Who can resist the chewy, salty goodness of a soft pretzel? With these homemade pretzel rolls, you get all the delicious pretzel flavor and texture, but in a roll form! It's perfect for serving as a dinner roll or using for sliders, burgers and sandwiches. The rolls have a flaky, chewy, golden-brown exterior and a soft crumb inside with classic pretzel chewiness. If you thought store-bought pretzel rolls were good, you're about to go to heaven.
Pretzel lovers should also check out our famous Soft Pretzel Recipe As well as ours Bacon-cheddar pretzel bites.
Why our recipe?
- Perfect salty, crispy, flaky exterior with a soft and chewy crumb inside.
- A quick boil in baking soda water gives that signature deep brown crust and pretzel texture.
- Perceptible enough for beginners while yielding bakery-quality results.
Unlike a typical dinner roll, the dough is quickly soaked in baking soda water just before baking. This step gives them that signature deep brown crust and chewy texture. They taste like something straight out of the bakery, but this recipe is easy enough for beginners to easily make at home.
Material notes
- Brown sugar: Sugar feeds the yeast and helps brown the crust. A small amount of jaggery also adds a bit of flavor.
- Instant dry yeast: You can use the same amount of active dry yeast. You need to add 10 to 15 minutes to the rising time.
- the milk: Use full, 2%, or 1%. It should be heated to 100-110°F which we do in the microwave. The milk should be warm to the touch, like bath water.
- All-purpose flour: Bread dough can be used for an even chewier roll.
- Baking soda: Baking soda is essential for the boiling step that gives these rolls their deep brown, chewy crust. There are no substitutes—that's the secret to that pretzel magic!
- coarse salt: You'll often find it labeled as kosher salt, coarse salt, or pretzel salt. If you don't have coarse salt, you can use flaky sea salt, but avoid fine table salt, as it won't be quite the same and your rolls will just look salty.
Don't have a stand mixer? No problem!
Making pretzel rolls by hand is easier than you think and you'll still get that perfect chewy texture. Start by combining your ingredients in a large mixing bowl, stirring with a sturdy spoon (a wooden spoon works great) until the batter is too thick to stir.
When the dough becomes too stiff, it's time to knead by hand. Lightly flour a clean surface, then transfer your dough onto it. Using the heel of your hand, press the dough away from you, then fold it over itself. Turn the dough a quarter turn and repeat the process. Continue kneading for about 5-7 minutes until the dough is smooth and elastic. It should feel sticky, but not sticky. Hand kneading helps the gluten develop, giving your pretzel rolls a deliciously soft and chewy texture. It may take a little elbow grease, but the end result is worth it!
The science behind boiling
There is science involved in making pretzels and it's all about boiling the dough before baking. When you soak flour in a baking soda solution, it sets off a chemical reaction on the surface of the flour. Baking soda is alkaline, which changes the pH of the dough's exterior, helping to create a deep brown crust during baking. That's why pretzels—and these pretzel rolls—have a darker, more caramelized appearance than regular bread.
Boiling gelatinizes the surface starches of the dough, creating a chewy exterior that contrasts perfectly with the soft crumb inside. This same technique is also used to make bagels. This is how you chew that signature.
Serving advice
These rolls are perfect served as dinner rolls as a side to any kind of dinner, that's one soup or stew Or even a fancy one Thanksgiving feast. They are perfect for turning into sandwiches loaded with them Pulled pork or using only leftovers Ham or deli meats.
You can change your roll size Burger Use them for buns or sliders. Heat these rolls and serve Cheese DipMustard, or a creamy Spinach Artichoke Dip. And don't forget breakfast! These rolls make for excellent Breakfast sandwiches When filled with eggs, cheese, and your favorite breakfast meats.
Storage and freezing instructions
The store is completely cold Store in an airtight container or resealable plastic bag at room temperature for up to 3 days.
to coagulate, Let the rolls cool completely, then wrap each one tightly in plastic wrap. Place the wrapped rolls in a freezer-safe bag or airtight container. Freeze for up to 3 months. When you're ready to enjoy them, let the rolls thaw at room temperature or overnight in the refrigerator.
Reheat Bake in a 350°F oven for 10 minutes or until heated through. You can also microwave for 10 to 15 seconds until warm, although the oven method will help retain their chewy exterior. When reheating from frozen, thaw first before reheating in the oven.
More delicious rolls…
Watch the video below Where Rachel walks you through each step of this recipe. Sometimes it helps to have a visual, and we've always got you covered with our cooking show. You can find the complete collection of recipes YouTubeour Facebook pageOr here on our website with their respective recipes.
