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Crispy Pretzel Rolls

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Bakery-style pretzel rolls with a shatteringly crisp crust and pillowy-soft interior, perfect for snacking, sandwiches, or serving at gatherings. This easy homemade recipe uses simple pantry ingredients and delivers irresistible results every time.

Ingredients

Scale
  • 3 1/2 cups all-purpose flour
  • 2 1/4 tsp instant yeast (or active dry yeast, bloomed in warm water)
  • 1 1/2 tsp fine sea salt
  • 1 tbsp granulated sugar
  • 1 1/4 cups warm water (about 110°F)
  • 2 tbsp unsalted butter, melted
  • 10 cups water (for pretzel bath)
  • 2/3 cup baking soda (for pretzel bath)
  • 1 egg, beaten (for egg wash)
  • Coarse salt (pretzel salt or flaky sea salt) for topping

Instructions

  1. Combine warm water, melted butter, and sugar in a large mixing bowl. Sprinkle yeast over the top and let sit for 2-3 minutes (if using active dry yeast, wait until foamy).
  2. Add flour and salt. Mix with a wooden spoon until a shaggy dough forms. Knead by hand for 8-10 minutes (or 5 minutes in a stand mixer) until smooth and elastic. Add flour if dough is too sticky.
  3. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 45 minutes to 1 hour, until doubled in size.
  4. Punch down dough and divide into 8 equal pieces. Shape each into a round ball, pulling sides under and pinching at the bottom for a smooth top. Place on a parchment-lined baking sheet.
  5. Cover and let rolls rest for 15 minutes.
  6. Preheat oven to 425°F. Bring water and baking soda to a gentle boil in a large pot.
  7. Using a slotted spoon, lower 2-3 rolls into boiling water. Boil for 30 seconds per side. Remove and return to baking sheet.
  8. Brush each roll with beaten egg and sprinkle generously with coarse salt.
  9. Bake for 18-22 minutes, until deep golden brown and crisp. Rotate pan halfway through for even browning.
  10. Transfer rolls to a wire rack to cool slightly. Enjoy warm or at room temperature.

Notes

For extra crunch, bake rolls for an additional 2 minutes. If making vegan, substitute butter with olive oil or vegan butter and use almond milk or aquafaba for the egg wash. Rolls can be made ahead and refrigerated overnight before baking. For gluten-free, use a cup-for-cup gluten-free flour blend. Mini rolls can be made by dividing dough into 16 pieces and reducing boiling/baking time. Rolls freeze well and can be reheated in the oven for best texture.

Nutrition

Keywords: pretzel rolls, homemade pretzel, bakery-style, snack, easy bread, German, party food, comfort food, crispy pretzel, soft pretzel, lunchbox, game day

Find it online: https://hungermind.com/crispy-pretzel-rolls-recipe-easy-bakery-style-homemade-snack/