Super soft pretzel rolls are perfect with soup or as a bun for a sandwich or burger!
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
Super soft pretzel rolls are perfect with soup or as a bun for a sandwich or burger!
4.42 / 5 ( 17 Reviews )
Print Rate
Prep Time: 1 hour hour 40 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 2 hours hours
Serves: 16
Adjust Servings: 16
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
Best served same day, but can be warmed lightly in the microwave the next day or two.
Nutrition
Calories: 222kcal | Carbohydrates: 41g | Protein: 6g | Fat: 3g | Sodium: 828mg | Fiber: 1g | Sugar: 2g
Recipe Source: Mel's Kitchen Cafe
