Seeds Free Classic Pretzel Rolls
That deep, mahogany crust and chewy, pillowy interior make these pretzel rolls one of the most satisfying bakes you can pull off at home. The ingredient list is refreshingly straightforward — flour, butter, yeast, salt, and a quick egg wash — so there's nothing hidden to worry about for anyone avoiding seeds. The real magic happens in the boiling bath, where baked baking soda (yes, you bake it first) gives each roll that signature pretzel tang and gorgeous dark color you'd expect from a bakery. Shaping them into tight rounds and scoring the tops before baking isn't just for looks — it controls the rise and gives you that satisfying crack when you pull them apart. The coarse salt finish adds just the right hit of crunch on the outside without any sesame, poppy, or other seed toppings that typically sneak onto store-bought pretzel rolls. These are incredible alongside a bowl of soup, stuffed with deli meat, or honestly just torn open and eaten warm 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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