The Best Homemade Pretzel Rolls

Homemade Pretzel Rolls Ingredients

Because of their basic ingredients, Pretzel rolls are a delicious treat you can make any time! Individual measurements can be found in the recipe card at the end of the post.

Dry Active Yeast: Gives pretzel rolls their perfect rise and roundness. Warm Water: This will be mixed with the yeast. Brown Sugar: For sweetness and to help yeast grow. Butter: It is best salted and melted ahead of time. For use in dough and for brushing on top. Egg: For use as a binding agent in the bread. Salt: To enhance flavor with just a pinch. Flour: All-purpose flour works great in this recipe. No need to worry about bread flour. Water: There is a lot of water but it is going into a big pot for a baking soda bath. Baking Soda: When you boil your rolls in baking soda, it gives them their dark coloring and pretzel texture. Coarse Salt: To top rolls with.

Making Pretzel Rolls from Scratch

Pretzel rolls are so easy to make at home! With how tasty, buttery, and golden these are, you won’t want to leave the house to get a pretzel again!

Knead Long Enough: Be sure to knead long enough. This helps your dough relax and give you a tender, soft, and chewy result. Don’t Skip the Soda Bath: The baking soda bath is what will make your pretzel rolls actually taste like pretzels. The Maillard reaction, where amino acids and sugars react, creates the golden-brown color and chewy texture, giving them a distinct flavor. When you finish boiling them, you’ll notice they become slightly wrinkled. This just means that the reaction took place and they are ready for baking! Score Your Rolls: When you cut the tops of your rolls, you are allowing them to expand and cook thoroughly. Adding Different Flavors: You can easily change the flavor of your Pretzel Rolls by adding fresh grated cheese, cinnamon sugar, or toppings like everything bagel seasoning at the time of brushing butter on the tops of them. Dips and Spreads: Pretzel Rolls taste great when broken and dipped in homemade cheese sauce. You can also cut these bad boys open and add some honey butter for a truly sweet and decadent treat. I could honestly probably live off of soft rolls with honey butter. Other Uses: I love to use Pretzel Rolls as buns for little pub-style sliders. You can make anything from pulled pork, to cheeseburgers, to buffalo chicken sliders, and the pretzel texture adds a little extra tastiness.

At Room Temperature: Either cover baked Pretzel Rolls with plastic wrap or keep them in an airtight container for up to 3 days. In the Refrigerator: Dough that has risen and been kneaded can be kept for 2 days in the fridge. Simply shape into balls and let rise again before baking them. In the Freezer: Both unbaked dough and cooked rolls can be kept in the freezer for up to 2 months. For unbaked dough, thaw overnight and then let rise at room temperature before baking. To reheat cooked rolls, put them in the oven at 350 degrees Fahrenheit for 15-20 minutes.