Buttery Soft Pretzel Rolls

$To make buttery soft pretzel rolls, you need these key items: - 4 cups all-purpose flour - 1 packet (2 ¼ teaspoons) active dry yeast - 1 cup warm water (110°F to 115°F) - ¼ cup granulated sugar - ½ cup unsalted butter, melted - 1 teaspoon salt - ⅓ cup baking soda (for boiling) - Coarse sea salt (for topping) - 1 egg (for egg wash) These ingredients create a soft, chewy texture and that classic pretzel flavor. The warm water helps activate the yeast. Sugar fuels the yeast, and butter adds richness. You can enhance your pretzel rolls with optional ingredients. Try adding: - Garlic powder for a savory twist - Cheese, like cheddar, for a cheesy flavor - Dried herbs for added aroma - Mustard or pretzel seasoning for a fun topping These additions make the rolls even more delicious. Get creative and make your rolls unique! If you are missing an ingredient, here are some swaps: - Use bread flour instead of all-purpose flour for a chewier roll. - Instant yeast can replace active dry yeast without proofing. - Coconut oil works well in place of unsalted butter. - Use baking powder if you don't have baking soda, but the texture may change. These substitutes help you still enjoy soft pretzel rolls, even if you lack some ingredients. Don't hesitate to experiment! {{ingredient_image_1}} Start by mixing warm water and sugar in a small bowl. The water should be 110°F to 115°F. Sprinkle the yeast on top and wait 5-10 minutes. This step wakes up the yeast. You want it foamy and bubbly. In a large bowl, mix the flour and salt. Once the yeast is ready, pour it into the flour mixture. Add the melted butter too. Stir until a soft dough forms. Knead the dough on a floured surface for 5-7 minutes. It should feel smooth and elastic. Place the dough in a greased bowl. Cover it with a kitchen towel. Let it rise in a warm spot for about 1 hour. The dough should double in size during this time. After the dough rises, punch it down to release air. Divide it into 12 equal pieces. Roll each piece into a ball. Let the balls rest for 10 minutes. This helps them stay soft. Now, bring a large pot of water to a boil. Add ⅓ cup of baking soda to the water. Carefully drop each dough ball into the boiling water for 30 seconds. Use a slotted spoon to remove them. Place the rolls on a baking sheet lined with parchment paper. In a small bowl, whisk an egg. Brush the egg wash over each roll. This gives them a golden color. Sprinkle coarse sea salt on top for extra flavor. Preheat your oven to 425°F (220°C). Bake the rolls for 12-15 minutes. They should turn golden brown. Remove them and let cool slightly before serving. Enjoy your buttery soft pretzel rolls warm! To get that soft, chewy bite, use warm water. It helps the yeast bloom. Make sure the water is between 110°F and 115°F. This range keeps the yeast active but not too hot. Knead your dough well. Aim for about 5 to 7 minutes. You want it smooth and elastic. Let it rise in a warm spot. A good rise will make the rolls fluffy. Don’t skip the boiling step. This helps form the pretzel crust. If you skip it, your rolls may not have that great texture. Make sure to measure your ingredients carefully. Too much flour can make the rolls dry. Also, let the dough rise until it doubles in size. If it doesn't rise enough, your rolls will be dense. For a great flavor boost, use coarse sea salt on top. It gives a nice crunch and flavor pop. You can also brush the rolls with melted butter after baking. This adds richness and shine. Consider adding spices or cheese for fun twists. Garlic powder or cheddar cheese can make your rolls unique. Pro Tips Use the Right Temperature: Ensure your water is between 110°F to 115°F to activate the yeast properly for a good rise. Knead Thoroughly: Knead the dough for at least 5-7 minutes to develop gluten, which gives the rolls their soft texture. Perfect Boiling Technique: Boil each roll for 30 seconds to achieve that signature pretzel crust; don’t skip this step! Egg Wash for Shine: Brushing the rolls with an egg wash before baking will give them a beautiful golden color and glossy finish. {{image_2}} To make gluten-free pretzel rolls, swap the all-purpose flour for a gluten-free blend. Look for a mix that contains xanthan gum. This helps mimic the texture of wheat flour. Follow the same steps in the recipe. Your rolls may be softer, but they will still taste great. For vegan pretzel rolls, replace the butter with coconut oil or a plant-based butter. Use a flax egg instead of a regular egg. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. This keeps your rolls soft and tasty without using animal products. You can get creative with toppings and flavors. Try sprinkling garlic powder or dried herbs on top before baking. For a sweet twist, add a sprinkle of cinnamon sugar after baking. If you love cheese, sprinkle shredded cheese on top in the last few minutes of baking. Each of these options adds a unique touch to your buttery soft pretzel rolls! To store leftover pretzel rolls, let them cool completely first. Place them in an airtight container. You can also wrap them in plastic wrap or aluminum foil. This keeps them soft and fresh for up to three days. If you want them to last longer, consider freezing them. Freezing pretzel rolls is simple. Once they cool, wrap each roll in plastic wrap. Then, place them in a freezer bag or airtight container. Label the bag with the date. You can freeze them for up to three months. When you're ready to eat them, just thaw them at room temperature. To reheat pretzel rolls, preheat your oven to 350°F (175°C). Place the rolls on a baking sheet. Heat them for 5-10 minutes until warm. If you want a crispy crust, you can also broil them for 1-2 minutes. Just watch closely so they don't burn. Enjoy your rolls as if they were freshly baked! You can tell when your dough has risen enough by its size. The dough should double in size. You can also poke the dough lightly. If it springs back slowly, it’s ready. This means it has enough air inside. Yes, you can make pretzel rolls without baking soda. Baking soda gives the rolls their dark color and unique taste. If you skip it, the rolls will still taste good but will be lighter in color. You can also boil them in plain water instead. You can serve buttery soft pretzel rolls with many dips! Try melted butter for a classic choice. Cheese sauce is also a hit. You can add mustard for a tangy bite. These rolls are great with soups or salads too. Enjoy them warm for the best taste! You learned how to make buttery soft pretzel rolls from scratch. We covered essential and optional ingredients, plus substitutes. You saw step-by-step instructions for preparing the dough and shaping rolls. The boiling and baking process was clear to follow. I shared tips for the perfect texture and common mistakes. Variations include gluten-free and vegan options. Finally, you know how to store and reheat leftover rolls. Enjoy making these tasty treats! You’ll impress your friends and family with your baking skills.$

Buttery Soft Pretzel Rolls

Deliciously soft and buttery pretzel rolls, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Total Time 1 30

Course Appetizer

Cuisine American

Servings 12

Calories 200 kcal

Ingredients

4 cups all-purpose flour
1 packet active dry yeast (2 ¼ teaspoons)
1 cup warm water (110°F to 115°F)
¼ cup granulated sugar
½ cup unsalted butter, melted
1 teaspoon salt
⅓ cup baking soda (for boiling)
to taste none coarse sea salt (for topping)
1 egg for egg wash

Instructions

In a small bowl, combine the warm water and sugar; sprinkle the yeast on top. Let it sit for about 5-10 minutes, or until foamy.
In a large mixing bowl, combine the flour and salt. Once the yeast mixture is ready, pour it into the flour mixture along with the melted butter.
Mix until a soft dough forms; knead on a floured surface for about 5-7 minutes until it becomes smooth and elastic.
Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
Once risen, punch down the dough and divide it into 12 equal pieces. Shape each piece into a ball and let them rest for 10 minutes.
Bring a large pot of water to a boil and add the baking soda. Carefully drop each dough ball into the boiling water for about 30 seconds, then remove with a slotted spoon and place them on the prepared baking sheet.
In a small bowl, whisk the egg; brush the egg wash over each pretzel roll. Sprinkle with coarse sea salt.
Bake in the preheated oven for 12-15 minutes or until golden brown. Remove and let cool slightly before serving.

Notes

Serve the rolls warm, with a side of melted butter or a dipping sauce, arranged in a bread basket lined with a cloth for a rustic touch.

Keyword baking, pretzel, rolls, snack