These homemade bretzel rolls remind me of a restaurant we used to frequent years ago when we lived in Las Vegas. Soft, delicious pretzel buns, perfect with dinner or for making sandwiches. That restaurant served dark brown pretzel rolls that I always looked forward to. While these aren’t the smooth crusted dinner rolls that I devoured at Senoma Cellar, they are absolutely delicious and definitely worth making again and again.
I’ve made authentic German pretzels before, but these are different. Homemade pretzels have a harder crust, these bretzel rolls are browned, but soft on the outside.
I made a batch of these bretzel rolls today. A few hours later they were gone. Devoured by eager teenagers just waiting for me to finish taking photos!
These are great with dinner, a bowl of piping hot soup for lunch, or for slider sized sandwiches. Whatever you choose, they won’t last long.
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
- 2 quarts cold water
- 1/2 cup baking soda
Helpful Kitchen Tools
PRINT THE FULL RECIPE AND INSTRUCTIONS AT THE END
I hope you found the video helpful and be sure to let me know if you try them. We love them here!
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!
Print It Rate ItIngredients
- 1 â…“ cups warm water divided
- 2 tablespoons warm milk
- 2 ½ teaspoons active dry yeast one envelope
- â…“ 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
- 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.
- Add the remaining cup of warm water along with milk, sugar & melted butter and swirl to dissolve the sugar.
- Add flour and mix on medium-low speed.
- Remove dough once it forms a nice a firm, pliable dough ball. Add more flour only if necessary.
- Turn dough out onto a lightly floured table and knead for 2 minutes.
- 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.)
- Cover dough with plastic and a damp cloth and let sit for 10 minutes.
- 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.
- Let the dough rest for an additional 30 minutes.
- Preheat the oven to 425 F. Lightly oil 2 baking sheets or line with parchment paper.
- In a large stockpot, bring the cold water to a rolling boil.
- Add baking soda (it will bubble up almost violently and then relax, don't be alarmed).
- Drop two rolls into the boiling water upside down. Boil for no more than 30 seconds, turning once after 15 seconds.
- Carefully remove with a slotted spoon and hold above pot to let drain.
- Place on prepared baking sheet and sprinkle lightly with salt.
- Repeat with the remaining rolls.
- 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.
- Let rolls cool on the baking sheets for about 5 minutes, then transfer them to a wire rack.
- Serve warm or at room temperature.
Nutrition
This recipe was originally published here on February 4, 2009, original source of this recipe – Food.com
Amanda Davis
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MPaula says
I used to get these at a market but had to get there early or they were sold out. I found out what bakery made them. When I went to the bakery, they were sold out. Better I should make them myself now with this recipe.
Amanda Formaro says
Ohhh that’s frustrating! Now you can make them at home :)
Amanda says
Well Anon, if you look in the text above the recipe you can see I did give credit for where I found it, on Recipezaar.
Anonymous says
Why not give credit where credit is due. This recipe is copied word for word from http://www.food.com.
Amanda says
LOL Joanne! I need to make these again, you're right, they are soooo good!
Joanne's Place says
These were so good but definitely the ugliest bread I've ever made, next try, perhaps will improve. And there WILL be another batch.
Dawn says
Oh goodness I am so loving these!!
Culinary Cory says
Yum! These look great!
Kaitlin says
These look amazing. I love anything pretzel.
Talita says
Fabulous! These rolls remember me a delicious italian bread!
Arfi Binsted says
they look so inviting! perfect with roast chicken or cold roast lamb with a bowl of salad…mmmmm…
Judy says
I’ve never heard of pretzel rolls, but they sound and look delicious!
Debbie says
Wow do they ever look good! Never heard of these before. I’d love to try one.
Sunshinemom says
These rolls look great!
Tami says
I’ve never heard of a roll like this before..they sure look good, though! MMMM, I bet that they would be great with a little ham and mustard.
Bunny says
They look wonder Amanda, your relly liking working with yeast aren’t you!
MaryBeth says
I have never heard of these rolls before, but they sure do look and sound wonderful.
Andrea says
Those look amazing! I am a huge fan of pretzel roll sandwiches, yum! Never heard them called Bretzels, too cute :)
Katrina says
Those look awesome!
Amanda says
No it was Sonoma Cellar inside the Sunset Station Casino. Yummmmmm!
Megan says
Was the restaurant Joe’s Stone Crab? Because they serve these amazing pretzel rolls – and I’ve never seen them anywhere else.