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Easy Soft Pretzel Rolls

These soft pretzel rolls are easy to make, with a golden exterior and a tender, slightly sweet interior, perfect for any occasion.
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Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings: 12 rolls
Course: Appetizer, Side Dish, Snack
Cuisine: American, Baking
Calories: 220
Ingredients Method Notes

Ingredients
  

For the dough
  • 1.5 cups 1 1/2 cups warm water, about 100°F (38°C) Water should be warm, around 100°F.
  • 2.25 teaspoons 2 1/4 teaspoons instant or active dry yeast One packet.
  • 0.25 cups 1/4 cup unsalted butter, divided Use salted butter if desired, reduce added salt.
  • 1 teaspoon 1 teaspoon salt Adjust if using salted butter.
  • 1 tablespoon 1 Tablespoon brown sugar Dark brown sugar can be used for richer flavor.
  • 3.75-4 cups 3 3/4 to 4 cups all-purpose flour, plus extra for the work surface Flour should be spooned and leveled.
  • Coarse sea salt, for sprinkling Use as much as desired for topping.
For the baking soda bath
  • 0.5 cups 1/2 cup baking soda Essential for the pretzel flavor and color.
  • 9 cups 9 cups water

Method
 

Mix the Dough
  1. Stir the yeast into the warm water and let it sit for 1 minute.
  2. Melt 1 Tablespoon of the butter and whisk it in with the salt and brown sugar.
  3. Add 3 cups of flour a little at a time until the dough becomes thick.
  4. Mix in about 3/4 cup more flour until the dough is no longer sticky.
  5. The dough is ready to knead when a finger poke springs back.
Knead Until Smooth
  1. Knead the dough for about 5 minutes by hand or with a mixer.
  2. If it feels too sticky, add flour only 1 teaspoon at a time.
Let the Dough Rise
  1. Place the dough in a greased bowl, then cover it tightly with plastic wrap.
  2. Let it rise in a warm spot for about 1 hour, or until nearly doubled.
Shape the Rolls
  1. Punch the dough down to release extra air.
  2. Divide it into about 12 pieces, each about 1/3 cup or 75 g.
  3. Shape each piece into a smooth ball.
Prepare the Oven and Baking Soda Bath
  1. Heat the oven to 400°F (204°C).
  2. Bring the baking soda and water to a boil in a large pot.
Dip, Finish, and Bake
  1. Dip each roll in the boiling baking soda water for only 20 to 30 seconds.
  2. Cut a couple of slits in the top of each roll with a sharp knife.
  3. Brush the rolls with melted butter and sprinkle with coarse sea salt.
  4. Bake for 22 to 26 minutes, until deep golden brown.
Serve and Store
  1. Serve the pretzel rolls warm for the best taste and texture.
  2. Store cooled rolls in an airtight container for up to 3 days.
  3. Freeze baked rolls for up to 3 months without salt.

Notes

Yeast should be fresh for best results. Avoid adding too much flour to prevent dense rolls. A quick dip in the baking soda bath is essential for flavor. Serve with soups, dips, or as a snack.