Oats Free Classic Pretzel Rolls

Total time2 hr 5 min

Prep time30 min

Cook time20 min

4.6

(29)

That satisfying chew, the glossy mahogany crust, 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. The ingredient list is refreshingly straightforward: flour, butter, yeast, water, and salt, with no hidden grains or fillers to second-guess. For anyone navigating an oat-free lifestyle, store-bought rolls and packaged breads can be a minefield of unexpected additives and shared-facility warnings, so having a reliable homemade recipe like this one is genuinely valuable. The real magic here comes from the baked baking soda boiling bath, which gives each roll that signature deep color and tangy pretzel flavor without any complicated specialty ingredients. Shaping the dough into tight, seam-side-down rounds and scoring the tops before baking ensures a beautiful, bakery-worthy result every single time. Serve them warm alongside soup, pile on sandwich fillings, or just tear one open and eat it with butter — honestly, that last option might be the best one.

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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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