Mustard Free Classic Pretzel Rolls
Soft on the inside, deeply bronzed and salty on the outside, these pretzel rolls deliver everything you love about a classic soft pretzel in a pull-apart, sandwich-ready format. The secret to that signature chew and dark, glossy crust is a two-part technique: baking the baking soda before it hits the boiling bath, then giving each roll a quick simmer before it ever sees the oven. That process creates the authentic pretzel flavor and color without any specialty ingredients — just pantry staples, butter, and a little patience. For anyone navigating a mustard sensitivity, these rolls are a genuinely exciting find, since so many store-bought pretzel products sneak mustard into their seasoning blends or share production lines with condiment-heavy snacks. Here, every ingredient is straightforward and fully in your control, from the dough to the finishing salt. The egg wash gives each roll a beautiful sheen, and that scored X on top isn't just for looks — it lets the crust bloom and crack in all the right ways. Serve them warm alongside soup, pile on your favorite fillings, or just tear one open with a little butter while it's still steaming.
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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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