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Try some yummy pretzel rolls!

These are great for sandwiches or just for munching!

 Pretzel Rolls

Yield: Makes 15 rolls


  • 1 1/2 cups warm (110 to 115 degrees F) water
  • 1 Tbsp granulated sugar
  • 2 tsp kosher salt
  • 1 package (2 1/4 tsp) active dry yeast
  • 4 1/2 cups all-purpose flour
  • 1/4 cup unsalted butter, melted
  • 10 cups water
  • 2/3 cup baking soda
  • Pretzel Salt (or coarse sea salt), for sprinkling


  1. Combine the water, sugar and yeast in the bowl of a stand mixer. Let sit for 5 minutes or until the mixture begins to foam.
  2. Add the flour, salt, and butter. Mix with the dough hook on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Transfer the dough to a clean, lightly oiled bowl. Cover and let rise for about 1 hour, or until the dough has doubled in size.
  3. Separate the dough into 15 equal pieces. Form the dough into rolls and arrange on a lightly floured surface about an inch apart and cover with lightly oiled plastic wrap. Let the rolls rest for 30 minutes. In the meantime, preheat the oven to 425° and lightly oil a baking sheet.
  4. In a large stockpot, bring the cold water to a rolling boil and add the baking soda. Drop two rolls into the boiling water and boil for 30 seconds, turning once. Carefully remove with a slotted spoon and transfer to the prepared baking sheet, being careful to let the excess water drain off into the pot. Sprinkle lightly with salt. Repeat with the remaining rolls.
  5. Bake the rolls for 8-10 minutes or until golden brown. Let rolls cool on the baking sheets for about 5 minutes, then transfer them to a cooling rack. Serve warm, or at room temperature.

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  1. Ooh, these look good! Thanks for sharing the recipe.

  2. Yes. Very yummy looking. I'll just munch Sue.

  3. We love Pretzels. By the way ... In Bavarian slang we say "Brez`n". Brez`n are always here by our hearty snacks. The dough is made here without baking soda, we take fresh yeast.

    Thank you for the recipe and thanks for hosting again.

    I wish you a very good week, dear Blogfriend.

  4. Oh my...they look so good, Sue! I love soft pretzels and t know I'd love a pretzel roll. I'll try them this week

  5. I love a good pretzel, but a roll would be awesome.
    Thank you for hosting each week! Wishing you a great week!

  6. Yummm! The pretzel rolls are enticing!

    Happy Monday, Sue!

  7. Our granddaughter made them with a similar recipe. She did not give them sitting time after baking and maybe that's why they were good but a little bit dough-y.

  8. Well now I"m going to have to make those, nothing like a nice warm roll

  9. They do look delicious. Thanks so much for sharing the recipe.


  10. The pretzel rolls look so like our Penang Tambun biscuits. The Penang Tambun biscuits have bean paste as filling. Thank you for hosting. Have a happy day!

  11. I would like to create a recipe without normal flour. We do not use anymore.
    So I have to improvise something else!😊
    All the best and thank you for a new idea!

  12. I took two. Yummy.

    Thank you for hosting.

    Have a fabulous Wednesday and rest of the week. ♥

  13. I can’t eat wheat or yeast but I imagine they smell good.

  14. Wow, those sound (and look) delicious! Thanks for the recipe, Sue. And thank you for hosting!

  15. Looks great, Thanks a lot for sharing :)

  16. Thanks for a new recipe to try! It looks yummy :)

  17. Looks very yummy ! It's just breakfast time here, I would eat them with pleasure but not do them myself, far too lazy !

  18. The real pretzel rolls are in Bavaria, Germany, and they are quite tasty!

  19. Yummy sounding! Thank you for sharing. Alana

  20. They look very tasty!

  21. Those look so very yummy and tasty.

  22. Oh now I want a biscuit. Those look so delicious. Thanks for the recipe.


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