Chestnut Free Classic Pretzel Rolls
Soft on the inside, deeply bronzed and chewy on the outside, these pretzel rolls deliver everything you love about a classic soft pretzel in a satisfying handheld roll. The secret to that signature dark crust and bold, slightly tangy flavor is a two-part trick: baking the baking soda before it ever hits the water bath, then giving each roll a quick simmer before it goes into the oven. That process is what separates a truly great pretzel roll from a plain dinner roll with salt on top. A generous egg wash and a shower of coarse salt right before baking lock in that glossy, crackly finish. The ingredient list is refreshingly straightforward — flour, butter, yeast, and pantry staples — so there's no hunting down specialty items or worrying about what's hiding in a store-bought version. These rolls are incredible alongside soup, stuffed with deli meat, or eaten warm off the rack with nothing but a little mustard for dipping.
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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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