Easy Pretzel Rolls

If you love soft pretzels, you’re going to love these easy to make Pretzel Rolls.  The soft rolls have a thin crusty outside that is sprinkled with coarse sea salt, and is bound to be a fan favorite at your next Thanksgiving dinner or as a bun for your favorite sandwiches.

I saw a recipe for these rolls a few years ago in a magazine, and always thought that it would be delicious.  Truth is, yeast breads usually intimidate me.  But, I wanted to make homemade rolls for Friendsgiving this year, and knowing that I have wanted to make these for a while, and I am glad that I finally got the courage to practice and make these rolls.  And I am glad that I did, because this recipe totally crushed that intimidation!  The recipe is so easy, and turned out perfect – the first time!  And, if you just have a little patience, the most important part of this recipe, the rolls will turn our perfect every time for you too!

This recipe makes about 18 rolls, but can easily be doubled or tripled.  Just make sure that your mixing bowl is large enough to hold the dough.  The rising time is still the same.  Let it rest!  This is so important in preventing dense rolls that can break windows.

The secret to the Pretzel Rolls is that once formed into rolls, let them sit, uncovered in the fridge overnight and boiling the dough in a baking soda and water mixture for a minute.  It is what gives the Pretzel Rolls their characteristic crust and flavor.  Professional bakeries use lye, but baking soda is perfect for the home cook.  The boiled rolls will be a little sticky too, so be sure to line the baking sheet with parchment before baking rolls.

Making the Pretzel Rolls really is easier than you think. Make the rolls smaller for serving along side dinner, or larger to use as buns for sandwiches.

Everyone is going to love these rolls!  If you don’t want to sprinkle the top with extra salt to make them like soft pretzels, just add an extra 1 tsp of salt to the recipe, and prepare as normal!  I hope that you family and friends love this recipe as much as mine did!

Category, DifficultyIntermediate

Yields1 Serving

 2 cups whole milk
 2 1 ¼ oz pkg instant rise yeast
 2 tbsp brown sugar
 5 cups flour + more for dusting
 2 tsp salt
 4 tbsp butter, softened
 1 cup baking soda
 ½ cup salt
 2 eggs
 coarse salt

1

Whisk the milk in a small saucepan until a thermometer registers 110 degrees. Pour into a medium bowl and sprinkle with yeast. Let stand 5 minutes.

Sprinkle brown sugar over the top of yeast, and let sit 5 more minutes, until foamy.

2

In the bowl of a stand mixer fitted with a dough hook, combine flour and salt. With the mixer on. Low speed, add the yeast mixture and butter until the dough is smooth and soft but still sticky - about 2 minutes. Coat a bowl with olive oil, add the dough and cover with plastic wrap and let rise at room temperature for 90 minutes.

3

Lightly flour a work surface, and stretch dough into an 18-inch log. Cut into 12-18 even size pieces, and gently shape into balls. Place rolls in a single layer on a baking sheet lined with parchment, and place in fridge for 2 hours to over night.

4

Preheat oven to 400 degrees.

Gently cut an X into the top of each roll.

5

Fill a large pot or a deep skillet with 4 inches of water, add salt and baking soda and bring to a boil. Working in batches, add the rolls and cook until slightly puffed, about 1 minute, flipping after 30 seconds. Return rolls to baking sheet.

6

Brush rolls with beaten eggs and sprinkle with case salt.

Bake for 16-20 minutes. Remove from oven and let cool on pan for 10 minutes. Transfer to cooling rack to finish cooling completely.

Ingredients

 2 cups whole milk
 2 1 ¼ oz pkg instant rise yeast
 2 tbsp brown sugar
 5 cups flour + more for dusting
 2 tsp salt
 4 tbsp butter, softened
 1 cup baking soda
 ½ cup salt
 2 eggs
 coarse salt

Directions

1

Whisk the milk in a small saucepan until a thermometer registers 110 degrees. Pour into a medium bowl and sprinkle with yeast. Let stand 5 minutes.

Sprinkle brown sugar over the top of yeast, and let sit 5 more minutes, until foamy.

2

In the bowl of a stand mixer fitted with a dough hook, combine flour and salt. With the mixer on. Low speed, add the yeast mixture and butter until the dough is smooth and soft but still sticky - about 2 minutes. Coat a bowl with olive oil, add the dough and cover with plastic wrap and let rise at room temperature for 90 minutes.

3

Lightly flour a work surface, and stretch dough into an 18-inch log. Cut into 12-18 even size pieces, and gently shape into balls. Place rolls in a single layer on a baking sheet lined with parchment, and place in fridge for 2 hours to over night.

4

Preheat oven to 400 degrees.

Gently cut an X into the top of each roll.

5

Fill a large pot or a deep skillet with 4 inches of water, add salt and baking soda and bring to a boil. Working in batches, add the rolls and cook until slightly puffed, about 1 minute, flipping after 30 seconds. Return rolls to baking sheet.

6

Brush rolls with beaten eggs and sprinkle with case salt.

Bake for 16-20 minutes. Remove from oven and let cool on pan for 10 minutes. Transfer to cooling rack to finish cooling completely.

Pretzel Rolls

#FoolproofThanksgiving

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