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Pretzel Rolls

  • Prep Time: 20m
  • Cook Time: 30m
  • Total Time: 1h 50m



  • 1 c Milk
  • 2 tbsp. Butter
  • 2 tbsp. Brown sugar
  • 7 oz Active dry yeast (1 packet)
  • 3 c All-purpose flour
  • 2 tsp. Salt
  • 1 Egg


  • 2 qt Water
  • 2 tbsp. Baking soda


  • 2 tbsp. Butter, melted
  • Kosher salt, coarse



  1. In a small sauce pan, heat milk and butter until warm (125°F).
  2. In the bowl of a stand mixer, combine butter-milk mixture, brown sugar, and yeast. Stir in salt and 2 cups of flour.
  3. Turn the mixer on to it's dough setting (with dough hook) and mix for 3-4 minutes. Continue to add enough flour, 1 tbsp at a time, to make a soft, not-sticky dough.
  4. Grease a medium-large bowl (for proofing). Knead the dough on a lightly floured surface until smooth and elastic, 10 minutes. Place the dough in the greased bowl and cover with plastic wrap and let rise for 1 1/2 hours, or until doubled in size.
  5. Prepare a baking sheet with a silicon bake mat or parchment paper. Preheat the oven to 400 °F. Start the boil.
  6. Punch the air out of the dough and divide into 8 even pieces. Roll each piece into a tight, smooth ball.


  1. In a wide sauce pan, boil 2 quarts water and add 2 tbsp baking soda. In a small bowl, whisk together the egg with 1 tsp water.
  2. Boil each roll in the soda boil for 2 minutes, turning after 1 minute.
  3. Remove the rolls from the pot using a slotted spoon and arrange on the prepared baking sheet.


  1. Cut a cross in the top of each roll with a razor blade or scissors. Brush the tops with the egg wash.
  2. Bake for 15 minutes, then reduce the temperature to 350°F and bake for 11 more minutes, until the rolls are evenly browned. Remove from oven and cool on a wire rack.


  1. Before serving, brush the top of each roll with butter and sprinkle with coarse kosher (pretzel) salt.