Here it is! As promised, my recipe for Homemade Pretzel Rolls! We eat them with soup, hamburgers, salad and sandwiches. We have also eaten them with BLTs. They are soft, full of flavor and so delicious. In this blog I will also share my tips on how to make the perfect pretzel top!
Published October 1, 2021
Updated March 16, 2022
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For dinner, we used pretzel rolls with chicken that Tyler grilled on the fire. By making a double batch and flattening the rolls out, I made sure that the rolls were big enough to then use with chicken as a sandwich.
To season the chicken, I used an oregano and basil with roasted tomato seasoning blend. By cutting the chicken breasts in half, we allowed the recipe to double and not have super-thick chicken.
Pretzel Rolls are not difficult
That’s it! To make half a dozen pretzel rolls, it is so easy and from start to finish this recipe takes well under an hour.
Baking stones are perfect to make these pretzel rolls. Additionally, by using parchment paper, the rolls will not stick, and your cleanup will be a breeze! I have tried this recipe using metal baking sheets, but the bottom of the rolls become too dark.
Pampered Chef baking stones have been in my baking collection since I was a teenager. My mom taught me to use them for everything from cookies to pizza. Baking stones, a good one, is like gold, as they make it so hard to burn anything, so when I go to make a roll, I always use these.
Whenever I buy a bag of pretzels, I save the extra salt that is in the bottom of the bag. If you need it before any littles, put their hands into the bag, try pouring the pretzels into a large bowl and collect the salt. Then, keep it in an airtight container safe in the pantry. This way, you will not have to buy pretzel salt. For this recipe, Kosher salt is too strong and sometimes too large in size.
Pretzel rolls used to be a seasonal item a few years ago. We would buy the store out and freeze them for later use. However, they can be quite expensive, and I am cheap. Our family has six people and only one income as my husband Tyler is the sole-breadwinner for our family. He is a construction worker for a local company and is a Journeyman Carpenter. His job and income have blessed our family so much, allowing me to be a stay-at-home-mom since our oldest was born in 2009.
At a local grocery store, a 4-pack of soft pretzel rolls is $3.99. That comes to $1.00 a roll.
To make Homemade Pretzel Rolls, the ingredients are quite simple. For example, water, yeast, salt and flour. This recipe makes six rolls. In this post, I show how the recipe was doubled and I then made ten Homemade Pretzel Rolls to go with our chicken sandwiches.
To make six Homemade Pretzel Rolls, the cost is $0.83. I doubled this recipe to make ten large pretzel rolls and the cost was $1.66.
If I were to then buy ten pretzel rolls, which is three packs, that would cost $11.97 at a grocery store. But remember, some stores only sell Pretzel Rolls seasonally.
These prices are current in March 2022.
Homemade Pretzel Rolls Recipe
1 1/2 cup warm water
2 1/4 tsp yeast
1 tsp salt
1 Tbsp sugar
3 3/4- 4 1/4 cup flour
Homemade Pretzel Rolls Directions
1. Preheat your oven to 425 degrees.
2. Line a baking stone, or a baking sheet, with parchment paper, as lining the baking sheet helps the rolls to remove easily and then have no clean up.
3. Dissolve 2 1/4 teaspoon yeast into 1 1/2 cup warm water in a large bowl and stir for 1-minute.
*Pro Tip* Using a glass measuring cup, measure the water you need and microwave it for 1-minute before adding the yeast. Sitting at the sink and waiting for the water to be warm is a super frustrating thing, this way you can prep your other ingredients while the water warms.
4. Add 1 teaspoon salt and 1 Tablespoon sugar to the water and yeast and then stir with a whisk for 1-minute to combine.
5. Then mix the flour, one cup at a time, into the water and yeast mixture with a wooden spoon. Make sure to have the flour absorb all of the liquid evenly. The dough does not have to be perfect as you will then knead the Homemade Pretzel Rolls dough after the flour is completely mixed in.
6. Add the final 3/4 cup of flour and mix until the dough is no longer sticky. When the flour is fully incorporated, using clean hands, scrape any dough off of the spoon and turn out the dough onto a floured surface.
7. Knead the dough on a floured surface for 3-minutes until it is a soft dough.
8. Cut the dough into six even pieces and then roll into a ball. A large knife or a bench scraper cuts the dough easy enough. This was a doubled recipe, so there are 10 rolls as I made them larger than a typical store-bought pretzel roll.
9. Flatten the middles of each and then use a knife to cut an X into the center of each. By flattening the tops, it allows for the rolls to still raise up and yet not be so tall with the potential to have a bubble under its surface.
10. Crack an egg into a small bowl and then beat it with a fork. Using a pastry brush, brush the egg onto each pretzel dough ball making sure to brush the edges well. As a result, the more egg is brushed onto the rolls, the more the tops of the pretzel rolls will become browned.
11. Sprinkle pretzel salt on the tops of the rolls.
*Pro Tip* This is the container that pretzel salt is stored, so whenever I need large chunky pretzel salt, I have it on-hand. And it is free because the pretzels were already bought and eaten.
12. Place the baking stone into the oven and then bake for 10-13 minutes at 425 degrees.
13. Place the oven setting onto broil and then bake for an additional 5 minutes to make the outside browned. Make sure to watch the rolls while they are under the broiler, so they do not burn.
14. Remove from the oven and rest until cool.
Pretzel Roll Recipe
Homemade Pretzel Rolls
- Large Bowl
- Parchment Paper
- Baking Stone
- 1 1/2 cups Warm Water
- 2 1/4 tsp Yeast
- 1 tsp Salt
- 1 Tbsp Sugar
- 3 3/4 – 4 1/4 cups Flour
- 1 Egg
- Pretzel Salt
- Preheat your oven to 425 degrees.
- Line a baking stone, or a baking sheet, with parchment paper.
- Dissolve 2 1/4 teaspoon yeast into 1 1/2 cup warm water in a large bowl and then stir for 1-minute.
- Add 1 teaspoon salt and 1 Tablespoon sugar to the water and yeast and then stir to combine.
- Then mix flour, one cup at a time, into the water and yeast mixture with a wooden spoon.
- Add the final 3/4 cup of flour and mix until the dough is no longer sticky.
- Knead the dough on a floured surface for 3-minutes until it is a soft dough.
- Cut the dough into six even pieces and then roll into a ball.
- Flatten the middles of each and then use a knife to cut an X into the center of each.
- Crack an egg into a small bowl and then beat it with a fork, then using a pastry brush, brush the egg onto each pretzel dough ball making sure to brush the edges well.
- Sprinkle pretzel salt on the tops of the rolls.
- Place baking pan into the oven and then bake for 10-13 minutes.
- Place the oven setting to broil and then bake for an additional 5 minutes to make the outside browned.
- Remove from the oven and rest until cool.
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