Cashew Free Classic Pretzel Rolls
Chewy on the outside, pillowy in the middle, and finished with a generous shower of coarse salt — these pretzel rolls deliver that iconic bakery experience straight from your own oven. The secret to their deep mahogany color and bold pretzel flavor is a two-part technique: baking the baking soda before it ever hits the water bath, then giving each roll a quick simmer in that alkaline bath before baking. It sounds fussy, but both steps are genuinely straightforward and make an enormous difference in the final result. Every ingredient here is simple pantry staple territory — flour, yeast, butter, salt — so there's no hunting down specialty items or stressing over hidden additives in a store-bought version. For anyone navigating tree nut allergies or sensitivities, these rolls are naturally free of the problem ingredients that can sneak into packaged breads and rolls, and you control everything that goes into the dough. Serve them warm alongside soup, pile on deli meat for a serious sandwich upgrade, or just tear one apart with a little butter while it's still steaming. Once you taste that glossy, crackly crust, the store-bought bag is going to feel like a real downgrade.
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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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