Super Soft Pretzel Rolls Recipe

These Super Soft Pretzel Rolls would be delicious served with your favorite soup or Sunday dinner!

Easy Super Soft Pretzel Rolls- these are delicious! Fabulessly Frugal

Super Soft Pretzel Rolls Recipe

Rating: 51

Super Soft Pretzel Rolls Recipe

Ingredients

  • 1 cup warm water
  • 3 tablespoons brown sugar (or granulated)
  • 1 teaspoon salt
  • 1/4 cup oil
  • 3 cups bread flour
  • 1 tablespoon yeast
  • 6 cups water
  • 3 tablespoons baking soda
  • 1 egg white
  • 1 tablespoon kosher salt

Instructions

  1. Mix brown sugar, salt, and yeast in a bowl.

  2. Combine oil and 1 cup water and add this to the sugar and yeast mix.

  3. Add the flour and mix, dough should not be sticky.

  4. Knead the dough for a few minutes.

  5. Divide dough into 12 balls and shape into balls

  6. Let rise on greased foil cover sheet for 20-30 minute until double in size.

  7. Meanwhile, bring 6 cups water and baking soda to a SIMMER in a wide pan with straight sides and preheat oven to 375.

  8. Place 4 rolls in the water for 1 minute on each side.

  9. Drain and place on cookie sheet.

  10. Repeat with remaining rolls.

  11. Brush rolls with egg white and sprinkle generously with kosher salt.

  12. Slash with a sharp blade on top to create a decorative look.

  13. Bake until 'pretzel' brown, about 12-15 minutes.
https://fabulesslyfrugal.com/super-soft-pretzel-rolls-recipe/

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Comments

  • These look delish! I can’t wait to try them! How many rolls does this recipe make??

  • Crystel

    Can the dough be mixed in a bread machine? I have tendonitis in my wrist from hairdressing, and can’t kneed a dough by hand.

  • Jade W

    What size do the rolls come out when the recipe is divided into 12?

  • Katy

    These were amazing! Mine didn’t look as pretty as yours, but they tasted great! I used my kitchen aid to mix the dough. So easy. Thanks for the recipe.

  • Linda

    Been looking for this recipe. Can’t wait too try it for Hamburger buns and Hot dog buns.

  • Linda

    I tried these pretzel buns and they turned out pretty good but was wondering how did you slash the tops to make them look like that

    • Kearna

      After I wash the top with the egg mixture, I just make a slash across the top with a knife (not very deep) then you will notice it after you bake them.

  • heather duddy

    Do u have to use bread flour or will AP work

  • Joe

    So when I made these the dough didn’t rise. I got active dry yeast and thought I did everything right. Any ideas on what happened?

    • Kearna

      There are lots of things that can go wrong with yeast. Water too hot or too cold (warm is best). Yeast is too old. Sorry it didn’t work out for you 🙁

  • MARIA DE LOURDES ARAUJO

    HUM FIQUEI DE ÁGUA NA BOCA!!!!!!!!!!!!
    HUM QUE DELICIA,MARAVILHOSO!!!
    EU QUERO SOIM FAZER ESSE PÃO MARAVILHOSO…

  • Shauna Ratliff

    I had to add almost a full extra cup of flour to make the dough workable, it was too tacky otherwise. It also took about 6 hours for the dough to rise. They turned out great though.

  • Heather

    Are these ok to freeze? If so, should they be frozen after they are par boiled or after they’re baked?

    • Kearna

      I would do it after they are baked, but I am sure you could do it after they are boiled and then thaw and bake them kind of like take and bake rolls you buy in the store.

  • Krystal

    I saw this recipe last night and it was on my mind all day today. So I made them. Except, mine don’t look like yours. I allowed the yeast to bloom and get frothy (maybe the mistake?) and then added the flour and mixed. I seperated into balls and allowed them a whole hour to rise. They looked gorgeous! As I picked one up to put it in the water, it was like all the air came out of them. After baking, they were mostly flat and shaped funny. Any insight?

  • BummedoutBaker

    I was really disappointed by this recipe. The first batch my mom made according to the recipe, and the dough was dry and didn’t rise. She was very disappointed and we were concerned it would ruin our Thanskgiving side dish, so I, being a baker, started over and tried the recipe again with some very important adjustments. First, the recipe neglects to inform you that you need let the yeast, sugar, and warm water proof for at least 10 min prior to adding in the flour. Also, make sure you grease the pan before baking the rolls. Do not put down parchment, as that will also stick to the bottom of the rolls. On the second try with the adjustments, the rolls turned out acceptably, and Thanksgiving was saved.

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