Pretzel Rolls Recipe

Pretzel Bread
Décor Addict / Getty Images
  • 75 mins
  • Prep: 60 mins,
  • Cook: 15 mins
  • Yield: 8 Pretzel Rolls (8 servings)
Ratings

These pretzel rolls are great for savory sandwiches or as bread to serve with soup and spreads. While you can use traditional coarse salt, I really like using red Hawaiian sea salt for extra color.

What You'll Need

  • .25 ounce yeast (1 active dry package) 
  • 1 cup water (warm)
  • 1/4 cup sugar (white granulated) 
  • 2 1/2 cups flour (all-purpose, plus more if needed)
  • 1 teaspoon salt
  • 7 cups water
  • 1/2 cup baking soda
  • 1 tablespoon salt (Coarse or Hawaiian sea salt, for sprinkling)

How to Make It

  1. In a large mixing bowl, combine the yeast, warm water, and sugar, agitating until the yeast is dissolved. Let stand for 5 minutes, or until the mixture is bubbly. Add the flour gradually until forming a soft dough that is neither sticky nor dry, adding extra flour if necessary. Turn the dough out onto a clean work surface and knead until elastic and smooth, about 3-4 minutes. Place in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour or until doubled in bulk.
  1. Preheat the oven to 400 F. Lightly oil a large baking sheet and set aside.
  2. Bring the water and baking soda to a rolling boil in a medium-large saucepan over medium-high heat. Punch the dough down and turn out onto a clean work surface. Separate the dough into 8 pieces and knead each until elastic. Shape into rolls about 3-4 inches long.
  3. Drop 1 roll at a time into the boiling water. Boil for about 1 minute, remove using a slotted spoon and transfer to the prepared baking sheet. Repeat this until all of your rolls have been boiled. Sprinkle with coarse salt and bake until golden brown, about 12-14 minutes. Allow rolls to cool slightly before serving and allow to cool uncovered on a wire cooling rack. Serve warm or at room temperature.