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

219 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?

    • 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.

  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. jaesi says:

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

  15. 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!

  16. 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!

  17. 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.

    • 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.

  18. 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.:)

  19. 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!

  20. katie says:

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

  21. 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!

  22. 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.

  23. Heidi says:

    I will be making these tomorrow!!

  24. Valerie H. says:

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

  25. 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!

  26. 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!

  27. 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?

  28. 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!

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

  30. 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!!

  31. 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?

    • 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!

  32. Catherine says:

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

    • 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!

  33. 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!

  34. Erica H. says:

    Great Recipe!! Delicious!! Thank you!!

  35. 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!

  36. Sacha Bikhazi says:

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

  37. 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!

  38. 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! 🙂

  39. Laura says:

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

  40. Clara says:

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

  41. 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

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

  43. 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. 🙂

  44. 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!!

  45. runnerpai says:

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

    • 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!

  46. jenny van allen says:

    These were awesome! Thanks for the recipe!

  47. Jessica L. says:

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

  48. 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!!

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

  50. 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.

  51. 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!!

  52. 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!

  53. 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!

  54. 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.

  55. 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?!:)

  56. 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.

  57. 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!

    • 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.

  58. 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.

  59. jenny van allen says:

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

  60. 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!

    • 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!

  61. 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.

  62. JoAnn says:

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

  63. 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!

    • 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.

  64. 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.

  65. 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… 🙂

  66. JonnA says:

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

  67. 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)?

    • 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.

  68. 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. :/)

  69. Marci says:

    Have you tried freezing the rolls after they are cooked?

  70. Marci says:

    Sorry, just saw your earlier comment about that!

  71. 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?

  72. 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?

    • 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.

  73. 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

  74. 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

  75. 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 . 🙂

  76. 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. (;<)

  77. 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.

  78. 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!

  79. 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?

    • 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.

  80. 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

    • 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!

  81. 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.

  82. 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!

  83. Alison says:

    Hi Mel!
    Love the recipe. My family and I just had them for dinner and they were delicious! However, we had a very VERY difficult time getting them off of the greased parchment paper. We followed the recipe to the letter and are experienced bakers so we are puzzled as to how this happened.
    You have very kindly responded to every other issue except for people who have the buns stick to the pan. Is this an issue you were having as well? Is there any way to fix that if we make the recipe in the future. Thanks and you have a lovely blog!

    • Mel says:

      Hi Alison – I haven’t had the sticking issue when greasing the parchment paper so to be quite honest, I’m not sure what to tell you to do differently. I use parchment paper from King Arthur Flour that is slightly thicker than the roll from the store, in case that might make a difference. Other than that, I grease the parchment liberally with cooking spray and these rolls have always popped right off. The baking soda/sugar in the water is what makes them tend to stick (I made the mistake once of forgetting to grease the parchment when I made these and the chewy pretzel bites which is a similar recipe and the entire bottom of the rolls tore off after baking). I haven’t made a conscious effort to do this but maybe I tend to do it anyway – but perhaps really draining the excess water after boiling from the rolls before placing them on the baking sheet would help too. Good luck!

  84. Marci says:

    Being a complete novice in the world of yeast, I’ve now made these twice and they came out amazing both times. We could not believe how many we all ate at one sitting! So couple questions about them. Can I use this recipe to make the pretzel bites you’ve posted before? And after I boil the dough, how long can they sit there on the pan before I bake them? I like them best right out of the oven so I’m wondering if I can boil them in advance and have them sitting on the counter til I’m ready to bake them.

    • Mel says:

      Marci – so glad these are working out for you. In answer to your question, while I haven’t tried it myself, yes, I’m sure you could make smaller “bites” out of them. I wouldn’t leave them on the pans longer than about 30-45 minutes. They tend to rise too high and then completely deflate in the oven.

  85. Janet says:

    Why is the milk listed twice and not as 3 1/2 c warmed?

    • Mel says:

      Janet – I’m sorry but I’m confused by your question. The milk is listed in the ingredients just once (as 2 cups). The total amount of liquid with water is 3 1/2 cups. Does that help?

  86. Catherine says:

    Mel:
    We LOVE the pretzel rolls. I know this is rudimentary, but how do you turn them I to the croutons to go with the cauliflower cheddar soup?
    Thank you!!

    • Mel says:

      Catherine – I cut the pretzel rolls into cubes, drizzle them very, very lightly with olive oil, toss with a bit of salt and pepper, throw them on a baking sheet and bake at 400 degrees until they are golden, tossing once or twice. It takes about 15-20 minutes I’d say (although keep checking so they don’t burn!).

  87. Lori says:

    So, ive made pretzel rolls before only I shaped mine differently. Tonight I was talking to a friend about homemade breads and he said there used to be a restaurant in town that made pretzel bread, not rolls. More like loaves of bread. He said it had a soft interior and not too crusty on top. Sounded kind of boring to me, but I googled Pretzel Bread and came across this recipe. Your rolls look better than mine. I found that when you shape them into a knotted shape, you can get soggy areas where the water bath pools in the crevices. So I think your smooth ones are best! Anyway, do you think I could divide this dough into say, eights instead of 16ths, and boil the minimum amount of time to keep the crust from being too chewy, and make small loaves instead of rolls? Hmmmm….worth trying or possibly a huge waste of time?

  88. Liz says:

    Mel-How on Earth do your pretzel roll balls look so perfect?? Mine look lumpy and bumpy.
    I know there has to be a trick to this and that my impatience is probably the problem. 🙂

  89. Liz says:

    Nevermind! Just saw there was a tutorial! I’m going to check it out for next time. 🙂

  90. Lori says:

    I was wondering if these can be made and then freeze? My husband loves this type of rolls for sandwiches, and it hard to find at my bakery.

  91. k says:

    i made these to go with your roasted cauliflower soup (which was awesome too, btw), and they were so great! the kids loved them and started chowing down on them with the leftover white cheddar we had from the soup before i could even get the soup on the table. they were so wonderful (and seriously amazing hot with the white cheddar!). i was surprised there were any left after the meal, but the kids snuck them for breakfast and let me sleep in. everybody wins! 🙂

  92. Kristen says:

    Thank you, Thank you for this delicious recipe! I’ve seen recipes for pretzel rolls on a few blogs but decided to go with yours as it seemed the most detailed and instructive. I made these last night for a family party and they were absolutely wonderful. You’re right, rockstar status! The instructions and pictures were super helpful and they really weren’t that hard to make (coming from someone who isn’t a bread maker).

  93. Sharri says:

    I made these today (4th recipe from you in 2 days!), and they are so good! More labor intensive than other rolls, but so worth it! Your step by step instructions were perfect! I used the recommendation to dry the rolls with a tea towel after boiling them and before putting them on a sheet sprayed with cooking spray. No sticking at all. I made 8 large hamburger rolls and 24 dinner rolls. They won’t last long here! Now…off to finish my grocery list so I can make more of your recipes this week! 😉

  94. Ambar says:

    My boyfriend and I gave these a try yesterday as a reward for a weekend of hard work. AMAZING! We sprinkled half of the batch with chili salt and the other half with garlic salt. It gave them a really nice kick. We dipped them in honey dijon and German mustard just to try them and were so excited that we fried up some eggs to make sandwiches. They are gone now and we can’t wait to do it again. Consider your site bookmarked!

  95. Crystal says:

    Thank you so much for posting this recipe and in particular for the instructions on rolling a perfect ball! I have tried several times over the years to make pretzel rolls from different recipes and have never had any that came out just the way I wanted them to so I had always stuck with pretzel bites. These came out perfect!

  96. Julia says:

    Made these today and they are wonderful. My kids love them. I took them to a meeting and everyone told me I was ruining their low-carb diets and I shouldn’t bring them again because they are too good to resist. They were actually pretty easy and not too time consuming. I’m serving them tonight with soup but I’m going to make burgers with them tomorrow. Yummmm!

  97. Jim Stilwell says:

    HTML Generator Sample Page

    Thanks for the recipe!  Wanted to show off my modification.  Using 12oz of dough and large ramekin, we made pretzel bread bowls to serve our beer-cheese soup in.

  98. Mary says:

    I just made these for the first time tonight (followed the recipe exactly), but mine don’t look anything like your pictures. Did you do an egg wash on yours to get that rich, shiny brown crust? Mine are still very tasty, but I over-baked the first 8 because I kept waiting for them to turn that rich brown color. . . Thanks!

    • Mel says:

      Mary – I don’t put an egg wash on them but I have noticed that my rolls brown differently/better based on the oven rack position. In my oven – and it will differ with each oven – my rolls brown better in the upper third of the oven. Using convection mode, which I do not, can also make a difference and sometimes rolls won’t brown as well on convection. I hope your next batch turns out perfect!

  99. Tori says:

    Do you think Rice Milk or water would work instead of milk? DS has severe dairy, soy, and egg allergies.

    • Mel says:

      Hi Tori – I’ve never used rice milk so I can’t say for sure on that one. I wouldn’t substitute water – the milk helps add a different sort of texture and flavor to the dough (helps tenderize it a bit, too). You would have to experiment with milk substitutes; worth a try. Good luck!

  100. gregory daigle says:

    Made per the recipe with fantastic results. Brushed with butter post oven. Wondering if using melted butter in place of the canola would upset the chemistry any. Anyone tried this?

  101. rusty claypool says:

    where and how can these be purchased?

  102. Jena beise says:

    I’m brand new at making homemade dough but love the idea. I have now made these pretzel rolls and the bagels. Both turned out fine but were pretty dense and didn’t have the light texture I love in fresh bread. By any chance, do you have an idea why the bread could be turning out like that? I’ve been using my kitchen aid to mis the dough and Fleischmann’s rapid rise yeast… Love your blog!

    • Mel says:

      Jena – Is it possible you could have overfloured? That would be my guess or perhaps they needed a longer rising time. Let me know how your next batch turns out after using less flour!

  103. Jewls says:

    Do you know if I can refrigerate or freeze the shaped balls until ready to bake?

  104. Steve says:

    Hi Mel,

    Great recipe! I sort of halved the recipe: only 3/4 cup of milk and full amount of yeast. Everything else was half. I also used 1/3 whole wheat, 2/3 white flour.

    Great advice on pinching the bottoms a little to tighten them up before they go in the water. I pulled them out of the water with a wok strainer which drains very efficiently.

    Have you tried coating them with a little egg wash before baking? That might be nice.

    Great web site!

    • Mel says:

      Hi Steve – I haven’t tried coating them with an egg wash but it’s a great idea to get a crackly, shiny top! Love the idea of using a strainer to get them out of the water.

  105. Melissa says:

    Hi Mel! I made these last night, but I’m wondering if you can give me some pointers. The dough rose fine but was so super sticky. I did read the instructions that the dough should be firm, less sticky and not over floured. I thought 7.5 cups had it right, but when I went to roll the dough it was super sticky and I was unable to roll them on a floured surface. So….being a newbie, and not sure what else to do I added flour until it was soft and not sticky..about 3 more cups. The rolling was still a challenge even though the dough was softer and less sticky but I persevered. The buns turned out pretty well but I have a lot of dough left and wheni finished first 16 it was nearly midnight and I was exhausted. So can I make the rest today even though the dough has been in the fridge overnight? Can I freeze the dough to make later? I also made the rolls just over 2 ounces. ….do you make yours larger? Any suggestions would be appreciated as I am really trying all new things through your recipes and I’m loving being more adventurous but also know I’m out of my element at times. Thanks Mel!

    • Mel says:

      Melissa – yes, you can definitely still use the dough if it has been refrigerated. I haven’t weighed the dough for these rolls so I don’t know ounces for sure but based on their size, I think mine are probably more like 3-4 ounces each.

  106. Mikki says:

    I’ve tried a couple pretzel roll/bun recipes and yours turned out the easiest, tastiest, and best looking of them all!

  107. […] Who Dished It Up First: Adapted from Mel’s Kitchen Cafe. […]

  108. […] keep in mind, I mostly followed direction for the pretzel buns from this recipe from Mel’s Kitchen but tweaked it just a tad with size and baking time. I also didn’t grease the parchment […]

  109. […] The recipe I used is from Mel’s Kitchen Cafe and I was happy with it. I might boil the rolls a little longer to see of there is a little chewier crust. Resend the other recipe, Sarah! […]

  110. Lisa says:

    I just made these for the first (and not last) time. They are great! I have a couple of tips for those of you who experienced the sticking. After I pulled them from the boiling water. I set them on a paper towel while I placed the next couple in the boiling water. Then I transferred the ones from the paper towel to a greased cookie sheet before they could stick to the paper towel. I think the wetness is what’s causing so many people to have them stick, and the paper towel takes just enough water away. I have been wanting to make these for a while, and I’m so glad I finally worked up the nerve. They are not hard at all. If you can make rolls, you can make these. The boiling step is not as hard as it sounds. Make them!

  111. sweetpea says:

    Mel, can you say what Bosch model you have? Not sure I’ll be able to find your
    reply if there is one. But, thanks.

  112. Steve says:

    Hi Mel,

    These have become an instant classic with my family. I’m asked to bring them to every family gathering.

    I’ve tried a few variations: an egg wash on the outside is not as good as you make them. Part or all whole wheat is not as good as white flour like you make them. Active dry yeast works just fine.

    In short – I’ve come right back to the way you make them. Thank you so much for sharing!

  113. kate says:

    I made these for New Year’s with a nice, tangy mustard-butter and they were a huge hit! I’m going to make them again tomorrow for my husband’s bike team. I followed the recipe exactly and ended up with nice, chewy golden brown pretzel rolls! This time around, the only thing I would do differently is to make the balls a wee bit smaller than I did in round one. Cheers dears!

  114. Dana says:

    First of all I just have to tell you that I love your food! I’ve made so many of your recipes and they are awesome!

    My question is that I made these rolls for the first time maybe 2 months ago and they came out perfect. I have made them twice since and they aren’t getting the nice golden color or rising the way they did the first time. I’m not that experienced as a baker to know what I’m doing wrong? I’m using a kitchen aid mixer to make them and haven’t done anything different that I can figure out???

    • Mel says:

      Dana – The first things that come to mind is to make sure the dough isn’t overfloured – that can hinder a good rise. Also, if the oven racks have changed position in the oven, that can make a difference in how the rolls brown. Each oven is different but my rolls brown best in the top third of my oven. I hope that helps!

  115. Heather says:

    I just made these and they are baking in the oven as I type. I’m a sucker for scratch made stuff that doesn’t keep you in the kitchen for 12 hours. Here’s hoping they turn out. I actually ran out of white flour and ended up using about a cup and a half of wheat flour. Hopefully that won’t cause too much of an issue. Love your blog!!!

  116. Card_D says:

    I’m experiencing the same issue as Melissa–8+ cups of flour and still very sticky, soft dough. Any idea why she and I are having that problem, since no one else seems to have said anything about having it? Thanks again!

    • Mel says:

      I’m not sure! It might be due to how different people measure flour. I mention this in a lot of my yeast recipes, but the exact flour amount will vary depending on a lot of factors and doesn’t matter as much as achieving a soft, supple dough. Did the rolls turn out?

  117. Rhiannon says:

    Do you think that the temperature of the milk/water could be affecting the dough? I didn’t measure the exact temperature of the liquids, just heated it up to what seemed warm enough, and I somehow ended up with dough that was still sticky after 9+ cups of flour. I’m not really sure what else could be going wrong! Thanks for any help!

    • Mel says:

      Rhiannon – The temperature should be around 110 degrees if you have an instant read thermometer to help with that factor. Humidity and temperature of your kitchen (among other factors) can also make a difference. It’s not a huge issue as long as you get a dough that is soft and pliable (even if you have to add more flour than the recipe states).

  118. Calie M. says:

    Thank you soooo much for sharing this recipe as well as a link on how to roll them for hamburger buns. I made these yesterday so I can make my husband a pretzel bun burger and I can’t wait for dinner tonight!! I have already eaten 2 of these rolls by themselves and they are so delicious – and they look beautiful!! Thank you again.

  119. Carlos C. says:

    Thanks sooo much Mel!
    The recipe was easy to follow. Although, at the 15 min mark had scary moment when a whiff of burning came out of the oven. I turned the trays around and over.
    Again, thanks.

  120. Cindi says:

    I made these last night using my bread machine. I halved the recipe, they turned out great! My husband called me at work this morning wanting to know what the heck the heavenly rolls were that I made 🙂 apparently he had 2 as a midnight snack!! Thanks for the recipe

  121. keila ml says:

    Oh my gosh!!!! SOO DELICIOUS! THANK YOU!! Just made these this afternoon. I went to bed late last night “studying” your recipe, I wanted to follow everything you said, I did ( almost everything. ..:0) I think I used nearly 10 cups, I lost count 🙁 my kitchenaid was acting up, I had to continue all by hand. I used 1 cup of my leftover yogurt whey and added 3 tbs powder milk. The dough was so perfect! I used my scale to make 3.5 oz round buns and some “pretzel” shape buns, I followed your video to shape the balls 🙂 you are so good. I did use egg white wash. …end of story: my family (and I) from now on only want this bread…thanks to you. Blessings to you and your family 🙂 Keila

  122. keila ml says:

    And by the way, warning: these are so addicting u will wanna only eat that all day long, including this late at night :-((

  123. Jared says:

    I like to experiment in the kitchen and one of my more out-there ideas is for a beer-cheese pot pie (yes I’m from Wisconsin), with a pretzel bread crust. I have had zero luck finding any crust recipe like that. Could a dough like these rolls be rolled out to make a pie crust? What kind of modifications, if any, would be required? I’d like the cooked thickness to be in the 1/4-1/2 inch range.

    • Mel says:

      I haven’t tried it that way, Jared – but I think this dough stands a good chance of working if you are looking for a bread crust (instead of a traditional pie crust). As long as the dough is well rested after rising the first time (punch it down and maybe separate it into the portion you want to roll out and let it rest for 10-15 minutes), the gluten should be relaxed enough to roll out to your desired thickness. If it keeps springing back while you roll it, it needs to rest a few minutes longer.
      Good luck!

  124. […] 15. Amazing soft pretzel rolls from Mel’s Kitchen Cafe […]

  125. Penny says:

    I made these for the first time this weekend and they turned out great! Next time I am going to shape them like hotdog buns to serve with brats. Have you tried freezing the rolls?
    Thanks!

  126. Bob says:

    Did you do anything special to get that reddish color and perfectly blistered crust? Steam?

    • Mel says:

      Hi Bob – I didn’t do anything extra (not listed in the recipe). My oven crisped up the crust of the rolls like that after boiling the pretzel rolls and then baking.

  127. ADH says:

    I made these for about the 10th time yesterday (they’ve turned out great every time) and two weird things happened. First, when I placed the rolls in the water bath, they sunk – this had never happened before. After 10 or 15 seconds, they would float back to the top. Also, after baking, they didn’t really brown up and were pretty dense. The dough had risen (doubled in size as usual) so I don’t think the yeast was bad. My only guess is that I over-floured – that’s really the only variable – I double checked to make sure I didn’t miss one of the steps. Does that make sense?

    • Mel says:

      If you’ve made them before with great success, my guess is what you suggested – that the dough was probably overfloured, especially if the baked rolls were overly dense.

  128. Lori Moss says:

    In addition to Mel’s response to the last comment, it’s possible that the TYPE of flour was different. I just found out today that Unbleached flour produces a denser, moister product than bleached. Also the higher protein content of bread flour vs all purpose flour could’ve resulted in a dense chewy product. Just a thought. Stick with the brand and type of flour that works best for you!

  129. Rob Corelli says:

    I ate a few pretzel rolls at GermanFest in Indianapolis this October which I really liked so I tried your Soft Pretzel Roll recipe, with a few modifications. Since I used skim milk, I added some non-fat plain yogurt. I also added a bit of buckwheat honey and used only 1 tsp of salt. I had to use about 9 1/2 cups of flour to get the consistency of dough that I wanted. I, like some of your other commenters, used a glaze of cholesterol-free egg and brown sugar. I still made only 16 rolls. The result was that I had to bake them 26 minutes but did they ever make a mean sandwich with brisket and spicy mustard. If I had made a larger number of smaller rolls, could I have gotten away with a shorter baking time?

    • Mel says:

      Hey Rob – yes, I think if you make smaller rolls the baking time will be less. I made this recipe into nearly bite-sized little buns and it was significantly reduced.

  130. Jessica Knab says:

    Have you ever subbed half of the flour for whole wheat with these rolls?

    • Mel says:

      Yep, I have, Jessica – worked really well; the rolls were slightly more dense than the all-white version but still delicious. I used white whole wheat which makes for a lighter roll than red whole wheat.

  131. Cassie says:

    These are amazing and make great hamburger buns. Thanks. I love your stuff

  132. Nicky says:

    Mel,
    I just want you to know you are a dinner time hero around my house! I have tried so many of your recipes and they are all delicious! I have one question about these rolls, if you were going to freeze them for later use, where in the process would you do it? I am thinking of these for thanksgiving…

    • Mel says:

      Thanks, Nicky! I’d probably freeze these after they bake and cool and then reheat them in a warm oven (after they thaw) for Thanksgiving.

      • Kathy says:

        Would it be possible to stage the making/baking in addition to Marlo’s advice? Could I boil the buns, cool and store them in the fridge (or freezer? or counter?) and bake on a later date? This way I could mostly make them one day, and just finish in the oven directly before eating. Do you have a recommendation?

        • Mel says:

          I haven’t tried doing that, Kathy – but bread dough is pretty forgiving and I think it’s certainly worth a try. I’m not sure how the boiling in advance thing would work (since it partially cooks the bread dough)…good luck if you try it.

    • ADH says:

      another option is to freeze them after you create the rolls and let them rest (I think there was an earlier discussion on this). I tried it – boiled the frozen dough balls for a little longer than fresh ones, added the salt, then baked, and they were nearly as good as fresh. The color was a little off, but they were still a big hit.

  133. ashleigh says:

    Holy Moly! That’s a ton of flour! My dough is rising right now. I really wish I would have known how much flour these were going to take. I assumed when its starts with 2 cups that it would take 5 max., like most bun/roll recipes. I used up all my white flour (about 8 cups, lost count) and unfortunately had to start adding whole wheat. I finally stopped adding even though the dough was not pulling away from the sides and is way too sticky. Going to the store now to get more white flour and hoping after the rise, during the shaping, I can correct the stickiness with more white flour. 🙁
    Im sure they will be fine and tasty, just really wish the recipe would have started at 8 cups of flour so I would have known.

  134. ashleigh says:

    Sorry, just noticed the recipe does state 8 cups. Totally my error. Thank you for the recipe.

  135. Julianne Farrey says:

    I am DEFINETLY going to make these. Last summer i had pretzel rolls at a wedding. I didn’t even know they existed. It was like i was in food heaven. I am excited to try your recipe, I have enjoyed your website immensely.

  136. I just stumbled onto your blog when I was looking for a great maple roasted pork tenderloin recipe the other night. I tried yours and it was fantastic! One success – so I tried your pretzel roll recipe for our Super Bowl party, tonight. I have a ton of yeast bread experience so I wasn’t daunted when I decided to double your recipe and freeze some for a future meal. They came out wonderfully and look just like your photos! We gobbled some up immediately with my home made chicken noodle soup. The rest will be devoured tonight as sandwich buns with my BBQ pulled pork. Thank you for sharing your love of cooking and baking! I’m looking forward to trying more of your recipes.

  137. Marlo says:

    Thanks for this recipe Mel – we LOVE these rolls!

    I have been wanting to try freezing the dough, so that I could have them fresh in smaller quantities. I haven’t read through all the comments, so someone may have shared this already, but I tried it tonight and it worked like a charm!

    I made the dough and froze them before the second rise in individual balls (wrapped in saran wrap, in a freezer bag). Then I popped them directly out of the freezer and into the boiling baking soda bath. I boiled them for about 6 total minutes until mostly thawed, then cut the tops, salted, and baked as directed. They were perfect! The shape was a little less than round because I wasn’t able to pinch the bottoms since they went into the bath frozen — but fresh from the oven pretzel rolls with only 10 min total prep helped me get over any misgivings I had about misshapen rolls. 🙂

    Thanks again!

  138. Raja Makan says:

    Im really like your recipe. That bread is like meatball sometimes and i will try for make sure the taste.

  139. Carol says:

    Hi Mel – Am hoping you are still following comments on this post! Thanks for what looks like a great recipe! I am contemplating making 200 of these (yes, I am apparently crazy!) for the wedding of my son & daughter-to-be. Do you think I could mix them, and basically complete steps 1-3, then freeze the dough balls? Am looking for time-saving ideas so they can be baked fresh a day or two before the wedding. Am wondering how long they can be frozen (if the concept is feasible). I am at best a novice breadmachine baker!

    • Mel says:

      Hi Carol – yes, you are crazy! But I love that kind of crazy. I believe someone right above you in the comment thread gave a pretty detailed write-up of how they froze the dough balls and then boiled them straight from the freezer. That might help you a bit. Good luck!

  140. Marci says:

    I’m so excited about the frozen dough method Marlo mentioned above. These are hands down my favorite roll recipe on your site, they’re just a bit more involved so I make them very rarely. Have you ever used any whole wheat in them and do you think it would be a total failure to try with 100% whole white wheat flour?

    • Marlo says:

      Marci —

      I routinely make them with 1/2 to 3/4 white whole wheat flour — and they are delicious. A little hearty, but we are used to whole wheat breads. 🙂 My new favorite flour combo is to use whole wheat and bread flour (or add extra gluten). The dough is softer and chewier and amazing.

      Frozen dough balls has worked brilliantly for us, because then I can make only as many as I need — and avoid eating as many as I can before they aren’t good anymore. 🙂

      • Marci says:

        Marlo, to specify, do you roll them into balls, put on parchment, let it rise for 20 minutes and then stick in the freezer til froze and then put in a ziplock?

    • Mel says:

      {Thanks Marlo for chiming back in with your experience and advice!} Marci – about your question, I’ve only ever made these with half whole wheat flour and they turned out great. 100% whole wheat flour is worth a try – might make them slightly dense so if it were me, I’d add about a tablespoon or two of vital wheat gluten for every cup of flour to mimic the properties of bread flour.

  141. Marlo says:

    Marci –

    After the first rise, I formed the dough into balls, wrapped them in saran wrap, and then put them in a ziplock bag to freeze them. I did not let them rise intentionally a second time, but some did more than others when I was getting ready to freeze them. They rose quite a bit in the oven when I baked them.

    I think you could definitely flash freeze them first, which would probably help them keep a round shape better. Maybe put them on a cookie sheet, freeze until firm, and then wrap and freeze until ready to use.

    • Marci says:

      Marlo,
      So I’ve made my dough and froze them in balls. I did 100% white whole wheat with about 1/2 cup of wheat gluten and the dough was really soft so I’m thinking they’ll be awesome! You said you took them straight from the freezer and dropped them in the boiling water. How many balls of dough did you boil at a time? I’m worried that when I drop them in the water I’m gonna stop the boiling. Is that a problem?

      • Marlo says:

        I did take them straight from the freezer to the water – and did 3 or 4 at a time, depending on size. The boiling slows briefly when I add them, but never really stops entirely. I make sure that the water is in a full boil before beginning and I’ve not had trouble. They boil until just about thawed – anywhere from 6-8 minutes. I usually turn them over a couple times while they are boiling to help them thaw evenly. It works great for me — good luck!

  142. Jessica says:

    Made these today and it was so easy and OMG they came out so delicious and perfect!

  143. Heidi H says:

    Has anyone tried these as bread bowls? Would they work? Would I need to adjust temperature or bake time or both for these bigger rolls? Thanks!!

    • Mel says:

      I haven’t tried them as bread bowls myself but I think they would work great. I’d add a few minutes onto the baking time but would keep the temperature the same.

  144. Sara Leclerc says:

    I made these pretzel rolls last night and they were so much fun and so delicious. Readers – like Mel said, don’t worry if the dough balls (after boiling) look like wrinkly little balls, they correct themselves in the oven just like she said. I used bread flour in place of all purpose flour because it has more protein, hence more gluten and a denser texture. I also added a Tbsp. of honey to help proof the yeast and add a hint of sweet. Thank you Mel for all your hard work in creating such a great tutorial!

  145. ShaDaiya says:

    omg made these they are awesome trying them tonight with a garlic parmesan coating instead of salt

  146. Jocelyn says:

    These are fabulous! No longer am I intimidated by pretzel making.

  147. James says:

    Made these twice and the taste is awesome. They came out beautifully. The only complaint is that the crust is too chewy and when used for hamburgers, the burger and inside toppings scoot out of the bun while biting through the bun. Is there a way of making the top crust more supple? Maybe brushing butter on the top after baking?

  148. Grace says:

    Oh Mel, you are making my life too hard!! Two soft pretzel recipes in the “best yeast breads” section?!? Would you suggest making this recipe or the othee chewy soft pretzel recipe? Which one is better??? Thanks!

  149. John T says:

    I just baked these, and they taste AMAZING. But, they’re not as pretty and smooth as yours. The outsides are blistered and uneven, sort of like a croissant. I had to bake them for 30 minutes to get them browned nicely. Do you think it’s my oven, or should I have boiled them longer? How important is the baking soda / water ratio? My water got very foamy.

    • Mel says:

      I think it might be a different in oven – baking them for 30 minutes seems like too long. Is there any chance your oven bakes cooler than the actual temperature? I’ve found that if my rolls aren’t browning well on top, moving a rack above the middle position and baking them there can help that. You might want to cut back on the baking soda a bit – the water shouldn’t be overly foamy.

  150. Jill says:

    Hi Mel,
    I made these rolls last night. Thanks for the recipe, they are fabulous. I doubled the recipe and it worked out fine. Cheers.

  151. Pumasera says:

    Baking is not my forte, but this one look easy. I might be able to do it, please pray for me… Lol. Thanks for sharing.

  152. Heather says:

    OK, so I made your pretzel rolls again for Thanksgiving. I love you. Happy sigh….

  153. Brenda Shoun says:

    This sounds so good, but I am curious do you let your yeast rise in warm water before mixing with the flour?

  154. Bethanie says:

    I spent a snowy cold sunday night making these to go with our chicken cordon bleu! YUM!

  155. Cecilia says:

    Hi
    I am using a convection microwave oven and the max temp is only 400 degree Fahrenheit (200 degree Celsius)Do you think it will work? Tks

  156. Jessica says:

    I tried this recipe for dinner and it was my first try on pretzel rolls. They turned out A-M-A-Z-I-N-G!! Thank you so much for this recipe!

  157. Tami Williams says:

    Mel, I love this recipe, these are A-MAZING!! I did have one problem that I tried to read to see if anyone else had but couldn’t find. My rolls stuck to my greased parchment paper and I actually had to end up cutting parts of the bottoms off (not that that deterred anyone from eating them :)) Suggestions?? can I bake then on silcone sheets?

  158. Tim says:

    Great recipe. I actually had to use about 9 cups of flour but they turned out amazing. We used them for pulled pork sandwiches but they were great just as is.

  159. Anna says:

    I’ve been making these rolls for a few years – they’re a favorite with friends and family! We typically use them for pulled pork sandwiches or black bean burgers. Yesterday, however, I was feeling creative and I made smaller rolls than usual (about 3 oz each), and when I started them on the second rise, I first stuffed them with a delicious ball of shredded cheese, spice sausage, and caramelized onions! After a 20 min rise, I boiled them and baked them like normal. They came out DELICIOUS! Would highly recommend for anyone wanting to feel extremely accomplished 🙂

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