Homemade Pretzel Rolls
These homemade pretzel rolls are soft, chewy, and perfect for sandwiches or as a side. They are boiled in a baking soda solution before baking, giving them their characteristic flavor and texture.
This recipe is snack, scaled for 8 servings, with 30 min prep and 20 min cook.
Prep: 30 min · Cook: 20 min · Total: 50 min · Serves: 8
Quick cooking notes
- Core ingredients include coarse sea salt, baking soda, all-purpose flour, warm water.
- Follow all 10 steps in order for the intended texture and doneness.
- Ingredient quantities listed below are for 8 servings.
Ingredients
- 2 tbsp coarse sea salt (for topping)
- 0.5 cups baking soda
- 4 cups all-purpose flour (sifted)
- 1.5 cups warm water
- 1 tbsp salt
- 1 large egg (beaten for egg wash)
- 2 tbsp active dry yeast
Instructions
- In a large bowl, combine the warm water and active dry yeast, and let it sit for about 5 minutes until frothy.
- Add the sifted all-purpose flour and salt to the yeast mixture, and mix until a dough forms.
- Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Once the dough has risen, punch it down and divide it into 8 equal pieces, shaping each piece into a roll.
- In a large pot, bring 10 cups of water to a boil and add the baking soda.
- Carefully drop each roll into the boiling water for about 30 seconds, then remove and place them on the prepared baking sheet.
- Brush the tops of the rolls with the beaten egg and sprinkle with coarse sea salt.
- Bake in the preheated oven for 15-20 minutes or until golden brown.
Nutrition (per serving)
- Calories: 210
- Protein: 6 g
- Fat: 2 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Sodium: 540 mg
Nutrition values are estimates based on stored ingredient totals and serving size.