Soy 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 that unmistakable bakery experience straight from your own oven. Every ingredient here is straightforward pantry staple territory: flour, butter, yeast, and a few finishing touches, with absolutely nothing that sneaks soy into the picture. That matters more than you might think, since store-bought pretzel products and packaged rolls frequently contain soy flour or soy-based emulsifiers as hidden additives. The real secret to that deep, glossy, mahogany crust is baking the baking soda before it ever hits the water bath — a low-effort step that dramatically boosts the alkalinity and gives you that signature pretzel chew and color. Each roll gets a quick dip in the simmering bath, a brush of egg wash, and a sharp score across the top before hitting a screaming-hot oven. The result is a crust that crackles when you squeeze it and a soft, tender crumb that makes these just as good alongside a bowl of soup as they are split and loaded with your favorite sandwich fillings. Once you pull a tray of these from the oven, it will be very hard to wait the full ten minutes before tearing in.
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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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