These golden-brown rolls start with a simple yeasted dough that's kneaded until smooth and left to double in size, giving it that classic pull-apart chew pretzel fans love. After a rest, the dough is divided and shaped into tight, round balls before taking a quick dip in a hot water bath — the step that gives pretzel rolls their signature glossy, deeply colored crust. A brush of egg wash right before baking helps them turn a rich mahogany brown in the oven, with a shiny exterior and a soft, pillowy interior underneath. They bake up hollow-sounding and crisp on the outside, then soften slightly as they cool, making them perfect for slicing open and loading up with your favorite fillings. This version is an easy way to enjoy that bakery-style pretzel roll experience while keeping things suited to a low-sodium kitchen.
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Limit or remove salt from this recipe if possible.
Combine the warm water, yeast, and 1 tsp sugar in the bowl of a stand mixer and let stand until the surface is foamy and the mixture smells yeasty, about 5–8 minutes. If the yeast does not foam, it is not active — start over with fresh yeast.
Add the flour, fine salt, and softened butter to the yeast mixture. Mix on low speed with the dough hook until the flour is incorporated, then increase to medium speed and knead until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl, about 6–8 minutes. The dough should spring back slowly when poked.
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