Homemade Bretzel Rolls
Print Recipe
5 from 1 vote

Bretzel Rolls (Pretzel Sandwich Rolls)

These homemade bretzel rolls remind me of a restaurant we used to frequent years ago. Soft, delicious pretzel buns, perfect with dinner or as sandwich buns.
Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Course: Breads
Cuisine: German
Keyword: bretzel, dinner roll, pretzel, pretzel roll
Servings: 12 rolls
Calories: 201cal
Author: Amanda Formaro


  • 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
  • 1/2 cup baking soda


  • 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.



The original recipe said to bake for 8 minutes. That was not long enough and mine usually take a full 15 minutes. Start watching yours at 8 minutes. If they are only lightly browned, try for a few minutes longer.


Serving: 1roll | Calories: 201cal | Carbohydrates: 38g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 1398mg | Potassium: 79mg | Fiber: 1g | Sugar: 6g | Vitamin A: 60IU | Calcium: 19mg | Iron: 2mg