Pecan Free Classic Pretzel Rolls

Chewy on the outside, pillowy in the middle, and finished with a generous shower of coarse salt — these pretzel rolls deliver that iconic bakery experience straight from your own oven. The secret to their deep mahogany crust and bold pretzel flavor is a two-part technique: baking the baking soda before it ever hits the water bath, then briefly simmering each roll before it goes into a hot oven. That alkaline bath is what sets this recipe apart from ordinary dinner rolls, creating the signature chew and glossy, crackly exterior that makes a pretzel a pretzel. Every ingredient here is straightforward pantry staple territory — flour, butter, yeast, salt — so there's no need to scan labels or second-guess what's hiding in a store-bought version. The egg wash brushed on just before baking gives each roll a rich, burnished finish that looks genuinely impressive on a bread basket or alongside a bowl of soup. Scoring the tops right after the wash lets steam escape and gives you that satisfying rustic crack when you pull them apart. Let them cool on a wire rack for at least ten minutes and the crust will crisp up beautifully — though honestly, waiting that long is the hardest part.

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