Bavarian Pretzel Rolls Recipe (Soft, Chewy & Authentic)

Written by on in Bread, European Recipes

Bring a taste of Germany to your kitchen with these Rustic Bavarian Pretzel Rolls. With their deep golden crust, malty aroma, and signature chewy bite, these rolls are perfect for snacking, sandwiches, or serving alongside hearty European fare. The simple yeast dough gets its authentic flavor from a quick baking soda bath before baking, giving each roll that unmistakable pretzel finish.

Top Tip

Let the shaped rolls chill in the fridge for 30 minutes before boiling to help them keep their shape and achieve a better crust.

Ingredients

For the Dough

  • 3 1/2 cups bread flour (plus extra for dusting)
  • 2 1/4 tsp active dry yeast (1 packet)
  • 1 1/2 tsp fine sea salt
  • 1 tsp sugar
  • 1 1/4 cups warm water (about 110°F/43°C)
  • 2 tbsp unsalted butter, melted

For the Pretzel Bath

  • 4 cups water
  • 1/4 cup baking soda

For Topping

  • Coarse sea salt, for sprinkling

Steps

  1. In a large bowl, whisk together bread flour, yeast, salt, and sugar.
  2. Add warm water and melted butter. Stir with a wooden spoon until a shaggy dough forms.
  3. Knead on a lightly floured surface for 8–10 minutes, until smooth and elastic. (Or use a stand mixer with dough hook for 5–6 minutes.)
  4. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
  5. Punch down dough and divide into 8 equal pieces. Shape each into a smooth ball.
  6. Place shaped rolls on a parchment-lined baking sheet, cover, and let rise 20–30 minutes. For best results, chill in the fridge for 30 minutes after rising.
  7. Preheat oven to 425°F (220°C). Bring 4 cups water to a simmer in a large pot. Carefully add baking soda (it will bubble up).
  8. Working in batches, gently lower each roll into the simmering bath for 30 seconds, turning once. Remove with a slotted spoon and return to baking sheet.
  9. Slash tops with a sharp knife, sprinkle with coarse salt.
  10. Bake for 16–18 minutes until deep golden brown and crisp. Cool on a rack before serving.

Nutrition

  • Calories: 230
  • Protein: 6g
  • Net Carbs: 44g
  • Fat: 3g
  • Fiber: 2g

Tips

  • For a richer flavor, let the dough rise slowly overnight in the fridge.
  • Serve warm with mustard or European cheeses for an authentic touch.
  • Freeze leftover rolls and reheat in the oven for a fresh-baked taste.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, but bread flour will give the rolls a chewier texture and better rise. All-purpose flour will work in a pinch.

Cooking for one?

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Is the baking soda bath necessary?

Absolutely! The baking soda bath is what gives pretzel rolls their signature color, flavor, and chewy crust.

How do I store pretzel rolls?

Store cooled rolls in an airtight container at room temperature for up to 2 days, or freeze for longer storage.

Can I shape these into traditional pretzels?

Yes! Simply roll each dough piece into a rope and twist into a pretzel shape before the baking soda bath.

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