Amazing Pretzel Rolls

So I know I tend to be a bit dramatic about food, but I kid you not, these soft pretzel rolls are one of the best breads to ever come out of my kitchen. And I’ve made a lot of bread over the years. Brian didn’t even believe I actually made these (rude!) because they look like something that would come from a gourmet bakery or fancy restaurant, neither of which happen to be in big supply in my cute little town. In his defense, I do have to admit that even I let out a real, live squeal of joy when I first made these and they came out of the oven looking like, well, pretzel rolls! Rich, dark brown color, perfectly puffed and wonderfully salty and chewy. I promise that not only are these absolutely makeable (not nearly as hard as you think, I promise!), they will solidify instant rockstar status. I’m not kidding…just look at them.

I just looked and now I want to eat 50 right this minute.

I’ve included a step-by-step below the recipe for anyone a little hesitant about delving into the world of pretzel rolls (don’t be hesitant!). Boiling the dough in a baking soda water bath prior to baking gives the pretzel rolls a delightfully chewy texture and helps crisp up the outside of the roll while baking.

And can I just emphasize again for the sake of emphasizing that: oh my heavens, these rolls are amazing.

Through the many revisions of this recipe, we’ve enjoyed these babies with everything from soup to spaghetti to buns for sandwiches and grilled hamburgers. Well, that’s when any of the rolls actually make it to mealtime. Most often, we gobble these perfectly perfect pretzel rolls up after they exit the oven and our favorite way to enjoy them is slightly warm with a thick wedge of sharp cheddar cheese.

Rockstar status, baby, rockstar status.

P.S. I’ve added THREE new awesome fall/winter menu plans in case you have a hankering to do some menu planning.

Amazing Pretzel Rolls

One Year Ago: Glazed Chocolate Chip Scones 
Two Years Ago: Hearty Turkey and Bean Chili
Three Years Ago: Autumn Minestrone Soup

Amazing Soft Pretzel Rolls

Yield: Makes 16 pretzel rolls

Amazing Soft Pretzel Rolls

As with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I've added compared to the recipe. This tutorial on yeast may help identify how a perfectly floured dough should be. For this pretzel dough, you are going for a slightly stiffer dough than regular roll dough (but it should still be soft and not overfloured).

Ingredients

    Dough:
  • 1 tablespoon instant yeast
  • 2 tablespoons canola or vegetable oil
  • 2 cups warm milk (about 100-110 degrees F)
  • 1 1/2 cups warm water (about 100-110 degrees F)
  • 2 teaspoons salt
  • 6 1/2 - 8 cups unbleached all-purpose flour
  • Water Bath and Extras:
  • 3 quarts water
  • 1 tablespoon sugar
  • 1/4 cup baking soda
  • Coarse salt for sprinkling

Directions

  1. In the bowl of an electric mixer (or you can do this by hand in a large bowl), stir together the yeast, oil, milk and water. Add the salt and two cups of the flour. Add the rest of the flour gradually until a soft dough is formed and knead for 3-4 minutes. You may not need to use all the flour depending on many different factors (see the note) - add the flour until a soft dough is formed that clears the sides of the bowl. It is similar in texture to bagel dough and should be slightly more stiff and less sticky than, say, roll dough, but definitely still soft and not overfloured.
  2. Transfer the dough to a lightly greased bowl, cover it with greased plastic wrap and let it rise until doubled in size (1-2 hours).
  3. Portion the dough into 16 pieces and roll each piece of dough into a lovely little round ball. Here's a great tutorial on how to do that quickly and efficiently.
  4. Lay out the rolls on lightly greased parchment or a lightly floured counter. Make sure the dough balls won't stick! Let them rest for 15-20 minutes.
  5. While the dough rests, bring the water, sugar and baking soda to a boil in a large 5-6 quart saucepan.
  6. Working with one piece of dough at a time, carefully take it off the parchment or counter, flip it over in your hand and pinch the bottom to form a little pucker and help the dough form a nice, taut ball. Take care not to deflate the dough; you should pinch just the very edge of the dough.
  7. Place 3-4 dough balls in the boiling water and boil for 30 seconds to 1 minute on each side (the longer you boil, the chewier the baked pretzel roll will be).
  8. With a spatula, remove the dough from the boiling water and let the excess water drip off into the pan. Place the boiled dough balls onto lined baking sheets (lined with lightly greased parchment or a silpat liner).
  9. Preheat the oven to 425 degrees F.
  10. Using a very sharp knife or razor, slice 2-3 cuts into the top of each unbaked roll about 1/4-inch deep or so. It's important to use a very sharp blade so that it cuts the dough without deflating it. It's ok if the dough looks wrinkly and kind of funny. It will work itself out during baking. Lightly sprinkle each dough ball with coarse salt.
  11. Bake for 20-22 minutes until the rolls are deep golden brown. These rolls definitely taste best the same day they are made; however, lightly warmed in the microwave for a few seconds will do wonders for pretzel rolls 1-2 days old.
http://www.melskitchencafe.com/amazing-soft-pretzel-rolls/
Recipe Source: Mel’s Kitchen Cafe (originally inspired by many versions online that made me decide to create my own variation; I wanted more milk in the dough than water, different amount of salt and instant yeast, simpler method for mixing the dough, among many other factors)

How to Make Pretzel Rolls

143 Responses to Soft Pretzel Rolls

  1. Trish says:

    Yay! I just tried pretzel rolls for the first time this summer and loved them! I was so hoping you’d find a good recipe and share it, since your recipes are always my favorite! I will definitely be making these.

  2. I love making pretzel rolls. Mmmm. They’re so perfect. These look beautiful and delicious. Can’t wait to give them a try!

  3. Soonhee says:

    These look so delicious! Thank you for the pictures. They really help to make it look more doable. And the little hand is too cute!

  4. Kathy says:

    I have been asked to make pretzels from your recipe, three Saturdays in a row. They are literally gone minutes after coming out of the oven. I am going to try these this afternoon. Hopefully, they will last for a few lunches throughout the week!

  5. Missy says:

    These look fantastic! Looking forward to making them! Of course I don’t have instant yeast in the house but regular yeast. Do I just follow the directions on the jar and then add it to the recipe?

  6. Teresa R. says:

    Another great recipe! I will be making these this afternoon to eat with one of your lasagna recipes. Thanks again for all the wonderful recipes and for making our lives easier!

  7. Stacey says:

    I was intimidated by pretzel rolls, but also felt like a rock star when they came out looking like pretzel rolls! I will definitely try your recipe.

  8. Jen T says:

    I have bought these at a bakery, and we loved them. I never thought you could make them look that good at home. Thanks Mel!

  9. Karly says:

    These are complete perfection! I have a version of pretzel rolls on my blog, but I totally want to cheat on them with your recipe!

  10. Becky says:

    I can’t wait to try these! I’ve made a couple of recipes for pretzel rolls (1 was ok, 1 was good), but I’m still on the look out for something perfect! I love the color on these…I’m guessing the milk in the recipe helps with that?

    I think I’ll try making these by hand instead of in the kitchen aid…the dough might be a little bulky for that.

  11. Lita says:

    Love pretzel rolls! So excited to try these. For a little treat, I like to eat them dipped in butter and cinnamon/sugar.
    Thanks for the recipe!!

  12. Jillene Ladle says:

    Hi Mel, love you website, started exploring it just a couple of months ago. We seem to have a lot in common, from loving to cook all the way down to husbands named Brian who love Brazilian food–good thing I found a picture of yours on the website, was starting to wonder if mine had a double life!
    Pretzel rolls look amazing, will definitely try…..
    But my love for you and your website are not what finally inspired me to comment. It was anger. I’ve been mad for days that your children would argue over the remains of GREEN LENTIL CURRY SOUP! I guess our similarities had to end somewhere. Well, you definitely can’t have my husband, but maybe you’d like to trade children??

  13. Ciera says:

    It may only be my computer, but is anyone else having problems printing the recipe? It pulls up a new page but it’s blank. :(
    These look YUMMY!!!!

  14. Mel says:

    Hi Ciera – I just tried to print and it worked fine for me. Try it again and if you still have issues, let me know. Thanks!

  15. Mel says:

    Hi Missy – if you don’t have instant yeast, you can substitute active dry (increase by about 1/2 teaspoon) and proof it in the warm milk/water before using it in the recipe. Basically you don’t want to throw the yeast in with all the other ingredients until it has proofed and gotten bubbly and foamy.

  16. jaesi says:

    Are they better than your pretzel bites? Because my taste buds and love handles are hooked on those things :)

  17. Ashley says:

    Thank you so much for this recipe! I can’t wait to try it! My husband loves the pretzel rolls from Costco and always asks me if I can make them…now the answer will be ‘YES!’ Thank you so much for sharing!

  18. Sara says:

    I can’t wait to try these! My NYC-raised husband grew up on pretzel rolls and we can’t get them now that we live out west. Thank you!! Big question: I was on a homemade pretzel kick a few years back and destroyed my best (and most expensive!) Calphalon pot with the baking soda bath. It stripped the finish off from the water line down. I’ve been afraid to do a baking soda bath again for fear of losing another pot. Is basic stainless going to survive? Thanks!

  19. Beth says:

    I am so making these. Does it matter if you use whole or low fat milk? What kind did you use in the recipe? They look absolutely delish.

  20. Rachel R. says:

    I’ve never seen such a thing! They look so good! Thanks for the pictures, makes it less intimidating for beginner bakers.:)

  21. Tahnycooks says:

    I have been on a pretzel making kick lately! Perfect timing on this post! I actually just made pretzels yesterday and thought I should make rolls! Now I’m super motivated to do so! I’m not quite sure mine would come out as perfect looking as yours though!! Awesome!

  22. Mel says:

    Hi Beth – I used 1% milk.

    Sara – that’s a really good question. I use stainless pots and haven’t ever had a problem (making these and bagels) but I really wouldn’t want anyone to ruin a pot! My pots are pretty inexpensive Farber stainless steel pots if that helps.

  23. katie says:

    You have me drooling at the keyboard and craving a soft warm pretzel!

  24. Rachel says:

    Sara, I was about to throw out some Calphalon pots that were losing their nonstick finish when someone reminded me that they have a lifetime warranty. I sent my pots in about a week ago, and I’m hopeful that they will replace them since I used them correctly and the finish still came off. Hopefully you haven’t thrown your out yet!

  25. Terry A. says:

    I couldn’t wait to try these, so I just did, and I am eating one right now! DELICIOUS. Thanks for the great recipe! I’m sure I will make them again many times.

  26. Heidi says:

    I will be making these tomorrow!!

  27. Valerie H. says:

    Mel, I LOVE pretzel rolls! Yours look beautiful in the pictures. Thanks for the recipe!

  28. Jan says:

    This looks so good! I have some sourdough starter that I need to use. How would I incorporate it into this recipe?

    TIA!

  29. No way! Now these are just the best, Mel. Sign me up for this Sunday project! Printing your recipe to try soon. Thanks for sharing!

  30. Lisa Clark says:

    I’m just starting to make these right now. Looking at the recipe there is no mention of allowing time for the initial yeast mixture to rise a bit before adding flour. Is that how the recipe is or should I give it a few minutes?

  31. Missy says:

    Mel, thanks for the advice about the active dry yeast. I then made these cute rolls this afternoon. They don’t look quite as perfect as yours but they taste awesome! So much fun to make!

  32. These are almost enough to get me into the kitchen right now (it’s bedtime). Definitely going to try these!

  33. Jen Bontrager says:

    I love love love soft pretzels! I’ve tried pretzel rolls and they were good, but kind of heavy to use for sandwiches. I can’t wait to try your recipe!!

  34. Sheila says:

    Intimidated! The tutorial is such an encouragment. I’m really hesitant about pinching th bottoms of the rolls after they rise. I have always tiptoed carefully to place your “raised rolls” in the oven. Would it be possilbe to pinch the bottoms of the rolls before they rise? I thought maybe I would do this with most of the rolls and then leave a few to try your expert method of pinching after rising. Is this a bad idea? Should I just nervously, holding my breathe try pinching after they have risen? And, if that fails, can I let them re-rise a second time to start over or will they be ruined by a second rising?

  35. Catherine says:

    Hi Mel,
    I just made these — they’re baking in the oven right now!
    Question: Do they freeze well?
    Thank you!
    Catherine

  36. Mel says:

    Hi Catherine – yes, once the rolls are baked and cooled, you can freeze them in ziploc bags. Defrosted and warmed a bit – they are delicious!

  37. Mel says:

    Hi Sheila – if you are worried about deflating the rolls by pinching then try to get them into a very nice, round ball before they rest. The reason I pinch the bottom seam after they rest is because invariably when I pick them up off the parchment, they get a bit misshapen. And yes, you can always let them rise again!

  38. Lillian D says:

    I made these yesterday and we had them for dinner as part of pulled pork and coleslaw sandwiches. They got raves! It’s my first bread baking success! Thanks!

  39. Erica H. says:

    Great Recipe!! Delicious!! Thank you!!

  40. Lindsey says:

    I got super brave and made these with 3-4 cups whole white wheat flour and the rest was all purpose bleached. They turned out amazing. I want to give them to strangers just to show off how amazing I am. Thanks Mel!

  41. Sacha Bikhazi says:

    Mel, I have a recipe for you. Is there a way to email it to you?

  42. Nicole says:

    Oh my goodness! You must be reading my mind I can hardly believe it! Kevin and I were in Chicago last week and ate at the amazing Weber Grill Restaurant where they served mini pretzel rolls. Kevin was begging me to find a recipe and low and behold here you are! :) They served them with butter and with a cheddar butter which was my favorite. I will definitely try these for sure!

  43. Mel says:

    Hi Sacha – you can send it through on the contact form here. Thanks!
    http://www.melskitchencafe.com/contact-form

  44. Catherine says:

    I made these for dinner tonight – they were fantastic! I only had non-instant yeast and hadn’t read the comments yet so didn’t know about adding the extra amount, but they turned out fine (not as round as yours, but that could have been for a bunch of reasons). Very tasty. Thanks for the recipe! :)

  45. Laura says:

    These are amazing! Yum! I will definitely make them again.

  46. Clara says:

    That looks absolutely delish!! Going to try this very soon…your food photography is superb :)

  47. I too love anything pretzel! I’ve made the cheese stuffed big pretzels, pretzel bites, pretzels buns and now I will try these pretzel rolls! I also ruined a Calphalon 4.5 qt stock pot making pretzels but, I just deemed it my “pretzel pot.” Thanks for the great “how to”! ~ MamaGing.com

  48. These look fantastic! I got one of those Wendy’s burgers yesterday just for the bun (true story). I’ll have to make these.

  49. Susan in WA says:

    Totally felt like a rockstar today! I cooked these tasty hits with my new apron, and channelled Mel. Thank you so much – you’re now a household word here, describing food to look forward to. :)

  50. Pamela A says:

    First I have to say I love your site, I always find the best things to try. These rolls look delish – this will be on my to do list but I’m not a bread maker but I’m going to give it a try – your tutorial is fantastic! I love seeing you ALL over Tasty Kitchen – you are a rockstar!!

  51. runnerpai says:

    Hi, scrolled through the comments but didn’t see this had already been asked, but can this recipe be halved? Thank you!

  52. Mel says:

    runnerpai – definitely worth a try (halving the recipe) – most bread recipes halve just fine although I haven’t specifically tried it with this one. Good luck!

  53. jenny van allen says:

    These were awesome! Thanks for the recipe!

  54. Jessica L. says:

    OMG! These are SOOOOOOOOOO good! I made them earlier this week with your cheesy broccoli soup! Thanks :)

  55. Bonnie Stevens says:

    I just made these and they were wonderful. . . But they became one with the parchment paper. I’d recommend spraying your parchment with nonstick if you like roll bottoms!!

  56. Wow, these are awesome Mel, and I can’t explain clearly how quickly I’ll be making these!

  57. These look absolutely awesome! I have not had good experiences working with yeast, but I am definitely going to put these on my to-do list. Hopefully I’ll have better luck with these! So yummy looking.

  58. mommy of 4 says:

    hello yum!! i made these the day that you posted the recipe. i have never made a dough that required boiling, but they were awesome!! the crusty crunch when i split them apart…mmm
    my family was happy too. seriously you’ve got all the other fellow food bloggers beat when it comes to most everything, especially bread!!

  59. Tara says:

    Made these today and hello! Amazing is right! I froze half after the proof and before the boil and I’ll boil them for an extra minute right from the freezer when we’re ready for more, as I’ve done with soft pretzels in the past. I can’t say enough how much we loved these rolls!

  60. Sheila says:

    I did it! I am eating a warm pretzel roll fresh from the oven. Delicious! The whole time I was making them, I kept asking myself: “Why did you ever attempt to make this recipe? This one is out of your league.” But they look just like yours . . .well pretty much like yours. :-) They are so tasty. I did overcome my fear of twisting the bottoms after raising and this procedure wasn’t hard at all. A wonderful Mel original — you rock, Mel!

  61. Jen Grimshaw says:

    I’m super sad! I have had success with all of your rolls before, but when I tried to make these for my sons birthday dinner they didn’t rise? I have no idea what I did? But perhaps my milk and water was too hot? I warmed them on the stove with a thermometer, but maybe it ended up being too hot. I may try them again, but not today. How did you warm your milk.

  62. Jen Grimshaw says:

    Also, after re-reading my comment, I realized all of my grammatical errors! Embarrassing! :) I should also thank you for the chocolate cake and magical frosting! The cake was fabulous, and that’s what is most important to the birthday boy! Right?!:)

  63. Mel says:

    Jen – I usually warm my milk/water in the microwave.

  64. I just got done baking these, and they smell amazing. However, they are sticking terribly to the parchment paper. :( Half of the roll is ripping up when trying to remove them. I am guessing I was supposed to lightly grease the paper?? Also, it appears that your rolls have an egg wash on them, as mine did not come out so shiny. Otherwise, this was a great, easy-to-follow recipe, and I am looking forward to eating these with our rootbeer pulled pork tonight. :) Thanks for the recipe.

  65. Dana says:

    I’ve made pretzel rolls in the past and they taste great and look good but not great. I can’t get mine this even brown color like yours. Do you use an egg wash? Do you turn your pans mid-bake? Also, I just made these the other day and put them in a bread bag but they are now damp. I thought I cooled them completely. How do you store your breads? Thanks!

  66. Mel says:

    Dana – I don’t use an egg wash and I don’t turn the baking pans. I have noticed that some of my boiled breads (like these and bagels) get a bit wet when enclosed in a bag. I still do it anyway (I’m usually freezing them) just because I haven’t found a great alternative.

  67. Helen says:

    I made these delicious rolls and they were fantastic! They looked so professional and were not difficult to make. Thanks for the great photos. I’m inspired.

  68. jenny van allen says:

    Mel, great recipe! tried these several times already. Have you ever tried making a jalepeno cheese pretzel roll?

  69. Mel says:

    jenny van allen – I haven’t tried that variation but it sounds delicious!

  70. Noel Trudeau says:

    Hello Mel,

    I have been wanting to make pretzel rolls ever since Windy’s and Sonic came out with their buns (haven’t tried them), so I went scurrying over the internet, and found your recipe. I didn’t have such good luck, and I am not a stranger to cooking and bread making, so I don’t quite know what went wrong.

    I put some photos up for you at this location:
    https://plus.google.com/photos/106982244175925572414/albums/5943231090201725377?authkey=CIHA7bvQuuL-3QE

    I wanted hamburger buns to use for pulled pork, so I also found some hamburger bun recipes (looking for how to shape), and instead of leaving the dough balls as balls, I flattened them out into approx. 3″ rounds. I made some with 3-oz. of dough, and some with 5-oz. of dough, and I did not due the “bottom pinch” as you described. Instead, I used the shinny side of freezer paper and lightly sprayed it with cooking spray, and they came off easily when it was time for the water bath.

    I used Fleischmann’s Bread Machine yeast, and even though is is a year out of date, I keep it in the freezer, so it fired up like gang-busters when added to the warm water and sugar. Once my dough was made (I used a Kitchen Aid Mixer) my dough didn’t even take an hour to more then double in size. The dough was slightly sticky, but rolled easily on the counter top using your method in the “Shaping Perfect Rolls” tutorial.

    I let the flattened dough balls rise for maybe 20 minutes before I did the water bath. I made the 3-oz. ones first, did the water bath about 45 seconds on each side (water boiling all the time), and only waited a few minutes before getting them into the oven. As you can see, they didn’t rise very much, though they came out soft and tasted good.

    Next I tried 5oz. of dough thinking that would solve the problem. This time I let them rise about an hour before the water bath, and only 30 seconds on each side in the bath this time. I then put them on the baking sheet and let them rise some more, maybe another 30 minutes before baking them. They did rise some each time above, and I thought they would rise more (and to the right size) in the oven. Didn’t really happen.

    These did come out higher, but sort of “pointed” tops, and the dough seemed to spread out more then rise (going from a 3″ round to a 4″).

    My buns seem to have a more “muddled” surface (from the water bath I guess) then your rolls do.

    OK! Will be looking for your suggestions! Putting the pulled pork in the freezer until I can get these buns right!

  71. Noel Trudeau says:

    Oh, I just realized I left this out.

    I did make a egg-water wash and brushed that on then sprinkled with Kosher salt just before baking.

  72. Mel says:

    Hi Noel – well, it’s always hard to say what went wrong exactly, especially if you adjusted the recipe/method a bit. My first inclination is to say don’t flatten the dough balls. By doing so, they’ll never get puffy like you hoped for and is probably one of the main reasons they stayed flattened after boiling and baking. This dough is quite different than other yeast hamburger bun recipes that aren’t boiled (even the texture of the dough is different). Also, even though your yeast proofed and looked “ok” the fact that it was expired can definitely impact it being effective for the 2nd rise. Expired yeast may proof just fine but it doesn’t have enough oomph and power to effectively get the dough through all the rises and the baking. Those two factors alone (not flattening the rolls and using non-expired yeast) could definitely help. I’d encourage you to make the recipe exactly like in the step-by-step and the way I posted it and see if you have better luck. Let me know if you try them again and if you have any other questions. Good luck!

  73. JoAnn says:

    Can I make these the day before and bake them the next day???

  74. Mel says:

    JoAnn – I haven’t tried that but most yeast breads/rolls can be prepared that way. Good luck if you try it!

  75. Noel says:

    Thanks, Mel, for your reply.

    Never really thought the yeast, once it starts off like gang-busters, might not be able to stay strong for the long haul.

    The only thing with not flattening the dough balls, is I really want hamberger buns, not just rolls.

    Can you suggest how I might adapt the recipe to achieve that? and how much dough in oz. I should use for each hamburger bun?

    Thanks!

  76. Sarah says:

    Mel – I have to first say that I love your blog. I have tried several of your recipes and have loved every one. You make food that speaks to my heart! I have shared your blog with all of my sisters and tons of friends. We have had lengthy conversations about your food.
    With all of that said I have to tell you about a sandwich I recently ate. It was shaved turkey, red onion and cranberry cream cheese on a pretzel roll. It was absolutely devine and when I saw this pretzel roll recipe I thought “I know what I will be doing with my Thanksgiving leftovers.” Thank you again for taking the time to share your passion for food with me.

  77. Katrina says:

    Hey Mel! These were awesome. Followed the recipe- like always- and your recipes never disappoint! Had them with your Hearty Beef Stew and we were all happy! My toddler didn’t like the “gravy” on the stew but my 1 yr old gobbled all of it up! Everyone loved these rolls. I thought about sharing some with my neighbors, but I don’t want to… :)

  78. Mel says:

    Hi Noel – I think you could still use them for hamburger buns if they look like the ones in my picture (tall and fluffy). But if you really want them flatter, you’ll have to try gently pushing them down just a tiny bit. Too much and they will turn out like your first batch, I’m afraid. I didn’t measure out the dough in ounces, sorry, so I’m not sure how many ounces each dough ball should be.

  79. JonnA says:

    thank you…..well gonna try it, what can it hurt???????

  80. Viktoriya says:

    I don’t have a thermometer so is there any other way to figure out the warm temperature of the milk/water? Does it have to be a specific warm temperature or can I just use medium warm from the sink (water)?

  81. Stacie A. says:

    I couldn’t wait to make these as we LOVE the ones from Costco. They were very tasty, although pretty tough on the exterior. Maybe I put them in the boiling water too long. It didn’t stop us from eating them! (That’s all my kids ate at dinner. :/)

  82. Marci says:

    Have you tried freezing the rolls after they are cooked?

  83. Marci says:

    Sorry, just saw your earlier comment about that!

  84. Mel says:

    Victoriya – it doesn’t necessarily need to be a super specific temp as long as it isn’t ultra-hot (otherwise it can kill the yeast). Medium warm water from the tap should work fine.

  85. Devra says:

    I plan on making these for my family for Thanksgiving, and I was wondering, when you make them ahead and freeze them, how do you defrost and warm them?

  86. Mel says:

    Hi Devra – I just defrost at room temperature and then warm them lightly in the microwave (a minute or so on 50% power). Good luck!

  87. rikki says:

    Hi Mel, I made these tonight by hand, and what a disappointment. They were flat and looked like hockey pucks. I followed the recipe step by step, except for adding a bit of honey (i like the dough a bit sweeter), and they looked nice and fluffy until the water bath. They came out of the water w/ a yellowish crust and just didn’t puff up during baking at all.
    I wonder what went wrong?

  88. Mel says:

    rikki – sorry these didn’t work out for you. Is there a chance you added too much flour? That and boiling for too long can make it so they don’t want to puff up very well during baking.

  89. Dan says:

    I wanted to thank you for this wonderful online recipe. I found pretzel buns last year at my local Costco. And I was hooked. They’re now my all time favorite bread-food and I was determined to bring some to my relatives this holiday season. Unfortunately, this year the stores didn’t offer any…then I stumbled across your website while searching for these buns. Your recipe seemed so well thought out you unknowingly convinced me to try my hand at baking this Thanksgiving.

    I’ve never made bread in my life but, apparently, I knocked the buns out of the park! Everyone couldn’t believe I made these soft chewy morsels by hand (Literally! Kneading dough always looked so easy on t.v. I now have a new appreciation for how people made bread without machines.)

    Anyways, thank you for providing such a simple recipe even a novice like me could turnout an impressive first-time batch.

    Happy Holidays!!!
    ~dan

  90. Paulette says:

    I made these buns and they are terrific.They also have become mine and hubby’s favorite breakfast toast when sliced in two. I have 1 major problem and this is that the buns are sticking to the baking sheet when done and I have to scrape them off and lose part of each bun in the process.I do grease the pan before putting them on the sheet as I don’t have access to parchment paper. I really don’t know what to do as they always stick .Can you help me? Am I greasing the pan to heavily? or is my oven too hot? (425 degrees) or are they in the oven too long? ( 18 -20 minutes) .Thank you so much for an absolutely amazing recipe.They really do taste like they’ve come out of a bake shop and to tell you the truth ..even if I end up having to scrape my heart out getting each one off the sheet it is worth it believe me . :) ….Paulette

  91. Paulette says:

    Hello again . I am replying to my own above post . I made these pretzels again and followed the recipe exactly as before .The only thing different that I did was ..as I took each pretzel out of the soda water bath with the slotted spatula I carefully rolled it onto some clean tea towels to absorb the liquid. I super greased the pans and when they were done they hardly stuck. I found that out of the three pans I used to bake them ,(because they are so big) the non stick one did not stick ……..so that takes care of the sticking problem for me ……..:) Soaking up the excess liquid , greasing the pan well AND buying two more non stick cookie sheets . I hope this helps somebody out there with their buns sticking to the baking sheet problem . What an awesome recipe this is . :)

  92. Noel says:

    Hello Mel!

    Well, I made these rolls again for Thanksgiving and I made them as rolls, not hamburger buns. They came out great! Everyone loved them. We had other rolls at dinner, but none of them got touched!

    After rolling them into balls, I put them on a piece of plastic rap sprayed well with cooking spray. After rising, they lifted off easily for the boil bath, so I did not do the “pinch technique” you suggest since they were still well ball shaped with slightly flattened bottoms (could be a good start toward my hamburger buns!)

    I did some research online on yeast, and came up with this info I thought your readers might find helpful.

    *******
    EXPIRATION DATE & TESTING YEAST
    Expiration Date (printed on the yeast’s package) – Yeast does expire. Yeast will last longer than the date printed on the packet if it is kept in the refrigerator. It will last even longer in the freezer (for up to a year or even more).

    Testing Yeast – Sugar is used in testing yeast. To test yeast: Add 1/2 teaspoon of sugar to the yeast when stirring it into the water to dissolve. If it foams and bubbles within 10 minutes, you know the yeast is alive and active.

    *******
    I used my old, outdated yeast dated Nov. 1, 2012, that has been kept in the freezer ever since I bought it, and in the jar it came in. I tested it, and it worked fine. Started noticeably foaming and bubbling in about 2 minutes, and had a full 1/4″ of foam on top in about 5 minutes. The rolls rose fast and high too!

    The moral of the story is: Keep your yeast in the freezer, and if in doubt, give it a test. It is either active or not, so if it gets a good “head” pretty fast, it will be good for the job. If you see little or no action after 10 minutes, you’ll need to make a trip to the store. (;<)

  93. Stacy says:

    Thanks for the recipe! I make a half batch and either make 8 large or 16 small rolls (the smaller size is perfect for potlucks). Also, I’ve modified the recipe slightly to use active dry yeast instead of instant.

  94. Tiffiny says:

    Hi Mel! I always make your lion house dinner rolls for Thanksgiving, but when I saw this recipe, I KNEW they had to be part of the feast this year. Don’t worry, I still made the lion house rolls, too, because they are so stinking fantastic, and I can’t imagine Thanksgiving without them. Anway, these pretzel rolls are A-MA-ZING. I had no leftovers :-( and a couple people even dubbed them the best item to grace the dinner table. The step-by-step instructions for forming the rolls are so helpful, too. That’s one of the reasons I love your blog so much! Thank you for sharing this recipe. You’re the best!

  95. Michelle says:

    With 3 1/2 cups of liquid, I had to add A LOT more than 8 cups of flour. And dividing it into 16 pieces still gave me giant (like bread-bowl-sized) rolls. They tasted great, but is that how they are supposed to be?

  96. Mel says:

    Michelle – yes, that is how the recipe is written. Flour amounts can vary widely based on location and altitude and even how each person measures the flour (in yeast bread recipes I usually give the flour amounts as a guideline and suggest going by the look and feel of the dough more than hard fast measurements). Sounds like you could make more like 20 rolls with your batch of dough.

  97. Melody says:

    Hi Mel – I LOVE your recipes. I have made many things from your recipe list and love everything I’ve tried.
    I made the pretzel rolls tonight. I followed your recipe exactly and most of them turned out great! A few of them were kind of “doughy” still after baking.
    I’m wondering if they didn’t boil long enough or perhaps I didn’t bake them long enough?
    Do you have any insight on what I might try the next time I make them to get away from the doughy-ness?
    Merry Christmas!
    Thanks!
    Melody

  98. Mel says:

    Hi Melody – I think if they were overly doughy it might be because the needed a longer baking time. Even a minute or so could help (also, I’ve found that the longer I boil them, the doughier they are so I wouldn’t boil them any longer than the recipe states). Good luck if you try them next time!

  99. Robin says:

    I’m going to try these in my bread machine on the dough setting. I will let you know how they come out.

  100. Natasha says:

    I was sure I had messed these up several times (did the dough rise too long, did I overcook them, ect). Nope,they were actually simple to make and absolutely delicious! My husband already asked me to make them again. Thank you for the wonderful recipe and excellent instructions!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Notify me of followup comments via e-mail. You can also subscribe without commenting.