Soft Pretzel Rolls Recipe

All-purpose flour: The base of the dough, providing structure and texture.

Active dry yeast: A leavening agent that helps the dough rise and become fluffy.

Warm water: Activates the yeast and helps form the dough.

Sugar: Feeds the yeast, aiding in the fermentation process.

Salt: Enhances the flavor of the dough.

Baking soda: Used in the boiling water to give the rolls their distinctive pretzel crust.

Egg: Brushed on top of the rolls to give them a shiny, golden finish.

Coarse salt: Sprinkled on top for that classic pretzel taste and texture.

When kneading the dough, ensure you use the heel of your hand to push the dough away from you, then fold it back over itself. This technique helps develop the gluten, giving your pretzel rolls their characteristic chewy texture. If the dough is too sticky, add a little more flour to your work surface, but be careful not to add too much, as this can make the rolls dense.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can give the pretzel rolls a chewier texture.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly into the dry ingredients without needing to be activated in water first.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the dough.

• sugar - Substitute with honey: Honey can add a subtle floral sweetness and help with browning.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral flavor and texture.

• baking soda - Substitute with baked baking soda: Baked baking soda (sodium carbonate) can create a more alkaline solution, which can enhance the pretzel flavor and color.

• egg - Substitute with milk: Milk can be used as an egg wash alternative to give a shiny finish, though it won't be as glossy as egg.

• coarse salt - Substitute with kosher salt: Kosher salt has larger crystals that can mimic the texture of coarse salt.

• Allow the pretzel rolls to cool completely before storing. This prevents condensation from forming, which can make them soggy.

• Store the pretzel rolls in an airtight container or a resealable plastic bag. This helps maintain their freshness and prevents them from drying out.

• For short-term storage, keep the pretzel rolls at room temperature. They will stay fresh for up to 2 days.

• If you need to store them for a longer period, place the pretzel rolls in the refrigerator. They will keep for up to a week, but may lose some of their softness.

• To freeze the pretzel rolls, wrap each roll individually in plastic wrap or aluminum foil. This prevents freezer burn and helps maintain their texture.

• Place the wrapped pretzel rolls in a resealable freezer bag or an airtight container. Label the bag with the date to keep track of their freshness.

• The pretzel rolls can be frozen for up to 3 months. When ready to use, thaw them at room temperature or in the refrigerator.

• To refresh the pretzel rolls after thawing, preheat your oven to 350°F (175°C). Place the rolls on a baking sheet and bake for 5-10 minutes until they are warm and slightly crispy on the outside.

• For an extra touch, brush the reheated pretzel rolls with melted butter or a light egg wash and sprinkle with a bit of coarse salt before serving. This will enhance their flavor and give them a freshly baked appearance.

• Preheat your oven to 350°F (175°C). Place the soft pretzel rolls on a baking sheet lined with parchment paper. Lightly brush them with a bit of olive oil or melted butter to prevent drying out. Bake for 10-15 minutes or until they are warmed through and slightly crispy on the outside.

• For a quicker method, use a microwave. Wrap each soft pretzel roll in a damp paper towel to maintain moisture. Microwave on medium power for 20-30 seconds. Check the roll and add more time if necessary, but be cautious not to overheat, as this can make the roll chewy.

• If you have an air fryer, preheat it to 320°F (160°C). Place the soft pretzel rolls in the air fryer basket in a single layer. Heat for 3-5 minutes, checking halfway through to ensure they are warming evenly. This method will give you a slightly crisp exterior while keeping the inside soft.

• For a stovetop method, use a skillet over medium-low heat. Lightly grease the skillet with butter or olive oil. Place the soft pretzel rolls in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through. This method helps maintain a soft texture with a lightly crisped exterior.

• If you prefer steaming, bring a pot of water to a simmer and place a steamer basket over it. Place the soft pretzel rolls in the basket, cover, and steam for about 5 minutes. This method keeps the rolls soft and moist, similar to their original texture.

• Large mixing bowl: Used to combine the warm water, yeast, and sugar, and later to mix in the flour and salt.

• Measuring cups: Essential for accurately measuring the flour, water, and baking soda.

• Measuring spoons: Necessary for measuring the sugar and salt.

• Wooden spoon: Useful for mixing the dough until it forms.

• Floured surface: A clean, flat area dusted with flour for kneading the dough.

• Greased bowl: Used to let the dough rise without sticking.

• Kitchen towel: To cover the dough while it rises.

• Baking sheet: Lined with parchment paper to bake the pretzel rolls.

• Parchment paper: Prevents the rolls from sticking to the baking sheet.

• Large pot: For boiling water and baking soda to give the pretzel rolls their distinctive texture.

• Slotted spoon: To remove the dough balls from the boiling water.

• Pastry brush: For brushing the beaten egg onto the rolls.

• Oven: Preheated to 425°F (220°C) for baking the pretzel rolls.

• Cooling rack: To let the pretzel rolls cool before serving.

Prepare ingredients in advance: Measure out flour, sugar, and salt ahead of time to streamline the process.

Use a stand mixer: Let a stand mixer do the kneading for you to save effort and time.

Quick rise method: Place the dough in a warm oven (around 100°F) to speed up the rising process.

Boil in batches: Boil multiple dough balls at once to cut down on cooking time.

Preheat oven early: Start preheating your oven while the dough is rising to save time later.