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Pretzel Rolls | Chewy yeast rolls with all the fabulous flavor of a pretzel!

Homemade Pretzel Rolls

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I love making yeast bread so when this month’s Progressive Eats theme was a Pretzel Party, I knew that I must bake up some Homemade Pretzel Rolls.

Homemade Pretzel Rolls on a square white plate

Homemade Pretzel Rolls

I hadn’t a clue how pretzel rolls were made, but it turns out they’re a bit like bagels, needing some time in a steamy water bath after their first rise. I was also unsure of how to make the classic X across the top of these buns. A sharp serrated knife did the trick nicely.

How they bake up to a deep brown was also a mystery to me, but I’m surmising that it’s from the minute they spend in that boiling water spiked with sugar and baking soda. I combined a few recipes, one of which called for celery seed. I just added a large pinch instead of a teaspoon, and my rolls tasted just like pretzels! Was that from the celery seed? Again, I’m not sure. I’m just calling this a success!

And if you’re hankering for something more traditional, these Perfect Soft Pretzels will hit the spot!

Pretzel Rolls in a white bowl

Progressive Eats

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month we’re having a Pretzel Party hosted by Heather Schmitt-Gonzalez, who blogs at All Roads Lead to the Kitchen. Since today is National Pretzel Day, we thought it was the perfect chance to feature all sorts of fabulous homemade pretzel recipes, recipes that feature pretzels (both soft and hard), and pretzels dips/condiments. We have a varied and delicious menu for today that we hope you’ll enjoy!

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

Pretzel Party!

Pretzels as an Ingredient

Pretzels from Scratch

Progressive EatsPretzel Rolls on a square white plate with a red handled knife

Pretzel Rolls | Chewy yeast rolls with all the fabulous flavor of a pretzel!

Homemade Pretzel Rolls

Homemade pretzel rolls

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Yield 8 rolls

Ingredients

  • 2 cups bread flour
  • 3/4 cup all-purpose flour
  • 1 envelope instant yeast (I used Red Star Platinum Yeast)
  • 1 1/2 teaspoons salt
  • 1 tablespoon brown sugar
  • 1 generous pinch of celery seeds
  • 1 cup hot milk (125°F to 130°F)
  • Cornmeal
  • 8 cups water
  • 1/4 cup baking soda
  • 2 tablespoons sugar
  • 1 egg white, whisked
  • Coarse salt

Instructions

  1. Combine flours, yeast, salt, brown sugar and celery seeds in food processor and blend. Add milk while the processor is running and let knead for about a minute. Process 1 minute to knead. Place dough in a greased bowl, flipping over so that all sides are greased. Cover with plastic wrap, then a towel and let rise in a warm spot till doubled, 35-50 minutes.
  2. Flour baking sheet. Punch dough down and knead on lightly floured surface until smooth. Divide into 8 pieces. Form each dough piece into ball and place on floured baking sheet. Flatten balls slightly.Using a serrated knife, cut an X across top of each dough ball. Cover with a towel and let dough balls rise until almost doubled in volume, about 30 minutes.
  3. Preheat oven to 375°. Grease another baking sheet and sprinkle with cornmeal. Bring 8 cups water to boil and add baking soda and salt (water will foam up). Add 4 rolls at a tune and cook 30 seconds per side. Using slotted spoon, transfer rolls to the prepared sheet with cut side up. Repeat with remaining rolls.
  4. Brush rolls with egg white glaze. Sprinkle tops with coarse salt. Bake rolls until brown, 22-25 minutes. Transfer to racks and cool 10 minutes. Serve rolls warm or room temperature.

Notes

Technique adapted from Bon Appetit.

Nutrition Information:

Yield:

8

Serving Size:

1 roll

Amount Per Serving: Calories: 258Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 2mgSodium: 2396mgCarbohydrates: 52gFiber: 2gSugar: 5gProtein: 8g

Sodium content is skewed as the salt in the boiling water bath was factored into the nutrition.

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