Macadamia Free Classic Pretzel Rolls
Chewy on the outside, pillowy soft on the inside, these pretzel rolls deliver that signature deep-brown crust and bold, salty bite that makes them impossible to resist straight off the rack. The secret to their authentic pretzel flavor lies in a clever baking soda prep step — spreading it on a sheet pan and toasting it low and slow before it ever hits the boiling bath, which intensifies the alkalinity and gives you that gorgeous mahogany color without any specialty ingredients. 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 screaming-hot oven, so the process is genuinely satisfying to work through. The ingredient list is refreshingly straightforward — just flour, butter, yeast, and pantry staples — so there's no need to scrutinize labels or worry about unexpected additions sneaking in. These rolls are the kind of thing that makes a weekend baking project feel completely worth it, whether you're serving them alongside soup, stuffing them with deli fillings, or eating them plain with a little mustard on the side. The crust crisps beautifully as they cool, so give them the full ten minutes of patience before tearing in — though that's admittedly the hardest part.
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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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