Pretzel Rolls Salted

Soft and salty the perfect Pretzel Roll.

Pretzel Rolls Salted

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  • Prep Time


  • Total Time


  • Servings



  • Cup Warm Water 110 degrees

  • 2

    Tab Light Brown Sugar

  • 1

    Package Active Dry Yeast

  • 5

    Tab unsalted butter, melted

  • teas Kosher Salt

  • 4

    Cups Bread Flour

  • 1

    tsp canola oil

  • 3

    Quarts water

  • ¾

    Cup baking soda

  • Coarse Sea Salt

  • Parchment Paper

  • Single edge razor or very sharp knife


Line 2 half sheet pans with parchment paper and spray liberally with non-stick spray. Combine the water, sugar, yeast and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl. about 3 - 4 minutes. If the dough appears too wet, add additional flour, a tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands. Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour. Preheat the oven to 425 degrees. During the last 15 minuets of the rise start boiling your water in a large pot over high heat. Add the baking soda: Be aware that the water will boil up and if your pot is not deep enough it may boil over so be cautious when adding the soda. Reduce heat to simmer. Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal portions forming each into an even ball about 3 inches wide. Place each piece onto the parchment lined sheet pans. Bring water solution back to boil. Carefully drop the rolls into the boiling water for 30 seconds each moving around and splashing up onto the tops of the rolls. Remove from the solution and place back onto the lined sheet pans. Sprinkle liberally with coarse sea salt and slash and "x" on the top of each roll with a single edge razor or very sharp knife. Bake in preheated oven for 15 to 16 minutes, watching closely a the end so that they reach the desired brown color, but they don't burn. They turn dark very quickly at the end so take care. Enjoy


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