Breastfeeding Friendly Classic Pretzel Rolls
Warm, chewy, and deeply golden, these pretzel rolls deliver that satisfying combination of a crackly crust and a soft, pillowy interior that makes them nearly impossible to resist straight off the rack. The dough comes together with simple pantry staples — flour, butter, yeast, and salt — so you know exactly what's going into every bite, which matters when you're being thoughtful about what you eat and share. The clever trick of baking the baking soda before adding it to the boiling bath unlocks a richer, more authentic pretzel flavor and that signature dark color without any mystery additives. Each roll gets a quick dip in the simmering bath, a generous brush of egg wash, and a shower of coarse salt before hitting a hot oven — the result is bakery-quality bread made entirely in your own kitchen. Butter, eggs, and flour are all nutrients that support a well-rounded diet, and there's something genuinely nourishing about homemade bread that store-bought versions just can't replicate. Serve them warm alongside a hearty soup, pile on your favorite sandwich fillings, or honestly just eat one plain — they're that good.
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Learn more →Ingredients
8 servings
For the dough
- 1 cup warm water (105–110°f / 40–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tsp granulated sugar
- 3 cups all-purpose flour, plus more for dusting
- 1 tsp fine salt
- 2 tbsp unsalted butter, softened
For the boiling bath
- ¼ cup baking soda
- 8 cups water
- 1 tbsp granulated sugar
For finishing
- 1 large egg
- 1 tbsp water
- 1–2 tbsp coarse pretzel salt or flaky sea salt
Instructions
- 1
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.
- 2
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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