Soft Pretzel Rolls

Pretzel rolls are soft, chewy and with the classic deep golden brown color! They are just a much plumpier version of the popular knotted one sold at every street corner or mall!

These are best candidates for sandwiches/ burgers. Or with plain salted butter for Sophia! She could live of bread and butter alone.

Though the dough is very much like a bread one, the one thing that sets pretzels apart from all other yeasty creations , is the baking soda solution bath before they are baked! This gives pretzels the distinct color and chewy outside!



Pretzel dough

3 cups bread flour

1 teaspoon salt

2 teaspoons yeast

3 tablespoons packed golden brown sugar

3 tablespoons unsalted butter, room temperature

1 cup water, lukewarm

Baking soda bath

8 cups water

1/2 cup baking soda


1 egg beaten with 1 teaspoon water

coarse salt

black and white sesame seeds (optional )


Whisk together first 4 ingredients in the bowl of your stand mixer. Mix in butter with your fingertips until incorporated. Attach dough hook and run the mixer on medium-high  speed along with 1 cup lukewarm water. Knead for about 4-5 minutes until you get a soft , smooth dough. Shape the dough into a ball , place in a greased large bowl and turn the dough around once, so the dough is evenly coated with oil. Wrap tightly with a clean kitchen towel, place in a warm spot for about 1 hour or until doubled in size.

Transfer dough onto the kitchen counter, cut into 10 equal pieces and shape into balls.

Place balls evenly on a parchment covered baking sheet, cover again with kitchen towel and let rise for 30 minutes.

In the mean time, bring 8 cups of water to boil in a medium-large saucepan, add baking soda and stir to dissolve (refer notes). Gently drop 2 dough balls in the water and let cook for exactly 30 seconds ,turning once halfway. Drain with a slotted spoon , place on a wire rack and continue with remaining balls. Let balls rest for 5-10 minutes.

Meanwhile , preheat oven to 400 degrees F. Place balls back on the baking sheet, spacing evenly, brush with egg wash, sprinkle sea salt and sesame seeds. Using a serrated knife cut an x on top of each roll.

Bake for 18-22 minutes, until deep brown. Cool pan on a wire rack.

Makes 10 rolls




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