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Few things beat a warm soft pretzel, but a soft pretzel roll lifts that pleasure to another level. With a glossy, deep brown crust, chewy interior and a scattering of coarse salt, these rolls make outstanding sandwich bread. Think burgers on pretzel rolls or stacked deli meats and melted Swiss—there is something undeniably satisfying about biting into one.
My favorite way to enjoy these is split and piled high with shaved smoked ham and a thin slice of Swiss, then popped into the oven just long enough for the cheese to melt and cling to the roll. A squirt of spicy brown mustard and a side of coleslaw turns it into a diner-style lunch that’s equal parts comforting and indulgent. And bonus: it’s perfectly acceptable to eat in your comfiest clothes.
Of course, you can skip the filling and slather the cut roll with mustard or Nutella—both are delicious. These are generous, round rolls with the classic pretzel flavor. They’re versatile, happy food that improves almost anything you pair with them. They’re also the perfect base for hearty sandwiches like Mississippi pot roast with quick-pickled red onions.
Don’t be intimidated by the length of the recipe: it includes three methods for making the dough—by hand, by stand mixer, and by bread machine—so you can choose the process that fits your kitchen. Below is a clear, streamlined, SEO-friendly version of the recipe and directions.
Soft Pretzel Sandwich Rolls
Rebecca Lindamood
Pin Recipe
Ingredients
For the dough
- 4 cups bread flour (about 1 lb 1 oz by weight)
- 1 tablespoon non-diastatic malt powder or sugar (preferably)
- 1¼ teaspoons kosher salt
- 1 cup whole milk
- ½ cup hot tap water
- 2 teaspoons SAF or instant yeast
For the pretzel boil
- 2 quarts water
- 2 tablespoons baking soda
For the topping
- 1 egg white, whisked until frothy
- Coarse sea salt or pretzel/kosher salt
Instructions
Make the dough by hand
- In a large bowl, whisk together the flour, salt, malt powder or sugar, and yeast. Stir in the milk and hot tap water with a sturdy spoon until a soft dough forms. Turn the dough onto a well-floured surface and knead, adding small amounts of flour only as needed. Aim for a fairly slack, slightly tacky dough that is smooth. Place the dough in a clean bowl, cover with a damp towel and let rise in a warm, draft-free spot until nearly doubled and puffy, about 1 hour.
Make the dough by stand mixer
- In the stand mixer bowl fitted with the dough hook, combine flour, salt, malt powder or sugar, and yeast. Mix on low to combine. With the mixer running on low, pour in the milk and water and mix until you have a smooth, slightly tacky dough. Remove the bowl, cover with a damp towel, and let rise in a warm, draft-free spot until nearly doubled and puffy, about 1 hour.
Make the dough by bread machine
- Add the milk, water, flour, malt powder or sugar, and yeast to the bread machine pan in the order recommended by the manufacturer. Select the “Dough” cycle and run until complete.
Form the rolls
- Line an 11×13-inch baking sheet with a silicone liner or a well-seasoned unglazed stoneware pan. Set nearby.
- Turn the dough onto a very lightly floured surface. Cut the dough into 12 even pieces (cut into four, then each quarter into three). Working one piece at a time, shape each into a smooth ball by cupping your hand around it and rolling until the top is tense and smooth.
- Place the balls on the prepared pan in three rows of four. They will expand as they rise and again during boiling and baking. Cover the pan with a tea towel and let the rolls rest and become puffy for about 20 minutes.
Cook the rolls
- Preheat the oven to 400°F (205°C). Bring 2 quarts of water to a boil in a non-reactive pot. Add the baking soda once boiling.
- Working carefully, lower rolls into the simmering baking soda water one or two at a time, leaving room for expansion. Simmer about 45 seconds, flip, and simmer another 45–60 seconds. Remove with a slotted spoon and return to the pan. The rolls will look a bit puckered—this is normal.
- Brush each roll with the frothy egg white and sprinkle with coarse salt. Score an X about 1/8–1/4 inch deep on the top of each roll with a sharp knife.
- Bake for about 25 minutes until golden brown, or longer (up to about 35 minutes) if you prefer a deeper brown, watching carefully so they don’t over-brown. Remove from the oven and transfer to a rack to cool completely before slicing.
Notes
Nutritional information is an estimate and should be calculated with your actual ingredients if needed.
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