These Pretzel Rolls bake up with a golden crust and soft, tender center that makes them easy to love. They're great for game day spreads but just as welcome on the table any time of year.
I've made these rolls for everything from casual get-togethers to weeknight dinners, and they never last long. If youe njoy baking yeast breads like my homemade hamburger buns, this recipe will feel comfortable and rewarding.
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Why You'll Love this Pretzel Rolls Recipe
Soft inside: the milk-based dough gives these rolls a tender crumb that stays soft even after cooling.
Classic crust: a quick baking soda poach gives the rolls that familiar pretzel flavor and chewy exterior.
Everyday use: these rolls work for sandwiches, sliders, soups, and game day trays.
Key Ingredients for Soft Pretzel Rolls
See the recipe card below for a full list of ingredients and instructions.
- Milk: adds richness and helps keep the rolls soft inside.
- Active dry yeast: creates a light, well-risen roll with good structure.
- All-purpose flour: keeps the crumb tender and easy to work with.
- Butter: brings flavor and softness to the dough.
- Baking soda: used in the poaching step to create the classic pretzel finish.
Variations on Pretzel Rolls for Any Occasion
- Cheese topped: sprinkle shredded cheddar or parmesan over the egg wash before baking.
- Everything style: top with everything seasoning for a bold, savory finish.
- Slider size: divide the dough into smaller portions for party-friendly slider rolls.
Tips for Great Pretzel Rolls
- Watch the dough: the dough should feel smooth and silky, not sticky, before rising.
- Short poach: stick to 30 seconds per side to avoid a bitter taste.
- Full egg wash: coat all sides for even color and a bakery-style look.
How to Store and Reheat
Store cooled pretzel rolls at room temperature in an airtight container for up to 2 days or refrigerate for up to 4 days.
To freeze, place completely cooled rolls in a freezer-safe bag for up to 2 months. Thaw at room temperature and warm in a 300°F oven for 5-7 minutes to refresh the crust.
Serve Suggestions for Pretzel Rolls
These pretzel rolls are great served with chili, soups, or turned into sliders for game day. Try them with my Slow Cooker Pulled Pork, Cheeseburger Soup, or Italian Sausage and Peppers.
More Recipes You'll Love
If you enjoy baking bread at home, you might like my Easy English Muffin Bread, Quick Dinner Rolls, Sweet Dinner Rolls and Brown Bread Baguettes.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Pretzel Rolls
Equipment
- Sheet pans
- Large Stockpot
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Ingredients
- 1½ cups milk , warmed to 105-110F
- 2 teaspoons active dry yeast
- 2 teaspoons sugar
- 4½ cups all-purpose flour
- 2 teaspoons kosher salt
- 4 tablespoons unsalted butter , melted
For Poaching:
- ¼ cup baking soda
- 1 large egg , lightly beaten
- Coarse salt
Instructions
For the Rolls:
- Combine the milk and the yeast in a large bowl (or the bowl of a stand mixer) and let rest 10 minutes until foamy. (If it does not foam then discard and start again with fresh yeast.)
- Add the sugar, flour, salt, and melted butter and knead (or mix with the dough hook) until thoroughly combined, and the dough comes together and is rather silky - but not sticky - to the touch.
- Cover with a dish towel and allow to rise in a warm place for 1 hour, or until doubled in bulk. Punch down and turn onto a lightly floured surface. Line two sheet pans with parchment paper or Silpat mats.
- Cut the dough into 18 even pieces. Shape into smooth dough balls. Space evenly on the prepared sheet pans, leaving at least 1-inch between each roll. Cover with a tea towel or a light film of plastic wrap and let rise in a warm place for 30 minutes until doubled. Meanwhile, preheat the oven to 425°F.
For Poaching:
- In a large pot, bring 2 quarts of water to a low boil. Add the baking soda and lower heat to a simmer. Carefully slip the rolls, a few at a time, into the poaching liquid. Poach for 30 seconds then carefully turn the roll over in the liquid. Poach other side for 30 seconds then remove with a slotted spoon to the same prepared sheet pans. Repeat with the remaining rolls, leaving at least 1-inch between rolls for baking.
- With a pastry brush, glaze each roll completely with the lightly beaten egg making sure to coat all sides completely. Top each roll with a sprinkle of coarse salt. With a sharp, straight knife, cut a slash or "X" in the top of each roll.
- Bake the rolls for 15 to 20 minutes, rotating the pans halfway through for even browning. Allow to cool slightly before serving.
Rhosanna says
Olá!
Realmente, ficaram uma delícia! Obrigado pela receita!
Parabéns!
Feliz 2012 a todos!
Rosana/Brasilia/Brasil
Ryan says
Wow, these rolls look spectacular on this cold morning!! I am making these soon. I just started following and am looking forward to seeing many more yummy recipes!
Colie's Kitchen says
Hi this is Nicole from Colie’s Kitchen I just discovered your blog and wanted to drop by and say hi. I am now a new follower. I would love to have you stop by Colie’s Kitchen if you get a chance. http://www.colieskitchen.com
teresa says
these look so good, i love the idea of pretzel bread, yum!
Nami | Just One Cookbook says
Hi Shelby! I'm here from Katherine's blog. You have a very nice blog. 🙂 I love these pretzel rolls and hope to make them one day. Katherine, great guest post!
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Aggie says
These rolls are making my mouth water!! Wow, so delicious.
Cajun Chef Ryan says
Love these rolls! Probably really good at the game too! But would have to sneak them into the stadium...
Kitchen Riffs says
Great post and recipe. Thanks a bunch (sorry, couldn't resist).
Barbara Bakes says
Such a fun idea. I'm thinking they would be great shaped as a bun with some brats.
Curt says
These look so nice and soft. I love pretzel flavor in bread.