Pretzel Rolls

I have to admit, I have a slight obsession with soft pretzels! Anytime I get within ten feet of one I must have it! 😉 The pretzel bites at Schmidt’s Sausage Haus, the original pretzel at Auntie Anne’s, braided pretzels with a crock of cheese at Broad Ripple Brew Pub…all my weaknesses. So on Monday night when I was making my baked potato soup I thought to myself, what better kind of bread with this creamy soup than pretzel rolls? Knowing that I had not seen a recipe for one in any of my cookbooks, I headed online to foodgawker to find a yummy recipe for pretzel rolls. To my surprise I only found five recipes on the website! I looked at all five and chose my favorite recipe. Shaping the pretzel rolls takes a few tries to get use to, here is a great website on how to shape dinner rolls. After you get the hang of shaping the dough it is smooth sailing. Let them sit for a second rise and you are ready for the fun part-poaching and baking! The fun part only because it means one thing-you are closer to eating one of these scupmptous rolls. Mmmmm! Once you have the water at a low boil, add the baking soda SLOWLY! Don’t just throw it in the pot like I have done too many times to count! Otherwise you will have a pot overflowing with boiling water all over your stovetop and a huge mess to clean up! Once the pretzels are poached, brush throughly with a lightly beaten egg and sprinkle with pretzel salt (or koher salt). Pop these babies in the oven and get ready for some mighty awesome pretzel rolls! I promise you will make these over and over again! :)

Pretzel Rolls

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  • 1 1/2 cups warm water (110°F)
  • 1 package active dry yeast (not quick rise yeast)
  • 2 teaspoons sugar
  • 4 1/2 cups unbleached all-purpose flour
  • 2 teaspoons kosher salt
  • 4 tablespoons unsalted butter, melted
  • 1/4 cup baking soda
  • large saucepan of water
  • 1 egg, lightly beaten
  • pretzel salt


  1. In the bowl of a stand mixer combine the water and the yeast and let rest 5 minutes until foamy.
  2. Add the sugar, flour, salt, and butter;  mix with the dough hook until thoroughly combined.
  3. Cover with a towel and let rise in a warm place for 1 hour or until doubled in bulk.
  4. Punch down and turn out onto a lightly floured surface.
  5. Line two sheet pans with parchment paper.
  6. Cut the dough into 18 pieces (2 ounces each). To shape, take a piece of dough and start forming a round, smooth ball by pulling the sides to the center and pinching to seal.
  7. Place, pinched side down, on a counter and lightly cupping your hand around the dough ball, rotate your hand in small circles lightly rolling the ball around the palm of your hand.
  8. Place on baking sheet pinched seam side down at least 1” between each roll. Cover with a towel and let rise in a warm place for 30 minutes until doubled.
  9. Preheat oven to 425°F and place oven racks on the lowest and middle positions.
  10. In a large saucepan, bring 2 quarts of water to a low boil. Add the baking soda and lower heat to a simmer. Put the rolls into the poaching liquid, seam side down. Poach for 30 seconds then carefully turn the roll over in the liquid. Poach other side for 30 seconds then remove with aslotted spoon to the same prepared sheet pans, seam side down. Repeat with the remaining rolls.
  11. With a pastry brush, glaze each roll with the lightly beaten egg making sure to coat all sides completely. Top each roll with a sprinkle of pretzel salt. With a sharp straight edged knife, cut a slash or “X” in the top of each roll.
  12. Bake the rolls in a preheated oven for 15-20 minutes.

Source: StressCake

This post is featured on Yeastspotting, October 22, 2010

This post was featured on the Foodbuzz Top 9!

52 Responses to “Pretzel Rolls”

  1. #
    Grace — October 20, 2010 @ 7:44 am

    These look fantastic! We happen to share the same weakness for soft pretzels. Unfortunately we don’t have them anywhere in our city. I just returned from San Francisco where I enjoyed one every day of our trip! I will have to try these for sure. Thank you for sharing.

  2. Pingback: Baked Potato Soup | Sweet Pea's Kitchen

  3. #
    briarrose — October 20, 2010 @ 9:01 am

    Yum! Nice to know I’m not the only one with a weakness for pretzels. 😉

  4. #
    Evan @swEEts — October 20, 2010 @ 10:14 am

    Yum I had to consciously tell myself ‘no’ the other day when I saw soft pretzels at the store.. I love them! But if I can make them at home..and with baked potato soup? Bookmarked as I type!

  5. #
    Kristen — October 20, 2010 @ 10:17 am

    Cool idea! I’ve never heard of pretzel rolls before, but I love soft pretzels. =)

  6. #
    Joy — October 20, 2010 @ 11:29 am

    That looks great. I have been meaning to try this.

  7. #
    Camala - CC Recipe — October 20, 2010 @ 2:42 pm

    You know I never really realized it before but I believe I am also obsessed with soft pretzels, it is true whenever there is one around I have to get one, what is up with that? Anyways, these pretzel rolls look AWESOME! I am afraid to make them, simply because I truly will want to make them again and again:)

  8. #
    Rachel — October 20, 2010 @ 2:47 pm

    I love soft pretzels too. They are one of the few things my fiance and I have ever made together (he likes playing with the dough!). Maybe he’d help me make these!

  9. #
    beth — October 20, 2010 @ 3:54 pm

    mmmmm….. Schmidt’s! we totally need to go sometime soonly! and the rolls look delicious!

  10. #
    gingerbreadcake — October 20, 2010 @ 5:32 pm

    I LOVE pretzels rolls. When I used to live in Orlando, I would always buy them from the Fresh Market. YUM!
    Yours look soooooo good. I could seriously devour all of the pretzel rolls you made. :)

  11. #
    Laura — October 20, 2010 @ 7:18 pm

    These look amazing! I will have to give them a try. Thanks for sharing.

  12. #
    The Food Hound — October 20, 2010 @ 8:23 pm

    I was hoping you’d post the recipe after you mentioned them in your last post! I love pretzel rolls, and they are such a unique accompaniment to soup. Mmmm, now you have me thinking about Auntie Ann’s… :)

  13. #
    torviewtoronto — October 20, 2010 @ 11:53 pm

    looks delicious lovely picture

  14. #
    Lucie — October 21, 2010 @ 2:08 am

    Your pretzel rolls are beautiful! I’m looking forward to trying this!

  15. #
    Quay Po Cooks — October 21, 2010 @ 10:08 am

    We can hardly find any good soft pretzels in my country. Your pretzels look divine!

  16. #
    ButterYum — October 21, 2010 @ 12:59 pm

    Wonderful pic. I bet my family could eat a whole batch of these in one sitting.


  17. #
    Annie's Dish — October 22, 2010 @ 8:18 am

    Those look delicious! I love pretzels. Congrats on number two!

  18. #
    jennynoowyn — October 22, 2010 @ 9:16 am

    Yum, these actually look better in this shape than the usual pretzel shape! :)

  19. #
    ezsrecipes — October 22, 2010 @ 9:19 am

    These look soooo good. I was just craving pretzel sticks the other day, but these would do as well! =) Congrats on making the Top 9!

  20. #
    Heather — October 22, 2010 @ 9:51 am

    This is pretty much the only thing I want in a bread product to accompany soup. Must…make…

  21. #
    Felicity — October 22, 2010 @ 11:23 am

    I may have to make these right now!

  22. #
    natachaspringer — October 22, 2010 @ 1:01 pm

    That sounds awesome ! But what exactly is pretzel salt ?

    • Christina replied: — October 22nd, 2010 @ 6:33 pm

      They really are awesome! You can buy pretzel salt online at American Spice. I have not seen it in any stores where I live. You can always use kosher salt if you don’t want to order it online. :)

  23. #
    Amanda @ bakingwithoutabox — October 22, 2010 @ 3:44 pm

    These look wonderful! I’m a pretzel convert. They weren’t popular in my house growing up. But my husband loves them. I’m going to save this in my recipe box! Lovely detailed photo.

  24. #
    KV — October 22, 2010 @ 4:09 pm

    I saw this post on foodbuzz – these look excellent!!! And I saw you mention the Brewpub and thought I had to comment because I’m in Indy near BR too

    • Christina replied: — October 23rd, 2010 @ 6:52 pm

      Thank you!! My husband and I actually went to Broad Ripple last night and ate at Brugge. We love going to Broad Ripple, lots of good food and fun! :)

  25. #
    Ana — October 22, 2010 @ 5:16 pm

    WOW. These look awesome, I will be trying this over the weekend. I first tried pretzel rolls in LV and fell in love!

    • Christina replied: — October 23rd, 2010 @ 6:50 pm

      Thank you! Let me know how they turn out! :)

  26. #
    Eliot — October 24, 2010 @ 2:41 pm

    Wow–well worth the effort (which really wasn’t too bad). Made some homemade mustard and had my own Oktoberfest! I am going to try it again and make smaller, bite-size pieces. Have you tried that? Thanks for the recipe!

    • Christina replied: — October 24th, 2010 @ 3:19 pm

      I am so happy that you enjoyed it! The homemade mustard sounds amazing, I might have to try that next time. I bet a bowl of melted cheese would be awesome too. These would be great as pretzel bites, I have not tried it yet, but I think I might make them for a big football party we are having in a few weeks. Thanks for commenting and letting me know how they turned out! :)

  27. #
    Dannette — November 20, 2010 @ 12:56 pm

    These look great! We had some from a bakery in Atlanta at last year’s Thanksgiving. We were making this little mini cold turkey sandwiches with them for a few days after. Best part of the holiday! Can’t wait to try this recipe!

    • Christina replied: — November 20th, 2010 @ 10:18 pm

      Mmmmm…That sounds amazing! I know what I will be making with my leftover turkey! :)

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  29. #
    Kori — December 31, 2010 @ 1:19 pm

    So fun! I am a big pretzel lover too and plan to attempt making homemade ones in 2011 :) These rolls might have to make my “to bake” list too! Happy New Year!

  30. #
    Lyssa — February 4, 2011 @ 4:02 pm

    Do you think this recipe can be adapted to make a bratzel?

    THIS is a weakness:
    Saucer Bratzel: one pretzel toasted with Swiss cheese and sliced beer bratwurst with spicy mustard dip.

    As soon as I saw this recipe I figured there had to be a way to get bratzel fixings inside it. Even if I cant, thanks for a great base!

    • Christina replied: — February 6th, 2011 @ 10:53 pm

      Mmmm…A bratzel sounds delicious. You could shape the dough into a bratzel sized roll before poaching. Then after baking slice and add the cheese and bratwurst. I think I need to make these again and have a bratzel…If you try it before I do, let me know how it turns out! :)

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  32. #
    Brenda — April 24, 2011 @ 4:38 am

    I just made these and they are amazing! I had no idea they were going to be so ridiculously tasty! And they’re actually kind of fun to make. I am definitely recommending this to people.

    • Christina replied: — April 24th, 2011 @ 10:53 pm

      I am so glad that you liked them! I love to make them to use for sandwiches…so much better than regular bread! 😉

  33. #
    Alaina — May 5, 2011 @ 9:54 pm

    so, I made these and as far as I know I made them correctly, but they just don’t taste like pretzels. what makes a pretzel roll different from a regular roll? thanks :)

    • Christina replied: — May 7th, 2011 @ 7:02 pm

      The process of making pretzel rolls is hardly any different from making regular rolls except that these pretzel rolls are lightly poached so that they get the chewy pretzel texture then sprinkled with coarse salt before baking.

  34. #
    Kirsten — May 6, 2011 @ 2:53 pm

    I have been looking for a recipe like for years so I can make my favorite German sandwich. While in Munich, I discovered the most delicious sandwiches made with rolls that had a pretzel flavor. I just made your recipe and they are fantastic. Thank you!

    • Kirsten replied: — May 6th, 2011 @ 2:54 pm

      Surely these won’t last too long but, just in case, any tips on storing them?

      • Christina replied: — May 7th, 2011 @ 6:34 pm

        I have found that these are best eaten on day of baking, however, they also freeze well after baking. You can reheat reheat in a damp paper towel for 30 seconds in the microwave.

    • Christina replied: — May 7th, 2011 @ 6:34 pm

      Thanks so much for letting me know how they turned out for you! I am so glad that you liked them! 😀

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  36. #
    Joy — November 16, 2011 @ 10:46 am

    These are wonderful. Of course, I served them with your Baked Potato Soup. Both recipes were a hit with our family!

    • Christina replied: — November 21st, 2011 @ 8:59 pm

      Now I am craving the soup and pretzel rolls! I am so glad that your family enjoyed them! :)

  37. #
    Mandy — December 10, 2011 @ 9:47 am

    They turned out PERFECT! Yum!

    • Christina replied: — December 12th, 2011 @ 10:45 pm

      Excellent!! I am so glad that you enjoyed the rolls! Thanks so much for letting me know how they turned out! :)

  38. #
    jy — December 24, 2011 @ 1:29 pm

    WOW! These things are awesome!!! Made them exactly as the recipe said, and they turned out fantastic. Definately will be a new favorite around our home! Thank you!

    • Christina replied: — January 3rd, 2012 @ 8:45 pm

      I am so glad that you enjoyed the rolls! They are one of my favorites to make this time of year to go with soups. Thanks so much for letting me know how they turned out! :)

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