Homemade Pretzel Rolls Recipe

Don’t let baking bread scare you! This is an easy, delicious pretzel roll recipe anyone can make.

About this Recipe

By: Kelli South

Pretzel bread is one of those things that goes well with just about anything.  And I am a sucker for good bread!  I first started making bread in culinary school and fell in love.  One of my favorite classes in school was Baking 1.  In that class, I made multiple loaves of all different kinds of bread twice a week and ever since then anything dough has a special place in my chef heart.

1 1/2 C Flour

1 1/2 Tbsp brown sugar

1/2 C warm water (very warm, but not hot)

1/2 tsp salt

1/2 package yeast

3 Tbsp baking soda

Coarse sea salt to garnish

You are going to start by feeding the yeast. In your Kitchen Aid bowl, add yeast, sugar and warm (not hot) water and gently stir just to combine.  The water activates the yeast and the sugar feeds it.  After a few minutes, your yeast will start bubbling.

After the yeast gets bubbly, you are then going to add the salt and rosemary and gently mix together just to combine.  Then add the flour to the bowl and mix on low speed with your dough hook attachment, scraping down sides with a rubber spatula.  Scraping down the sides will ensure everything gets mixed thoroughly.

Yest before resting
Yeast after resting for 5-10 minutes

One of the things I found to be helpful when making bread are before and after pictures.  So I have a few here that will put a visual as to what I am talking about in my instructions.

After the yeast gets all bubbly, its time to add a few more ingredients.  Add the salt and flour to the mixing bowl and mix with the dough hook on low speed, occasionally scraping down the sides of the bowl.  You might need to add a little more flour or water to bring the dough together.  Remember, a little goes a long way!  Once the dough starts coming together, turn out on lightly floured surface. Keep kneading the dough to form the elasticity and gluten (7-10 min).

The dough will start to come together in mixing bowl.
Turn out dough on counter.  Scrape all the pieces and flour out of the mixing bowl.

When the dough is done being kneaded, the dough will want to bounce back when pushed down.  Then we let the dough rest again in a lightly greased bowl, cover with plastic wrap or towel.  I usually use the same mixing bowl.  Let the dough rest until it doubles in size, about an hour.

Now that the dough is doubled in size, punch it down! Yes, I completely feel like this defeats the purpose of letting it rest but it is very important. Kneading the dough after resting ensures the dough does not fall flat when baking.  Knead the dough on a lightly floured surface for one minute, then cut into 6 even pieces.  Begin to knead each ball for an additional 30 seconds, then form into a ball by pinching all the seams together into one spot.  Roll that spot on the floured surface to incorporate the seams into the dough.  Place the dough seam side down on parchment paper.  I love using parchment paper because the dough does not stick to it.  Cover the dough with a single layer of damp paper towels.  The paper towels are light enough to not weigh down the dough and they a damp to keep them from sticking to the dough.  Let rest 20 minutes.

Once the rolls are fully rested, heat up a small saucepan with 1 1/4 C of water and bring to a boil. Also, preheat your oven to 425 degrees. Make sure you add the baking soda one tablespoon at a time because it will cause the water to want to boil out of the pot, don’t worry, it will simmer down.  Gently place 2 rolls at a time into the lightly boiling water mixture.  USE A TIMER and boil the rolls 15 seconds on each side.  Remove the rolls with a slotted spoon and place them back on the parchment paper.  While they are still wet, add the coarse sea salt.  After boiling the rolls, wait a minute or two for them to cool down before you cut the slits into them.  Use a really, really sharp knife for this.  Place your rolls (on parchment paper) on a sheet tray and bake!

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Bake the rolls until a pretzel, deep brown.  It will take anywhere from 10-15 minutes depending on size.  Bread may be time consuming, but it is well worth the wait!

Step by Step Instructions

Step 1

In a warm bowl add yeast, sugar and water. (I usually run my Kitchen Aid mixer bowl under hot water to warm it up. You can also mix this recipe by hand).  Gently stir and let sit.  Yeast should begin to bubble in 5-10 minutes.

Step 2

After yeast bubbles, add salt and flour (1/2 C flour at a time) and mix on low speed, use dough hook attachment.  (Mix on LOW just to incorporate all ingredients together.  DO NOT over-mix) . You will need to scrape down the sides and the bottom of the bowl with a rubber spatula.  If the dough is too sticky, add a little flour.  If the dough is too dry and not coming together, add a little water.  A little goes a long way.  When dough comes together, remove from bowl and begin kneading.  When I say the dough needs to come together, the dough should be starting to ball up. There should also be little pieces of dough and flour at the bottom of the bowl. (There are step by step pictures and instructions up in my blog post)  Knead for 5-7 minutes until dough is squishy and will bounce back when pressed down.  Place dough in a greased bowl and cover with plastic wrap.  Let rest for 1 hour, it will double in size.

Step 3

After dough has fully risen, punch it down and roll it out of the bowl on a lightly floured surface.  Knead the dough for 1 minute.  Cut the dough into 6 even pieces.  With floured fingertips, knead the balls for an additional 30 seconds and form into balls.  Pinch seams together and roll into ball, incorporating the seams into the dough.  Place seam down on parchment paper.  Cover with damp paper towels for 20 minutes.

Step 4

Preheat oven to 425 degrees.  In a small saucepan, bring 1 1/3 C of water to a boil.  Once boiling, add baking soda, one tablespoon at a time (Baking soda will bubble up).  Place 1-2 rolls in boiling water for 15 seconds on each side.  Use a slotted spoon to flip and retrieve rolls in the water.  Place rolls back on a parchment paper lined sheet tray and sprinkle with coarse sea salt.  Once rolls have cooled down, cut 1/4 inch cut into top of bread.  Bake in oven until golden brown, about 10-14 minutes.

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