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Homemade Pretzel Rolls are soft on the inside with a salty, chewy exterior and super easy to make.  These rolls will quickly become a family favorite in your house!

Pretzel Rolls on a white countertop and in a bowl lined with a blue towel.

These rolls have a crisp, flaky, chewy crust, with a soft interior, which all combines together to create the perfect pretzel roll. It is kind of to die for. If you thought those store bought pretzel rolls were good, you are about to be in heaven. I love biting into them and having the bottom roll crunch and flake like a pastry. And that course salt on top? It might be my very favorite part of pretzels.

You can eat these plain or serve them up sandwich style with something like pulled pork. They are chewy, but still soft so they are perfect for either. If you want a great slow cooker pork recipe, be sure to check out my recipe for Luau style pork. It’s incredibly simple, but it goes perfect on these rolls.

Hand holding a pretzel roll.

This recipe as written makes one dozen rolls. It’s very easy to double or triple this recipe if you need more. If you are using a stand mixer, just make sure it has enough capacity to handle it. That’s the only thing holding you back with these babies. When doubling or tripling, the rising time will remain the same.

I prefer to use instant dry yeast in my baking. It doesn’t require proofing! That’s just genius I tell you. Some brands label theirs “rapid rise yeast” so watch for that too. They are the same thing and they work wonders when it comes to baking.

You all love my baking so much so be sure to check out my recipe for The Best Homemade Dinner Rolls Ever as well as my recipes for Homemade Soft Pretzels. Those soft pretzels are so darn good and they are so much fun to make with the kids.

These rolls will stay good for about 3 days, though as with most baked goods, they are best eaten within 24 hours. Store them in an airtight container or bag. Just be sure to make sure they are completely cooled off first, otherwise steam will escape and make them soggy. They can also easily be frozen for later use.

Watch the video below where I walk you through every step of this recipe. Sometimes it helps to have a visual and I have an entire library of video content for you. Check out my cooking show on YouTube for easy access to all of my videos…there are hundreds!

Close up of pretzel rolls cooling on a wire rack.
Homemade Pretzel Rolls are soft on the inside with a salty, chewy exterior and super easy to make. These rolls will quickly become a family favorite in your house!
Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
  • 1 tablespoon brown sugar
  • 2 teaspoons instant dry yeast
  • 1 teaspoon salt
  • 2 tablespoon softened butter
  • 1 3/4 cups warm milk
  • 4 1/2 cups all-purpose flour
  • 1/2 cup baking soda
  • 1 egg white lightly beaten
  • coarse salt
  • In the bowl of a stand mixer, combine brown sugar, yeast, salt and butter. Pour in warm milk and 4 cups of flour. Knead on a low speed until combined, increase speed to medium and then add more flour as necessary until the dough pulls away from the sides of the bowl. The dough should still be tacky, but should be able to form its own dough ball. Cover and let rise 1 hour.
  • Divide the dough into 12 balls and shape into rolls. Let rest 15 minutes.
  • Line a baking sheet with parchment paper and spray with nonstick spray. Preheat oven to 425 degrees.
  • Bring a large saucepan of water to a boil. Add in 1/2 cup baking soda. Working in batches of 2-3, use a slotted spoon to transfer the rolls into the boiling water. Boil 1 minute, flip, and boil 30 to 60 seconds more. Use the slotted spoon to remove the rolls from the water and transfer to prepared baking sheet. Allow at least 1 inch of space between each roll.
  • Use a sharp knife to slice two parallel lines in the top of each roll. Brush with egg white. Sprinkle with coarse salt.
  • Bake in the preheated oven for about 20 minutes, until a deep golden brown.


Calories: 220kcal | Carbohydrates: 39g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 1600mg | Potassium: 120mg | Fiber: 1g | Sugar: 2g | Vitamin A: 115IU | Calcium: 47mg | Iron: 2.2mg
Course: Bread
Cuisine: American
Keyword: Pretzel Rolls
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Rob S.
June 1, 2020 2:57 pm

5 stars
These turned out great. I did the dough and rise in my bread machine. I did make a big mess when I added the baking soda to the boiling water lol. Rolls had a great flavor and texture. The whole house smells like the pretzel shop at the mall.

May 13, 2020 12:05 am

5 stars
I was a little intimidated to try this recipe because of the boiling step but it was super easy and they were delicious…seriously… DELICIOUS!! I will definitely make again (and again)!
Tip: careful putting the baking soda in the boiling water – key is to do it slowly.

April 4, 2020 4:33 pm

5 stars
I’m never buying store bought rolls again! These were amazing, even using almond milk in place of the milk. Thank you so much for a wonderful recipe!

November 11, 2019 8:42 am

5 stars
Thank you so much for this recipe! It is sooo good and super easy to make! I had trouble shaping them (guess I need more practice!) but who cares?!?! They are yummy anyway! LOL!

May 20, 2019 3:36 pm

We love these pretzel rolls! Have made them several times and it’s a huge hit! Was wondering if the dough could be made ahead (day before) and stored in refrigerator until ready to make into rolls?

Hannah C.
December 7, 2018 6:57 pm

Whole milk? Skim milk? Does it matter?

April 18, 2018 11:46 am

5 stars
Best idea is freezing them. I like them better thawed daily rather than in an air title container.

November 23, 2017 1:10 am

These turned out great!!! I’ve always wanted to make pretzels and this was the first time. Wish I could post a photo. Thanks so much for the recipe!

November 4, 2017 9:42 am

Can I omit the milk?

September 2, 2019 11:21 am

Or lactose free milk, which is what I must use.

October 3, 2017 7:31 pm

Do you have to use a mixer?

Clare Gallagher
September 9, 2017 6:39 am

4 stars
It seems that the baking soda isn’t included in the vid.

Clare Gallagher
September 9, 2017 6:44 am

Whoops. It is, but later on!

January 11, 2016 11:37 pm

how do you get a nicely shape roll like that? think is should have used a circle cutter. regardless its in the oven and it looks amazing! THANK you for the recipe!

January 11, 2016 11:47 pm
Reply to  Danny

No, don't use a circle cutter! You have to roll it around. If you want to see how I roll it you can go to this link:

I've made hundreds upon hundreds of rolls, probably thousands. I just have a lot of practice. Who cares if it is perfect? As long as it tastes good!

May 25, 2015 5:59 am

I made this last week and everyone LOVED it!! So we made it again this week. So, so good! Thanks for sharing.

September 16, 2014 7:08 pm

I love the costco pretzel rolls, so I might have to try these! I've never tackled pretzels though. The boiling part has turned me away.

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