Turmeric 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, butter, yeast, salt, and a simple egg wash. No spice blends, no specialty seasonings, nothing that could sneak in unwanted additives — just clean, honest baking. The real magic happens in the boiling bath, where baked baking soda (a quick oven step that's totally worth it) gives each roll that signature deep mahogany crust and unmistakable pretzel tang. Shaping them into tight rounds and scoring the tops before baking isn't just for looks — it helps the crust develop that satisfying snap when you pull one apart. These rolls are incredible alongside soup, stuffed with deli meat, or eaten warm off the rack with nothing but a little butter. Once you make them at home, the bakery version will never quite measure up.
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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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