Super Soft Pretzel Rolls Recipe
Amazing Homemade Pretzel Buns Recipe
If you like soft baked pretzels, you will definitely like these super soft pretzel rolls! The rolls seriously taste just like a soft baked pretzel.
As you can imagine, the rolls are delicious dipped in anything cheesy, like this cheesy bacon dip or one of our soup recipes, or you could go the cinnamon sugar route instead of salt. Anything that might be delicious on a soft baked pretzel will be delicious on these pretzel rolls!
These Pretzel Buns Have Various Uses!
Another reason to make this pretzel roll recipe is that you can use them as an awesome homemade option for sandwiches or burger buns! We’re going to have some fancy burgers with these pretzel buns!
These Pretzel Rolls Are Surprisingly Easy to Make
Now, you might think that pretzel rolls sound hard or complicated to make, but they really are surprisingly easy and simple. Just a few little extra steps than your regular roll.
This pretzel roll recipe takes about 2 hours from start to finish. Not too bad. And about 1 hour and 20 minutes of that time is hands-off. You can do it!
The dough is really simple – yeast, oil, milk, water, salt, flour. It is a bit more of a stiff, heavy dough, but still soft, smooth, and slightly tacky.
How to Divide and Shape Your Pretzel Buns
The easiest way to divide the dough into 16 pieces is to shape the dough into an even square or rectangle, then cut it 4×4. A dough scraper is perfect for this!
To make dough balls, I pull the dough back to one point to make a taut ball with one puckered end. Then you can flatten out the pucker a bit. The pinching/pulling of the dough helps squeeze out air bubbles and make a nice tight ball.
This is basically done again after the dough balls rest, but before boiling. Except it is done much more gently that time around.
Boiling the Pretzel Buns
Finally found a good use for this skimmer slotted spoon. I think this is the first recipe I’ve actually used it in. Haha.
The dough balls will look a little strange and wrinkly when they come out of the boiling water and that is ok! It will all work out.
Baking the Pretzel Rolls
Silicone baking mats work really well for this soft pretzel roll recipe because they help keep the dough from sticking while the dough rests and when they bake too.
It is really important that the knife or razor you use to make the slits is sharp. Otherwise, your dough balls might deflate or get squished.
Shout to my favorite knives – Victorinox! Either the chef knife or a paring knife will work here. I’ve had mine for years and they are still like new. Just use a simple knife sharpener every once in a while and these knives slice through tomatoes with ease, as well as pretzel roll dough. 😉
Conclusion
Note that this recipe makes 16 large pretzel rolls that are perfect as buns. Feel free to make the rolls smaller, if desired.
Give this soft pretzel roll recipe a try! Fresh pretzel rolls on your table 2 hours from now!
Other Recipes You Might Like:
- Copycat Olive Garden Breadsticks Recipe
- Little Caesar’s Crazy Bread Copycat Recipe
- Quick One-Hour Dinner Rolls
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Super Soft Pretzel Rolls Recipe
Equipment
- Stand mixer
- Large bowl
Ingredients
- 1 tablespoon instant yeast
- 2 tablespoons vegetable oil
- 2 cups warm milk 100-110°F / 37.7-43.3°C
- 1 ½ cups warm water 100-110°F / 37.7-43.3°C
- 2 teaspoons salt
- 6 ½ to 8 cups all-purpose flour
- 3 quarts water
- 1 tablespoon sugar
- ¼ cup baking soda
- coarse salt
Instructions
- In a large bowl or the bowl of an electric mixer, stir together the yeast, oil, milk, and water. Add salt and two cups of flour. Then add more flour gradually until the dough begins to form and clears the sides of the bowl. Knead for 3-4 minutes. The dough will be soft and slightly tacky. It is a stiffer, heavier dough than your usual roll dough though.
- Lightly grease a large bowl and place the dough in the bowl, cover with greased plastic wrap, and let rise until doubled in size, about 1 hour.
- Portion the dough into 16 equal pieces. Roll each piece into a dough ball and place onto lightly greased parchment paper or silicone baking mats. Let the dough rest for 15-20 minutes.
- While the dough rests, add the 3 quarts water, sugar, and baking soda to a 5-6 quart pot and bring the water to a boil.
- Carefully remove the dough balls one at a time from the parchment or mat and gently pinch the sides of the bottom of the dough in to the bottom of the ball. You are pulling the dough taut by forming a pucker of dough on the bottom. Don't totally deflate the dough ball though.
- Gently drop 3-4 dough balls into the boiling water and boil for about 30 seconds each side. The longer you boil, the chewier the pretzel roll will be. Remove the dough ball from the water with a slotted spoon or spatula, letting the excess water drip off.
- Place boiled dough balls onto baking sheets lined with parchment or silicone baking mats.
- Preheat oven to 425°F/218°C.
- Use a very sharp knife or razor to make two parallel shallow cuts in the top of each roll. Lightly sprinkle the tops of the rolls with coarse salt or kosher salt.
- Bake for about 20 minutes, until the rolls are a deep golden brown.
Recipe Notes
Nutrition
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Sounds so good as a burger bun!
This us gery confusing recipe and instructions. Ingredients says 3 to 4 quarts of water then instructions wanted you to add that to a 5 to 6 quarts of boiling water. Ok that’s fine. But the flour amount is 6 1/2 to 8 cups? That is a lot of difference and it would change it’s textures. Tried them both and wasted my ingredients in both times
CORRECTIONS: This is very confusing
You add 3 qts or water to a pot that holds 5 to 6 qts of water that isnt confusing. Yes thst is a big range in the flour amount. Baking is funny though things like altitude, the weather and inaccuracy in measuring can all make a differnce plus some people aerate their flour some dont. All of those can make an impact on the amount needed.
Hi, Jen. I hope I can bring some clarity for you. 🙂
The instructions for the water part go like this, “While the dough rests, add the 3 quarts water, sugar, and baking soda to a 5-6 quart pot and bring the water to a boil.” So it is 3 quarts water, but you want to use a 5-6 quart size pot.
For the dough and flour, there are so many factors that affect how much flour to use with yeast breads, that’s why there’s a range here for how much you may need. Really, you want to use just enough flour until the dough begins to form and clears the sides of the bowl. And you want the dough to be soft and slightly tacky. So only use as much as you need to achieve that with the dough.
I hope this helps!
Dry active is what I use.
This recipe is genius! I was on the hunt of the perfect pretzel bun recipe for quite some time and this one is amazing. We just had them for breakfast and LOVED them. Thanks for sharing!
Awesome! I’m so glad you loved them! Thank you so much for your comment and review on this pretzel roll recipe, Helena.
This was my first time making pretzel rolls and they came out great. I used 7 cups of flour. Also made oven fried chicken to have on the rolls and it was a hit with the family. Thanks for a great recipe!
Awesome! Thank you for your comment and review, Debbie! I’m glad the pretzel rolls and chicken were a hit.
I don’t have instant yeast, only dry active. Will that still work? Would I need to make any adjustments to the recipe? So excited to try these!
Yes, either yeast will work for these pretzel rolls. Active dry yeast will just need to be dissolved first in the water before adding the other ingredients. 🙂
That is way to much liquid, you’ll create a pancake batter
It actually works out really well as written! Give it a try! 🙂
Would almond milk work with this?
Yes! While I haven’t tried that substitution myself, but I do think that almond would work well in this recipe. Oat milk would be another dairy-free vegan option. Let us know how it goes if you try it!
Huge fail, a waste of time and money.. too much flour and oil instead of butter are these tough.. yeast needs to froth prior to adding flour. Experienced baker must make adjustments..
Oh man. I’m so sorry they didn’t turn out for you, Hazel! Instant yeast does not need to froth first. Either way, sorry it was a waste for you. Hope you find a recipe you like. 🙂