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Soft Pretzel Rolls

  • Prep Time: 30
  • Cook Time: 22
  • Total Time: 170
  • Yield: 16 1x



For the dough

  • 1 tbsp. instant yeast
  • 2 tbsp. vegetable oil
  • 2 cups (470ml) lukewarm milk
  • 1 1/2 cups (350ml) lukewarm water
  • 2 tsp. salt
  • 6 1/28 cups (830-1000g) all-purpose flour

For the water bath

  • 3 (3l) quarts water
  • 1 tbsp. sugar
  • 1/4 cup (75g) baking soda

For the decoration

  • Coarse salt for sprinkling


  1. In the bowl of an food processor (you can do this also by hand of course 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 4 minutes. You may not need to use all the flour – add the flour until a soft dough is formed that clears the sides of the bowl. Cover the bowl and let it rise in a warm place until doubled in size (1-2 hours).
  2. Portion the dough into 16 pieces and roll each piece of dough into a little round ball. Lay out the rolls on lightly greased parchment or a lightly floured surface. Make sure the dough balls won’t stick. Let them rest for another 15-20 minutes.
  3. While the dough rests, bring the water, sugar and baking soda to a boil in a large saucepan. Working with one piece of dough at a time, 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. 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). Remove the dough from the boiling water with a sifter spoon and let the excess water drip off into the pan. Place the boiled dough balls onto lined baking sheets (lined with lightly greased parchment).
  4. Preheat the oven to 425°F (225°C). Using a very sharp knife, 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. Lightly sprinkle each dough ball with coarse salt. Bake for 20-22 minutes until the rolls are deep golden brown.


  • Enjoy baking!