Pretzel Roll – Soft, Chewy, and Perfectly Salty

There’s something irresistible about a warm pretzel roll. It’s soft inside, chewy on the outside, and finished with that signature salty snap. These rolls make everyday sandwiches feel special and turn a simple bowl of soup into a cozy meal.

If you’ve never made them at home, don’t worry—this method is simple, reliable, and doesn’t require fancy equipment. Once you try them fresh from your oven, it’s hard to go back to store-bought.

What Makes This Special

Pretzel rolls get their unmistakable texture and flavor from a quick baking soda bath before they’re baked. That step creates the deep brown crust and that classic pretzel taste.

The dough is rich but not heavy, so the rolls stay soft and fluffy inside. These rolls are also incredibly versatile: use them for burgers, sliders, breakfast sandwiches, or to sop up gravy. And with a few tweaks, you can make them vegan or dairy-free without losing the magic.

Ingredients

• 3 1/2 to 4 cups bread flour (or all-purpose flour), plus extra for dusting
• 1 cup warm water (about 110°F/43°C)
• 1/2 cup warm milk (dairy or unsweetened plant milk)
• 2 1/4 teaspoons instant or active dry yeast (one packet)
• 2 tablespoons granulated sugar or honey
• 2 tablespoons unsalted butter, melted (or neutral oil)
• 1 1/2 teaspoons fine sea salt
• For the boiling bath: 10 cups water + 2/3 cup baking soda
• For topping: coarse sea salt or pretzel salt
• Optional: 1 egg beaten with 1 tablespoon water for an egg wash (for extra shine)

Instructions

1. Activate the yeast (if using active dry): In a large bowl, mix warm water, warm milk, and sugar.

   Sprinkle yeast over the top and let it sit for 5–10 minutes until foamy. If using instant yeast, you can skip the waiting and proceed.

2. Make the dough: Add melted butter and salt. Stir in 3 1/2 cups flour until a shaggy dough forms.

   Turn it onto a lightly floured surface and knead for 6–8 minutes, adding more flour as needed, until the dough is smooth, elastic, and slightly tacky but not sticky.
3. First rise: Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for 60–75 minutes, or until doubled in size.
4. Divide and shape: Punch down the dough and divide into 8 equal pieces for large rolls or 10–12 for smaller rolls. Shape each piece into a tight ball by tucking the edges under and rolling against the counter to create surface tension.
5. Second rise: Place the balls on a parchment-lined baking sheet, cover lightly, and let them rise for 20–30 minutes. They should puff slightly.
6. Preheat and prepare the bath: Preheat your oven to 425°F (220°C).

   In a wide pot, bring 10 cups of water to a boil, then carefully add 2/3 cup baking soda. Keep the pot at a gentle boil.

7. Boil the rolls: Gently place 2–3 rolls into the baking soda bath at a time. Boil for 20–30 seconds per side.

   Use a slotted spoon to lift them out and return to the baking sheet. This step creates the signature pretzel color and chew.

8. Score and top: Using a sharp knife or razor, score an X on top of each roll. Brush with egg wash if using, and sprinkle with coarse salt.

   Be conservative with the salt—it’s easy to overdo it.

9. Bake: Bake for 14–18 minutes, or until deep brown and glossy. The bottoms should sound hollow when tapped.
10. Cool briefly: Let the rolls cool on a wire rack for at least 10 minutes. They’re best slightly warm but hold together better if you give them a few minutes to set.

Keeping It Fresh

Pretzel rolls are best the day they’re baked, but they keep well for a couple of days.

Store them at room temperature in an airtight bag for up to 2 days. For longer storage, freeze them in a zip-top bag for up to 2 months. To refresh, bake from frozen at 325°F (165°C) for 8–10 minutes, or slice and toast.

Avoid refrigerating baked rolls—it can dry them out faster.

Why This is Good for You

These rolls are a satisfying source of carbs for energy, with a bit of protein from the flour and milk. When you make them at home, you control the ingredients and the salt. Pairing a pretzel roll with lean protein and veggies makes a balanced, filling meal.

You can also opt for part whole-wheat flour to add fiber without losing the soft texture.

Common Mistakes to Avoid

• Skipping the boil: The baking soda bath isn’t optional if you want real pretzel flavor and color.
• Using too much flour: A stiff dough makes dense rolls. Keep it slightly tacky and knead just until smooth.
• Overproofing: If the dough rises too long, the rolls may collapse or taste yeasty. Watch the dough, not the clock.
• Oversalting: Coarse salt is strong—sprinkle lightly.

  You can always add more after baking.

• Cutting while piping hot: Let them rest 10 minutes so the crumb sets and doesn’t get gummy.

Alternatives

• Vegan/Dairy-Free: Use plant milk and oil instead of butter and skip the egg wash. Brush with water for a matte finish or a little oil for mild shine.
• Whole Wheat: Swap 1 to 1 1/2 cups of the flour for whole-wheat flour. You may need 1–2 tablespoons extra water.
• Cheese-Topped: After the boil, top with shredded cheddar or Swiss before baking.
• Everything Seasoning: Replace pretzel salt with everything bagel seasoning for a fun twist.
• Mini Slider Rolls: Divide into 12–14 pieces and reduce bake time by a few minutes, watching for color.
• Gluten-Free: Use a high-quality gluten-free bread flour blend and add 1 teaspoon xanthan gum if your blend doesn’t include it.

  Hydration may vary; follow texture cues.

Can I use lye instead of baking soda?

Food-grade lye gives the most authentic pretzel flavor and color. If you use it, follow safety guidelines, wear gloves, and use stainless steel. For most home bakers, the baking soda bath is safer and delivers excellent results.

Why are my rolls pale, not deep brown?

They either weren’t boiled long enough, the oven wasn’t hot enough, or you skipped the egg wash.

Make sure the water is gently boiling, the oven is fully preheated to 425°F, and consider the egg wash for extra gloss and color.

My dough is too sticky. What should I do?

Dust in a tablespoon of flour at a time while kneading until the dough is tacky but not clinging to your hands. Avoid dumping in lots of flour at once, which can make the rolls dense.

Can I make the dough ahead of time?

Yes.

After the first rise, cover and refrigerate the dough for up to 24 hours. Let it come to room temperature, shape, proof briefly, then boil and bake as directed. Chilled dough is easier to shape.

How do I get a smoother top?

When shaping, create strong surface tension by pulling the edges under and rolling the ball against the counter with your palm curved like a cage.

A tight shape leads to a smooth, domed top.

What’s the best way to slice for sandwiches?

Use a sharp serrated knife and let the rolls cool 15–20 minutes first. Slice horizontally with gentle sawing motions so you don’t compress the crumb.

Can I add flavors to the dough?

Absolutely. Try 1–2 teaspoons garlic powder, a spoonful of malt syrup, or a handful of finely chopped herbs.

Avoid wet add-ins that loosen the dough too much.

Final Thoughts

Pretzel rolls feel special, but they’re straightforward once you know the steps: mix, rise, shape, boil, and bake. The payoff is huge—deep flavor, a glossy brown crust, and a soft, chewy interior. Whether you’re building a standout burger or serving them warm with butter, these rolls bring bakery-quality results to your kitchen.

Make a batch now, freeze a few, and enjoy fresh pretzel rolls anytime.