Homemade Pretzel Rolls

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Homemade pretzel rolls are soft on the inside and salty and chewy on the outside, and they’re super easy to make. These rolls will quickly become a favorite in your house!

These rolls have a crispy, crispy, chewy exterior and a soft interior that all combine to make the perfect pretzel roll. It’s a to die for. If you thought those store-bought pretzel rolls were good, you’re in heaven. We love taking a bite and letting the bottom roll crunch like pastry. So of course the salt is on top?may be ours Very Favorite part of pretzels.

Can I double this recipe?

This recipe as written makes a dozen rolls. It’s easy to double or triple this recipe if you need more. If you’re using a stand mixer, just make sure it has enough capacity to handle it. That’s the only thing holding you back from being with these babies. When doubled or doubled, the rise time will remain the same.

Yeast in Homemade Pretzel Rolls:

I prefer to use instant dry yeast in baking. It doesn’t need proofing! I tell you that’s just genius. Some brands label their products as “rapid rise yeast,” so be aware of that as well. They are the same thing and they work wonders when it comes to baking.

Service suggestion:

You can eat these pretzel wraps as they are or serve them sandwich-style with Hawaiian-style pork. They’re chewy, but still soft, so they’re the perfect choice for both.

Hand holding pretzel roll.

Storage Instructions:

These rolls will keep for about 3 days, but like most baked goods, they are best eaten within 24 hours. Store them in an airtight container or bag. Always make sure they are completely cool first, or the steam will escape and make them soggy. They can also be easily frozen in freezer safe bags for up to 3 months.

If you liked this recipe, you might be interested in these other delicious bread and roll recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Close up of pretzel rolls cooling on a wire rack.

Homemade pretzel rolls are soft on the inside and salty and chewy on the outside, and they’re super easy to make. These rolls will quickly become a favorite in your house!

Preparation time 1 Hour 30 minute

cooking time 20 minute

total time 1 Hour 50 minute

raw material

  • 1 tablespoon brown sugar
  • 2 teaspoon instant dry yeast
  • 1 teaspoon Salt
  • 2 tablespoon softened butter
  • 1 3/4 cup warm milk
  • 4 1/2 cup all purpose flour
  • 1/2 cup baking soda
  • 1 protein tap
  • kosher salt


  • In the bowl of a stand mixer, combine brown sugar, yeast, salt, and butter. Pour in warm milk and 4 cups flour. Knead on low speed until combined, increase speed to medium speed, and add more flour as needed until dough pulls away from sides of bowl. The dough should still be sticky, but should be able to form its own balls of dough. Cover and let rise for 1 hour.

  • Divide dough into 12 balls and shape into rolls. Rest for 15 minutes.

  • Line a baking sheet with parchment paper and spray with nonstick spray. Preheat oven to 425 degrees.

  • Bring a large pot of water to a boil. Add 1/2 cup of baking soda. Working in batches of 2-3, drop the rolls into the boiling water with a slotted spoon. Boil for 1 minute, turn over, and boil for another 30 to 60 seconds. Remove rolls from water using a slotted spoon, and transfer to prepared baking sheet. Leave at least 1 inch of space between each roll.

  • Use a sharp knife to cut two parallel lines across the top of each roll. Brush with egg white. Sprinkle with kosher salt.

  • Bake in the preheated oven for about 20 minutes, until deep golden brown.

Calories: 220kcal | carbohydrate: 39G | protein: 7G | fat: 3G | Saturated fat: 1G | cholesterol: 8mg | sodium: 1600mg | Potassium: 120mg | fiber: 1G | sugar: 2G | Vitamin A: 115unit | calcium: 47mg | iron: 2.2mg