• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Two Cups Flour
  • All Recipes🌿
  • 🇫🇷 My French Table
  • Cookbook
  • About
menu icon
go to homepage
search icon
Homepage link
  • All Recipes🌿
  • 🇫🇷 My French Table
  • Cookbook
  • About
×
Home » Bread » Yeast Bread

Easy Pretzel Rolls

Published: Sep 11, 2018 · Modified: Mar 30, 2020 by Jenn ·This post may contain affiliate links ·

Jump to Recipe Pin Recipe

Homemade Pretzel Rolls have a soft center, chewy crust, with a top dressing of salt and sesame seeds.  A more functional version of the classic soft pretzel. Whether you're looking for a snack, burger bun, or sandwich bread this easy pretzel bun recipe is for you!

I love the smell of hot pretzels whenever you stroll through the mall or go to a ball game. Even more so when the doughy aroma is filling my entire house! Besides just gnawing on them while I watch tv, I've used pretzel rolls for breakfast, burgers, and even as a sauce dabbing spaghetti bread. Maybe its the salty flavor that makes them so irresistible?!

Easy homemade pretzel buns

Tips for  Easy Homemade Pretzel Rolls:

  • Don't rush the process, good bread takes time!
  • Always prove dough in a plastic bowl. (metal bowls tend to retard the yeast and rise)
  • If your house is cold, you can set your dough under the microwave light or in the oven with light on to prove. (make sure its a draft free warm place, sometimes I even set it next to a sunny window).
  • For the second prove place on a lightly floured, parchment paper lined baking sheet, covered in a loose fitted plastic bag. Make sure to gently lift from the tray, to prevent causing the shape and air to be lost when transferring to baking soda bath.
  • You can also set dough balls on a lightly floured counter and cover with a tea towel. Make sure there is enough space between them, so they don't grow into each other. Remove from counter using a bench scraper to drop them into baking soda bath.
  • Slash a line across the center of each dough ball with a sharp knife or scissors. You can can a single short line or make a cross.
  • Baked rolls should be golden brown and when tapped on the bottom sound hollow.
Pretzel roll recipe with sesame seeds
Pretzel roll recipe and tea
Homemade Pretzel Buns with salt and sesame seeds
Jenn Davis

Easy Pretzel Rolls

No ratings yet
Homemade Pretzel Rolls have a soft center, chewy crust, with a top dressing of salt and sesame seeds.
Print Recipe Pin Recipe Ingredient Tips
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Proving Time 3 hours hrs
Total Time 25 minutes mins
Servings: 12 rolls
Course: Bread, Breakfast
Cuisine: American
Calories: 185
Ingredients Method Nutrition

Ingredients

Pretzel Dough
  • 4 cups (500 g) All Purpose Flour
  • 1 teaspoon Kosher Salt
  • 2 tablespoon Granulated Sugar
  • 2 ¼ teaspoon Active Dry Yeast
  • 1 ⅓ Cups (320 ml) Warm Water
  • 2 tablespoon Unsalted Butter, measured and melted
  • 1 Egg
Poaching
  • Large Pot filled ⅔ with water
  • 1 tablespoon + 1 teaspoon baking soda
Glaze
  • 1 Beaten Egg
  • 1 tablespoon Honey
Topping
  • Sesame Seeds to sprinkle
  • Coarse Salt to sprinkle
Prevent your screen from going dark

Method
 

  1. In the bowl of stand mixer, combine sugar, yeast, and warm water. Whisk gently and let sit 10 minutes until frothy.
  2. Using a separate bowl whisk together flour and salt.
  3. Melt your butter and let cool. Once cooled, stir together butter and egg in a cup using a fork.
  4. Once yeast is frothy, pour in egg and butter mixture. Then, slowly spoon flour into mixer bowl using dough hook attachment at medium speed.
  5. After all flour has been incorporated turn mixer to medium high and beat dough for 5 minutes.
  6. Dough should be tacky but not too sticky to your hands. Check gluten formation by stretching a small edge of the dough with your fingers. If you can stretch the dough thin enough for light to come through without it breaking, the dough is ready. This is called the windowpane test!
  7. Apply a thin coat of oil to a plastic bowl, place dough in the bowl and cover with plastic wrap.
  8. Set bowl in a warm draft free place to prove for ~1-2 hrs. Dough should double in size.
  9. Once dough is doubled, gently remove and place on a lightly floured surface. Press dough down with your fist to remove excess air bubbles. Shape into a rectangle with hands.
  10. Using a bench scraper divide the dough into 12 equal portions. I choose to cut  then weigh each portion to be exact. (divide into 3, then divide each third into fourths)
  11. Roll each portion into a smooth ball and set on a lightly floured, parchment paper lined baking tray. Make sure to leave space between each ball for additional rise. You don’t want them to grow into one another.
  12. Cover tray with a loose fitted plastic bag and seal the end.
  13. Place in a warm draft free location for a second rise, about 1 hr.
  14. Once dough has proved a second time, prepare your poaching bath.
  15. Fill a large pot ⅔ full of water, bring to boil and add baking soda.
  16. Preheat oven to 400 F (200 C).
  17. Gently remove one dough ball at a time and lower into boiling water with a flat slotted spatula or large slotted spoon.
  18. Poach 2-3 rolls at a time depending on size of pot.
  19. Let dough sit in water for total of of 60 seconds, flipping halfway.
  20. Remove and set on separate lined baking sheet, spacing 1 inch apart.
  21. Slice a line across the top of each dough ball with a sharp knife or scissors.
  22. Brush top and sides of rolls with egg and honey glaze. Sprinkle with salt and sesame seeds.
  23. Bake for 15 minutes or until golden brown and hollow sound when tapped on bottom.
  24. Place tray on cooling rack for 5 minutes before serving warm!

Nutrition

Calories: 185kcal

Tried this recipe?

Let us know how it was! Tag and share on Instagram @twocupsflour

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. sheenam | thetwincookingproject

    September 13, 2018 at 10:51 am

    Oh my!! these rolls look so so good!!!

    Reply
    • Jenn

      September 20, 2018 at 4:40 pm

      Thank you Sheenam!! They are pretty tasty:)

      Reply
  2. nicole (thespicetrain.com)

    December 30, 2018 at 11:48 am

    I absolutely love your entire site, such beautiful photography and mouthwatering recipes. A Happy New Year to you! 🙂

    Reply
  3. Niki Scott

    January 13, 2019 at 11:14 am

    5 stars
    Just made these and they are delicious!!! A little pre Super Bowl recipe testing!

    Reply
    • Jenn

      January 13, 2019 at 3:50 pm

      Yay Niki! So glad you like them:) I would totally pig out on these during the Super Bowl!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Close up picture of the Food photographer and author Jenn Davis, holding a mug of coffee and smiling while looking at the camera.
Hi I'm Jenn!

Welcome to Two Cups Flour, a seasonal baking blog dedicated to delicious sweet and savory breakfast, breads, and desserts. 

More about me

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Popular Recipes

  • Three cherry scones on a tray with a cup of coffee.
    Cherry Scones Recipe (fresh cherries)
  • Closeup of a popover pastry on stack of white plates on table, topped with blueberries.
    Blueberry Popovers
  • Slice of chocolate pie topped with w hipped cream on a stack of plates next to a fork.
    Chocolate French Silk Pie
  • Stack of three brownies on a plate.
    Brown Butter Brownies

Summer Recipes

  • Scoops of peach ice cream in a bowl.
    Homemade Peach Ice Cream
  • Two burgers in brioche buns made with cheddar cheese and caramelized onions.
    Apple Burgers
  • Savory Pies made with tomato and goat cheese.
    Tomato Galette
  • Overhead view of three coffee mugs filled with scoops of ice cream drizzled with honey.
    Salted Honey Ice Cream

Southern Baking Cookbook

This approachable recipe book is an homage to my life in the south with a twist on southern baking classics.

Buy the book

Footer

Connect on social

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • YouTube
Two Cups Flour
Get inspired to get into the kitchen with new seasonal recipes to try each month.

Privacy Policy | Content Policy | Accessibility Statement

Featured In

Copyright © 2025 · Two Cups Flour

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required