Homemade Pretzel Rolls with Sea Salt Recipe

If you’re anything like me, nothing beats the smell of freshly baked bread wafting through your kitchen. That’s why I absolutely love sharing this Homemade Pretzel Rolls with Sea Salt Recipe with you—because these rolls are nothing short of magical. They have that perfect chewy bite, golden crust, and just the right sprinkle of sea salt on top that makes you want to grab another one (or two!). Trust me, once you try making these at home, you’ll wonder why you ever bought them from the store.

this Recipe

Ingredients You’ll Need

These ingredients come together to create that unmistakable pretzel roll flavor and texture. Plus, with just a few simple staples, you’ll find the process isn’t intimidating at all.

• Warm water: Ideal to activate your yeast—make sure it’s not too hot or it might kill the yeast!
• Light brown sugar: Adds a subtle sweetness that complements the salty crust.
• Active dry yeast: This is what makes your rolls rise beautifully—be sure it’s fresh.
• Unsalted butter: Melted for richness and flavor—unsalted lets you control the saltiness.
• Kosher salt: For seasoning inside the dough; kosher salt’s larger crystals dissolve nicely.
• All-purpose flour: The backbone of your dough; start with 4.5 cups and adjust as needed.
• Oil: For greasing the bowl and keeping your dough from sticking during the rise.
• Baking soda: The secret to that deep golden crust and chewy texture after boiling the rolls.
• Large egg: Mixed into a wash to give your rolls that enticing shine.
• Cold water: Used in the egg wash to ensure an even glaze.
• Coarse sea salt: Sprinkled generously on top to finish with that perfect salty crunch.

Variations

I love tinkering with this Homemade Pretzel Rolls with Sea Salt Recipe depending on the occasion. You can easily make it your own by adding your favorite mix-ins or trying different toppings—the possibilities are endless and fun to explore!

• Herb-infused dough: I once added fresh rosemary and thyme to the dough, which brought a fragrant twist perfect for roasting season.
• Cheese-stuffed rolls: Stuffing cubes of sharp cheddar inside each roll before boiling them ups the flavor and makes for amazing sandwiches.
• Gluten-free adaptation: Though I haven’t perfected it myself yet, some readers have had success substituting up to half the flour with gluten-free blends—just watch your rising time!
• Sweet variation: Brush with butter and cinnamon sugar after baking for a dessert-style option.

How to Make Homemade Pretzel Rolls with Sea Salt Recipe

Step 1: Activate the yeast and start your dough

Begin by combining warm water, light brown sugar, active dry yeast, and melted butter in your stand mixer bowl. Mix gently with the dough hook until just combined, then let the mixture sit for about 5 minutes. You’ll notice it starts to bubble or foam—that’s your yeast waking up and ready to work its magic. I used to rush this step, but patience here really pays off in your bread’s rise.

Step 2: Mix in salt and flour, then knead

Once the yeast mixture is active, add your kosher salt and start adding flour gradually. Mix on low speed until the dough comes together, then crank the mixer to medium for 3 to 4 minutes to knead. You’re looking for a smooth dough that pulls away from the sides of the bowl. If it feels sticky, add flour by the tablespoon—don’t go too heavy! My first tries were too dry because I didn’t trust the dough texture, but now I rely on touch over measuring.

Step 3: Let the dough rise

Transfer your dough to a large, greased bowl, turning to coat it fully with oil. Cover the bowl with a towel or plastic wrap and place it somewhere warm to double in size—usually about an hour. If your kitchen is on the cooler side, I like to put it near a warm oven or sunny window. You’ll be amazed how much the dough transforms—this moment feels so rewarding!

Step 4: Shape your rolls

Once risen, punch the dough down gently and place it on a lightly floured surface. Cut it into 12 equal pieces (I use a kitchen scale to get about 3 ounces each for uniform baking). Shape each piece into a smooth ball by tucking edges underneath and rolling gently—this helps your rolls get that beautiful, even rise in the oven.

Step 5: Boil the rolls in baking soda water

This step is the game changer for the classic pretzel crust. Boil about 8–9 cups of water with the baking soda until it’s rapid boiling, then gently drop two rolls at a time into the water for 30 seconds. Remove with a slotted spoon and set on a wire rack to drain extra water. This chemical bath helps create that shiny brown top and chewy crust you crave. I discovered boiling only two at a time keeps the water hot and the crust perfect.

Step 6: Prepare for baking

Transfer your boiled rolls to a greased, parchment-lined baking pan, placing them close together but not touching. Using a very sharp knife or bread lame, gently score an “X” on the top of each—this helps the rolls expand properly and looks so pretty when baked. Mix an egg with cold water for an egg wash, then brush generously on each roll. Finally, sprinkle coarse sea salt over the tops for that signature flavor and crunch.

Step 7: Bake to golden perfection

Bake your rolls in a 400°F oven for about 22 to 27 minutes until they develop that gorgeous deep golden-brown color. I watch the last 5 minutes closely because ovens vary, but you’ll know they’re ready when they sound hollow if you tap the bottom. Let them cool slightly for about 5 minutes—though I won’t lie, sometimes I sneak the first warm bite right away!

How to Serve Homemade Pretzel Rolls with Sea Salt Recipe

Garnishes

I usually stick to classic coarse sea salt, but sometimes I love tossing on everything bagel seasoning or even a sprinkle of caraway seeds just before baking. It gives a delicious unexpected twist, and my family goes crazy for those. Plus, brushing the rolls with melted butter after baking keeps them soft and adds extra shine.

Side Dishes

These pretzel rolls are a perfect match for all kinds of meals. I often serve them alongside hearty soups like beer cheese or tomato basil. They’re also fantastic with bratwurst, grilled chicken, or pulled pork sandwiches for a rich, chewy contrast. Just last weekend, I made sliders with spicy mustard and pickles—the combo was a crowd-pleaser!

Creative Ways to Present

For parties, I’ve arranged them in a pull-apart bread style on a platter, sprinkled with fresh herbs and accompanied by dipping sauces like beer mustard and honey butter. It’s a show-stopper and so easy to snack on. You could also hollow them slightly to create tiny bread bowls for dips or mini sandwiches—super fun and festive!

Make Ahead and Storage

Storing Leftovers

After baking, let your pretzel rolls cool completely, then store them in an airtight container or resealable bag at room temperature. They’ll stay fresh for up to 3 days—perfect for making sandwiches during the week. I always keep a batch handy because they freeze so well!

Freezing

Freeze unbaked dough balls individually on a parchment-lined tray, then transfer them to a freezer bag, so you can bake fresh pretzel rolls any time. Alternatively, freeze baked rolls by wrapping each tightly in plastic wrap and foil. They last up to 2 months frozen, which is great for meal prep or unexpected guests.

Reheating

To bring the rolls back to life, I pop them in the oven at 350°F for about 10 minutes—this refreshes the crust and warms the insides without drying them out. If you’re in a hurry, microwaving for 15-20 seconds wrapped in a damp paper towel works, but I prefer the oven for texture.

FAQs

Final Thoughts

I can’t say enough how much joy this Homemade Pretzel Rolls with Sea Salt Recipe brings to my kitchen and dinner table. From the first bite to the last crumb, they remind me why baking bread is both an art and a comforting ritual. You’re going to love how these rolls turn out—warm, chewy, salty, and utterly delicious. So go ahead, roll up your sleeves, and share these with your friends and family; I promise they’ll ask for the recipe just like mine do!

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