First Time Visiting? Start Here!

Squishy Soft Homemade Pretzel Rolls

Homemade pretzel rolls are chewy, salty, and oh so delicious. Making Squishy Soft Homemade Pretzel Rolls at home is easier than you could ever imagine.homemade pretzel rolls on a blue cloth

When we lived in Los Angeles, my company used to order boxed lunches from a deli called The Corner Bakery. The food was decent, but what made me super excited on Corner Bakery day was that my sandwich came on a pretzel roll.

Soft. Salty. Pillowy. I’m not sure what little world I was living in to not have had pretzel rolls until my mid-twenties. But once I found them, I had no intention of letting them go.

When we moved back to Washington, there were no Corner Bakeries. Which was fine, because we were so broke that going out to eat wasn’t even a possibility. But learning to make my own totally was!

What Makes Pretzel Rolls Different From Bread?

I am so very glad you asked! Pretzel rolls/bread have a soft and chewy coating on the outside. They are essentially soft pretzels in bread roll form. Picture something like a bagel but in roll form. And then little moonbeams coming out of them because they’re ammmmazing!

With that gorgeous chewy outside, you give that bread the perfect surface for just the right amount of kosher salt to be sprinkled on top.

What Ingredients are in a Pretzel Roll?

I use the exact same dough recipe for Soft Squishy Homemade Pretzel Rolls that I use for Simple Whole Wheat Sandwich Bread.

How to Make Perfectly Round Rolls

How to Make Pretzel Rolls – Step by Step:

  1. Combine water, honey (sugar if you want to make this vegan), and yeast. Stir and let it sit until it’s fluffy and full of bubbles. The amount of time this takes depends on the temp in your house. Aim for about 20-30 minutes.
  2. Add the rest of the ingredients and knead in a stand mixer using the bread hook. No stand mixer? Add the flour cup by cup if mixing by hand. And congrats, because your arms are about to be cut and totally on point. Invest in tank tops.
  3. Remove the dough from the bowl when it becomes one mass and is no longer shaggy. Drizzle olive oil in the bowl, turn the dough to coat in the oil and cover the bowl with a damp towel. Allow dough to rise in a warm location until it has doubled in size (1-2 hours).
  4. After it has doubled, punch that ish down and knead it for another 30 seconds.
  5. Pinch off 2 inch-sized pieces of dough (something between a golf ball and a tennis ball) and place on a parchment-lined rimmed baking sheet and let rise until doubled in size (about 45 minutes).
  6. Preheat oven to 375 degrees with both racks offset in the middle by one rung (basically, get both racks as close to the middle as possible).
  7. In a large pot, bring 2 quarts of water to a rolling boil. Carefully add baking soda (you may get some foaming action) and carefully place 3 balls of dough into the water. Flip after 30 seconds.
  8. Using a slotted spoon, remove the dough balls from the water and place on the parchment-lined rimmed baking sheets. Sprinkle with Kosher salt. Repeat with the rest of the dough until they have all been boiled.
  9. Bake for 10 minutes then rotate the pans and bake for another 7-10 minutes or until the rolls are golden brown and you want to name them Fluffy McFlufferkins and use them as pillows.
  10. Transfer rolls to a baking rack and allow to fully cool before storing. There is approximately 0% chance that you’ll be able to resist snagging one and slathering butter all over it while the others are cooling. It’s ok. Embrace your instincts and just do it.process steps for making homemade pretzel rolls

Recipe Notes on Making Squishy Soft Homemade Pretzel Rolls

  • Don’t rush the initial process when combining the water, honey/sugar, and yeast. Really give it time to develop all the amazing air bubbles possible. This mass, called a “sponge”, is the starting point for making these pretzel rolls bouncing and squishy.
  • You don’t have to use whole wheat flour; all-purpose or bread flour will absolutely work. The whole wheat adds a layer of depth and flavor to these rolls and makes them a bit healthier.
    • That being said, I get more picture-perfect round rolls when I use bread flour. The whole wheat rolls are still delicious, but a bit less, um, photogenic.
  • The warmer your house, the faster the rolls will rise. In the winter I have been known to place trays of rolls near heating vents, our wood stove, or a sunny window.
  • Bread usually rises better on rainy days due to the humidity in the air.
  • When you add the baking soda to the boiling water it will foam up and may cause some “splashback” onto your stove. Add the baking soda carefully!
  • Store the cooled rolls in an air-tight container at room temperature. Make sure they are 100% cool before storing. Any moisture trapped with the pretzel rolls will render the kosher salt on top mushy.
  • You can freeze the rolls in a freezer-proof Ziploc. Simply let them come to room temperature or microwave for 20 seconds.homemade pretzel rolls on a blue cloth in a white dish

Other Homemade Bread Recipes You Will Love:

People who don’t bake will find any sort of homemade bread a magical feat of amazement. But then you go and bust out homemade pretzel rolls at a dinner party, and you’re straight up blowing minds and winning hearts. The idea of a few select ingredients, some patience, and a baking soda bath creating something so amazing is like a solar eclipse.

A solar eclipse that is the spotlight in a unicorn variety show.

Making this recipe or others?

Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sustainablecooks. I can't wait to see your take on it!

homemade pretzel rolls on a blue cloth
Print
Squishy Soft Homemade Pretzel Rolls
Prep Time
2 hrs
Cook Time
20 mins
Total Time
2 hrs 20 mins
 

Homemade pretzel rolls are chewy, salty, and oh so delicious. Making Squishy Soft Homemade Pretzel Rolls at home is easier than you could ever imagine.

Course: Side Dish
Servings: 24
Calories: 255 kcal
Author: Sarah
Ingredients
Bread Dough
Pretzel Rolls
Instructions
Making the Dough
  1. In the bowl of your stand mixer, combine the hot water and 1/3 cup honey. Stir to dissolve the honey. Add the yeast, and stir to combine. The yeast will not mix into the water completely; you just want to whisk it around a bit. This will create the "sponge". Set aside for about 30 minutes, or until the yeast has activated and more than tripled in size.

  2. Add the salt, olive oil, vital wheat gluten, bread flour, and whole wheat flour to the sponge. If you want a 100% whole wheat dough, omit the King Arthur bread flour, and add another cup of whole wheat flour, plus an additional 2 tbsp of vital wheat gluten.
  3. Using the bread hook on your mixer, mix the dough at mix speed "2" until it clings to the hook and almost all the dough is off the sides of the bowl. If the dough seems "shaggy" or is still sticking to the bowl, slowly add more whole wheat flour 1/4 cup at a time.
  4. Remove the dough from the bowl. Drizzle olive oil in the bowl, turn the dough to coat in the oil and cover with a damp towel. Allow dough to rise in a warm location until it has doubled in size (1-2 hours). Rising time will depend on the temp in your house.

  5. Once the dough has doubled, use the bread hook and mix the dough again at mixer speed "2" for about 30 seconds.

  6. Pinch chunks of dough off (between golf ball and tennis ball size) and roll into a ball. Place on baking sheets lined with parchment paper. Let rise for about 45 minutes, or until doubled.

  7. Preheat oven to 375 degrees. Arrange your oven racks in the middle.

Making the Pretzel Rolls
  1. In a large heavy-bottomed saucepan, bring 2 quarts of water to a rolling boil. Add baking soda to the boiling water (careful, the water might foam a bit). Place 3 balls of dough into the water, and "boil" for 30 seconds on each side.  Using a slotted spoon, remove the balls and place back on the baking sheet.  Sprinkle with kosher salt.

  2. Bake for 10 minutes, and then rotate the pans in the oven and bake for another 7-10 minutes, or until golden brown.  Place on wire cooling racks, and allow to fully cool.
Recipe Notes

Store the rolls in an air-tight container at room temperature. Make sure they are 100% cool before storing. Any moisture trapped with the pretzel rolls will render the kosher salt on top mushy.

Nutrition Facts
Squishy Soft Homemade Pretzel Rolls
Amount Per Serving
Calories 255 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 771mg 32%
Potassium 198mg 6%
Total Carbohydrates 45g 15%
Dietary Fiber 5g 20%
Sugars 2g
Protein 10g 20%
Vitamin A 0.1%
Calcium 2.6%
Iron 11.5%
* Percent Daily Values are based on a 2000 calorie diet.

This post contains affiliate links and we may earn a commission at no additional cost to you if you click through and make a purchase. This allows me to continue to provide free content, and I only share products that I use and love myself.

This post was originally published in August 2011. It has been retested, updated with reader feedback, the recipe has been made printable, and new photos were added.

Homemade pretzel rolls are chewy, salty, and oh so delicious. Making Squishy Soft Homemade Pretzel Rolls at home is easier than you could ever imagine.

Leave a Reply

Your email address will not be published. Required fields are marked *

4 comments on “Squishy Soft Homemade Pretzel Rolls”

  1. Okay…so I didn’t make the pretzels rolls but this reminded me that I have been wanting to try my hand at homemade bread. So I used your basic bread recipe and it was AWESOME. My son and I just literally ate half a loaf. This was super easy too in the Kitchenaid. Now I know I can make bread so no more buying loafs of bread at the store!

  2. Lindsey, I’m so glad to hear that you had success making it! I’ve given that recipe to lots of friends and family, and everyone has enjoyed it.

    Tip: get yourself a bunch of 9×5 loaf pans (Goodwill is a great resource for this) and then you can make a ton at once to freeze. I made 6-8 loaves at a time so that I’m not baking each weekend.

    Sarah

  3. Oh no, suddenly I am only getting part of the article in my inbox every day… is it just me? I know from past experience that I will rarely click on the “More” link to read the rest. I love this blog; I’m so sad!!

    • Nope, you’re not alone. I noticed it yesterday too. I can tell you the long version if you like, but essentially my blog and the email system are having irreconcilable differences.

      For my blog, I have to put a tag in my posts now so that they don’t take up the entire home page if you’re looking at it on a phone or PC. Basically, I have to direct my site when to cut off the post on the homepage. My email system is taking that as a literal “click here for more” cue and that is how it is displaying it in the emails.

      I’ve been all over the internet and blogging sites in the last 24 hours trying to figure out how to get the two systems to communicate to talk to each other. I’m not finding solutions yet but am continuing to look. My preference is to send the whole post in the body of the email. If I can’t work it out I do hope you’re willing to click the more and keep reading!