Red Meat Allergy Friendly Classic Pretzel Rolls
Chewy on the outside, pillowy in the center, and finished with a satisfying crunch of coarse salt — these pretzel rolls are the kind of baked good that makes people ask if you bought them from a bakery. The entire recipe is built around flour, butter, eggs, and water, so there's no red meat or hidden meat-derived ingredients to navigate, making it a genuinely stress-free bake. The real magic here is the baking soda bath: baking the baking soda first before dissolving it into the boiling water intensifies the alkalinity, giving each roll that signature deep mahogany crust and unmistakable pretzel tang without any shortcuts. Shaping the dough into tight, seam-side-down rounds and letting them rest before their bath ensures you get that satisfying pull-apart texture in every bite. A generous egg wash before scoring locks in the glossy finish and helps the salt stick right where you want it. These rolls are incredible alongside a bowl of soup, stuffed with your favorite sandwich fillings, or honestly just eaten warm off the rack with a little extra butter.
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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.
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