Gelatin Free Classic Pretzel Rolls
That deep mahogany crust, the chewy pull, the hit of coarse salt — these pretzel rolls deliver everything you want from a classic bakery staple, made entirely from scratch in your own kitchen. Every single ingredient here is straightforward pantry fare: flour, butter, yeast, egg, and a clever baking soda bath that creates that signature pretzel flavor and color without any additives to second-guess. For anyone avoiding gelatin, this recipe is naturally in the clear — there's no bloom, no setting agent, nothing hidden in a glaze or dough conditioner, just honest bread-making from start to finish. The real trick is baking the baking soda before it hits the water bath, which deepens both the flavor and that gorgeous dark color in a way that feels almost like a cheat code. Shaping the rolls into tight, seam-pinched rounds and giving them a quick simmer before baking is what separates these from ordinary dinner rolls — the exterior sets up firm and glossy while the inside stays pillowy and soft. Scored on top and showered with flaky salt right out of the bath, they bake up looking like something from a serious artisan bakery. Serve them warm alongside soup, pile on sandwich fillings, or honestly just eat one plain off the rack — they don't need much help at all.
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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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