Walnut 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 want from a classic bakery staple, made entirely from scratch in your own kitchen. The ingredient list is refreshingly straightforward: flour, butter, yeast, salt, and a simple egg wash. There are no nuts, no nut oils, and no hidden additives to second-guess, so anyone navigating tree nut concerns can dig in without hesitation. The real magic here is the baking soda bath — baking the baking soda first intensifies its alkalinity, giving each roll that signature deep mahogany crust and unmistakable pretzel tang you just can't fake. Shaping the dough into tight rounds and boiling them before they hit the oven is a satisfying process that feels like a proper kitchen project without being overwhelming. Pull them fresh from the rack and serve alongside soup, pile on sandwich fillings, or eat one plain while it's still warm — honestly, that last option is hard to beat.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!