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.
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.
Transfer dough to a lightly oiled bowl.
Cover and let rise in a warm spot for 45–60 minutes, or until doubled in size.
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.
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.
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 in preheated oven for 15–18 minutes, until rolls are deep golden brown.
Let cool for 10 minutes on a rack before serving.
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.
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.
8 servings