Soft, chewy, and downright delicious, these Pretzel Rolls are perfect by themselves, or used as buns. We can’t get enough of them!
We had been buying pretzel rolls from Costco by the dozens because we love them. I decided it was high time I came up with a homemade version so A- I wouldn’t have to keep running to the store, and B- so I could save a little dough. Haha, did you get that? Sometimes I crack myself up.
I found a few versions of pretzel rolls online, but I decided to stick with my basic pretzel dough. It’s never failed me. I did however, decide to follow the pretzel boiling technique I found at Mel’s Kitchen.
Yes, it adds another step. But it makes the pretzel rolls extra chewy, and trust me, it’s worth it!
I love a good fluffy roll. But when serving pulled pork or French dip sandwiches, I like a hearty roll that can stand up to the extra sauce and juices and not get all mushy. These rolls are perfect for that! They are also phenomenal dipped in soup.
Of course, truth be told, they are phenomenal straight from the oven. Well, maybe wait a few minutes so you don’t burn your tongue. But really, they are devoured so quickly at my house that I’ve learned to make a double batch.
Leftovers are great for sandwiches, or heated for a few seconds in the microwave and then slathered in butter. Yum!
How to make Pretzel Rolls:
Combine yeast and warm water and let sit for 10 minutes till bubbly. Add milk, salt, and sugar. Stir in enough flour to make a stiff dough. Knead on floured counter a few times.
Let dough sit for about 15 minutes. Form into round rolls and let raise till doubled.
Carefully dip each roll into boiling water mixed with soda and sugar. Boil for about a minute, then place rolls back on cookie sheets. Repeat till all rolls are boiled.
Cut 2 slits across the tops of each roll, and sprinkle with salt if desired. Bake at 425° for 10-15 minutes, or more if you like them darker.
What we like to serve our pretzel rolls with:
HOMEMADE PRETZEL ROLLS RECIPE
Soft and Chewy Pretzel Rolls
Soft and chewy pretzel rolls made with yeast. Delicious on their own, or used as buns.
Ingredients
- 1 cup warm water
- 2 Tbsp yeast (I use SAF)
- 2 cup milk
- 1 Tbsp salt
- 1/4 cup sugar
- 7 1/2 cups all purpose flour (more or less)
Instructions
- Combine yeast, warm water, and sugar in a large mixing bowl. Let sit for 10 minutes till bubbly. Add milk and salt. Stir in flour to make a stiff dough.
- Knead on floured counter a few times. Let dough sit for about 15 minutes.
- Form into round rolls and place on silpat lined cookie sheets. Let raise till doubled, about 20 minutes.
- When rolls are almost doubled, bring to a boil 3 quarts of water with 1/4 cup baking soda and 1 Tbsp sugar added. Drop in a few rolls and boil them for about 20-30 seconds on each side. Place back on cookie sheets. Repeat till all rolls are boiled.
- Cut 2 slits across the tops of each roll with a sharp knife. If desired, sprinkle with course salt. Bake at 425° for 10-15 minutes, or more if you like them darker.
Notes
You will also need 1/4 cup baking soda and 1 Tbsp sugar for boiling the rolls. I didn't add them to the ingredient list because it throws off the nutrition facts.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 164Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 302mgCarbohydrates: 33gFiber: 1gSugar: 3gProtein: 5g
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In the recipe it states this is for 2 dzn rolls. In the comments you said 1 dzn. I want to split this if it for 2 dzn., but not if it’s for one. Help! Also, how many burger buns would you say this would make as written?
Oh danggit. It does make 2 dozen, not sure how I mistyped that in the comments. I’ve edited it. I think if you flattened the dough out, it would make about the same number of hamburger buns. So as written, I think you should get about 2 dozen buns, but I haven’t actually tried making them as hamburger buns. I’ve just used them as slider buns.
Joann not a pro my first try doing a pretzel bun Success Tasty Will do again! Thanks
So glad you love them Joann!
Approximately how many rolls does this recipe make? How many ounces is each roll? Thank you.
It makes two dozen rolls, but I didn’t weigh them to see how many ounces they were. Sorry about that.
What kind of flour do you use? All purpose or bread flour?
I just used unbleached all purpose flour.
Hi sorry if it’s a stupid question but do u mean Soda the drink or baking soda? It looks amazing going to try this weekend
It’s baking soda. I updated the recipe to clarify. Sorry for the confusion!
I made these yesterday. Love them! Thank you for the great recipe. We had them with sloppy joe meat for supper. We melted butter and sprinkled French toast seasoning on them today. We have a family gathering this weekend and I plan to make them bite sized with dipping sauces. YUMMY!
Great lookin’ recipes, can’t wait to try them.