MSG Free Classic Pretzel Rolls

Total time2 hr 5 min

Prep time30 min

Cook time20 min

4.6

(29)

Chewy on the outside, pillowy in the middle, and finished with a generous shower of coarse salt — these pretzel rolls deliver everything you love about a classic soft pretzel in a handheld roll format. Every ingredient here is straightforward pantry staple territory: flour, yeast, butter, baking soda, and salt, with zero seasoning packets or flavor enhancers to worry about. That matters more than you might think, because a lot of store-bought pretzel products sneak in additives that people sensitive to flavor enhancers are constantly having to decode on labels. The real magic comes from baking the baking soda before it hits the water bath, a simple trick that deepens both the color and that signature pretzel tang without any shortcuts or additives. Each roll gets a quick simmer in the alkaline bath, an egg wash, and a scoring slash before hitting a hot oven — the result is that gorgeous deep mahogany crust that crackles when you pull it apart. These are incredible alongside soup, stuffed with deli fillings, or honestly just eaten warm off the rack with a little butter.

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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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