Pretzel Rolls | Recipes

Pretzel Rolls

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Makes:16 rolls

These soft and tender rolls are easy to make and just as easy to eat! We dare you to have just one!


1 tsp 5 mL granulated sugar
½ cup 125 mL warm water (105°-115°F/40°-56°C)
1 pkg 8 g / 2 ¼ tsp active dry yeast
1 cup 250 mL warm water (105°-115°F/40°-56°C)
2 tbsp 30 mL packed brown sugar
2 tsp 10 mL salt
3 ½ cups 875 mL Robin Hood® Best for Bread Flour Homestyle White
12 cups 3 L water
½ cup 125 mL baking soda
2 tbsp 30 mL granulated sugar
2 tbsp 30 mL egg whites, well shaken
1 tbsp 15 mL coarse salt


  1. Dissolve sugar and water in a large bowl of an electric mixer. Sprinkle in yeast. Let stand 10 minutes, stir well.
  2. Add warm water, brown sugar, salt and 3 cups (750 mL) flour to dissolved yeast mixture.  Using dough hook attachment beat dough on low speed until flour is incorporated. Increase speed to medium and continue beating for 5 minutes. If necessary, add more flour to make a soft dough which leaves the sides of the bowl.
  3. Knead dough on a floured surface, adding more flour as necessary, until no longer sticky (about 5 minutes). Place in a lightly greased bowl. Cover with plastic wrap and a tea towel.
  4. Rise in warm place (75°-85°F/24°C-29°C) until doubled in size, about 60 minutes.
  5. Line two baking sheets with parchment paper. Punch down dough. Divide into 16 pieces and form into balls. Place on prepared baking sheets.  Using sharp scissors cut an X in centre of each roll. Cover with towel and let rise until doubled in size, about 20 minutes.
  6. Preheat oven to 375°F (190°C). Bring 12 cups (3 L) water to a boil in a large stock pot.  When rolls have doubled in size, slowly add baking soda and sugar to boiling water. Water will foam up. Boil 4 rolls at a time for 1 minute.  Remove from water with slotted spoon, drain and place back on baking sheets. Brush with egg white and sprinkle with coarse salt.
  7. Bake in preheated oven until brown, about 20 to 25 minutes. Cool on wire cooling rack.


  • Serve with Cheesy Mustard Dipping Sauce. View our Cheesy Mustard Dipping Sauce recipe. Sauce can be refrigerated for up to 2 days. Just reheat before serving.

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