Description
Soft and chewy pretzel rolls that invite hands-on sharing, perfect for soups, stews, and cheese boards.
Ingredients
Scale
- 4 cups bread flour (or all-purpose flour)
- 1 packet active dry yeast
- 1 1/2 cups warm water (105–110°F)
- 1/2 cup milk
- 1 tablespoon sugar
- 1/4 cup unsalted butter, softened
- 1 teaspoon salt
- 1/4 cup baking soda
- Coarse salt for sprinkling
- 1 beaten egg (for egg wash, optional)
- Optional flavorings: roasted garlic, grated cheddar, chopped herbs, sesame seeds
Instructions
- In a bowl, combine warm water, milk, sugar, and yeast. Let foam for 5-10 minutes.
- Whisk together flour and salt in a separate bowl.
- Add the yeast mixture and softened butter to flour, mix until a shaggy dough forms.
- Knead on a floured surface for 8-10 minutes until smooth and elastic.
- Shape dough into a ball, place in an oiled bowl, cover with a towel, and let rise until doubled in size (60-90 minutes).
- Preheat oven to 425°F and prepare a pot of water with baking soda for the boiling step.
- Punch down dough, divide into 8-12 pieces, and roll into balls.
- Arrange rolls close together in a greased pan.
- Lower rolls into simmering baking soda water for 20-30 seconds; do not overcrowd.
- Remove with a slotted spatula, return to pan, brush with egg wash or melted butter, sprinkle with salt, and bake for 18-22 minutes.
- Brush warm rolls with additional butter after baking. Cool briefly before serving.
Notes
For extra flavor, mix softened butter with roasted garlic and herbs to brush on after baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 10mg
Keywords: pretzel rolls, homemade pretzels, easy snacks, pull-apart bread