Quick Soft Pretzel Rolls
Serves 8
20 mins prep
12 mins cook
35 mins total
No mixer needed - just a spatula and a few simple ingredients to make these fun pretzel rolls!
Makes 8 large pretzel rolls.
Pretzel Dough
Filling
Water Bath
For Brushing & Dipping (Optional)
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To Make Dough
In a medium-sized bowl or measuring cup, stir together 1 ½ cups warm water, 4 ½ teaspoons active dry yeast i.e. (2) 0.25-ounce packets), 2 tablespoons light brown sugar, and melted ¼ cup salted butter (i.e. 4 tablespoons). You can get the warm water directly from the faucet - no need to heat it up more. Let sit for 5 minutes or until there's a layer of foam/bubbles on the top.
*See notes below if your mixture doesn't foam or bubble.
While the yeast is proofing, mix together the 4 ½ cups all-purpose flour and ½ teaspoon salt in a large bowl. Use your hand to create a crater in the middle of the bowl. This is where you'll pour the water mixture.
After the 5 minutes have passed, stir the foamy yeast mixture and pour it into the crater you created in the flour bowl.
Use a spatula to mix the dough until it's combined. Once all the flour is incorporated, use your hands to knead the dough into a solid ball. This should only take 1-2 minutes tops (any longer and you'll overwork the dough).
Place the dough ball back into the bowl, cover the bowl with plastic wrap (or a clean dish towel) and let sit for 10 minutes. This will allow the dough to rest & rise a tiny bit (it won't rise much, which is fine).
Place dough on a flour-covered surface [adjustable](about ½ – 1 tablespoon flour)[/adjustable]. I prefer taping down a piece of parchment to my counter, but you can also roll directly on a clean countertop. Sprinkle a little flour on top of the dough and on the rolling pin, then roll the dough until it is approximately a 14×18” rectangle that is ¼” thick.
Once rolled, spread on 2 tablespoons salted butter, softened, making sure to spread to the outside edges.
Use a sharp knife or pizza cutter to cut the dough into 8 strips (cut them the long way), then roll each one into a spiral roll.
Water Bath
In a medium bowl, mix together 2 cups warm water and 2 tablespoons baking soda.
Dip each roll in the baking soda mixture for 1-2 seconds on each side, then place on a parchment-lined baking sheet. Sprinkle with coarse kosher or pretzel salt for topping.
Bake at 425℉ 12-14 minutes, or until tops or lightly golden brown. It's important not to underbake or the centers will be doughy.
After removing from the oven, use a pastry brush or spoon to brush warm pretzels with melted 2 tablespoons salted butter. This is what truly gives it that mall pretzel taste - don't skip the salted butter!
Where I normally use unsalted butter in baking, these need salted butter for dipping. Unsalted just doesn't taste as good here!
Enjoy warm with drizzled cheese sauce or honey mustard!