Addictive Recipes from a Self-Taught Baker

Easy Pretzel Rolls

How to make EASY soft pretzel rolls! Recipe on

You know those recipes/foods that bring together, like, 5 super basic ingredients but blow your mind? Like sugar + butter + heavy cream + salt– they’re great and all, but boiled together in a pot? Oh hi sea salt caramels! Or blueberries, yogurt, and honey? Great. ORRRR you can have blueberry yogurt swirl popsicles. Oreos + cream cheese + chocolate– all awesome by themselves. But together?

Well, you know where I’m going with this.

That’s how I feel about today’s recipe. We’re bringing incredibly basic ingredients together– kitchen staples, really– to create something better. Basically, these soft pretzel rolls are just the RIGHT THING TO DO.

How to make EASY soft pretzel rolls! Recipe on

Are you familiar with my soft pretzel recipe? It’s a completely un-intimidating approach to making pretzels from scratch. It’s a family recipe; we love it. I know I said it before, but it’s worth repeating: if you have zero skill in the kitchen, you can make the homemade soft pretzels.

Shaping the soft pretzels would be the trickiest part, if you can call it that. (PS: this video shows you how!) But what if we skip that shaping step and simply crafted the dough into balls? Soft pretzels… dinner style! The mealtime-appropriate version of soft pretzels. I know we all like the sounds of that.

Today let’s make easy pretzel ROLLS. I’m going to walk you through it real quick!

Soft pretzel roll dough on

Let’s revisit the pretzel dough for a second. Warm water, 1 packet yeast, melted butter, brown sugar, salt, flour. Separate, they’re awesome. Together? SOFT PRETZELS! The whole is truly greater than the sum of its parts.

To make the rolls, we’ll use the same exact pretzel dough. But today it requires a little extra rise time. We want the rolls to be a little fluffier than regular soft pretzels, so let’s give the dough a few extra minutes to rest.

Let the dough rise for about an hour. It’ll nearly double in size. See the photo above compared to this one below? About an hour between the two photos. (Use that time to begin prepping dinner!)

Soft pretzel roll dough on

Punch down the dough to rid any air bubbles, then begin dividing it up to form the rolls. Aim for roughly 1/3 cup of dough each, which will yield about 12 rolls. Shape into balls.

Soft pretzel roll dough on

Soft pretzel roll dough on

Next step is KEY!

Well, each step is important but the baking soda bath is imperative. Why? It’s what gives pretzels that iconic flavor, golden brown texture, and super soft interior. Save time and get the water boiling as you’re shaping the dough into balls. Then drop each into the boiling water + baking soda for a quick soak. Worth it!

How to make easy pretzel rolls on

They look wrinkly and weird right now but if foods like sloppy joes + baked beans + casseroles teach us anything about life, it’s this: appearances can be pretty deceiving. Soon enough, those pale wrinkly buns (ahh! look away!) will transform into buttery + salty + golden brown carbs.

Score the tops of the rolls with a sharp knife once they come out of the baking soda bath. Give ’em a brush of melted butter and a sprinkle of coarse salt. (NOTE: I know it looks like I only have 9 rolls, but there’s a 4th row of rolls on the right of the pic!)

I like to bake the rolls squished together in a baking pan because they hold their shape much better. You can, however, separate them on a large baking sheet.

How to make EASY soft pretzel rolls! Recipe on

How to make EASY soft pretzel rolls! Recipe on

Big soft fluffy centers, golden buttery outside– divine. These easy pretzel rolls are the best ham & swiss sandwich delivery system. Soup’s favorite dunker. The most delicious way to wipe your saucy plate clean. And I feel pretty strongly about this one: the ONLY way to sop up a big ol’ serving of bacon spinach dip.

Ladies and gents, it’s the soft pretzel roll.

Easy Pretzel Rolls


  • 1 and 1/2 cups (360ml) warm water (lukewarm-- no need to take temperature)
  • 1 packet active dry or instant yeast (2 and 1/4 teaspoons)
  • 1/4 cup (4 Tablespoons; 60g) unsalted butter, divided
  • 1 teaspoon salt
  • 1 Tablespoon brown sugar
  • 3 and ¾  - 4 cups (460-500g) all-purpose flour, plus more for work surface
  • coarse sea salt for sprinkling

Baking Soda Bath

  • ½ cup (120g) baking soda
  • 9 cups (2,160ml) water


  1. Whisk yeast and warm water together. Allow to sit for 1 minute. Meanwhile, melt 1 Tablespoon of butter (reserve the rest for step 6). Whisk in salt, brown sugar, and melted butter. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon or dough hook attached to stand mixer until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add 1/4 - 1/2 cup more, as needed. Poke the dough with your finger - if it bounces back, it is ready to knead.
  2. Turn the dough out onto a floured surface. Knead the dough for 3 minutes and shape into a ball. (At this point, it dough can be frozen. See freezing instructions below.) Place in a large greased bowl, cover tightly with plastic wrap, and allow to rise in a warm environment for 1 hour or until nearly doubled in size. (Tip: I preheat my oven to 200°F (93°C), turn it off, place the dough inside and shut the oven. This is the warm environment.)
  3. Once risen, punch dough down to release any air bubbles. Turn out onto a lightly floured surface and, with a sharp knife or pizza cutter, cut dough into 1/3 cup sections. You should have about 12. Shape into balls.
  4. Preheat oven to 400°F (204°C). Line 2 baking sheets with parchment paper or silicone baking mats OR line a 9x13 baking pan (I use a baking pan.) Set aside.
  5. Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1-2 pretzel rolls into the boiling water for 20-30 seconds. Any more than that and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel roll out of the water and allow as much of the excess water to drip off. Place pretzel rolls onto prepared baking sheet or close together in the baking pan. Using a sharp knife, score a couple slits into the top of each.
  6. Melt the remaining butter. Lightly brush each roll with melted butter and sprinkle with coarse sea salt.
  7. Bake for 22-26 minutes or until a deep golden brown on all sides.
  8. Remove from the oven and serve warm. Pretzel rolls may be stored in an airtight container or zipped top bag for up to 3 days (they lose a little softness).

Make ahead tip: Pretzel rolls freeze well, up to 2 months. To reheat, bake frozen pretzel rolls at 350°F (177°C) for 20 minutes or until warmed through or microwave until warm. The prepared pretzel dough can be refrigerated for up to one day or frozen in an airtight container for 2-3 months. Thaw frozen dough in the refrigerator overnight. Bring to room temperature, then allow to rise and continue with step 3.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Also: cheesy pretzel twists, anyone?

Cheesy pretzel twists on

How to make EASY soft pretzel rolls! Recipe on
How to make EASY soft pretzel rolls! Recipe on


  1. These. look. STUNNING. (I feel like it’s weird to describe food that way) but yes yes yes I must make these rolls; yeast breads are one of my favorite things to bake!

  2. I’m not a bread baker, but I’m willing to try and make these yummy looking rolls.

  3. These are so cute! I was actually expecting some kind of malt ingredient, because that’s how pretzels always taste to me (which I don’t enjoy much), so I’m driven to try these and see what they’re like! 🙂

  4. I have been eating some amazing bread lately but you make me want to bake some bread! This is one I have marked for when my boxes arrive from the boat! I finally have an oven…but it’s wicked tiny! 

  5. Will they work with gluten free flour?

    • Hi Cynthia! I really don’t suggest it. But, then again, I am not a pro at all with GF flour. I just know texture is often compromised when working with yeast– and zero gluten.

  6. Have you tried making them larger (making fewer)  and using them as hamburger buns?  

  7. YUM!  Your cheesy pretzel twists are one of our favorite recipes, especially during football season.  And I’m a firm believer that a pretzel bun or roll makes any sandwich or dip that much better!

  8. Beautiful!  Pics and writing. always a great job from you. Thank you for giving us your best!

  9. These look like the perfect way to make packing lunches a little more exciting! Picturing so many sandwiches on these……

  10. These rolls look fantastic! I have to make them. I am the biggest pretzel freak. These look easy to make and delicious. I can’t wait to try them! Thanks for sharing the recipe.

  11. Ok let me just say I’m super excited that you posted this recipe. I love love love pretzel rolls.  Thank you so much.  Also I can’t wait for your 3rd cookbook.  

  12. … and this is why I’m subscribed to this website. :):) You have the BEST recipes!! I can’t wait to try these and I’m sure they’re going to taste really amazing. Thank you so much for this recipe. :):)

  13. These look so tasty! I need to give them a try soon!


  14. May I ask what brand of baking sheet is in the photos? Thank you!

  15. All the heart eyes over these rolls! Seriously, carb perfection right here! 🙂

  16. hey girl- these rolls look so tasty! Y’all have a great weekend!

  17. Do you think vegan margarine would work? My son has a dairy allergy, so wondering if the sub would make it weird, or be okay? Thanks!

  18. No rising time before soda bath?

  19. Did you  do Facebook live last Wednesday. I can’t find it. 

  20. I opened my email just today. Saw these pretzel rolls. I am going to make these tomowrrow. I love love pretzel rolls for sandwiches. Hard to find anywhere in my neck of the woods. I’ll get back when I make these, will be honest about it. 
    Peace Sally

  21. Loooving the sound of these right now. Saturday bake perhaps? Yum!

  22. Wow! Three incredible recipes this week! How do you find the time and energy for that?? Thank you for all you do and the incredible step-by-step pictures that you include to help visualize the recipe.☺

  23. Wow you could totally sell these for a business in a cafe! (:

  24. At what step do you put these in the freezer, if freezing? Before or after boiling?

  25. I have always wanted to make pretzel rolls, and these really are easy to make! Bookmarked!

  26. I LOVE pretzel bread and have picked it up at my local whole foods. Can’t wait to try and make my own 🙂

  27. Made them today…great!

  28. Can bread flower be substituted for the all purpose flour? I have made pretzels but the recipes specifically called for bread flour. thank you for a response.

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