Pretzel Rolls Recipe
Make Pretzel Rolls Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Baking Soda Bath
Finish & Topping
Method
Dough
- 1
Activate yeast and combine wet ingredients
In a large measuring cup or bowl, combine warm water (105–115°F), granulated sugar, and instant yeast. Stir gently and let sit 3–5 minutes until foamy. Add melted cooled butter and stir to combine.
- 2
Mix dough
In the bowl of a stand mixer fitted with the dough hook, combine flour and salt. Start mixer on low speed and slowly add the yeast/water/butter mixture. Mix until a shaggy dough forms, then increase speed to medium and knead 5–7 minutes until dough is smooth, slightly tacky, elastic, and pulls away from the bowl. If kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes.
- 3
First rise
Lightly oil a large bowl with vegetable oil. Place the dough in the bowl, turning once to coat with oil. Cover tightly with plastic wrap or a damp kitchen towel. Let rise in a warm draft-free spot until doubled in size, about 60–75 minutes.
Shaping & Proofing
- 4
Portion dough
Preheat oven to 450°F (230°C). Line two baking sheets with parchment or silicone mats. Turn the risen dough out onto a lightly floured surface and gently deflate. Divide the dough into 12 equal pieces (about 90–100 g each). Roll each piece into a smooth ball by cupping your hand and rotating on the counter or rolling between your palms.
- 5
Second proof
Place the shaped rolls on the prepared baking sheets, spaced about 2 inches apart. Cover loosely with lightly greased plastic wrap or a damp towel and let rest 20–30 minutes while you prepare the baking soda bath. They should puff slightly but need not double.
Baking Soda Bath
- 6
- 7
Dip rolls
Carefully lower 3–4 rolls into the simmering baking soda bath, seam-side down, using a slotted spatula. Simmer each side 20–30 seconds (about 10–15 seconds per side if you want a lighter crust), flipping once with the spatula so both sides are briefly submerged. Remove with the slotted spatula and return to the parchment-lined baking sheet.
Finish & Bake
- 8
- 9
Bake
Bake in the preheated 450°F (230°C) oven for 12–16 minutes, rotating the pans halfway through, until the rolls are deep golden brown. Baking time will vary slightly with oven and size; aim for a rich mahogany color for the classic pretzel flavor.
- 10