Homemade Pretzel Rolls baked to perfection and topped with sesame seeds, salt and poppy seeds. They are a lot easier to make at home than you think! Elevate your burgers and sandwiches with this amazing pretzel roll, or simply eat it on it’s own with a bit of butter!
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Yes you can make Pretzel Rolls at Home!
Whenever I see a sandwich on a menu made on a pretzel roll I always have to have it. I love pretzel buns! This pretzel roll recipe turns out perfectly soft, chewy and golden brown. They always make a sandwich 10 x better.
Making homemade pretzel rolls rolls at home are a lot easier to make than you think! They take about 1-2 hours total rising time and 20 minutes in the oven. These Pretzel Rolls are totally worth the effort.
These pretzel rolls are chewy, golden brown, salty with a bit of sweetness from the honey. Sprinkle on your favorite toppings. I love poppy seeds, sesame seeds and a good helping of coarse salt.
The secret to the pretzel flavor is the boiling water + baking soda mixture. Make sure to use a pot big enough to hold the water and give you a little extra room for the baking soda. The water can overflow when the baking soda gets added.
Load these pretzel rolls up with your favorite sandwich topping. I love these served warm with butter or with shredded cheese sprinkled inside. Either way these rolls are amazing!!
I also recommend whipping up a cheese sauce to serve these with as well!
Ingredients for Pretzel Rolls
- Milk- I used 1% milk for this recipe.
- Butter- Unsalted butter is best. If you have salted, cut back on the added salt in this recipe.
- Honey- Honey adds a little sweetness and helps the rolls get that dark color.
- Active Dry Yeast- Is used to help the dough rise. You can use instant dry yeast as well.
- Salt- Salt is essential in every bread recipe to inhibit the gluten from developing too much. Salt is also added to help flavor the dough!
- Flour- All purpose flour works great here. No specialty bread dough needed!
- Water- You will need to boil the rolls in water & baking soda to get the chewy, crunchy texture of a pretzel.
- Baking Soda- Gets added to the boiling water and helps to seal in moisture on the inside of the roll as well as developing the golden brown exterior.
- Egg- An egg wash on top of the rolls gives it a bit of shine AND also helps the toppings adhere to the rolls.
- For Topping: Course Salt, Poppy Seeds, Sesame Seeds, Shredded Cheese
How to Make Pretzel Rolls
- Make dough: Heat milk and butter in a saucepan or the microwave until the temperature reaches 130 degrees. Add the heated milk and butter to a stand mixer with the dough hook attached. Add in honey, yeast and salt and stir to combine. Add in flour, 1 cup at a time on low speed. If dough is still sticking to the bottom add more flour.
- Knead: The dough for 5 minutes in the stand mixer. (If you do not have a stand mixer knead by hand). Shape into a ball and place the dough in a large bowl lightly coated in oil.
- Rise (60 mins): Cover with a kitchen towel and place in a warm area until the dough doubles in size. Usually takes about an hour.
- Rise (15 mins): Divide the dough into 6 rolls. (You can do smaller or larger rolls depending on your use). Cover and let the rolls rest for an additional 15 minutes.
- Boil: Water in a large pot. (Make sure to give yourself extra room. Baking soda will make the water foam up and rise) Add in baking soda. Drop rolls into the water making sure not to over crowd the pot. Cook for 2 minutes and remove with a slotted spoon and place onto the prepared baking sheet. Make sure the rolls do not touch.
- Brush with egg wash: In a small bowl combine the egg and water and whisk until combined. Brush the rolls with egg wash. Sprinkle rolls with salt, poppy seeds and sesame seeds (if using).
- Bake: Place rolls on a baking sheet lined with a silicone baking mat. Bake in a 400°F degree oven for 15-20 minutes or until golden brown.
- Score the tops of the rolls using a sharp knife after they come out of the baking soda water. This allows the roll to expand and the middle of the roll will cook more evenly.
- Bake until golden brown! You want these rolls to come out looking like pretzels, so the darker the color, the better!
- Top with your favorite toppings! Everything bagel seasoning would be awesome here. If you don’t have everything bagel seasoning, try course salt, poppy seeds, sesame seeds, and granulated onion or garlic. Cheese on top of these rolls is amazing as well!
Frequently Asked Questions
- Why should I boil my pretzel rolls in a baking soda bath? A boiling baking soda bath is the classic method used for pretzels to ensure the typical, chewy texture and golden brown exterior. You’ll notice that the rolls come out of the water a little wrinkly, but the oven will turn them into a beautiful masterpiece!
- What if I don’t have a stand mixer? No stand mixer? No problem! You can still make these rolls by hand. Use a wooden spoon or a rubber spatula to mix the ingredients in a large mixing bowl. Once the mixture gets too thick to use a spoon, start using your hands and knead the dough on a clean counter top. Knead the dough for about 6-7 minutes and you will notice it come together nicely!
What to Serve With the Pretzel Rolls
The options with these pretzel rolls are never ending. Try making sandwiches with your favorite deli meats and cheeses, or try some of my recipes below:
- Ham and Cheese
- French Dip Sandwiches
- Shredded Barbecue Chicken
- Grilled Chicken Breast
- Shaved Italian Beef
- Sliced Fresh Turkey
- Homemade Cheese Sauce for dipping
The Best way to Store Leftover Pretzel Rolls
These easy pretzel rolls are best served the day of however they keep at room temperature for up to 3 days. Just make sure not to store them when they are still warm. This will cause them to get soggy. The rolls can also be frozen for up to 3 months!
More Easy Bread Recipes to Try
- One Hour Focaccia Bread
- Garlic Cheese Biscuits
- The BEST Easy Cornbread
- Bacon Cheddar Biscuits
- Homemade Burger Buns
- Homemade English Muffins
- Heat milk and butter in a saucepan or the microwave until the temperature reaches 130 degrees.
- Add the heated milk and butter to a stand mixer with the dough hook attached.
- Add in honey, yeast and salt and stir to combine.
- Add in flour, 1 cup at a time on low speed. If dough is still sticking to the bottom add more flour.
- Knead the dough for 5 minutes in the stand mixer. (If you do not have a stand mixer knead by hand)
- Shape into a ball and place the dough in a large bowl lightly coated in oil.
- Cover with a kitchen towel and place in a warm area until the dough doubles in size. Usually takes about an hour.
- Divide the dough into 6 rolls. (You can do smaller or larger rolls depending on your use). Cover and let the rolls rest for an additional 15 minutes.
- Meanwhile preheat oven to 400°F. Line a baking sheet with a silicone baking mat. Set aside.
- Boil water in a large pot. (Make sure to give yourself extra room. Baking soda will make the water foam up and rise) Add in baking soda.
- Drop rolls into the water making sure not to over crowd the pot. Cook for 2 minutes and remove with a slotted spoon and place onto the prepared baking sheet. Make sure the rolls do not touch.
- Combine the egg and water and whisk until combined.
- Brush the rolls with egg wash.
- Cut two slits in the top of each roll. You can do crosswise or side by side.
- Sprinkle the rolls with salt, poppy seeds and sesame seeds (if using) and bake for 15-20 minutes or until golden brown.
- Remove from the oven and allow them to cool for a couple of minutes on the baking sheet and serve!