Save Soft, golden-brown rolls with a chewy crust and tender interior, reminiscent of traditional Bavarian pretzels. Perfect for sandwiches or as a savory snack.
I first tasted Bavarian pretzel rolls during a family trip to southern Germany. Their distinct crust and soft center have made them a favorite at our table ever since.
Ingredients
- Dough: 4 cups (500 g) bread flour, 1 ½ teaspoons salt, 2 teaspoons sugar, 2 ¼ teaspoons (1 packet/7 g) instant yeast, 1 ¼ cups (300 ml) warm water (about 110°F/43°C), 2 tablespoons unsalted butter (softened and cubed)
- Lye Bath: 4 cups (950 ml) water, 2 tablespoons baking soda (see notes for authentic lye)
- Topping: Coarse sea salt (for sprinkling)
Instructions
- Mix the Dough:
- In a large mixing bowl, combine bread flour, salt, sugar, and instant yeast. Add warm water and softened butter. Mix until a shaggy dough forms.
- Knead:
- Knead the dough on a lightly floured surface for 8–10 minutes, until smooth and elastic.
- First Rise:
- Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 60 minutes or until doubled in size.
- Prep Oven and Pan:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Shape Rolls:
- Punch down the dough, divide into 8 equal pieces, and shape each into a smooth ball.
- Lye Bath:
- In a medium saucepan, bring 4 cups water to a boil. Add baking soda (mixture will bubble).
- Dip Rolls:
- Using a slotted spoon, gently lower each roll into the boiling baking soda bath for 30 seconds per side. Remove and place on the prepared baking sheet.
- Score and Top:
- Using a sharp knife or lame, score a cross on top of each roll. Sprinkle generously with coarse sea salt.
- Bake:
- Bake for 18–20 minutes, until deep golden brown.
- Cool:
- Cool on a wire rack before serving.
Save Each year, my family gathers to make these for Oktoberfest. It's a tradition that encourages everyone to shape their own rolls and enjoy them warm with butter.
Required Tools
Large mixing bowl, measuring cups and spoons, kitchen scale (optional), saucepan, slotted spoon, baking sheet, parchment paper, sharp knife or lame, wire rack
Allergen Information
Contains wheat (gluten) and dairy (butter). Check flour and butter labels for cross-contamination if concerned with allergens.
Nutritional Information (per roll)
Calories: 225, Total Fat: 3 g, Carbohydrates: 43 g, Protein: 6 g
Save Share with friends as a hearty sandwich base or simply enjoy with butter. Their golden crust and soft crumb are irresistible.
Recipe FAQs
- → Can I use regular flour instead of bread flour?
Bread flour gives the rolls their chewy texture, but all-purpose flour can be substituted. Expect a slightly lighter crumb.
- → Is baking soda bath necessary?
The bath is essential for achieving the classic pretzel crust and unique flavor. Baking soda offers a safe alternative to traditional lye.
- → Can I prepare the dough in advance?
Yes, you can refrigerate the dough after the first rise. Bring to room temperature before shaping and baking the rolls.
- → How should I store leftover rolls?
Let rolls cool completely, then store in an airtight container at room temperature for up to two days or freeze for longer storage.
- → What toppings work best with these rolls?
Coarse sea salt is classic, but you can experiment with sesame seeds, poppy seeds, or even cheese for extra flavor.
- → Are these rolls suitable for vegetarians?
Yes, these rolls are vegetarian. They contain wheat and dairy, so check ingredients for allergen concerns.