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+ servings

Pretzel Rolls

Pretzel Rolls- soft and chewy homemade pretzel rolls topped with crunchy coarse sea salt. If you love soft pretzels, you are going to love these big, buttery pretzel rolls!

Recipe from Two Peas & Their Pod

5 from 2 votes

Ingredients
  

  • 1 1/2 cups warm water
  • 2 tablespoons light brown sugar
  • 1 package active dry yeast (2 1/4 teaspoons)
  • 6 tablespoons unsalted butter, melted
  • 2 1/2 teaspoons kosher salt
  • 4 1/2 to 5 cups all-purpose flour
  • Oil, for greasing bowl
  • 1/3 cup baking soda, for boiling the pretzel rolls
  • 1 large egg
  • 1 tablespoon cold water
  • Coarse sea salt, for sprinkling on top of the rolls

Instructions
 

  • Combine the 1 ½ cups 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 kosher 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.
  • Grease a large bowl with oil 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 400 degrees F. Line the bottom of a 9x13-inch baking pan with parchment paper. Spray with nonstick cooking spray and set aside.
  • Once the dough has risen, punch down the down and put it on lightly floured surface. With a sharp knife, cut the dough into 12 equal pieces, about 3 ounces of dough per roll. Shape the dough balls into rolls, making sure the tops are smooth.
  • Add about 8 to 9 cups of water to a large pot. Add the baking soda and bring to a rapid boil.
  • When the water is boiling, carefully add 2 pretzel rolls to the water and boil for 30 seconds. Remove with a slotted spoon, shaking off excess water, and place on a wire rack so the remaining water can drip off. Continue the process until all of the rolls are boiled.
  • Transfer the rolls to the greased baking pan, making sure the rolls are in close together in the pan. With a very sharp knife or bread lame, gently score an X on the top of each roll.
  • In a small bowl, whisk together the egg and 1 tablespoon of water. Brush the tops of the pretzels rolls with the egg wash. Sprinkle each roll generously with coarse sea salt.
  • Place the pan in the hot oven and bake for 22 to 27 minutes, or until the rolls are deep golden brown.
  • Remove from the oven and let sit for 5 minutes. Serve warm.

Notes

Store pretzel rolls in an airtight container for up to 3 days. You can also freeze the rolls for up to 2 months.

Nutrition

Calories: 234kcal, Carbohydrates: 38g, Protein: 5g, Fat: 6g, Saturated Fat: 4g, Trans Fat: 1g, Cholesterol: 29mg, Sodium: 1404mg, Potassium: 60mg, Fiber: 1g, Sugar: 2g, Vitamin A: 195IU, Calcium: 13mg, Iron: 2mg