SOFT PRETZEL ROLLS — Yeast dough is formed into rolls, boiled in a baking soda bath, then baked until dark golden brown to create these perfectly soft and chewy rolls.
Oh my goodness friends! These Soft Pretzel Rolls are amazing and totally worth your time and effort in the kitchen.
They have a chewy, golden outer crust and a soft center, just like a soft pretzel. But these are even better, because you eat them hot out of the oven!
They also make some fantastic sandwiches. Think ham and melty cheese! Slathered in honey mustard, of course. And yes, I would absolutely serve these for Thanksgiving dinner. I mean, think of the leftover turkey sandwiches.
Don’t be surprised if your friends and family don’t believe you made these rolls. That’s how amazing they look…..and taste.
Just be sure you have some course salt on hand to top off your pretzel rolls. Because it’s really not a pretzel without a sprinkling of course salt.
Like most yeast breads, these rolls aren’t difficult, they just take a little time and patience.
To get the chewy, pretzel-like crust, you boil the rolls before baking. Although it’s an extra step, it doesn’t take long and is essential for that true pretzel texture.
It’s the boiling step that gives you that perfectly chewy crust, while the inside of the rolls stays soft and fluffy.
Also, be sure to add your flour gradually–you’re looking for a dough that is a bit more stiff than regular roll dough, yet still soft.
These Soft Pretzel Rolls are truly some of the best rolls I’ve ever made. Everyone who has tried them agrees!
Be sure to save this recipe for Soft Pretzel Rolls to your favorite Pinterest board for later.
Here’s what you’ll need to make Soft Pretzel Rolls
- Vegetable or canola oil
- Baking soda
- Coarse salt, for sprinkling
- 1 tablespoon instant yeast
- 2 tablespoons canola or vegetable oil
- 2 cups warm milk (about 100-110 degrees F)
- 1 1/2 cups warm water (about 100-110 degrees F)
- 2 teaspoons salt
- 6 1/2 – 8 cups unbleached all-purpose flour
- 1 tablespoon sugar
- 1/4 cup baking soda
- Coarse salt for sprinkling
- In the bowl of an electric mixer combine the yeast, oil, milk and water. Stir in the salt.
- Stir in 4 cups of flour, adding one cup at a time. Gradually add more flour (up to 8 cups) until a soft dough is formed. You may not need to use all the flour. Knead for 4-5 minutes.
- Transfer dough to a lightly greased bowl. Cover with greased plastic wrap and let rise until doubled in size, about one hour.
- Divide the dough into 16-18 pieces and shape each piece into a ball. Place the rolls on lightly greased parchment paper. Let rest for 15-20 minutes.
- Preheat oven to 425 degrees.
- Stir 1 tablespoon sugar and 1/4 cup baking soda into a large pot of water. Bring to a boil over medium high heat.
- Place 3-4 dough balls in the boiling water and boil for 30 seconds to 1 minute on each side (the longer you boil, the chewier the baked pretzel roll will be).
- Using a slotted spoon, remove the dough from the boiling water and let the excess water drip off into the pan. Place the boiled dough balls onto baking sheets lined with lightly greased parchment paper.
- Using a very sharp knife, make 2-3 slits in the top of each unbaked roll, about 1/4-inch deep. Lightly sprinkle each dough ball with coarse salt. Bake for 13-17 minutes, or until the rolls are deep golden brown.
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Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 1212Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 2mgSodium: 1016mgCarbohydrates: 250gFiber: 9gSugar: 2gProtein: 35g
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Who Dished It Up First: Adapted from Mel’s Kitchen Cafe.