Spice 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 everything you love about a classic soft pretzel in a handheld roll format. The ingredient list is refreshingly straightforward: flour, yeast, butter, water, and a handful of pantry staples, with absolutely nothing that would raise a flag for anyone avoiding spices or heat. The real magic happens in the boiling bath, where baked baking soda (yes, you bake it first — it's worth it) gives each roll that signature deep mahogany color and subtly tangy pretzel flavor without relying on any seasoning blends or spice mixes. A quick egg wash before baking locks in a glossy, crackling crust that makes these look like they came straight from a bakery case. Scoring the tops with a sharp knife lets steam escape and creates those beautiful, rustic splits across the surface. They come out of the oven smelling incredible, and that crust crisps up even more as they cool on the rack. Serve them warm alongside soup, pile on sandwich fillings, or honestly just eat one plain — they really don't need anything else.
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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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