How To Make Pretzel Buns

Making soft pretzel rolls from scratch is simple and can be accomplished with only a few common kitchen materials. Follow my step-by-step photographs and clear directions for the best results. These soft pretzels will be a hit at your next dinner party! Meet soft pretzel rolls, a more mealtime-appropriate variation of soft pretzels that are delicious and versatile. As opposed to typical pretzels, we just shape the dough into balls instead of classic pretzel shapes. Soft pretzel bits, but in a larger size!

Let’s get straight to it because there’s a lot to cover today.

These Soft Pretzel Rolls Are:

• Made with only seven essential components
• Extra chewy
• Soft and fluffy in the core
• Extra chewy
• It’s less difficult than you would expect
• Authentic pretzel taste is packed into every bite. Finished with coarse salt that is crispy and chewy
• Perfectly baked to a beautiful brown finish

Behind the Recipe

Are you familiar with the recipe for my soft pretzels? A completely unintimidating approach to preparing pretzels from scratch is taken here in this tutorial. Even if you have no prior cooking experience, you can create fresh soft pretzels from scratch. I even used this recipe to make soft pretzel knots, which were delicious. Instead of twisting and molding the dough for soft pretzel rolls, we simply form the dough into balls. It’s a lot less difficult. It is necessary to use the exact same dough that is used to produce soft pretzels in order to make soft pretzel rolls.

• They’re fantastic while they’re apart.
• Pretzels that are soft!
• For fluffier soft pretzel rolls than conventional soft pretzels, we allow the dough to rest for an additional few minutes, during which time it will nearly double in size.
• There’s roughly an hour difference between the two photos– that’s a significant elevation gain.

Overview: How to Make Soft Pretzel Rolls

1. Prepare the dough. Allow approximately an hour of rising time for the dough. Alternatively, until it has doubled in size, as seen above
2. The dough should be kneaded down. This aids in the removal of any air bubbles. Rolls are formed by dividing the dough in half. Make around 1/3 cup of dough for each roll, which will give approximately 12 rolls. Form into little balls
3. Prepare a baking soda bath for the rolls. More information may be found in the section below. Place the rolls in the baking pan that has been prepared. I like to bake the rolls squeezed together in a baking sheet rather than individually since the buns keep their shape much better this way. It is possible, however, to separate them using a big baking sheet. Butter and salt the tops of each rolltop before slicing them. Bake until the top is golden brown

Baking Soda Bath

Each step is critical, but the baking soda bath is very necessary. Why? It is responsible for the iconic flavor and chewy outside of pretzels, as well as for locking in the very soft core and helping to intensify the golden brown color on the exterior of the pretzel. Make the most of your time by starting the water to boil while you’re shaping the dough into balls. After that, dip each dough ball into the boiling water + baking soda for a minute soak to remove any excess flour. It was really worth it!

Especially when it comes to eating.

3 Success Tips for Homemade Pretzel Rolls

1. Score the tops of the rolls with a sharp knife. Once the rolls have been removed from the baking soda bath, cut them into pieces using a sharp knife. Using a knife to score the tops helps the rolls to expand and the cores to cook all the way through, which is especially important because they are thicker rolls. Sea salt should be sprinkled on top after the butter has been brushed on. This imparts a delightful bakery-style taste to the rolls, which are otherwise bland. Bake till the top is golden brown. The higher the taste, the darker the color of the fruit.

What are the most delectable ways to consume these pretzel rolls? Serve them with a dip (such as beer cheese dip or bacon spinach dip), as buns for ham and Swiss sandwiches, with soup (such as minestrone soup or light creamy chicken noodle soup), as a side dish with walnut coated chicken, or straight from the skillet.

This recipe makes a large number of pretzel-like cookies.

Description

Making quick pretzel rolls from home is more easier than you would think it would be. Take advantage of this simple and straightforward method for making them at home!

• Warm water (lukewarm– no need to monitor temperature, but approximately 100°F (38°C) is ideal)
• 2 and 1/4 teaspoons (7g) instant dry yeast (1standard package)
• 1/4 cup (4 tablespoons
• 60g) unsalted butter (divided)
• 1 teaspoonsalt
• 1 tablespoon brown sugar
• 1 teaspoon baking powder all-purpose flour (spoonleveled), plus more flour for the work area, 3 and 3/4–4 cups (469–500g)
• Coarse sea salt to be sprinkled on top

Bath with Baking Soda

1. Combine the yeast and warm water in a mixing bowl. Allow for a one-minute resting period. Meanwhile, heat 1 tablespoon of butter in a small saucepan (reserve the rest for step 6). Combine the salt, brown sugar, and melted butter in a separate bowl. Slowly add 3 cups of flour, 1 cup at a time, until the mixture is smooth. With a wooden spoon or dough hook linked to a stand mixer, combine all ingredients until the dough is thick. If the dough is still sticky, add another 3/4 cup of flour until the dough is no longer sticky. If the mixture is still sticky, add 1/4 to 1/2 cup extra water if necessary. When you poke the dough with your finger, it should bounce back, indicating that it is ready to be kneaded. Turn the dough out onto a floured board and knead it until smooth. Knead the dough for 3 minutes, then roll it into a ball and set it aside. This dough may be frozen at this point if you want to. (See the section on freezing below for further information.) Placing the dough in a large oiled mixing basin and covering it securely with plastic wrap, leave it to rise in a warm place for 1 hour, or until it has about doubled in size. (Tip: I warm my oven to 200°F (93°C), switch it off, put the dough in the oven, and then shut the oven door. As soon as it has risen, pound it down to expel any air bubbles that may have formed.)
2. Turn the dough out onto a lightly floured surface and, using a sharp knife or pizza cutter, cut the dough into portions of about 1/3 cup each. You should have around 12. Form into little balls
3. Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius). Prepare 2 baking sheets with parchment paper or silicone baking mats, or line a 913 baking pan with parchment paper or silicone baking mats (I use a baking pan.) Set aside. In a large saucepan, bring the baking soda and 9 cups of water to a boil, stirring constantly. Drop 1-2 pretzel rolls into the boiling water for 20-30 seconds and then remove from the water. Any more than that, and your pretzels will have a metallic taste to them, according to the manufacturer. Lift the pretzel roll out of the water with a slotted spatula, allowing as much of the excess water to drop out as you possibly can. Place pretzel rolls on a baking sheet or in a baking pan close together once they have been made. Make a couple of slits into the top of each with a sharp knife
4. Set aside. Melt the remaining butter in a small saucepan. Rolls should be lightly brushed with melted butter and sprinkled with coarse sea salt before baking
5. Bake for 22-26 minutes, or until the top and bottom of the dish are a deep golden brown. Remove the pan from the oven and serve while still hot. Rolls of pretzel can be stored in an airtight container or a zipped top bag for up to 3 days (although they will lose some of their softness).

Notes

1. Instructions for making ahead: Pretzel rolls freeze well for up to 2 months. To reheat frozen pretzel rolls, bake them at 350°F (177°C) for 20 minutes or until they are warm throughout, or microwave them until they are warm. The made pretzel dough may be stored in the refrigerator for up to one day or frozen for up to two months in an airtight container. Refrigerate frozen dough overnight to allow it to soften. Continue with step 3 when the mixture has been brought to room temperature. For answers to frequently asked questions about yeast, consult myBaking with Yeast Guide.

Pretzel rolls that are soft and chewy

German Pretzel Buns Are Easier To Make Than You Think!

Learn how to make German pretzel buns from food blogger Meike Peters in this video tutorial. This is the only recipe you’ll ever need for German pretzel buns, and it’s the best one around. Meike Peters, the famous blogger behind the Eat in My Kitchen website, has released a new cookbook with some of her favorite recipes. This compilation of 100 meals, which is inspired by European comfort cuisine and Mediterranean classics, is a must-read for anybody searching for a culinary instruction that is both informative and entertaining.

• These buns get their characteristic flavor and color from a brief soak in a boiling alkaline solution before being baked in the oven.
• Despite the fact that it is not as powerful as the lye used in professional bakeries, the mixture is safer and still produces the enticing pretzel shape and taste.
• This is the only recipe you’ll ever need for German pretzel buns, and it’s the best one around.
• This compilation of 100 meals, which is inspired by European comfort cuisine and Mediterranean classics, is a must-read for anybody searching for a culinary instruction that is both informative and entertaining.
• These buns get their characteristic flavor and color from a brief soak in a boiling alkaline solution before being baked in the oven.
• Despite the fact that it is not as powerful as the lye used in professional bakeries, the mixture is safer and still produces the enticing pretzel shape and taste.

Ingredients

• 3 3/4 cups plus 1 tablespoonflour (preferably white spelt or unbleached wheat)
• 11/4-ounce envelopefact-acting yeast
• 3 3/4 cups plus 1 tablespoonflour (preferably white spelt or unbleached wheat)
• 3 3/4 cups plus 1 tablespoonflour ( 2 teaspoons fine sea salt
• 1 1/4 cups lukewarm water
• 3 teaspoons unsalted butter, heated and chilled
• 3 teaspoons baking soda, for the alkaline solution
• Coarse sea salt

Directions

1. In a large mixing basin, whisk together the flour, yeast, and salt. The water and butter should be warm when combined in a medium-sized mixing basin
2. Do not boil the mixture. In a stand mixer fitted with dough hooks, combine the wet ingredients and the flour mixture until thoroughly incorporated (about a minute). If the dough is too sticky, add a little more flour to the mix. Using your hands, knead and pound the dough down for a few minutes, or until it is smooth and elastic. In a warm area, such as a warm oven at 100°F (35°C), let the dough rise for 60 minutes, or until it has doubled in size
3. Remove the dough from the bowl and cover with a tea towel. As soon as the dough has doubled in size, punch it down and remove it from the bowl, where you will knead it for about 30 seconds. Divide the dough into 10 equal parts (each weighing approximately 3 ounces). Flour your hands and place a chunk of dough in the palm of one hand. With the other hand, create a dome over the dough and roll it for approximately 10 seconds, or until the top is round and firm. Surface tension is created as a result of this procedure, which prevents the buns from going flat. Continue with the remaining dough, then cover with a tea towel and allow to rise in a warm location for approximately 20 minutes, or until puffy
4. Repeat with the remaining dough. Preheat the oven at 425 degrees Fahrenheit and prepare two baking pans with parchment paper before beginning. Bring 414 cups of water and the baking soda to a boil in a big saucepan large enough to accommodate two buns at the same time. Keep an eye on the pot because the baking soda and water combination will bubble up. With a slotted ladle or spoon, gently put two buns into the boiling water and cook for 30 seconds, then turn them over and cook for another 30 seconds on the second side. However, keep in mind that the buns do not need to be totally covered with the solution in order to avoid sticking to the bottom. Transfer the buns to the baking sheets that have been coated with parchment paper, score a cross on the buns, and sprinkle with coarse sea salt
5. Cook the remaining buns in the same manner, then bake them one sheet at a time for about 16 minutes, or until they are golden brown, until they are cooked through. Warm with unsalted butter is the best way to enjoy it.

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Pretzel Rolls

The texture and flavor of these pretzel rolls are identical to that of a traditional German pretzel: glossy, salty, precisely burnished, and firmly bread-like. Although they have the texture and form of a soft pretzel, they are far more adaptable, allowing you to slather them in butter, load them with your favorite sandwich ingredients, or simply eat them straight off the baking sheet. It’s simple to create these pretzel rolls at home, and they taste and look just like the authentic German treat: glossy and salty, with the ideal burnish, thick and bready, and like a soft pretzel but in a more adaptable form.

Simply smother with butter, pack with your favorite sandwich ingredients, or simply devour right off the baking pan. Angie Zoobkoff is the author of this piece.

What do I do with pretzel rolls?

So, let’s flip the issue around and ask you to think what you’d like to do with pretzel rolls in the first place. Whatever you choose to say, it will almost certainly be effective. You may just eat them plain, coated in butter or mustard, or served with a side of vegetables. They might also be turned into sandwiches with ham, tuna salad, leftover meatloaf, or BLTs, for example. Seriously, you can’t go wrong with this one.

Ingredients

Combine the flour, yeast, and salt in the bowl of a stand mixer fitted with a dough hook until well combined. Whisk together the 1 1/4 cups warm water and the butter in a medium-sized mixing basin. The mixture should be lukewarm at this point. In a separate bowl, combine the butter mixture with the flour mixture, mixing until thoroughly incorporated (approximately 2 minutes). The dough should not be sticky in any way. Using a lightly floured work surface, knead and punch the dough down for 2 to 3 minutes, or until it is smooth and elastic.

• As soon as the dough has doubled in size, punch it down and remove it from the bowl, where you will knead it for around 30 seconds.
• Make a well in the center of one hand’s palm and, using the other to make a dome over the dough, roll the dough between your palms until it is spherical and solid and you can feel the strain growing against your hand, about 10 seconds.
• Surface tension is created as a result, and the rolls are prevented from deflating and turning flat.
• Cover the rolls with a cloth and set them aside in a warm location for approximately 20 minutes, or until they are puffy.
• Prepare two baking sheets by lining them with parchment paper.
• Keep a close eye on the heat since the baking soda-water combination will bubble up and you don’t want it to pour out onto the counter.
• Cook for another 30 seconds on the opposite side, being careful not to allow them to adhere to the bottom of the pot throughout the process.
• Transfer them to the baking sheets that have been prepared with parchment paper after they have dried.
• Bake the pretzel rolls, one sheet at a time, for about 16 minutes, or until they are golden brown.
• While they’re still warm, eat them without any toppings or with butter, but they’re very delicious at room temperature as well.
• Recipe for Pretzel Rolls created by Meike Peters in 2016.

All intellectual property rights are retained. All assets were used with the consent of the creators. If you prepare this dish, take a photo of it and tag it with the hashtag #LeitesCulinaria. We’d love to see your works on social media platforms such as Instagram, Facebook, and Twitter.

Pretzel Sandwich Buns

1. Use a scale to weigh your flour, or measure it by carefully spooning it into a cup and brushing any excess off the top. Knead the dough ingredients until they are smooth and somewhat sticky — this may be done with your hands, with a mixer, or even in a bread machine
2. In a lightly oiled mixing basin, cover the dough and let it rise for about 1 hour, or until doubled in size. Using a gentle deflation technique, transfer the dough to a lightly oiled work area. Divide the dough into ten equal pieces and roll each piece into a smooth ball with your hands. Alternatively, read the following suggestion for instructions on how to create long sub-style sandwich buns. Grease a baking sheet lightly, or line a baking sheet with parchment paper and grease the parchment paper. Place the balls on a baking sheet, cover with plastic wrap, and set aside for 15 minutes. Preheat the oven to 400 degrees Fahrenheit. Prepare the water bath as follows: Boil the water, salt, and baking soda in a large saucepan until the water is clear. Using 5 dough balls at a time, place them in the water bath
3. Cook for 30 seconds on one side, then flip over and cook for another 30 seconds on the other side. The buns should be returned to the baking sheet using a slotted spoon. Prepare each bun by cutting 1/2″-deep crosses into the center of each one using scissors or a sharp knife. Using coarse sea salt, season the dish. Bake the buns for 20 to 24 minutes, or until they have a rich, dark brown color to them. Take them out of the oven and place them on a cooling rack to cool

Tips from our Bakers

• They may also be formed into long sandwich-style buns, which are ideal for stuffing with grilled sausage, peppers, and onions or brats and sauerkraut. After the first rise, just divide the dough into eight pieces and roll each piece into a ball to finish the recipe. Using your hands, flatten the balls into 6″ disks and shape the disks into logs, pressing the seam and ends together to seal them. In the center of a clean, dry work surface (no oil, no flour), draw each log toward you with two hands. The friction of the work surface should seal the seam and smooth out the surface of the bun. Then boil and bake them according to the recipe directions, slicing them diagonally or lengthwise
• Our easypretzel mix produces excellent sandwich rolls. The dough should be brought through its initial 30-minute rise according to the specifications on the box of the mix. Using your hands, divide the dough into six pieces and roll them into balls, flattening them slightly so that they are more disk-shaped rather than round. Allow the buns to rest for 15 minutes before preparing the water bath according to the package directions. Place the buns in the water bath and cook for 20 to 30 seconds on each side, or until the buns are golden brown. Prepare the buns according to the directions in the recipe above. The buns should be baked for 18 to 22 minutes at 400 degrees Fahrenheit in a well-greased hamburger bun pan (or on a parchment-lined baking sheet). Remove them from the oven and set them on a cooling rack to cool. This recipe makes 6 pretzel buns. Are you interested in baking these pretzels with lye rather than baking soda instead? While using eye protection and rubber or latex gloves, combine 20g food-grade lye with 500g cold water in a non-reactive basin and stir until completely dissolved. Transfer your pretzel form to the bath and allow it to soak for 10 to 15 seconds before removing it. Using a stainless steel rack, place the pretzel over a piece of parchment paper to catch any extra solution. After a few minutes, move the dipped pretzel to a baking sheet that has been prepared with silicone or parchment paper. Following that, the dough may be scored, salted, and baked. Pour the diluted lye solution immediately down the drain, followed by a few seconds of cold water from the sink faucet, to properly dispose of it. See our blog post, A baker’s guide to working safely with lye, for more information on how to use lye into your baking.

Pretzel Buns

By If you’ve ever wanted to try your hand at creating the ideal handmade Pretzel Buns to go with your mouth-watering home-grilled burgers, then this recipe is for you! It’s simple and delicious! Pretzel Buns baked from scratch are extremely soft and chewy! As a consequence of the chewy and soft texture of the finished pretzel buns, you will find yourself wanting to make them again and again. Perhaps you could even try your hand at making some pretzel knots. When we know we’re going to be having some wonderful, juicy burgers fresh off the grill (or when it’s more impromptu), we always have a discussion about what kind of buns to make to go with them.

• Yum!
• I save any leftover pretzel buns in the refrigerator or freezer for future use, and they keep nicely.
• When you freeze pretzel buns, the tops will come out poorly and the salt crystals will no longer be visible anytime they are thawed, therefore I avoid using the salt topping when I plan to freeze any of my pretzel buns.
• Allow me to explain.
• When food is served, he (Eddy) usually always season it with salt, although he does not care for the salted tops of the pretzel buns.
• I know, it’s crazy!
• Enjoy!

Pretzel Buns

It’s really tasty, chewy, and soft. Make the most delicious burger buns or soft pretzels (like the ones you get at the mall) with this pretzel bun recipe. Pretzel buns (servings: 10) Calories:199kcal Prep30minutes Cooking15minutes Time allotted 2hours5minutes Recipe to be shared on Pinterest

• 1 14 cup water (lukewarm – 110 degrees F/43 degrees C)
• 1 packet active dry yeast (or 2 14 tsp)
• 1 teaspoon sugar
• 3 tablespoons butter (melted and cooled)
• 3 12 cups all-purpose flour (start with 3 cups)
• 2 teaspoons salt
• 12 teaspoon olive oil (to grease the mixing bowl)
• 1 14 teaspoon baking soda (recommended)
• 1 14 teaspoon baking soda (re

• To achieve the best results, distribute your 12 cup baking soda on a baking sheet coated with parchment paper and bake for 30 minutes to an hour at 350 degrees F. (175 degrees C). Prepare the boiling water and set it aside until you’re ready to bake the pretzel buns. Add the yeast and sugar to a measuring cup filled with lukewarm water and set aside. Allow approximately 5 minutes, or until the yeast becomes frothy, for the yeast to activate. Combine the flour (start with 3 cups and add more if required) and salt in the bowl of a stand mixer on low speed. Pour in the water containing the active yeast as well as the cooled and melted butter
• Use the dough hook attachment to mix on a low speed for about 2-3 minutes, or until a dough is formed. It should not be too moist or dry. If necessary, add additional flour or a few drops of water to form a smooth, elastic dough ball. Knead the dough for 5-6 minutes on a medium speed using a dough hook. 12 tbsp olive oil should be added to the bowl after the dough has been removed from the basin (or transferred to another oiled bowl). Roll the dough through the oil to ensure that it is coated on both sides. Cover with a kitchen towel (I like to use a warm damp towel) or plastic wrap to keep the heat inside. Set aside the dough to rest for 1 hour, or until it has doubled in volume
• Punch the dough down about halfway, then take it from the bowl and transfer it to a lightly floured work area to continue working. Prepare the bread by kneading for 2 minutes and then dividing it into 10 equal sections
• Make careful to dust your hands with flour before rolling the portion balls of dough in your palms with the smooth rounded side facing up and the bottom side cupped in one hand. Make use of your free hand to smooth the domed top piece of the dough ball, which will reduce the likelihood of the surface losing its form. Repeat the process for each bun. Allow them to rise for 20-30 minutes, by which time they should have about doubled in size
• Cover them with a kitchen cloth or plastic wrap. Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius) and line a baking sheet with parchment paper
• Set aside. Bring a large stock pot filled with 4 cups of water and the 12 cup of baked baking soda to a boil (keeping an eye on it to ensure it doesn’t boil over). Using a slotted spoon, carefully lower the pretzel buns into the boiling water. Place as many pretzel buns into the boiling water as you can fit into the stock pot without crowding them since you do not want them to contact. Also keep in mind that you should have enough water in the stock pot to keep the buns from hitting the bottom of the pot. Start with the rounded side of the buns up and turn halfway through the minute to ensure that they are all cooked through (30 seconds each side). With your slotted spoon, carefully remove the buns after one minute and transfer them to the parchment paper-lined baking sheet to cool. Sharp knife should be used to score the tops of each bun. You may use the same three slits that I used, or you can make the pretzel cross that is commonly seen. You may make it in any form or design you choose. As soon as the buns come out of the boiling water, score them and sprinkle them with coarse sea salt
• Bake for 15 minutes, or until the buns are golden brown and the crusts are still tender, but not too so, and the buns are not too soft (pretzels will need only 10-12 minutes). Instead of leaving a mark, your finger imprint should bounce back to its original position. Remove from the oven when finished and set on a wire cooling rack to cool completely

*Refrigerate or freeze any remaining pretzel buns once they have been consumed. * If you intend to freeze your cooked pretzel buns, avoid salting the tops of the buns. 199 kcal per serving (10 percent ) carbohydrate (34 g) | (11 percent ) |Protein (g): 4 g (8 percent ) |4 g of fat (6 percent ) |2 g of saturated fat (13 percent ) |Cholesterol:9mg (3 percent)|Sodium:2139mg (93 percent)|Potassium:53mg|Cholesterol:9mg (3 percent) (2 percent ) |Fiber:1 gram (4 percent ) |Vitamin A: 105 International Units (2 percent ) |Calcium: 8 milligrams (1 percent ) |Iron:2 milligrams (11 percent ) Course Recipes for Bread, including Yeast Bread Recipes CuisineAmerican Angela is a self-taught home chef who grew up in her grandmother’s kitchen, where she developed a lifelong love of all things culinary and baking.

A former food service professional, she now likes sharing all of her family’s favorite recipes and developing delectable supper recipes as well as spectacular desserts on Bake It With Love.

Reader Interactions

When these soft pretzel rolls come out of the oven, they are delightfully fluffy and deliciously salty and chewy. They appear to have come from a high-end gourmet bakery! Having said that, I realize I may be a little over-the-top when it comes to cuisine, but I swear to you, these soft pretzel rolls are some of the greatest breads to have ever come out of my kitchen. In addition, I’ve baked a lot of bread during the past few years. Brian couldn’t believe I actually cooked these (how rude!) since they appear like something that would be served at a gourmet bakery or a posh restaurant, neither of which are readily available in my little tiny town.

1. The color is a deep, dark brown, and the puff is nicely inflated.
2. I promise that not only are they perfectly doable (and not nearly as difficult as you would imagine, I swear!
3. I’m not exaggerating.just have a look at them.
4. Please see the instructions below for anybody who is a bit reluctant about venturing into the realm of pretzel rolls (don’t be nervous, just curious!).
5. In addition, may I reiterate for the sake of repetition that: oh my goodness, these rolls are really delicious.
6. That is, if any of the rolls manage to make it to the table before dinner.
7. It’s rockstar status, baby.
8. Scones with Glazed Chocolate Chips from a year ago Chili made with turkey and beans from two years ago The soup I made three years ago was Autumn Minestrone Soup.

Amazing Soft Pretzel Rolls

• 16 pretzel rolls may be made with this recipe. Preparation time: 2 hours and 40 minutes Cooking Time: 20 minutes Time allotted: 3 hours

Dough:

• 6 12 to 8 cups unbleached all-purpose flour
• 1 teaspoon instant yeast
• 2 teaspoons canola or vegetable oil
• 2 cups warm milk (approximately 100-110 degrees F)
• 1 12 cups warm water (about 100-110 degrees F)
• 1 teaspoon salt

Water Bath and Extras:

• 3 quarts water
• 1 teaspoon sugar
• 14 cup baking soda
• Coarse salt for dusting
• 3 teaspoons oil

• Combine the yeast, oil, milk, and water in the bowl of an electric mixer (or in a large mixing basin by hand) until well combined. Combine the salt and two cups of the flour in a mixing bowl. Add the remaining flour in little amounts at a time until a soft dough is formed, then knead for 3-4 minutes. Many various conditions (see the note) may dictate that you do not use all of the flour
• Simply add the flour until a soft dough is created that pulls away from the edges of the bowl. It has a texture similar to bagel dough and should be somewhat stiffer and less sticky than, say, roll dough, but it should be soft and not overfloured
• It should be slightly stiffer and less sticky than, say, roll dough
• Using a lightly oiled mixing bowl, transfer the dough to a greased plastic wrap-lined baking sheet and allow it to rise until doubled in size (1-2 hours). Roll each piece of dough into a nice small spherical ball when it has been portioned out into 16 equal parts. You may learn how to accomplish it fast and efficiently by following this excellent instruction. Lay the rolls out on a piece of parchment paper that has been gently oiled or on a lightly floured worktop. Make certain that the dough balls do not stay together! Remove from the oven and set aside for 15-20 minutes. While the dough is resting, bring the water with the sugar and baking soda to a boil in a large 5-6 litre pot. With each piece of dough, gently lift it off the parchment paper or counter, flip it over in your palm and press the bottom to make a little pucker that will aid in the formation of a good, tight ball. Repeat with the other pieces of dough. You should be careful not to deflate the dough
• You should only pinch the dough at the very edge of the bowl. 3-4 dough balls should be placed in the boiling water and cooked for 30 seconds to 1 minute on each side (the longer the dough balls are cooked, the chewier the baked pretzel roll will be)
• Remove the dough from the boiling water with a spatula, allowing the extra water to drop back into the pan as it cools. Prepare baking trays by lining them with lightly greased parchment paper or a silpat liner and placing the boiling dough balls on them. The oven should be preheated at 425 degrees Fahrenheit. Make 2-3 slashes into the top of each unbaked roll with a very sharp knife or razor, about 1/4-inch deep or so, using a very sharp knife or razor. A very sharp blade must be used to cut the dough without inflating it, and this must be done with care. It’s fine if the dough appears wrinkled and a little strange at first. During the baking process, it will be resolved. Lightly sprinkle coarse salt over the tops of each dough ball. Bake the rolls for 20-22 minutes, or until they are a deep golden brown. While these pretzel rolls are best when eaten the same day they are made, they may be revived by simply heating them in the microwave for a few seconds if they have been sitting out for a couple of days.

To make the dough, combine the yeast, oil, milk, and water in the bowl of an electric mixer (or by hand in a big mixing basin). Using two cups of flour, mix in the salt. Gently incorporate the rest of the flour until a soft dough is formed, then knead for 3-4 minutes until smooth and elastic. According to the remark, you may not need to use all of the flour; instead, add it in little amounts until a soft dough forms and pulls away from the edges of the mixing bowl. It has a texture similar to bagel dough and should be slightly stiffer and less sticky than, say, roll dough, but it should be soft and not overfloured; it should be somewhat more stiff and less sticky than, example, roll dough; Using a lightly oiled mixing bowl, transfer the dough to a greased plastic wrap-lined baking sheet and allow it to rise until doubled in size (1-2 hours); Divide the dough into 16 equal pieces and roll each piece of dough into a nice tiny round ball with your fingers.

• You may learn how to do it fast and efficiently by watching this excellent guide.
• Take care to ensure that the dough balls do not adhere to one another.
• While the dough is resting, prepare the filling.
• You should be careful not to deflate the dough; instead, pinch the dough just at the extreme edge.
• Remove the dough from the boiling water with a spatula, allowing the excess water to fall back into the pan and repeat the process.
• In order to cut the dough without inflating it, it is essential to use a very sharp blade.
• While baking, the problem will be resolved by itself.
• 30 minutes or until the rolls are a deep golden brown, depending on how big you want your rolls.

While these pretzel rolls are best when eaten the same day they are made, they may be revived by simply heating them in the microwave for a few seconds if they have been sitting out for a few days.

Homemade Pretzel Bread (Pretzel Rolls)

The greatest recipe for homemade pretzel bread (also known as pretzel rolls). You will never be able to eat store-bought pretzel bread again once you have tried this recipe! It’s thick, soft, chewy, buttery, salty, and completely irresistible. This Homemade Pretzel Bread is the finest bread you will ever eat in your whole life, and it is very delicious. I’m not exaggerating when I say this. It is one of my most requested dishes, and everyone who has tried it has asked for the recipe once they have finished it.

1. This dish is really delicious when served with a side of this homemade cheese sauce.
2. We’ve put up a video that will walk you through the process of making delicious homemade pretzel bread!
3. Instructions on how to create pretzel rolls are also included in this post!
4. They also create great hamburger buns, which are available for purchase.

How to Make Homemade Pretzel Bread

If the thought of preparing homemade bread scares you, don’t be. You’ve come to the right place! There are two methods for preparing the dough.

1. The first method involves just placing all of the ingredients in a bread machine and setting it to the “dough cycle.” That’s something even the most hesitant breadmakers can accomplish, right? A standing mixer or your hands can be used to mix and knead the dough in the other way.

I prefer to do the latter since it allows me to be certain that every stage of the process is proceeding precisely as it should! I have, on the other hand, used my bread machine with the same delectable results!

Rise once

It is important to note that if you are familiar with the process of creating handmade bread, you will see that there is one step that is unique to this recipe’s dough-making procedure.

Baking soda bath.

Once the dough has been degassed, it can be formed into the desired size and shape. This recipe yields two large loaves, four small loaves, or eight to ten rolls/buns. Boil 4 quarts of water after you’ve formed the dough and set it aside to cool. Slowly add the baking soda to the boiling water once it has reached a rolling boil. Cook the pretzel bread in the soda bath, one portion at a time, for 60 seconds on each side, until it is soft. Remove it from the bath with a slotted spoon and transfer it to the baking sheet that has been prepared.

(Note: I use an askimmer spoon, similar to this, to remove the dough from the boiling baking soda bath and drain off any excess liquid.)

Bake immediately.

Once the dough has been withdrawn from the boiling baking soda bath and formed into loaves or buns, place them on a prepared baking sheet, cut an X in the top, and sprinkle with Coarse Sea Salt immediately after they are formed (I usethis).

Brush with melted butter.

If you want to consume your loaves right away, brush them with melted butter as soon as they come out of the oven and transfer them to a cooling rack until they are just warm enough to eat!

Ideally, this bread should be served warm and consumed the same day it is prepared! However, it reheats wonderfully and makes a fantastic turkey sandwich on its own.

How to make pretzel rolls

Pretzel buns made with this recipe are the greatest. To create pretzel rolls, follow the recipe exactly, with the exception of a few minor modifications:

1. Separate the dough into eight equal pieces. Cook each dough ball for 30 seconds on each side in the boiling water, then remove from the water, transfer to a baking sheet, and sprinkle with coarse sea salt to taste. Bake for 18-20 minutes, flipping the baking sheet halfway through the baking time.

That’s all there is to it! Pretzel rolls can be used as hamburger buns or as rolls after they have been brushed with melted butter. .

To make in advance

It is possible to prepare the dough and keep it in the refrigerator overnight or in the freezer for up to one month. When you’re ready to bake the pretzel bread, take the dough out of the fridge or freezer and let it to come to room temperature and rise for about 30 minutes. Then proceed with the rest of the recipe, including the baking soda bath, baking, and so on.

Serve

Warm it up and serve it as a side dish to your favorite main dish. This homemade cheese sauce or honey butter are two of our favorite ways to serve it.

Store

You can keep homemade pretzel bread at room temperature for up to 3 days if you put it in an airtight container. I recommend warming it before serving it to bring it back to its fresh-from-the-oven consistency.

Freeze

Pretzel bread loaves can also be frozen once they have been prepared. Allow them to cool fully before wrapping them tightly in plastic wrap and aluminum foil and storing them in an airtight container in the freezer for up to 2 months at a time. Thaw in the oven on a low heat setting, wrapped with aluminum foil or in a dutch oven.

Homemade Pretzel Bread: Ingredient Substitutions

As is often the case, I urge that you follow the recipe precisely as given; but, here are a few suggestions for replacements!

• Milk in its natural state. 2 percent milk is a good choice. This is something I do frequently and with excellent results! Half-and-half or cream work nicely, as does all-purpose flour. To prepare this recipe, I have just used bread flour as a substitute for the all-purpose flour, and it results in an exceptionally wonderful final product: dark brown sugar. In this recipe, light brown sugar works just as well as dark brown sugar.

That’s all there is to it! To be honest, I don’t advocate messing with with this recipe any longer.

Recipe FAQs

Is it possible to double this recipe? Yes, I frequently double this recipe to make 4 loaves when we have guests, or to make 16 pretzel rolls when we have a large group. Is it necessary to take a baking soda bath? Yes, the baking soda bath is required in order to make the pretzel crust on the outside of the pretzels. What distinguishes a pretzel from a loaf of bread? A lot of folks are perplexed as to what makes a soft pretzel distinct from bread! This is because the dough is boiled prior to baking!

If you make something with JoyFoodSunshine ingredients, I would love to see what you come up with.

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Homemade Pretzel Bread (Pretzel Rolls)

• The greatest recipe for homemade pretzel bread (also known as pretzel rolls). You will never be able to eat store-bought pretzel bread again once you have tried this recipe! It’s thick, soft, chewy, buttery, salty, and utterly irresistible
• It’s a true treat. Preparation time: 15 minutes Cooking Time: 25 minutes 1 hour before sunrise Time allotted: 1hr40mins Coursebread and a Veggie Side Dish CuisineAmericanServings 2 loaves of bread (or 8 buns) Calories149kcal

• In the bowl of your standing mixer fitted with the dough hook, whisk together the yeast, water, and brown sugar until well combined. Allow to stand for 5 minutes (until frothy) before using. Meanwhile, heat the butter in a microwave-safe mixing dish while the yeast is proving. Set aside after mixing in the milk
• As soon as the yeast has been proofed, add the milk/butter to the yeast mixture and mix on low speed with a dough hook until everything is just incorporated
• Using a dough hook, mix in the salt and flour until the flour is completely absorbed
• Use an electric mixer to knead the dough until it forms a little tacky but firm ball
• You may need to add a little more flour, 1 tablespoon at a time, but be cautious not to overwork the dough since you want it to be tacky but not too sticky to handle
• Oil a large mixing basin, lay the dough ball in the bowl, and cover with a wet cloth in a warm area for one hour, or until the dough has doubled in size
• Preheat the oven to 400 degrees F and bring 4 quarts of water to a boil in a separate pot. Using a little amount of baking soda at a time, gently bring the water to a boil (be cautious not to add too much at once or you will get a baking soda/water explosion)
• Gently push air bubbles out of the dough once it has been removed from the bowl
• Make two balls of dough that are the same size (NOTE: the entire weight of the dough turns out to be around 800 g, so each loaf should weigh approximately 400 g), and shape them into the shape you choose (DO NOT allow the dough to rise at all at this point! Immediately after constructing the ball, drop it into the water)
• One of the balls should be dropped into the boiling baking soda water. Boil for 60-90 seconds on each side, flipping it once to ensure that all sides are completely coated with water. Remove the dough from the bowl and set it on a baking sheet that has been lightly greased
• Make a little “X” on the top of the bread with a knife and immediately sprinkle coarse sea salt over it to your personal taste preferences. Repeat the same with the second ball of dough. (Do not allow the temperature to raise at all in this area! Directly from the hot water into the oven)
• The bread should be baked for 22-25 minutes, with the baking sheet being rotated once. After removing the loaves from the oven, quickly brush the melted butter over the tops of the loaves to ensure a tender crust. Serve immediately after transfer to a wire rack to chill just long enough to enjoy
• * If you prefer to make it ahead of time, you may reheat it at a low temperature, wrapped with aluminum foil. If I’m not intending to serve it straight away, I’ll cover it with a tea towel or anything like that.

If you have a bread machine, this is what you should do. Simply place all of the ingredients in the pan in the order mentioned and put the machine to dough cycle before moving on to Step 8!

If you decide to prepare the bread ahead of time, you may reheat it at a low temperature, wrapped with foil, for a few minutes. If I’m not planning to serve it straight away, I cover it with a tea towel or something similar. **Nutrition information determined based on this recipe feeding 12 people.

How to make Pretzel Rolls

Pretzel buns made with this recipe are the greatest. To create pretzel rolls, follow the recipe exactly, with the exception of a few minor modifications:

1. Separate the dough into eight equal pieces. Cook each dough ball for 30 seconds on each side in the boiling water, then remove from the water, transfer to a baking sheet, and sprinkle with coarse sea salt to taste. Bake for 18-20 minutes, flipping the baking sheet halfway through the baking time.

That’s all there is to it! Pretzel rolls can be used as hamburger buns or as rolls after they have been brushed with melted butter.

To make in advance

It is possible to prepare the dough and keep it in the refrigerator overnight or in the freezer for up to one month. When you’re ready to bake the pretzel bread, take the dough out of the fridge or freezer and let it to come to room temperature and rise for about 30 minutes. Then proceed with the rest of the recipe, including the baking soda bath, baking, and so on.

Ingredient Substitutions

• Make the dough ahead of time and keep it in the refrigerator overnight or in the freezer for up to 1 month. As soon as you’re ready to bake the pretzel bread, take it out of the fridge or freezer and set it somewhere warm to allow it to rise. Afterwards, proceed with the rest of the recipe, including the baking soda bath and baking.

Store

You can keep homemade pretzel bread at room temperature for up to 3 days if you put it in an airtight container. I recommend warming it before serving it to bring it back to its fresh-from-the-oven consistency.

Freeze

Pretzel bread loaves can also be frozen once they have been prepared. Allow them to cool fully before wrapping them tightly in plastic wrap and aluminum foil and storing them in an airtight container in the freezer for up to 2 months at a time. Thaw in the oven on a low heat setting, wrapped with aluminum foil or in a dutch oven. Calories:149kcal Carbohydrates:26g Protein:3.5g Fat:4g Cholesterol:10.7mg Sodium:224.7mg Potassium:77.4mg Fiber:1.4g Sugar:2.3g Vitamin A (IUI): 120 IUI ron:1.1mg Ritch truly enjoys this bread, and because it’s one of his all-time favorite recipes, I thought I’d let him share his thoughts on it with you: “This bread is one of my all-time favorite recipes,” he says.

More loaves of amazing handmade pretzel bread are the only thing that could possibly be better than one loaf of pretzel bread!

(I smile and graciously pass the bowl, but in the back of my mind, I’m keeping an eye on every movement, hoping that they’ll leave extra for ME!) I believe that this bread is superior to any other meal that comes out of my kitchen (IMHO), and a loaf of this stuff truly tops the “top three list” of items that I would want to have with me if I were stranded on an island.

-Husband” That was not my signature; it was his.

And I can personally speak to the fact that he will eat a whole loaf of bread by himself if he is not required to share it with anybody else.

More delicious recipes

• This simple No-Knead Breadis a staple in our household
• It is the tastiest handmade French bread you will ever taste! YUM
• We enjoy cooking these dinner rolls on special occasions such as holidays. And thesecinnamon rollsare always a favorite
• This whole wheat bread makes the greatest sandwiches.

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Thank you for your generosity in supporting JoyFoodSunshine!

Homemade Pretzel Rolls

On August 27, 2021, an update was made. Somehow, a warm, buttery pretzel bun always manages to satisfy my want for something sweet and salty. Our Homemade Pretzel Rolls are a better-than-store-bought alternative to the traditional pretzel roll. Using these warm, buttery rolls, you can transform any dinner menu or sandwich into something spectacular in no time at all. After just one mouthful, you’ll understand why Howard is such a fan of them!

What You’ll Need

• (16.3-ounce) can refrigerated biscuits (makes 8 cookies) 8 cups water
• 1/3 cup baking soda
• 1 egg, lightly beaten a coarse salt to be sprinkled on top

What to Do

1. Preheat the oven to 400 degrees Fahrenheit. Coat baking sheet with cooking spray
2. sForm each biscuit into a ball-shape and pinch edges to close. Cut slits in the top of the dough in the shape of a “X” using a sharp knife. When they are just approximately 1/8-inch deep, they perform the best. Combine the water and baking soda in a large soup pot. On a medium-high heat, bring the mixture to a boil, then turn the heat down to low. Cook for 30 seconds after adding the dough balls to the boiling water. Simmer for 15 seconds after flipping the pan. Remove with a slotted spoon and arrange “X” side up on the baking sheet that has been prepared. Brush with beaten egg and sprinkle with salt
3. Preheat the oven to 150°F and bake for 15 to 18 minutes, or until golden brown. Allow to cool for 5 minutes before transferring to a plate to cool fully.

If you love these recipes, then you’ll love this FREE eCookbook!

Approximately 1 serving per recipe.

• There are 188 calories, with 71 calories coming from fat. Among the total fat, 7.9g12 percent is saturated fat, 2.0g10 percent is trans fat, and 4.3g9 percent is protein.

• Dietary fiber0.4g2 percent
• Sugars4.3g0 percent
• Cholesterol0.6mg0 percent
• Sodium3,184mg133 percent
• Total carbohydrates25g8 percent
• Sodium3,184mg133 percent

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The BEST Pretzel Bun Recipe {Chewy & Perfect}

Are you interested in learning how to create pretzel buns? This recipe for crunchy, delicious pretzel buns is sure to impress your guests and family. Serve them as an accompaniment to your next supper, dip them into soups and stews, or use them as a basis for your favorite sandwich recipe. Do you enjoy soft pretzels in the same way that I do? To my taste, the mix of flavors and textures is really addicting. Their golden brown color belies their chewiness, and they’re sprinkled with coarse salt for a crunch that wonderfully complements their softness.

1. Moreover, while I enjoy a good soft pretzel from the old-fashioned way, I prefer to make pretzel buns from scratch.
2. In addition to being delicious on their own, dipped in mustard or a cinnamon-sugar mixture, these buns make a superb side dish to accompany a variety of dishes.
3. What is the most enjoyable aspect of cooking pretzel rolls from scratch?
4. This recipe for pretzel buns is simple to prepare at home.
5. Pretzels are distinguished by their distinct flavor, texture, and color.

Why do pretzels need a baking soda bath?

Learn how to create pretzel buns by watching this video tutorial! It’s impossible not to be impressed by this delicious, savory pretzel bun recipe. Serve them as an accompaniment to your next supper, dip them into soups and stews, or use them as a basis for your favorite sandwich recipe! Does your mouth water at the thought of a soft pretzel, as mine does? The mix of tastes and textures is quite appealing to me. Finished with coarse salt for a crunch that perfectly matches the softness, they are golden brown and chewy.

• Moreover, while I enjoy a good soft pretzel from the old-fashioned way, I prefer to make my own pretzel buns.
• In addition to being delicious on its own, dipped in mustard or a cinnamon-sugar mixture, these buns make a superb side dish to accompany a variety of main courses.
• Creating pretzel rolls from home has a number of advantages.
• Making your own homemade pretzel buns is simple and fun.

You might be surprised to learn that there is a phase in the baking process that is foreign to those who have never produced handmade soft pretzels: the baking soda bath. Pretzels are distinguished by their distinct flavor, texture, and color as a result.

Recipe Notes

If you do not want to sprinkle salt on top of the pretzel buns, increase the amount of salt in the recipe by a factor of two (or at least increase it by half at a minimum). Because soft pretzels are often coated with a generous amount of crunchy, coarse salt, the dough on its own may appear to be slightly under-salted in comparison. Discover how to manufacture bread flour from regular all-purpose flour! When splitting the dough, you may eyeball it, but I recommend using a kitchen scale to ensure that the dough is divided equally.

Repeat with the remaining dough.

Because the baking soda bath will make the buns a little sticky, it’s vital to oil the parchment paper well before baking (even though parchment is technically nonstick).

In order to add some variety to your buns’ flavor, consider using everything bagel seasoning instead of coarse salt as a topping.

Serving Suggestions

Sliders have become a recent favorite of mine since they are a lighter alternative for summer. The cheeseburger sliders with fast picked onions or the chipotle bourbon BBQ pulled pork sliders would be fantastic with these! Try dipping them in myCincinnati chili, pappa al pomodoro, or creamy tomato bisque as a dipping sauce.

Baking With Yeast

The active dry yeast used in this recipe is brewer’s yeast. My goal is to alter the perception of yeast as a dangerous component among inexperienced bakers. So, what exactly is yeast, and how does it function? Is it possible to swap over one kind for another? For additional information, please see my post What is Yeast?

Looking For More Bread Recipes?

My buttermilk biscuits, English muffins, and summer ale beer bread will be a hit with you! Recipe for PrintPin

Pretzel Bun Recipe

It’s simple to make soft, tasty pretzel buns that will impress the whole family with this recipe. Serve them as a side dish with supper or as a sandwich roll! Course Main Course, Side DishCulinary American Cuisine Keyword bun with pretzels Preparation time: 20 minutes Cooking time is 25 minutes. Time spent inactive: 1 hour 26 minutes Time allotted: 45 minutes Servings8servings Calories206

• A cup of warm water, 2 1/2 teaspoons active dry yeast, 1 teaspoon granulated sugar, 14 ounces bread flour (about 2 3/4 cups), 1 1/2 teaspoons kosher salt, 4 quarts water, 1/4 cup baking soda, 1 big egg, coarse salt

• A cup of warm water, 2 1/2 teaspoons active dry yeast, 1 teaspoon granulated sugar, 14 ounces bread flour (about 2 3/4 cups), 1 1/2 teaspoons kosher salt, 4 quarts water, 1/4 cup baking soda, 1 big egg, and coarse sea salt

Please read my entire article for extra recipe notes, recommendations, and serving ideas! calories: 206kcal|carbohydrates: 39g|protein: 8g|fat: 1g|cholesterol: 23 mg|sodium: 997mg|potassium: 94mg|fiber: 2 g|sugar: 1 g|vitamin A: 35 IU|calcium: 25 mg|iron: 0.6 mg|Calcium: 25 mg

Recipe Troubleshooting

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