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Soft Pretzel Rolls

Soft Pretzel Rolls
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Soft Pretzel Rolls feature a fluffy interior wrapped in a golden, slightly crispy crust. Perfect as a cozy snack, sandwich base, or party centerpiece, these rolls offer a fun baking experience with simple pantry staples and a classic baking soda bath that delivers authentic pretzel flavor.

Ingredients

Scale

Dry Ingredients

  • 4 cups all-purpose flour
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 tbsp active dry yeast
  • Coarse salt (optional, for sprinkling on top)

Wet Ingredients

  • 1 1/2 cups warm water (around 110°F / 43°C)
  • 3 tbsp melted butter

Baking Soda Bath

  • 10 cups water
  • 2/3 cup baking soda

Instructions

  1. Activate the Yeast: Combine warm water with sugar, then sprinkle the active dry yeast on top. Let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is activated.
  2. Mix the Dough: In a large bowl, blend the flour and salt. Gradually pour in the foamy yeast mixture along with melted butter. Stir until a rough dough forms, then turn it out onto a floured surface for kneading.
  3. Knead Until Smooth: Knead the dough for about 8-10 minutes until it becomes smooth and elastic, developing gluten for a chewy texture.
  4. First Rise: Place the dough in an oiled bowl and cover with a towel or plastic wrap. Let it rise in a warm spot for about an hour until it doubles in size.
  5. Shape the Rolls: Punch down the risen dough and divide into equal portions. Shape each piece into a round roll, smoothing the tops for even rising and appearance.
  6. Prepare the Baking Soda Bath: In a large pot, bring water and baking soda to a boil. Carefully dip each roll for about 20 seconds to create the classic pretzel crust and color, then place on a baking sheet.
  7. Final Rise and Bake: Let the rolls rest for 15 minutes after the baking soda bath to puff up. Sprinkle coarse salt on top if desired, then bake at 425°F (220°C) for 12-15 minutes until golden brown.

Notes

  • Keep water around 110°F to activate yeast without killing it.
  • Knead dough thoroughly for better gluten structure and chewy interior.
  • Boil dough pieces gently in baking soda bath; avoid overcrowding to prevent sticking.
  • Use coarse salt for an authentic pretzel crunch and flavor.
  • Shape rolls evenly for uniform cooking and consistent results.
  • Brush rolls with melted butter after baking to lock in moisture and add flavor.

Nutrition

Keywords: soft pretzel rolls, pretzel rolls recipe, homemade pretzel rolls, baking soda bath pretzels, party bread, snack rolls

Find it online: https://gourmetglazing.com/soft-pretzel-rolls/