Homemade Soft Pretzel Rolls | Easy, Chewy & Golden Recipe

Soft, warm, and slightly chewy — homemade pretzel rolls are the kind of comfort food that instantly makes any meal special. The golden-brown crust, sprinkled with coarse salt, hides a pillowy soft interior that’s perfect for burgers, sandwiches, or simply enjoyed with a pat of butter. Unlike store-bought versions, baking them at home gives you full control over texture, flavor, and freshness.

The process might sound a little intimidating at first — after all, pretzels have that signature chewy crust — but it’s surprisingly easy once you get the hang of it. The secret lies in a quick baking soda bath that transforms ordinary dough into that irresistible pretzel-like goodness. Whether you’re serving them for a family dinner, a party, or just as a treat to go with your soup, these homemade soft pretzel rolls will make everyone reach for seconds.

Ingredients Needed

Here’s everything you’ll need to make the softest, chewiest pretzel rolls at home.

Ingredient	Amount	Calories (approx.)
All-purpose flour	4 cups (500 g)	1820 kcal
Warm water (110°F / 43°C)	1 ½ cups (360 ml)	0 kcal
Active dry yeast	2 ¼ tsp (1 packet)	21 kcal
Brown sugar	2 tbsp	90 kcal
Unsalted butter (melted)	2 tbsp (28 g)	200 kcal
Salt	1 ½ tsp	0 kcal
Baking soda (for boiling)	⅓ cup	0 kcal
Water (for boiling)	10 cups	0 kcal
Egg (for egg wash)	1 large	70 kcal
Coarse sea salt (for topping)	as needed	negligible

Step-by-Step Cooking Instructions

1: Activate the Yeast

In a large mixing bowl, combine warm water, brown sugar, and yeast. Stir gently and let it sit for 5–10 minutes, until foamy. This step ensures your yeast is active and ready to make the dough rise.

2: Make the Dough

Add melted butter and salt to the yeast mixture. Gradually add the flour, one cup at a time, mixing until a soft dough forms. Knead for about 7–8 minutes (by hand or with a stand mixer) until the dough becomes smooth and elastic.

3: Let It Rise

Transfer the dough to a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.

4: Shape the Rolls

Punch down the dough and divide it into 8–10 equal pieces. Shape each portion into a smooth ball by pulling the edges under and pinching them together. Place them on a lightly floured surface and cover while you prepare the baking soda bath.

5: Prepare the Baking Soda Bath

Bring 10 cups of water and ⅓ cup of baking soda to a boil in a large pot. Once boiling, reduce to a simmer. Carefully place each dough ball into the bath for 20–30 seconds, turning once. This step gives your rolls their signature pretzel flavor and chewy texture. Remove them with a slotted spoon and place on a parchment-lined baking sheet.

6: Add Egg Wash and Salt

Brush each roll with beaten egg to give it a shiny crust. Sprinkle coarse sea salt (or everything bagel seasoning for a fun twist) on top.

7: Bake

Bake in a preheated oven at 400°F (200°C) for 18–22 minutes, or until golden brown. The rolls should sound hollow when tapped on the bottom.

8: Cool and Enjoy

Let the rolls cool slightly on a wire rack before serving. They’re best enjoyed warm, fresh from the oven!

Tips for Customizing the Recipe

• Add Cheese: Sprinkle shredded cheddar or mozzarella on top before baking for cheesy pretzel rolls.
• Make Them Sweet: Skip the coarse salt and brush with melted butter and cinnamon sugar after baking.
• Use Whole Wheat Flour: Swap half of the all-purpose flour with whole wheat flour for a nuttier flavor.
• Mini Rolls or Bites: Divide the dough into smaller pieces for snack-size pretzel bites — perfect for dipping in mustard or cheese sauce.
• Stuff Them: Wrap the dough around fillings like cream cheese, jalapeños, or ham and cheese before boiling.

Nutritional Information (Per Roll)

Nutrient	Amount
Calories	~230 kcal
Carbohydrates	40 g
Protein	6 g
Fat	4 g
Fiber	1 g
Sodium	310 mg
Sugar	3 g

Serving Suggestions

• Sandwich Style: Slice and fill with ham, cheese, or roast beef for the ultimate pretzel sandwich.
• Burger Buns: Use them as buns for gourmet burgers — their chewy texture holds up beautifully!
• Dipping Delight: Serve with spicy mustard, beer cheese dip, or honey butter.
• Soup Companion: Pair with creamy soups like cheddar broccoli, potato, or tomato basil.
• Breakfast Twist: Enjoy with scrambled eggs and bacon for a hearty morning sandwich.

FAQs

1. What makes pretzel rolls different from regular bread rolls?

Pretzel rolls stand out because they’re boiled in a baking soda bath before baking. This quick step gives them their signature chewy texture and deep golden-brown crust, unlike regular rolls, which are baked straight from the dough.

2. Can I make pretzel rolls without a baking soda bath?

Technically yes, but the result won’t be quite the same. The baking soda bath creates that distinctive pretzel flavor and texture. If you skip it, your rolls will taste more like regular soft bread rather than true pretzel rolls.

3. Why do my pretzel rolls come out dense or heavy?

Dense rolls usually mean the dough wasn’t kneaded enough or didn’t rise properly. Make sure your yeast is active and your dough rises until doubled in size. Overworking the dough after the first rise can also make it tough.

4. Can I prepare pretzel roll dough ahead of time?

Yes! You can prepare the dough, let it rise, and then refrigerate it overnight. When ready to bake, bring it back to room temperature, shape, boil, and bake as usual. This makes them perfect for prepping ahead of parties or busy days.

5. Can I freeze pretzel rolls?

Absolutely. Once baked and cooled, freeze the rolls in an airtight container for up to 2 months. To enjoy later, thaw at room temperature and warm in the oven for about 5 minutes at 350°F (175°C).

Conclusion

Few things beat the satisfaction of pulling a tray of golden, homemade soft pretzel rolls from the oven. The chewy crust, soft interior, and subtle buttery aroma make them perfect for any occasion — from casual lunches to special gatherings. Once you’ve mastered this simple recipe, you’ll never go back to store-bought rolls again.