Do you love these perfect soft pretzel rolls? Check out our other magnificent Bread Recipes! And if you want something delicious to serve on these rolls, try smoked turkey for the best sandwich filling!
Hi, I’m Rebecca and I’m a soft pretzel enthusiast. I’ve shared many soft pretzel recipes and I’m thrilled to add this one. These soft pretzel rolls are beautiful, flavorful, fairly simple to make, and ideal for sandwiches.
What makes these rolls special? A few key points:
- The shaping method—rolling the dough into long ropes and coiling—creates a consistent height that gives an ideal bread-to-filling ratio for sandwiches.
- The coil shape is easier to handle in the baking soda simmer than awkward knotted pretzels, so turning them in the water is straightforward.
- Coiled rolls rarely split while baking, so scoring with a knife isn’t necessary.
- A topping of sesame seeds and pretzel salt adds a nutty pop and a perfect salty finish. I first discovered sesame on pretzels at Elm Street Bakery in East Aurora, NY, and it’s become a favorite touch.
- They’re attractive as well as delicious—tender inside with the classic chewy pretzel texture.
A great sandwich depends on good bread. The loaf should be sturdy enough to hold fillings and sauces, yet tender enough to bite easily. I aim for a bread-to-filling ratio of about 1:3—bread making up roughly one-third of the sandwich height—so you can comfortably eat it with your hands.
Cook’s Notes
- I made these with a basic sourdough soft pretzel dough, but you can also use classic soft pretzel dough—the results are excellent either way.
- If you’re short on time or hesitant about yeast, you can substitute thawed commercial frozen bread dough. Divide, rise, simmer, and bake as described below.
- “Boiling” pretzels is best done as a gentle simmer. This step helps develop the distinctive pretzel crust and color.
- Use a wide, medium-deep non-reactive pan (stainless steel, enameled, or tempered glass) for the baking soda simmer. Avoid cast iron or reactive metal—the alkaline bath can damage finishes.
- Line pans with silicone baking mats (silpats) to prevent sticking. Heavy greasing can work, but silicone yields more reliable results. I find parchment can cling to boiled pretzel dough.
- A flexible fish spatula is ideal for lifting the rolls from the simmer and transferring them to the baking sheet. It drains water well and supports the roll during the move.
- Store baked pretzel rolls loosely—avoid airtight plastic bags, which can make the salt smear and ruin the crust. A bowl covered with a clean tea towel or a clipped paper bag at room temperature works well.
- These rolls are best the day they’re made but remain tasty for two or three days if stored properly and gently reheated before serving.
Why this shaping works
Rolling each portion into a 22–24 inch rope and coiling from the center out produces a uniform shape that holds together in the simmer and bakes into a tidy roll that’s easy to slice for sandwiches. Pinch the rope end into the coil so it adheres, then arrange the coils on a prepared sheet with space to expand. After a short second rise the rolls are ready for the baking soda bath, a sprinkle of sesame and pretzel salt, and the oven.
Equipment I recommend
- Bench knife to divide dough
- Silicone baking mats to line pans
- Half-sheet pans
- Wide, medium-deep non-reactive pan for simmering
- Fish spatula for lifting and flipping in the water
Serving ideas
These rolls are perfect for burgers and sandwiches: buffalo chicken, fried mozzarella and sundried tomato burgers, spinach and feta turkey burgers, taco-style black bean burgers, vegetable sandwiches, or a slow-cooked French dip are all excellent pairings.
The Most Perfect Soft Pretzel Rolls
Ingredients
- 4 cups bread flour (about 1 lb 1 oz)
- 1 tablespoon granulated sugar
- 2 teaspoons instant yeast
- 1 1/4 teaspoons kosher salt
- 1 cup whole milk
- 1/2 cup unfed sourdough starter or lukewarm water
Ingredients for pretzel boil:
- 2 quarts water
- 2 tablespoons baking soda
Ingredients for toppings:
- 3 tablespoons sesame seeds
- Pretzel salt to taste
Instructions
To Make the Dough by Hand:
- Whisk together flour, salt, sugar and yeast in a large bowl. Stir in milk and sourdough starter until a soft dough forms. Turn onto a floured surface and knead about 15 minutes until smooth and slightly tacky. Place in a clean bowl, cover with a damp towel, and let rise in a warm spot until nearly doubled, about 1 hour.
To Make the Dough by Stand Mixer:
- In a mixer fitted with a dough hook, combine flour, salt, sugar and yeast. Mix briefly, then add milk and starter and mix on low until a smooth, slightly tacky dough forms. Cover and let rise until nearly doubled, about 1 hour.
To Make the Dough by Bread Machine:
- Add milk, starter, flour, sugar, and yeast to the bread machine pan in the order recommended by the manufacturer. Select the dough cycle and allow to complete.
To Form the Soft Pretzel Rolls:
- Line a half-sheet pan with a silicone baking mat.
- Turn dough onto a surface and divide into 12 equal pieces. Roll each into a 22–24 inch rope and coil from the center out. Pinch the end into the coil to secure.
- Arrange rolls on the prepared pan in four rows of three with space to expand. Cover and let rise in a warm place for 20 minutes, until puffy.
To Cook the Soft Pretzel Rolls:
- Preheat oven to 400°F (200°C).
- Bring 2 quarts of water to a simmer in a non-reactive pan. Add baking soda. Gently lower rolls into the simmering water, top side down first. Simmer about 45 seconds, flip, and simmer another 45–60 seconds. Drain and return to the pan. Repeat until all rolls are boiled.
- Sprinkle each roll with about a teaspoon of sesame seeds and pretzel salt to taste. Bake until golden brown, 18–24 minutes depending on preference.
- Let cool at least 5 minutes before eating. For sandwiches, allow to come to room temperature before slicing. Store at room temperature in a bowl covered with a clean towel or in a clipped paper bag for a couple of days and reheat gently before serving.
Nutrition
Carbohydrates: 35 g
Protein: 7 g
Fat: 2 g
Sodium: 808 mg
Nutritional information is an estimate and provided as a courtesy. Calculate with your ingredients if precise values are needed.
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