Homemade Bretzel Rolls: Your Guide to Soft & Delicious Pretzel Buns
There are some flavors that instantly transport you back in time, and for me, these homemade bretzel rolls do just that. They bring back fond memories of a beloved restaurant in Las Vegas, a place my family and I frequented often. I vividly recall their incredible dark brown pretzel rolls, always a highlight of our meal. While the rolls featured here might not have the exact smooth, shiny crust of those particular dinner rolls from Senoma Cellar, they capture the essence perfectly: soft, pillowy, and undeniably delicious. These are truly an experience worth recreating in your own kitchen, becoming a cherished staple for family dinners and gatherings.
If you’ve ever ventured into making authentic German pretzels, you’ll know they boast a distinct, harder crust. These bretzel rolls, however, offer a delightful contrast. While they achieve that signature pretzel-browned exterior, they remain wonderfully soft and tender on the outside, giving way to an incredibly chewy and fluffy interior. This unique texture makes them incredibly versatile and appealing to a broader palate, perfect for those who love the flavor of pretzels but prefer a softer bite.
The Unstoppable Charm of Homemade Pretzel Rolls
Just today, I whipped up a batch of these glorious bretzel rolls, and to no one’s surprise, they vanished within mere hours. My eager teenagers, patiently (or not-so-patiently) waiting for me to finish snapping photos, absolutely devoured them! It’s a testament to how universally loved these soft pretzel buns are. They’re not just bread; they’re an experience – a warm, comforting embrace that disappears far too quickly.
Versatility at its Best: Serving Your Bretzel Buns
These pretzel sandwich rolls are incredibly versatile, making them a fantastic addition to almost any meal. Imagine them warm alongside a hearty dinner, perfect for soaking up rich sauces or gravies. They’re also an ideal companion for a comforting bowl of piping hot soup or stew on a chilly day. But don’t stop there! Their soft texture and distinctive flavor make them absolutely superb for crafting slider-sized sandwiches, whether you’re filling them with deli meats, pulled pork, or even a veggie patty. No matter how you choose to enjoy these delightful homemade pretzel rolls, one thing is certain: they won’t last long!
Why Bake Your Own Bretzel Rolls?
While store-bought options exist, there’s nothing quite like the flavor and aroma of freshly baked homemade bretzel rolls. Making them from scratch allows you to control the quality of ingredients, ensuring a wholesome and delicious result. The process itself is incredibly rewarding, filling your home with an inviting scent and giving you a sense of accomplishment. Plus, the unparalleled freshness and tender chewiness of these soft pretzel rolls straight from the oven simply can’t be matched.
Essential Ingredients for Your Bretzel Rolls Journey
Crafting these delectable pretzel buns requires a few key ingredients, most of which you likely already have in your pantry. The combination of warm water, milk, yeast, and a touch of brown sugar creates a rich, yeasty dough that’s a joy to work with. The baking soda bath, a signature step for any pretzel, is what gives these rolls their characteristic deep brown color and unique flavor profile. Don’t forget the kosher salt for that authentic finish!
Ingredients you will need for Bretzel Rolls
- 1 1/3 cups warm water, divided
- 2 tablespoons warm milk
- 2 1/2 teaspoons active dry yeast (one envelope)
- 1/3 cup light brown sugar
- 2 tablespoons butter, melted
- 4 cups all-purpose flour
- kosher salt or pretzel salt
- 2 quarts cold water (for the soda bath)
- 1/2 cup baking soda (for the soda bath)
Helpful Kitchen Tools for Perfect Pretzel Rolls
To make the process even smoother, having the right kitchen tools can make a big difference. A stand mixer with a dough hook will significantly reduce kneading time, while a large stock pot is essential for the crucial baking soda bath. Insulated baking sheets help ensure even baking and a beautifully browned crust.
- Stock pot
- Slotted spoon
- Stand mixer
- Insulated baking sheets
PRINT THE FULL RECIPE AND INSTRUCTIONS AT THE END
The Magic of the Pretzel Bath Explained
For those new to pretzel making, the baking soda bath is a crucial and fascinating step. It might seem a bit daunting at first, especially when the baking soda causes the water to bubble up dramatically – but don’t be alarmed! This brief boil in the alkaline solution is what gives bretzel rolls their distinctive chewy crust, rich flavor, and beautiful dark brown color. It’s a quick process, but absolutely essential for achieving that authentic pretzel character. The video below offers a clear demonstration, especially for this unique step, so be sure to watch it before you start!
I’ve put together a video for you of the process. If you’ve never made pretzels before, take a minute to watch it, especially for the soda bath. It’s not hard, but if you’ve never done it before it can be a bit surprising!
Bretzel Rolls (Pretzel Sandwich Rolls)
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 ⅓ cups warm water divided
- 2 tablespoons warm milk
- 2 ½ teaspoons active dry yeast one envelope
- ⅓ cup light brown sugar
- 2 tablespoons butter melted
- 4 cups all-purpose flour
- kosher salt or pretzel salt
- 2 quarts cold water
- ½ cup baking soda
Before You Begin
Instructions
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In the bowl of a stand mixer fitted with a dough hook, mix a 1/3 cup of the warm water (105-115 degrees) with the yeast and let stand until foamy.
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Add the remaining cup of warm water along with milk, sugar & melted butter and swirl to dissolve the sugar.
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Add flour and mix on medium-low speed.
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Remove dough once it forms a nice a firm, pliable dough ball. Add more flour only if necessary.
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Turn dough out onto a lightly floured table and knead for 2 minutes.
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Separate into 12 even pieces. (Hint: use a kitchen scale to weigh the dough ball then divide by twelve to get the weight you will need for each individual roll.)
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Cover dough with plastic and a damp cloth and let sit for 10 minutes.
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Pat and roll dough into balls and arrange on a lightly floured surface about an inch apart, cover with lightly oiled (cooking spray works fine) plastic wrap.
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Let the dough rest for an additional 30 minutes.
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Preheat the oven to 425 F. Lightly oil 2 baking sheets or line with parchment paper.
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In a large stockpot, bring the cold water to a rolling boil.
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Add baking soda (it will bubble up almost violently and then relax, don’t be alarmed).
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Drop two rolls into the boiling water upside down. Boil for no more than 30 seconds, turning once after 15 seconds.
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Carefully remove with a slotted spoon and hold above pot to let drain.
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Place on prepared baking sheet and sprinkle lightly with salt.
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Repeat with the remaining rolls.
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Bake on the upper and middle racks of the oven for about 10-15 minutes, or until browned all over. You may want to shift pans from top to bottom and back to front halfway through, for even baking.
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Let rolls cool on the baking sheets for about 5 minutes, then transfer them to a wire rack.
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Serve warm or at room temperature.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
Tips for Baking Your Best Bretzel Buns
- Dough Consistency: Pay attention to the dough. It should be firm and pliable. Resist the urge to add too much extra flour during kneading, as this can lead to dry rolls. A slightly tacky dough is usually perfect.
- Precise Shaping: For uniform rolls, consider using a kitchen scale to divide your dough. Evenly sized rolls will bake more consistently, ensuring each bite is as perfect as the last.
- The Soda Bath Timing: The 30-second bath is critical. Don’t leave the rolls in for too long, as this can make them taste too alkaline. A quick dip and flip is all it takes to achieve that desired pretzel crust.
- Even Browning: Ovens can have hot spots. To ensure your pretzel buns brown evenly, rotate your baking sheets halfway through the baking time, and if you’re using two racks, swap them from top to bottom.
- Salt Application: Sprinkle the kosher or pretzel salt immediately after the soda bath, while the rolls are still wet. This helps the salt adhere beautifully to the surface, giving them that signature savory crunch.
Storing and Reheating Your Homemade Bretzel Rolls
These homemade bretzel rolls are undoubtedly best enjoyed fresh from the oven, but they can be stored to savor later. Once completely cooled, place them in an airtight container or a large zip-top bag at room temperature for up to 2-3 days. For longer storage, they freeze beautifully! Wrap individual rolls tightly in plastic wrap, then place them in a freezer-safe bag for up to 2-3 months.
To reheat, if frozen, let them thaw at room temperature. Then, you can warm them gently in a preheated oven (around 350°F or 175°C) for 5-7 minutes, or until soft and warm through. A quick toast in a toaster oven also works wonders, bringing back some of that lovely crust.
I genuinely hope you found the video helpful and feel inspired to bake these delicious bretzel rolls. They have certainly become a favorite in our home, and I’d love to hear from you if you give them a try!
This recipe was originally published here on February 4, 2009, original source of this recipe – Food.com
