Seed Oil Free Classic Pretzel Rolls

Total time2 hr 5 min

Prep time30 min

Cook time20 min

That deep mahogany crust, the chewy pull, the hit of coarse salt — these pretzel rolls deliver everything you want from a classic bakery staple, made entirely from scratch in your own kitchen. Every ingredient here is straightforward and clean: flour, butter, yeast, water, egg, and salt, with zero industrial oils anywhere in the mix. That matters more than it sounds, because most store-bought pretzel products and even bakery versions rely on canola, soybean, or other refined seed oils to extend shelf life or grease pans. Here, a little softened butter handles all the richness, and lightly oiled parchment keeps things from sticking without reaching for a spray can. The real magic comes from the baking soda bath — baking the baking soda first intensifies the alkalinity, giving you that signature dark color and distinctive chew that sets a proper pretzel roll apart from plain dinner rolls. Brushed with a simple egg wash and scored before they hit the oven, these come out looking genuinely impressive. Serve them warm alongside soup, pile on sandwich fillings, or just tear one open with a little extra butter while it's still steaming.

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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)
Fleischmann's Active Dry Yeast Original Signature SELECT Active Dry Yeast - 3-0.25 Oz Food Club Active Dry Yeast, Gluten Free Kroger Active Dry Yeast Fleischmann's - ACTIVE DRY YEAST 3PK
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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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