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Close up of pretzel rolls cooling on a wire rack.
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4.84 from 6 votes

Homemade Pretzel Rolls

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 Time1 hr 30 mins
Cook Time20 mins
Total Time1 hr 50 mins
Course: Bread
Cuisine: American
Keyword: Pretzel Rolls
Servings: 12 rolls
Calories: 220kcal

Ingredients

  • 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

Instructions

  • 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.

Video

Nutrition

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