Soup (Instant Pot or Slow Cooker recipe)
- Roasted Tomato Basil Soup
- Instant Pot Split Pea Soup
So happy to have updated this recipe from 2012 to share it with you again. It’s a keeper!
When making this recipe instead of making rolls can you make pretzels instead?
Can the dough be made in a bread machine until it rises ??
I haven’t done it but I assume it’ll work just great. Will you let me know if you try it?
These look delicious! I am going to make them with dinner tonight. I plan on adding them to my blog (https://raeganmirickfoodblog.blogspot.com/) and of course I will link it back to you! Thanks for a yummy looking recipe.