These pretzel rolls have a tender, fluffy interior and a chewy, golden crust with that iconic pretzel flavor thanks to a baking soda bath. They’re excellent for burgers , mini sandwiches , or enjoyed warm with mustard or cheese dip.
Yields 8 Servings Servings Quarter (2 Servings) Half (4 Servings) Default (8 Servings) Double (16 Servings) Triple (24 Servings) Prep Time 25 minsCook Time 30 minsTotal Time 55 mins8 rolls
Dough
1 ½ cups warm water (110°F / 43°C)
2 ¼ tsp active dry or instant yeast
1 tbsp brown sugar
4 cups bread flour (or all-purpose)
1 ½ tsp salt
2 tbsp unsalted butter, softened
Baking Soda Bath
8 cups water
½ cup baking soda
Topping
1 egg yolk(egg wash)
1 tbsp water (egg wash)
Coarse sea salt or pretzel salt
Make the Dough
1
In a large bowl or stand mixer, combine:
Warm water , yeast , and brown sugar .
Let sit for 5 minutes (until foamy if using active dry yeast).
Add:
Flour , salt , and softened butter .
Mix until a dough forms, then knead 7–10 minutes until smooth and elastic.
Dough should be soft but not sticky. Add a spoonful of flour if needed.
First Rise
2
Transfer dough to a lightly oiled bowl.
Cover and let rise in a warm spot for 45–60 minutes , or until doubled in size .
Shape the Rolls
3
Punch down dough and divide into 8 equal pieces .
Shape each into a tight, smooth ball and place on a parchment-lined baking sheet.
Cover with a towel and let rest for 15 minutes while preparing the baking soda bath.
Baking Soda Bath
4
Preheat oven to 425°F (220°C) .
In a large pot, bring 8 cups of water to a boil.
Carefully add baking soda (it will bubble up).
Boil each roll for 30 seconds per side , then remove with a slotted spoon and place back on the parchment-lined sheet.
Egg Wash & Scoring
5
Brush each roll with egg wash for shine.
Sprinkle with coarse salt .
Use a sharp knife to make an “X” or a line on the top of each roll.
Bake
6
Bake in preheated oven for 15–18 minutes , until rolls are deep golden brown .
Let cool for 10 minutes on a rack before serving.
Storage
7
Best eaten fresh the day of baking.
Store in an airtight container at room temperature for up to 2 days .
Reheat in the oven to refresh.
Freeze for up to 2 months .
Variations
8
Stuff them: Add cheese cubes inside before shaping.
Mini pretzel bites: Cut smaller pieces, boil, and bake as bite-sized snacks.
Sweet twist: Brush with butter & cinnamon sugar instead of salt.
Ingredients 8 rolls
Dough
1 ½ cups warm water (110°F / 43°C)
2 ¼ tsp active dry or instant yeast
1 tbsp brown sugar
4 cups bread flour (or all-purpose)
1 ½ tsp salt
2 tbsp unsalted butter, softened
Baking Soda Bath
8 cups water
½ cup baking soda
Topping
1 egg yolk(egg wash)
1 tbsp water (egg wash)
Coarse sea salt or pretzel salt
Directions Make the Dough
1
In a large bowl or stand mixer, combine:
Warm water , yeast , and brown sugar .
Let sit for 5 minutes (until foamy if using active dry yeast).
Add:
Flour , salt , and softened butter .
Mix until a dough forms, then knead 7–10 minutes until smooth and elastic.
Dough should be soft but not sticky. Add a spoonful of flour if needed.
First Rise
2
Transfer dough to a lightly oiled bowl.
Cover and let rise in a warm spot for 45–60 minutes , or until doubled in size .
Shape the Rolls
3
Punch down dough and divide into 8 equal pieces .
Shape each into a tight, smooth ball and place on a parchment-lined baking sheet.
Cover with a towel and let rest for 15 minutes while preparing the baking soda bath.
Baking Soda Bath
4
Preheat oven to 425°F (220°C) .
In a large pot, bring 8 cups of water to a boil.
Carefully add baking soda (it will bubble up).
Boil each roll for 30 seconds per side , then remove with a slotted spoon and place back on the parchment-lined sheet.
Egg Wash & Scoring
5
Brush each roll with egg wash for shine.
Sprinkle with coarse salt .
Use a sharp knife to make an “X” or a line on the top of each roll.
Bake
6
Bake in preheated oven for 15–18 minutes , until rolls are deep golden brown .
Let cool for 10 minutes on a rack before serving.
Storage
7
Best eaten fresh the day of baking.
Store in an airtight container at room temperature for up to 2 days .
Reheat in the oven to refresh.
Freeze for up to 2 months .
Variations
8
Stuff them: Add cheese cubes inside before shaping.
Mini pretzel bites: Cut smaller pieces, boil, and bake as bite-sized snacks.
Sweet twist: Brush with butter & cinnamon sugar instead of salt.
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