Coconut Free Classic Pretzel Rolls
Chewy on the inside, deeply bronzed on the outside, and finished with a satisfying crunch of coarse salt — these pretzel rolls deliver everything you want from a classic bakery staple. The secret to that signature pretzel flavor and color is a quick simmer in a baked baking soda bath, which takes a little extra planning but makes an enormous difference in the final result. Every ingredient here is straightforward pantry fare: flour, butter, yeast, salt, and a few basics for the boiling bath and egg wash. There's no need to scan labels or second-guess anything, because the whole recipe is built from simple, whole ingredients with zero hidden surprises. The dough comes together in a stand mixer and rises in about an hour, making this a genuinely approachable weekend bake. Pull them fresh from the oven and you'll get that hollow tap on the bottom, a crackly crust, and a soft, pillowy interior that's absolutely perfect alongside soup, stuffed as a sandwich roll, or eaten plain with a little extra butter.
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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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