Peanut Free Classic Pretzel Rolls
Soft on the inside, deeply bronzed and salty on the outside, these pretzel rolls deliver that signature chew and snappy crust that makes a pretzel so satisfying. The secret is a two-part technique: baking soda gets toasted in the oven first, which intensifies its alkalinity and gives each roll that rich, dark mahogany color you'd expect from a proper pretzel. Then the shaped dough gets a quick dip in a simmering baking soda bath before baking — that's what creates the glossy, crackly exterior that sets these apart from any ordinary dinner roll. A generous egg wash and a shower of coarse pretzel salt finish things off beautifully. Store-bought pretzel products can be a minefield of shared-facility warnings, but when you make these from scratch with straightforward pantry staples — flour, butter, yeast, salt — you stay in complete control of every ingredient that goes into the dough. These rolls are stunning alongside soups, stuffed with sandwich fillings, or honestly just eaten warm with a little mustard on the side.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!