Last updated on March 12th, 2021
Homemade Pretzel Rolls | Updated in 2021 with video. I love pretzel rolls. I love the bronzed, sexy outsides, and the deliciously-chewy interiors. You can’t beat ’em for hamburger buns. And get this — the rolls are really easy to make!
Pretzel Rolls: The Video Recipe
Click the “play” arrow above to watch the (highly detailed!) video how-to. Then scroll down for a few notes, plus the photographic and printable recipes.
Note #1: As illustrated in the video above, pretzel dough can be made entirely by hand. If you prefer to use a stand mixer, just scroll down for the photographic step-by-step.
Note #2: A short soak in a mixture of boiling water and baking soda gives the rolls their unique color and texture. A soup pot or any wide and fairly-deep pan will suffice as a pretzel roll “bath tub.”
Note #3: You haven’t lived until you’ve tried a grass-fed beef burger in a pretzel roll. (And because I love you, I’m going to make such a burger at the end of this recipe!)
The Photographic Step-By-Step:
Everything’s better with butter.
Scrape the dough off the hook-attachment, cover the bowl with plastic wrap (you needn’t grease the bowl), and place it a warm location until the dough doubles in volume — about 90 minutes. As you can see, my “warm location” is a common heating pad. I use the heating pad because I live in a very charming but drafty 19th century house.
No picture of this next step: Line a large baking sheet with either parchment paper or a silicone mat.
Also, center the oven rack, and preheat the oven to 425°F.
Bake in the preheated oven until perfectly puffed and bronzed — 15-20 minutes. If you are not going to eat the rolls right away, let them cool on a wire rack. You can store them at room temperature in a paper sack (don’t seal them in plastic) for up to 24 hours. Or you can freeze them.
Are you still with me? Good. I’d like to offer you a hamburger!
Think you’ll give these easy pretzel rolls a try? You can let me know by leaving a comment. As always, I love hearing from you.
Here’s the printable, which I’ve simplified from the above photographic step-by-step:
Homemade Pretzel Rolls
- A standing mixer outfitted with the dough hook (if not mixing and kneading by hand)
- A large parchment- or silicone mat-lined baking sheet
- A large pan or soup pot for the hot water bath
For the dough
- 1 1/2 cups warm water
- 2 1/4 teaspoons active dry or instant yeast
- 2 teaspoons sugar
- 2 teaspoons kosher salt
- 4 tablespoons unsalted butter, melted
- 4 1/2 cups all-purpose flour
For the poaching liquid
- 10 cups water
- 1/3 cup baking soda
- 1 egg, beaten
- Optional: kosher salt for sprinkling
- In the bowl of the standing mixer, whisk together the water, yeast, salt, sugar, butter. Add the flour, and then blend at low speed until combined -- about 30 seconds. Increase speed to "medium," and knead until the dough cleans the bowl -- 3-5 minutes. Cover the bowl with plastic wrap, and let the dough rise in a warm location until doubled in volume -- about 90 minutes.
- Deflate the dough and scrape it onto a non-floured work surface. Form the dough into a rough rectangle, and then cut it into 8 equal-size pieces. Form the pieces into rolls and place them on the prepared baking sheet. Cover loosely with plastic wrap, and let rise until nearly doubled in volume -- about 30 minutes.
- Meanwhile, in the large pan or soup pot, bring 10 cups of water to a boil. Then reduce the heat so the water just simmers. Preheat the oven to 425°F.
- A little at a time, add the 1/3 cup baking soda to the simmering water (the water will foam). Then place 2 or 3 rolls in the water bath, and let them poach for 30 seconds on each side. Transfer the rolls to the baking sheet. (Or, use a fresh parchment- or silicone mat-lined baking sheet. Poach the remaining rolls.
- Brush the poached rolls with the beaten egg. Then, if desired, sprinkle the rolls with kosher salt -- just a pinch for each roll. Use a sharp knife to cut two 1-inch long, 1/4-inch deep slashes on top of the rolls.
- Bake in the preheated oven until the rolls puff, the slashes split, and the tops brown attractively -- 15-20 minutes. Cool completely on a wire rack.
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