Pork Free Classic Pretzel Rolls
Soft on the inside, deeply bronzed and chewy on the outside, these pretzel rolls deliver that iconic bakery experience straight from your own oven. The secret to their rich, dark crust is a two-part trick: baking the baking soda before it ever hits the water bath, which intensifies the alkalinity and gives you that signature pretzel color and tang without any specialty ingredients. Each roll gets a quick dip in the simmering bath before hitting the oven, locking in that satisfying chew you just can't get from a standard dinner roll. A generous brush of egg wash and a shower of coarse salt before baking means every bite has that perfect salty crunch on the outside. The entire recipe is built from pantry staples — flour, butter, yeast, and salt — so there's nothing hidden to worry about, and every ingredient is exactly what it says it is. These rolls are incredible alongside a bowl of soup, piled with sandwich fillings, or honestly just torn apart warm with a little extra butter. Once you make them at home, the store-bought version simply won't cut it anymore.
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!