Homemade Pretzel Rolls made with a simple yeast dough that is kneaded, boiled, and then baked into soft and extra chewy pretzel rolls.
- 1 1/2 cups warm water
- 2 teaspoons active yeast
- 3 tablespoons corn syrup
- 3 tablespoons melted butter
- 1 teaspoon salt
- 4 to 4 1/2 cups all-purpose flour
- 4 cups water + 3 tablespoon baking soda
- 1 egg white, beaten
- kosher or pretzel salt
- In a medium mixing bowl (or the bowl to your stand mixer), add the water, yeast, corn syrup, and melted butter. Let the mixture rest for 5 minutes.
- Add the salt and 3 cups of flour. Stir to combine well. Add the additional flour 1/2 cup at a time until you have added 4 cups total.
- Use your stand mixer to keep kneading the dough or dump the dough out onto a well-floured surface and knead by hand. Knead for a full 10 minutes.
- Form the dough into a smooth ball and place it back in the mixing bowl. Cover the bowl with plastic wrap and let the dough rise for 45 minutes.
- After the dough has risen, dive it into 6-8 pieces. Roll each piece into a smooth ball and place them on a piece of parchment paper or a baking mat, a few inches apart. Cover them with a light dish towel and let them rise for another 45 minutes.
- Preheat the oven to 425 degrees F.
- After the rolls have risen, bring 4 cups of water and 3 tablespoons of baking soda to a boil in a medium sauce pan.
- Place the rolls, two at a time, into the boiling water. Let them boil 30 seconds, flip them over, and boil them 30 seconds more on the second side. Remove with a slotted spoon and place on a baking sheet lined with parchment or a baking mat.
- Repeat with remaining dough.
- Cut an X in the top of each roll.
- Brush each roll with the beaten egg white and then sprinkle with kosher or pretzel salt.
- Bake the pretzel rolls for 15 minutes until dark brown.
- Remove from the oven and eat warm or at room temperature. Store leftovers in an air-tight container on the counter for up to 3 days or in the fridge for up to a week.
- Don’t skimp on the kneading time. That long kneading time helps to develop the gluten in the dough which will help give the pretzel rolls that signature soft and chewy middle.
- Boiling the dough is what gives them that distinct dark brown color (in addition to a little egg white wash) and also helps to make the outside extra chewy. It’s what puts the “pretzel” in pretzel rolls!
- I make pretzels enough that I bought Pretzel Salt, but kosher salt is a great substitute.
- The corn syrup helps to make the bread chewy. If you don’t have any or don’t want to use it, feel free to substitute white sugar or honey.
- Category: bread
- Method: bake
- Cuisine: American
Keywords: pretzel, bun, rolls, bread, baking, pretzel rolls, yeast