Easy Pretzel Rolls

How to make EASY soft pretzel rolls! Recipe on sallysbakingaddiction.com

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 sallysbakingaddiction.com

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!

Baking with Yeast Guide

Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions.

Soft pretzel roll dough on sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

Soft pretzel roll dough on sallysbakingaddiction.com

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 sallysbakingaddiction.com

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 sallysbakingaddiction.com

How to make EASY soft pretzel rolls! Recipe on sallysbakingaddiction.com

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

  • Author: Sally
  • Prep Time: 1 hour, 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours
  • Yield: 12 rolls
  • Category: Bread
  • Method: Baking
  • Cuisine: American


Making easy pretzel rolls from scratch is simpler than you think. Follow this easy and approachable way to baking them at home!


  • 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 3/4  – 4 cups (460-500g) all-purpose flour (spoon & leveled), plus more for work surface
  • coarse sea salt for sprinkling

Baking Soda Bath

  • 1/2 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 9×13 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).


  1. Make Ahead Instructions: 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.
  2. Reference my Baking with Yeast Guide for answers to common yeast FAQs.

Also: cheesy pretzel twists, anyone?

Cheesy pretzel twists on sallysbakingaddiction.com

How to make EASY soft pretzel rolls! Recipe on sallysbakingaddiction.com
How to make EASY soft pretzel rolls! Recipe on sallysbakingaddiction.com


  1. Looks so yummy! Some day, I’ll have to try these. They would make amazing buns for burgers. Thanks, Sally!

  2. These look insane!!!!! 
    Also, I just noticed you updated your “Recipes” section – everything is well organized! I’m impressed! Finding a recipe is so much easier. I love it! 

  3. Amazing…easy to make.All you have to do is follow the directions.Tasted delicious.My entire family devoured these in minutes.I love all your recipes and have made many of your recipes over the years.

  4. these remind me of the AMAZING pulled pork on a pretzel bun i had in new orleans…i JUST bought a new oven today and won’t be here until wednesday! THESE might have to be the first thing i make!

  5. Sally these were fantastic!!!! Even my mother who is very hard to impress thought these were store bought. She asked where I got these and I said I made them she was shocked saying they were so good. My whole family loved them!!!! Thanks for your excellent recipes they are life savers!!!! 

  6. Hi Sally,

    I just wanted to let you know that on your site, under My Cookbooks, when you click on the Candy Addiction book photo, the link goes to the Baking Addiction book info.
    I have the Baking book but was wanting to check out the info on the Candy book!
    You can delete this once you read it, just wanted to let you know.


  7. I made these today and they turned out beautifully! I haven’t eaten any yet, as they went straight to the freezer for lunches later this week, but the recipe was fast and easy to follow.

  8. Hey sally ,so i tried these and they taste absolutely amazing they were gone in minutes but everytime i made them they stuck to the parchment paper…i’ve used the same parchment paper for cookis and cakes and they dont stick at all…does that have to do with the dough or what?

  9. Hello Sally
    As I said earlier I would get back on this recipe after I made it and be honest. HA! I had fun making this recipe. Sally, it turned out great! My husband and I love it. Of course I did freeze a bunch. I am going to use it for sandwiches. I did exactly as the recipe said. I will be making this often through the years. Thank You Sally ps I love your pictures
    I couldn’t find a place to rate it Sally I would give you 10 stars!

  10. These look great and I’ll try them soon! We (my baking-fanatic daughter and I) got your Baking Addiction book recently and everything we have tried is terrific!! The cinnamon pumpkin cookies are *fabulous* and have really added something new to our cookie repertoire. Today we made the mini chocolate chip cookies, and they are *so* good! We’re going to have to get your cookie cookbook, too! Thank you for adding more great recipes to our lives, enriching my kids’ school lunches with homemade cookies instead of store-bought, and doing awesome work!

    1. So glad you are both enjoying Sally’s Baking Addiction cookbook! Thank you so much for purchasing it. Sounds like cookies are her specialty. You’d both love the new book! Thanks for the extremely sweet comment. 🙂

  11. Hi Sally!  This week I had leftover baked chicken and meatloaf but no sides. As I took out the leftovers to whip up a quick dinner I thought of these rolls. Yes, I did! I made them. While one child was off to soccer practice and one doing homework. . . I whipped these up real fast and had them proofing in my oven (my small oven has a proof option). Viola! I had fresh fabulous pretzel rolls to make sandwiches and boy were they good. My hubby said it was the best sandwich he’s had in a looooooooong time; the kids loved them too! Thank you Sally! 

    1. WOW!! I’m so happy you gave the pretzel rolls a try and that your whole family approves 🙂 It’s my favorite roll recipe. My husband is obsessed too!

  12. Oh my goodness, these were so good. My husband loves them! He used them to make a bacon, egg, and cheese breakfast sandwich. Thank you so much for this delicious recipe! 

  13. Hey Sally, I was wondering how long these can sit after the baking soda bath and butter brushing before they absolutely have to go in the oven? I’m hosting a dinner party and I’m trying to juggle my stove and oven times. Thanks!

  14. I just pulled these out of the oven. I shaped half into buns and half into pretzels and they turned out great! I’m munching on a pretzel now. I found this to be a very easy recipe and the taste is amazing. Thank you!

  15. I just made these today, and they were soooooo good. Never thought I’d ever be able to make something this good – I love pretzel bread! Obviously, these tasted 10000x better than store bought, ha! Can’t wait to try more yeasted bread recipes – yeast has always intimidated me. Next up – cinnamon rolls! Thank you, Sally! 

  16. These turned out amazing!  It’s the first time I’ve baked pretzel rolls as I was always skeptical as to whether the baking soda ‘bath’ did anything, but it caused the exterior to be chewy while the inside stayed soft.  Your directions were fantastic and I followed them to the T!   I will definitely be coming back to this recipe again and again.  

  17. Just made these today, and they were wonderful! My very picky teen daughter loved them – she ate two and wanted more, lol.

    I found that my dough was terribly sticky however. I had to add quite a bit of extra flour before it was manageable to work with.

    My rolls were also not as brown as yours. I boiled them for 20-25 seconds a piece. I probably should have done the full 30. I’ve noticed other recipes say 60 seconds to two minutes though. Wonder if that would help with the browning?

    In any case, I love all of your recipes I’ve tried! Look forward to trying more!

  18. I was wondering if it’s possible to make this recipe replacing the AP flour with bread flour?

    Thank you in advance

  19. If I want to prep the dough tonight to have for tomorrow, do I just put in the fridge after step 3? Tomorrow do I need to bring it to room temp before proceeding to step 4? Thank you!

    1. Hi Emily! Yes, cover and store the dough in the refrigerator. The dough can be cold when you proceed with the recipe.

  20. Do you know if it needs adjusting for high altitude? Im new to high altitude cooking and would like to try these so any suggestions would be fabulous!

    1. Hi Aurora, I wish I could help, but I have no experience baking at high altitude. I know some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html

      1. Thank you Sally, Im a king arthur flour fan so that was super helpful. I am going to give these rolls a try and will let you know how they turn out. Thank you again.

  21. Hi Sally,

    I made these, and they were delicious! They seemed a little small when I took them out of the oven, though. More like sliders than buns I could use for sandwiches. Could I have done something wrong, or does that sound right? If they turned out right, any advice for making these into bigger buns for burgers or sandwiches?

  22. I made these last night. I was skeptical, but they are amazing. Fairly easy to make. Made in a 9X13 and froze half for later.

  23. So, I am so excited to make these, but I really want to try adding rosemary for an herbal pick-me-up. How much rosemary might you recommend to add to the recipe? Rosemary is already strong- I certainly don’t want to overpower it…



  24. Hi sally! I make tons of your recipes and love them! I bought both the active dey and instant quick rise yeast, you say we can use either. Does one work better?

  25. Can I use oil instead of butter? I would like to make the recipe dairy free. If I cant use oil, is there another substitution you would recommend?

    1. Hi Rahel, I don’t recommend oil here. I haven’t personally tested this, but you can try to substitute Earth Balance vegan buttery sticks (or similar brand) for real butter. Let me know if you try it!

  26. Loved these! Used bread flour instead of AP. Otherwise, generally followed the recipe through step 3, then refrigerated half and froze half. Couldn’t get around to finishing the refrigerated ones for about 5 days. Apparently didn’t quite cover with plastic wrap as tightly as I had hoped, and there were a few crusty edges. Didn’t matter. I had made small pretzel rolls, so had about 3 dozen, all turned out great. Haven’t used the freezer dough yet.

  27. Hi Sally! I followed your recipe to the T ended up with lumpy, not-at-all browned rolls. They taste quite lovely but not really that pretzely. Any idea what I did wrong?

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally