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Five golden-brown pretzel rolls with a visible chewy crust and coarse salt sprinkled on top.

Chewy Crust Pretzel Rolls

This recipe shows you how to make soft, chewy pretzel rolls from scratch using a simple baking soda bath for that classic pretzel flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Rise Time 1 hour
Total Time 1 hour 50 minutes
Servings: 12 rolls
Course: Dinner, Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dough Ingredients
  • 1.5 cups warm water lukewarm, around 100°F (38°C)
  • 2.25 teaspoons instant or active dry yeast 1 standard packet
  • 4 Tablespoons unsalted butter, divided melt 1 Tbsp for dough, reserve rest for brushing
  • 1 teaspoon salt
  • 1 Tablespoon brown sugar
  • 3.75 cups all-purpose flour spooned & leveled, start with 3.75 cups, add up to 4 cups as needed
  • As needed coarse sea salt for sprinkling
Baking Soda Bath
  • 0.5 cup baking soda 120g
  • 9 cups water 2,160ml

Equipment

  • Stand mixer with dough hook or large bowl
  • Large pot
  • Baking sheet or 9x13 baking pan
  • Slotted spatula

Method
 

  1. Whisk yeast and warm water together. Let this sit for 1 minute. Meanwhile, melt 1 Tablespoon of butter, reserving the rest. Whisk the salt, brown sugar, and melted butter into the yeast mixture.
  2. Slowly add 3 cups of flour, adding 1 cup at a time. Mix with a wooden spoon or dough hook until the dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If the dough is still sticky, add another 1/4 to 1/2 cup, as needed. Poke the dough with your finger; if it bounces back, it is ready to knead.
  3. Knead the dough. If using a mixer, beat for 5 full minutes. If kneading by hand, knead on a lightly floured surface for 5 full minutes. If the dough becomes too sticky during kneading, sprinkle 1 teaspoon of flour at a time onto the dough or work surface. The final dough should feel a little soft and slowly bounce back when poked. If you perform the windowpane test and light passes through the stretched dough without tearing, the dough is ready to rise.
  4. Place the dough in a large greased bowl, cover it tightly with plastic wrap, and let it rise in a warm place for 1 hour, or until nearly doubled in size. To create a warm environment, you can preheat your oven to 200°F (93°C), turn it off, place the dough inside, and shut the oven door.
  5. Once risen, punch down the dough to release air bubbles. Turn the dough out onto a lightly floured surface. Use a sharp knife or pizza cutter to divide the dough into 1/3-cup (about 75g) sections, yielding about 12 pieces. Shape these sections into balls.
  6. Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper or a silicone baking mat, or line a 9x13 baking pan with parchment paper.
  7. Bring the baking soda and 9 cups of water to a boil in a large pot. Drop 1 to 2 pretzel rolls into the boiling water for 20 to 30 seconds. Do not boil them longer than 30 seconds or they may taste metallic. Use a slotted spatula to lift the rolls out of the water, letting excess water drip off. Place the rolls onto your prepared baking sheet or close together in the baking pan. Use a sharp knife to score a couple of slits into the top of each roll.
  8. Melt the remaining butter. Lightly brush each roll with the melted butter and sprinkle with coarse sea salt.
  9. Bake for 22 to 26 minutes, or until the rolls are deep golden brown on all sides.
  10. Remove the rolls from the oven and serve them warm. You can store leftover pretzel rolls in an airtight container or zip-top bag for up to 3 days.

Notes

The windowpane test helps you confirm the dough has been kneaded enough. Tear off a small piece of dough and stretch it until light passes through it without the dough tearing. If light passes through, the dough is ready to rise.