Baking Soft Pretzel Rolls
A proper pretzel roll should offer a tight, chestnut-colored exterior that gives way to a soft, chewy crumb. Achieving this texture requires patience during the rise and a precise, quick dip in a boiling alkaline solution.
Watch your timing during the boil.
The rolls only need a brief swim in the boiling water; if they stay in too long, the crust becomes tough and leathery. Have your coarse salt ready to sprinkle immediately after they exit the water, while the surface is still tacky.
- large heavy-bottomed pot
- slotted skimmer
- baking sheet
- parchment paper
- sharp razor or lame
What goes in.
- 1.5 cupswarm water
- 1 tbspactive dry yeast
- 2 tspsalt
- 1 tbspbrown sugar
- 4 cupsall-purpose or bread flour
- 2 tbspunsalted butter, softened
- 1/2 cupbaking soda
- 4 cupsboiling water for the bath
- 2 tbspcoarse pretzel salt
Controlling the Crust
The baking soda in the water alters the pH of the dough's surface. This chemical reaction is what allows the crust to brown deeply in the oven while keeping the interior soft.
The method.
Activate the yeast
Whisk the yeast, sugar, and warm water in a bowl. Let it sit for five minutes until a thin layer of foam appears on the surface.
Mix the dough
Add the flour, salt, and butter. Knead until the dough is smooth and pulls away from the sides of the bowl, roughly 8 minutes.
First rise
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm spot until doubled, about 60 minutes.
Shape
Divide the dough into 8 equal pieces. Roll each into a tight ball, tucking the edges underneath to create a smooth, taut top.
The boil
Bring the water and baking soda to a rolling boil. Drop the rolls in two at a time for 30 seconds, flipping them once, then transfer to a parchment-lined tray.
Score and bake
Use a razor to cut an 'X' into the top of each roll. Sprinkle with salt and bake at 425°F for 15-18 minutes until deep brown.
Other turns to take.
Cheese-Stuffed
Press a small cube of sharp cheddar into the center of each dough ball before sealing it tight.
Everything Style
Replace the pretzel salt with a mixture of dried garlic, onion, poppy seeds, and sesame seeds.
When it doesn't go to plan.
Do not skip the scoring step; it allows the rolls to expand without tearing the crust unevenly.
If the dough feels too sticky to shape, lightly flour your hands, not the board.
Bake these rolls on the middle rack to ensure the bottoms don't darken faster than the tops.
The ones that keep coming up.
Why are my rolls pale?
The water bath was likely not boiling, or you didn't use enough baking soda. Ensure the water is at a rolling boil before dropping the dough in.
Can I use egg wash?
Avoid egg wash if you want the authentic matte, deep-brown pretzel finish. The alkaline bath provides all the color you need.
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