Imagine biting into a warm, golden-brown pretzel roll with a crispy exterior and soft, pillowy inside that transports you straight to a cozy German bakery. These homemade Soft and Chewy Pretzel Rolls are not just a recipe—they're a culinary adventure that will elevate your bread-making skills and impress everyone at your table. Whether you're a seasoned baker or a curious beginner, these rolls are surprisingly easy to make and guaranteed to become your new favorite bread recipe.
Prep Time: 2 hrs
Cook Time: 20 mins
Total Time: 2 hrs 20 mins
Cuisine: German
Serves: 12 rolls
Ingredients
- 4 cups all-purpose flour
- 1 packet active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 1/2 cups warm water
- 1/4 cup baking soda
- Coarse salt for topping
Instructions
- In a large mixing bowl, combine warm water (around 110°F) with active dry yeast and sugar. Let the mixture sit for 5-7 minutes until it becomes foamy and activated.
- Add salt to the yeast mixture and gradually mix in the all-purpose flour, stirring until a soft, slightly sticky dough forms. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm, draft-free area for approximately 1 hour or until the dough has doubled in size.
- After rising, punch down the dough and divide it into 12 equal portions. Shape each portion into a smooth round roll, slightly flattening the top.
- Preheat the oven to 425°F and line two baking sheets with parchment paper.
- Bring a large pot of water to a boil and carefully add baking soda, which will help create the signature pretzel crust and golden-brown color.
- Gently drop each roll into the boiling baking soda water for 30 seconds, turning once. Remove with a slotted spoon and place on prepared baking sheets.
- Using a sharp knife, make a small X-shaped cut on the top of each roll. Sprinkle generously with coarse salt.
- Bake for 15-20 minutes, or until the rolls are deep golden brown and sound hollow when tapped on the bottom.
- Remove from oven and let cool on a wire rack for at least 15 minutes before serving. Best enjoyed warm with butter or as sandwich rolls.
Tips
- Water Temperature Matters: Ensure your water is precisely 110°F when activating the yeast. Too hot, and you'll kill the yeast; too cold, and it won't activate properly.
- Kneading Technique: When kneading the dough, use the heel of your hand to push and fold. This develops the gluten and creates a smoother, more elastic texture.
- Rising Environment: Find a warm, draft-free spot for your dough to rise. A turned-off oven with the light on can create the perfect proofing environment.
- Baking Soda Bath Secret: Don't skip the baking soda water bath—this is what gives pretzel rolls their signature golden crust and distinctive flavor.
- Salt Matters: Use coarse sea salt or kosher salt for topping to get that authentic pretzel roll crunch and flavor burst.
- Cooling is Crucial: Let the rolls cool slightly before serving to allow the interior to set and develop the perfect texture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 5g
Fat: 1g
Saturated Fat: g
Cholesterol: 0mg
