Wednesday, April 3, 2013

Salted Pretzel Rolls

salted pretzel rolls

It’s probably about time I shared these pretzel rolls with you.  Does time just fly on by or what?

When we visited Paul’s family for Thanksgiving (yes, all the way back to Thanksgiving), we missed the main meal but walked in just in time for leftovers and just in time for Paul’s Aunt Marion making her homemade pretzel rolls.

I’m a huge fan of soft pretzels and I love sandwiches and why had I never thought to serve a sandwich on soft salty pretzel rolls?  Genius, I am telling you.  Especially genius on leftover holiday turkey and ham.  Also perfect for your favorite grilled cheese.  Did you know it’s National Grilled Cheese month?

This recipe is simple – bread flour, yeast, a little sugar; let it rise; portion it out; boil ’em; salt ’em; bake ’em; enjoy ’em.  

pretzel buns

PrintPrint Recipe

Pretzel Rolls

Yield: 8 rolls

Soft and salty pretzel rolls - perfect for a dinner roll or a sandwich bun!


1 1/2 cups warm water
2 tablespoons light brown sugar
1 package active dry yeast (I like Red Star Platinum)
5 Tbs. unsalted butter, melted
2 1/2 teaspoons kosher salt
4 cups bread flour
1 tsp. canola oil
3 quarts water
3/4 cup baking soda
Coarse sea salt


Line 2 half sheet pans with parchment paper and spray liberally with non-stick cooking spray.

Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.

Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.

Oil a bowl with canola, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.

Preheat the oven to 425 degrees F.

Bring the water to a boil in a large pot over high heat and add the baking soda.

Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces and roll each into an even ball, about 3-inches wide. Place each piece onto the parchment-lined sheet pans.

*if you wish to make these into pretzels, rolls each piece out into a rope about 20 inches long and the twist the end and fold them back down onto the middle of the rope. You can also make these into pretzel bites – roll each piece into a rope about 20 inches long and cut the ropes into 1-inch pieces.

Boil the rolls (or pretzels or pretzel bites) in the water/baking soda for 30 seconds each, moving around and splashing up onto the tops of the rolls. Remove from the solution and place back onto the baking sheets. Sprinkle the tops liberally with coarse sea salt and then cut an “x” into the tops of each roll. Bake in the preheated oven for 15-16 minutes, watching closely at the end so that they reach the desired brown color, but don’t burn.

Pretzel recipe adapted from Bobby Flay

salted pretzel rolls


70 Responses to “Salted Pretzel Rolls”

  1. #
    Lynn — June 20, 2013 @ 7:23 pm

    Im a huge pretzel fan, especially german bretzeln. I am in love with this recipie! I make small rolls, and theyre just so good. Ive made them a few times now, and only add that I boil them for about 30-40 seconds. Also, brown sugar doesnt make much (if any) difference from white, since its just there to feed the yeast.

    I wish they kept better, ive tried wax paper, parchment paper, tupperware with little vents, but theyre either damp or too dry. Oh well, there is usually not many left over anyway 🙂

  2. #
    Melissa — August 8, 2013 @ 3:13 pm

    Can you make them without a mixer??? I don’t have a mixer with a dough hook. I’d love to try these!

    • Cassie replied: — August 8th, 2013 @ 5:29 pm

      I can’t say I’ve ever tried to make them without a mixer. I would think that it would work though, will just take longer. Try mixing at first with a sturdy wooden spoon. When all of the ingredients come together, then turn out onto a floured surface and knead very well until the mixture comes together into a very smooth ball and is no longer sticky. Let me know how it turns out!


  3. #
    joyfuljul — October 8, 2013 @ 12:06 am

    I tried these tonight for the first time….unbelievable and outstanding recipe…I will definately be making them again….I love pretzels and soft pretzels are my favorite. Thanks so much for this great recipe.

  4. #
    Bonnie — October 8, 2013 @ 11:41 am

    Am wondering if you could make the dough on the dough cycle of a bread machine
    Can’t wait to try them out
    Thanks for such a nice recipe

  5. #
    Jennifer Evans Thompson — November 11, 2013 @ 7:20 pm

    Just an FYI when adding the Baking Soda to the boiling water it will explode. Add it gradually or else you will have a big mess!!! If I could add a pic I would it is terrible. Either we did something wrong or else no one else has had this happen to them.

  6. #
    Michele — November 22, 2013 @ 7:05 am

    Out of this world!!! I made these yesterday and wow whata hit in my house … I did a double batch looked just like the pic , and so good I will be making them again and again. Thank you so much for a great recipe ox

    • Cassie replied: — November 23rd, 2013 @ 9:07 am

      I’m so glad to hear it, Michele. They are a favorite of ours!

  7. #
    Jill — January 5, 2014 @ 8:12 pm

    I just made these for the first time me all I can say is wow!!! They are absolutely delicious!! Everyone loves them and I will be keeping the recipe close. Thank you. One comment…be sure you don’t dump the baking soda into the boiling water too fast. Whoops.

  8. #
    Kerstin — December 22, 2014 @ 10:53 am

    They turned out perfect and are just as good as the ones at home in Germany 🙂
    My family loves them and I will make these a lot from now on 🙂
    Thank you!

  9. #
    C Kitchenette — May 1, 2015 @ 11:28 pm

    I just made these tonight and they are awesome!! I was a little wary of mixing the butter and sugar with the yeast but it worked. Thanks!


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