The tastiest and best pretzel rolls recipe, as well as a pretzel stick recipe for classic and savory pretzel rolls. These dark pretzel rolls are quick and easy to bake yourself. The pretzel rolls recipe contains simple ingredients such as wheat flour, yeast, milk, butter and a short bicarbonate of soda water bath for the pretzel rolls. With our light pretzel rolls recipe, the pretzel rolls are crispy and shiny on the outside and super soft, fluffy and delicious on the inside. Traditional pretzel rolls decorated with coarse salt or even with cheese as cheese sticks.
Instructions for baking our pretzel rolls recipe
Combine the ingredients from our pretzel rolls recipe for the dough and mix until a uniform dough is formed. Cover the dough in a glass bowl and leave to rest for at least 50 minutes.
When the dough has doubled in size, knead it on a work surface and divide it into ten equal pieces – then shape them into round bread rolls. Alternatively, you can also form long sticks or pretzels.
Now bring 1.5 liters of water to the boil in a pan. Then add three tablespoons of baking soda to the hot water. Be careful – the water foams up extremely quickly, which is why you should not use a small pan!
The pretzel rolls are now lowered into the water one by one. They sink briefly and then rise to the surface again. They can stay under water for about 5-20 seconds. Then place them on a baking tray with holes and baking paper.
The dipped pretzel rolls can now be cut into a cross with a sharp knife or, alternatively, they can be left to tear open under their own steam in the oven. You can also add coarse salt and cheese, such as Gouda or Emmental, to the bread rolls as crumbles for a cheese pretzel roll.
Place the prepared bread rolls in a preheated oven at 160°C and bake for about 25 minutes. Leave to cool and enjoy while still fresh.
Basically, the dough for the pretzel rolls recipe is a classic bread dough with milk. Only the water bath in the lye changes the look and taste of the bread rolls. I was expecting more magic and special ingredients when I baked pretzel rolls myself for the first time and was pleasantly surprised. I always have baking soda at home because of many of my American baking recipes and it is now also used for my pretzel rolls.
Bake soft, dark pretzel rolls and pretzel sticks fresh and easily yourself…
The first time I consciously ate pretzel rolls, I was in Swabia. For Swabians, pretzel rolls and pretzel sticks are more normal than our classic Sunday rolls. I was immediately in love with the soft yet crunchy, slightly salty pretzel bread rolls.
Simply bake your own pretzel rolls recipe
When I left Baden-Württemberg, I had to take some of the fresh pretzel rolls with me on my journey home. I wasn’t sure if they had such delicious pretzel rolls in NRW. They did exist back then, but they were usually so dark that they would never have appealed to me at home. Nowadays, I prefer to make my own pretzel rolls and then just as I remember them from back then – simply heavenly.
How do pretzel rolls taste best?
We like pretzel rolls best with a little coarse sea salt as a topping. They taste really fresh straight from the oven and slightly cooled. However, they also taste very good if you bake them again briefly or bake them spontaneously in the morning.
We like to top the pretzel rolls with fresh Bonbel cheese and boiled eggs. In general, pretzel rolls taste great with a wide variety of cheeses and cold cuts. If you like it sweet, try combining them with a dark chocolate cream. The mixture of sweet and salty is perfect.
Simple pretzel pastries and pretzel rolls recipe
We’ve found the best pretzel pastry and pretzel rolls recipe for baking delicious dark bread rolls yourself. They are perfect at any time of day, whether as a side dish with butter or as top pretzel bread rolls. We like to enjoy the pretzel rolls and pretzel sticks as an alternative to Sunday rolls.
When storing the pretzel rolls, please bear in mind that the salt on the pretzel rolls will absorb water if you store them in a bag. It is best to freeze the finished pretzel bread rolls directly or store them in a cloth bag.
Pretzel rolls or pretzels
In Bavaria in particular, small or large pretzels are often used instead of pretzel rolls. You often come across the salty “Brezn”, which are often rather bony and hard and have little to do with our soft bread rolls. In the USA, on the other hand, you are more likely to find only the really sweet versions of pretzels.
Try our sweet chocolate brioche buns if you want to use a sweeter dough for pastries. For the evening, we recommend our fresh ciabatta bread as an alternative. If you would like to bake an oversized pretzel, you can simply use our pretzel dough and then only shape 1-3 pretzels from the dough. You often see these XXL pretzels at sporting events or especially often in the stadium at soccer matches.
Best pretzel rolls recipe – simple homemade lye rolls
Equipment
- 1 stand mixer
- 1 glass bowl
- 1 cooking pot large with approx. 2.5 liter capacity
- 1 baking tray with holes
- 1 baking paper
Ingredients
Base lye dough
- 500 g all-purpose flour
- 130 ml water warm
- 130 ml whole milk 3,5% warm
- 75 g margarine vegetable (e.g., sunflower) fluid
- 7 g instant yeast
- 1 tea spoon salt fine
Water bath with lye
- 1,5 liter water
- 3 table spoon baking soda
Additional topping
- 1 table spoon coarse sea salt
- 50 g grated cheese like Gouda, Emmentaler
Recipe-Instruction
- Combine the ingredients for the dough and mix until a uniform dough is formed.500 g (4 cups) all-purpose flour130 ml (4.5 floz) water130 ml (4.5 floz) whole milk 3,5%75 g (2.65 oz) margarine vegetable (e.g., sunflower)7 g (0.25 oz) instant yeast1 tea spoon (1 tsp) salt
- Cover the dough in a glass bowl and leave to rest for at least 50 minutes. Start 50 minutes timer here
- When the dough has doubled in size, knead on a work surface and divide into 10 equal pieces – then shape into round bread rolls. Alternatively, you can also form long sticks or pretzels.
- Now bring 1.5 liters of water to the boil in a pan. Then add three tablespoons of baking soda to the hot water. Caution – the water foams up extremely quickly, which is why you should not use a small pan!1,5 liter (6â…“ cups) water3 table spoon (3 EL) baking soda
- The pretzel rolls are now lowered into the water one by one. They sink briefly and then come back to the surface. They can stay under water for about 5-20 seconds. Then place them on a baking tray with holes and baking paper.
- You can now cut into the dipped pretzel rolls with a sharp knife – either in the shape of a cross or by letting them tear open under their own steam in the oven. You can also add coarse salt and cheese, such as Gouda or Emmental, as crumbles for a cheese pretzel bread roll.1 table spoon (1 EL) coarse sea salt50 g (½ cups) grated cheese
- Place the prepared bread rolls in the oven preheated to
160 °C and bake for about 25 minutes. Start 25 minutes timer here
Nutrition
These simple pretzel rolls made me extremely proud after my first successes and I’m looking forward to seeing how they turn out for you. Of course, this pretzel rolls recipe is one of our favorites. You can also prepare the dough in the evening and then bathe the pretzel bread rolls in lye in the morning and bake them fresh. Have fun trying it out!
