I absolutely love making these Soft and Chewy Homemade Pretzel Rolls Recipe whenever I want something comforting but a little special. The smell of fresh pretzels baking, combined with their soft inside and chewy crust, always feels like a little celebration in my kitchen. These rolls are perfect for sharing with family and friends, and I find that once you try this recipe, it quickly becomes a go-to for everything from weeknight dinners to festive parties.

Why You'll Love This Soft and Chewy Homemade Pretzel Rolls Recipe

One of the things I adore about this Soft and Chewy Homemade Pretzel Rolls Recipe is the beautiful flavor profile. You get that traditional pretzel tang and saltiness from the baking soda bath and coarse salt topping, but the inside stays delightfully soft and tender. It’s that perfect contrast between chewy exterior and pillowy interior that keeps me coming back for more. Every bite is a little bite of heaven.

Another great reason I’m so enthusiastic about this recipe is how approachable it is. Even if you haven’t made pretzels before, the steps are straightforward and manageable. I love that you don’t need any fancy equipment apart from a mixing bowl and an oven. The dough is easy to work with, and the boiling step might sound intimidating, but it’s so quick and really makes the rolls shine with that iconic pretzel texture.

I also find these rolls incredibly versatile and perfect for so many occasions. They work as fantastic burger buns, alongside soups and stews, or simply with butter as a snack. I always get compliments when I bring these to a potluck or a holiday meal. Honestly, once you make them, you’ll understand why this recipe stands out among other bread rolls.

Ingredients You'll Need

A large clear glass bowl filled with white flour sits on a white marbled surface on the right side. To the left are smaller clear bowls and containers: a small bowl of white salt, a small square piece of pale yellow butter, a small pile of coarse salt, and a small bowl with light brown powdered garlic. Below them is a glass measuring cup filled with white milk, a scoop with white sugar and a wooden handle, a small bowl with light beige yeast, and a single white egg. The ingredients are neatly arranged in rows, all shown from above. Photo taken with an iphone --ar 4:5 --v 7

For this Soft and Chewy Homemade Pretzel Rolls Recipe, I’ve kept the ingredients simple but impactful. Each one plays a crucial role: from the yeast that gives life to the dough, to the baking soda bath that gives the pretzels their signature color and chew. These pantry staples come together to create something extraordinary.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Warm water: Activates the yeast for a perfect rise and creates a tender crumb.
Light brown sugar: Adds subtle sweetness and helps the yeast work its magic.
Active dry yeast: The essential leavening agent that gives the rolls their lift and airiness.
Unsalted butter: Melts into the dough providing richness and softness.
Kosher salt: Balances the sweetness and boosts flavor throughout the dough.
All-purpose flour: The foundation of the dough, contributing to structure and texture.
Oil for greasing: Keeps the dough from sticking and helps the rise.
Baking soda: The secret ingredient for the boiling step that creates the classic pretzel crust and color.
Large egg: Used for egg wash to give the rolls a beautiful golden sheen.
Cold water (for egg wash): Dilutes the egg for an even glaze.
Coarse sea salt: Sprinkled on top for that authentic pretzel crunch and salty hit.

Directions

Step 1: In the bowl of a stand mixer, combine 1 ½ cups of warm water, the light brown sugar, active dry yeast, and melted unsalted butter. Use the dough hook attachment and mix until just combined. Let this sit for about 5 minutes to allow the yeast to activate and start bubbling — this is how I know the dough will rise beautifully.

Step 2: Add the kosher salt and 4 ½ cups of flour to the bowl. Mix on low speed until everything is just combined, then increase the speed to medium and continue kneading the dough for about 3 to 4 minutes. The dough should become smooth and start pulling away from the sides of the bowl. If it feels too sticky, sprinkle in a tablespoon more flour at a time until it’s workable. Once mixed, tip the dough onto a clean surface and knead it into a smooth ball with your hands.

Step 3: Lightly grease a large bowl with oil, place the dough inside, and turn it to coat with the oil. Cover the bowl with a clean towel or plastic wrap and set it somewhere warm to rise until doubled in size, which usually takes around 1 hour. I like to preheat my oven to the lowest setting for a few minutes, then turn it off and place the dough inside for a perfect warm environment.

Step 4: Preheat your oven to 400°F (200°C). Line a 9x13-inch baking pan with parchment paper and spray lightly with nonstick cooking spray to prevent sticking.

Step 5: Once the dough has risen, gently punch it down to release the air. Transfer it onto a lightly floured surface and carefully divide it into 12 equal pieces, about 3 ounces each. Shape each piece into a smooth ball by tucking the edges underneath — I find this creates a lovely round roll with a nice top.

Step 6: Fill a large pot with 8 to 9 cups of water and add ⅓ cup of baking soda. Bring this water to a rapid boil — this step is crucial for developing that signature pretzel crust and dark color.

Step 7: Carefully drop 2 of the rolls into the boiling water at a time and let them boil for exactly 30 seconds. Use a slotted spoon to remove the rolls, letting the excess water drip off, and place them on a wire rack. Continue this process until all the rolls have been boiled. Boiling might seem unusual, but it transforms the dough surface beautifully.

Step 8: Arrange the boiled rolls closely together in your prepared baking pan. Using a very sharp knife or bread lame, gently score an X on the top of each roll—this helps the rolls expand nicely while baking and adds to their artisan look.

Step 9: In a small bowl, whisk together the egg and 1 tablespoon of cold water. Brush this egg wash generously over the tops of the rolls. Then sprinkle each roll with coarse sea salt for that classic pretzel flavor and crunch.

Step 10: Place the pan into the preheated oven and bake for 22 to 27 minutes. You’ll want to watch them closely starting around the 20-minute mark — when the rolls turn a deep golden brown, they’re ready. The aroma at this point is incredible and always makes me eager to dig in.

Step 11: Remove the rolls from the oven and let them cool for about 5 minutes before serving. I love enjoying them warm so the crust is slightly crisp and the inside is soft and inviting.

Servings and Timing

This recipe yields 12 soft and chewy pretzel rolls — perfect for a family gathering or recipe testing with friends. The total prep time is around 15 minutes, but including the rising, boiling, and baking, the entire process takes just under 2 hours. You’ll spend about 1 hour actively waiting during the dough’s rise and then about 27 minutes baking. I always account for about 5 minutes of cooling before serving to avoid burning fingers while still enjoying them warm.

How to Serve This Soft and Chewy Homemade Pretzel Rolls Recipe

The image shows a close-up of nine golden brown soft rolls tightly placed in a 3 by 3 arrangement on white parchment paper. Each roll has a shiny, slightly cracked surface lightly sprinkled with coarse sea salt on top. The rolls have a light golden crust with a soft, pale inside visible between the layers. The texture looks fluffy and slightly crusty on the outside. The scene is set on a wooden board with a white marbled surface background. photo taken with an iphone --ar 4:5 --v 7

I love serving these pretzel rolls warm, right out of the oven, slathered with a little butter that melts into the soft crumb. They pair wonderfully as sandwich buns—imagine a juicy burger or pulled pork piled high between two of these rolls! The salty crust adds such a great counterpoint to savory fillings.

For a cozy meal, I like to serve them alongside a hearty bowl of soup or stew. Creamy beer cheese dip or spinach artichoke dip also make excellent accompaniments if you’re serving these as a snack or appetizer. If you want to make things pretty for guests, sprinkle extra coarse salt or even a bit of flaky sea salt right before serving and arrange the rolls on a large wooden board with small bowls of spreads and cheeses.

Regarding drinks, I find that these pretzel rolls go perfectly with cold craft beers or a glass of dry Riesling, which complements the salty, buttery flavors nicely. For non-alcoholic options, a sparkling apple cider or iced tea works beautifully. These rolls shine at casual family dinners, festive gatherings, or whenever you want to impress friends with minimal fuss and maximum flavor.

Variations

If you want to experiment with this Soft and Chewy Homemade Pretzel Rolls Recipe, one of my favorite twists is adding herbs like rosemary or thyme into the dough before the first rise. It adds an incredible fragrant dimension that pairs wonderfully with savory meals. You can also swap coarse salt topping for everything bagel seasoning if you’re feeling adventurous.

For those with dietary restrictions, I’ve had some success making a vegan version by substituting the butter with a plant-based alternative and replacing the egg wash with a mixture of plant milk and maple syrup to still get that lovely golden finish. Gluten-free versions are trickier because the baking soda boil really relies on gluten’s elasticity, but experimenting with gluten-free flours designed for bread can yield decent results if you’re patient.

In terms of cooking methods, you could try shaping the dough into classic pretzel shapes instead of rolls to switch things up. Though I love the rolls for their ease and portion, twisting them before boiling and baking can bring a fun, traditional vibe to your baking day. Another cooking option is using a cast iron skillet to bake the rolls for a slightly crisper bottom crust.

Storage and Reheating

Storing Leftovers

When I have leftover pretzel rolls, I store them in an airtight container or resealable plastic bag at room temperature. They stay fresh for about 2 days if kept this way. To keep the crust from getting soggy, I avoid storing them in the fridge unless necessary, as the cold can dry them out quickly.

Freezing

These pretzel rolls freeze beautifully, which is great for meal prep. I let them cool completely, then wrap each roll tightly in plastic wrap followed by a layer of aluminum foil to prevent freezer burn. You can keep them frozen for up to 3 months. When you’re ready to enjoy, I recommend thawing them overnight in the fridge.

Reheating

To bring the rolls back to life, I like to warm them in a 350°F oven for about 10 minutes. This helps restore the crust’s crispness while warming the soft interior. Avoid microwaving if possible, as that can make them tough or chewy in the wrong way. If pressed for time, you can tent them loosely with foil and warm for a few minutes instead.

FAQs

Can I make the dough by hand instead of using a stand mixer?

Absolutely! You can mix and knead the dough by hand in a large bowl and on a floured surface. It may take a bit longer to get a smooth, elastic dough, but it’s totally doable. Just make sure you knead for at least 8 to 10 minutes to develop enough gluten for chewy rolls.

What is the purpose of boiling the rolls in baking soda water?

Boiling the rolls in baking soda water is what creates the traditional pretzel texture and color. The alkaline water reacts with the dough’s surface, leading to that deep brown crust and signature chew. Skipping this step will result in more of a soft bread roll rather than a true pretzel.

Can I use bread flour instead of all-purpose flour?

Yes, bread flour can be used and will actually give you an even chewier texture because of its higher protein content. I typically use all-purpose flour for convenience, but swapping in bread flour is a great option if you want that extra bite.

How do I know when the pretzel rolls are fully baked?

Look for a deep golden brown color on top and a firm crust. The rolls should sound hollow if you tap the bottom gently. If you have a kitchen thermometer, an internal temperature around 190°F indicates they’re done.

Can I make these pretzel rolls ahead of time?

Yes! You can prepare the dough and shape the rolls, then refrigerate them overnight after the first rise. Let them come to room temperature and complete the baking procedure the next day. This makes them great for planning ahead and still enjoying fresh pretzel rolls.

Conclusion

I hope you feel inspired to try this Soft and Chewy Homemade Pretzel Rolls Recipe soon — it truly is a joy to make and even more wonderful to share. Nothing beats the smell of these rolls baking in your oven and the taste of warm, salty pretzel bread fresh from the pan. Give it a go and see how easy it is to bring a little homemade magic into your kitchen!