Pistachio Free Classic Pretzel Rolls

Chewy on the outside, pillowy in the center, 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. The secret to that deep, glossy, mahogany crust is a two-part technique: baking the baking soda before it ever hits the water bath, then briefly simmering each roll to develop that signature pretzel chew and color. Every single ingredient here is straightforward pantry staple territory — flour, butter, yeast, salt, egg — so there's no need to scan labels or worry about hidden nut-based additions sneaking into your bake. The dough comes together in a stand mixer and rises just once, making the process approachable even if you don't bake bread regularly. Scoring the tops before they go into the oven isn't just for looks; it controls how the rolls expand and gives you that satisfying crackle when you pull them apart. Serve them warm alongside soup, pile on sandwich fillings, or eat one plain straight off the rack — honestly, that last option is hard to beat.

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