Quick Soft Pretzel Rolls

Name: Quick Soft Pretzel Rolls
Prep time: 20 min
Cook time: 12 min
Total time: 35 min
Ingredients: 1 ½ cups warm water; 4 ½ teaspoons active dry yeast (two (0.25 oz.) Packets); ¼ cup salted butter ((unsalted is fine, I just prefer the taste of salted for these)); 2 tablespoons light brown sugar; 4 ½ cups all-purpose flour; ½ teaspoon salt; coarse kosher or pretzel salt for topping; 2 tablespoons salted butter; 2 cups warm water; 2 tablespoons baking soda ((not teaspoons!)); 2 tablespoons salted butter; cheese sauce

Imagine a soft, mall-style pretzel, rolled like a cinnamon roll but topped with cheese instead of icing! The perfect fun snack to make at home!

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Why I Love These Pretzel Roll

Quick to make: Just like my 30 minute soft pretzels, these don't take hours to raise; you can make them start to finish in around 30 minutes.
No mixer! You can make these homemade soft pretzels without a mixer or bread machine.
Simple ingredients: They use all-purpose flour - no fancy bread flours needed.
No boiling: Most traditional pretzels recipes require you dip the dough in a boiling baking soda/water mixture. But ain't nobody got the time or extra dishes for that. You can make these homemade pretzels without boiling.

pretzel rolls with drizzled cheese sauce

Ingredient Notes & Substitutions

Active dry yeast: I like to keep a jar of this on hand (versus packets). You can also use instant yeast, if needed (just be sure to still bloom it in the water).
All-purpose flour: You can also make these with bread flour. I haven't tested these with gluten-free flour but generally don't have much luck with it in bread recipes.
Salted butter: You can use unsalted butter, but salted tastes will give you a more mall-style pretzel flavor!
Salt: You can use a coarse kosher, coarse sea salt, or pretzel salt. You don't want the super coarse salt, or it will be too crunchy.

Yeast and water mixture for Homemade soft pretzels

How to Make Pretzel Rolls

Step 1: Bloom Yeast

In a medium-sized bowl or measuring cup, stir together warm water (1 ½ cups), active dry yeast (4 ½ teaspoons, i.e. (2) 0.25-ounce packets), light brown sugar (2 tablespoons), and melted salted butter (¼ cup, i.e. 4 tablespoons).

Tip: You can get the warm water directly from the faucet - no need to heat it up more. Let sit for 5 minutes or until there's a layer of foam/bubbles on the top.

Step 2: Mix Dough

While the yeast is proofing, mix together the all-purpose flour (4 ½ cups) and salt (½ teaspoon) in a large bowl. Use your hand to create a crater in the middle of the bowl. This is where you'll pour the water mixture. After the 5 minutes have passed, stir the foamy yeast mixture and pour it into the crater you created in the flour bowl.
Use a spatula to mix the dough until it's combined. Once all the flour is incorporated, use your hands to knead the dough into a solid ball. This should only take 1-2 minutes tops (any longer and you'll overwork the dough).

Step 3: Roll

Place the dough ball back into the bowl, cover the bowl with plastic wrap (or a clean dish towel) and let sit for 10 minutes. This will allow the dough to rest & rise a tiny bit (it won't rise much, which is fine).
Place dough on a flour-covered surface (about ½ – 1 tablespoon flour). I prefer taping down a piece of parchment to my counter, but you can also roll directly on a clean countertop. Sprinkle a little flour on top of the dough and on the rolling pin, then roll the dough until it is approximately a 14×18” rectangle that is ¼” thick.
Once rolled, spread on softened butter (2 tablespoons), making sure to spread to the outside edges.
Use a sharp knife or pizza cutter to cut the dough into 8 strips (cut them the long way), then roll each one into a spiral roll.

Ball of dough in bowl with plastic wrap to make homemade soft pretzels

Step 4: Dip in Water Bath & Bake

In a medium bowl, mix together 2 cups warm water and 2 tablespoons (not teaspoons) of baking soda.
Dip each roll in the baking soda mixture for 1-2 seconds on each side, then place on a parchment-lined baking sheet. Sprinkle with coarse sea salt or pretzel salt.
Bake at 425℉ for 12-14 minutes, or until tops or lightly golden brown. It's important not to underbake or the centers will be doughy.

Step 5: Top with Cheese!

After removing from the oven, use a pastry brush or spoon to brush warm pretzels with melted salted butter (2 tablespoons). This is what truly gives it that mall pretzel taste - don't skip the salted butter! Enjoy warm with drizzled cheese sauce or honey mustard!

Tip: Where I normally use unsalted butter in baking, these need salted butter for dipping. Unsalted just doesn't taste as good here!

Tips & Variations

Don't underbake: Be sure to bake the pretzels until they're a good golden brown color, or else they will be raw in the center.
Make them smaller: If you want to make these smaller, cut into 12 strips and bake for closer to 10-12 minutes.
Use different dipping sauces: You can dip these in just salted butter, cheese sauce, or honey mustard.

Storage & Freezing

Storage: Store in an airtight container or bag for 1-2 days, then use the instructions above to reheat or freeze. I will say though, these are best served fresh and warm!
Freezing: If you do not plan to eat them right away (which I highly recommend!), let them cool then freeze them in an airtight bag (for 1-2 months). To get them to taste the freshest again, pop them into the oven at 350 degrees for 10-15 minutes until they're heated through.

Frequently Asked Questions:

Can I roll these like normal cinnamon rolls?

Yes! I just like to roll them individually like this so that you get a more aesthetic roll that has a more puffy dome.

Can I make these with gluten-free flour?

I haven't tested these with gluten-free flour but generally don't have much luck with it in bread recipes. If you try it, report back with what flour you used!

Can I use instant yeast?

Yes! While instant yeast doesn't technically require you to bloom it in water, you will still want to do that step in this recipe to ensure success.

Looking for more fun & easy recipes?

Did you make this recipe? If so, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.

Quick Soft Pretzel Rolls

No mixer needed - just a spatula and a few simple ingredients to make these fun pretzel rolls!

Makes 8 large pretzel rolls.

5 from 13 votes

Print Rate

Total Time: 35

Servings: 8

By: Melissa Rose

Ingredients

Pretzel Dough

1 ½ cups warm water
4 ½ teaspoons active dry yeast two (0.25 oz.) Packets
¼ cup salted butter (unsalted is fine, I just prefer the taste of salted for these)
2 tablespoons light brown sugar
4 ½ cups all-purpose flour
½ teaspoon salt
coarse kosher or pretzel salt for topping

Filling

2 tablespoons salted butter

Water Bath

2 cups warm water
2 tablespoons baking soda (not teaspoons!)

For Brushing & Dipping (Optional)

2 tablespoons salted butter
cheese sauce

Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.

Instructions

To Make Dough

In a medium-sized bowl or measuring cup, stir together warm water (1 ½ cups), active dry yeast (4 ½ teaspoons, i.e. (2) 0.25-ounce packets), light brown sugar (2 tablespoons), and melted salted butter (¼ cup, i.e. 4 tablespoons). You can get the warm water directly from the faucet - no need to heat it up more. Let sit for 5 minutes or until there's a layer of foam/bubbles on the top.
*See notes below if your mixture doesn't foam or bubble.
While the yeast is proofing, mix together the all-purpose flour (4 ½ cups) and salt (½ teaspoon) in a large bowl. Use your hand to create a crater in the middle of the bowl. This is where you'll pour the water mixture.
After the 5 minutes have passed, stir the foamy yeast mixture and pour it into the crater you created in the flour bowl.
Use a spatula to mix the dough until it's combined. Once all the flour is incorporated, use your hands to knead the dough into a solid ball. This should only take 1-2 minutes tops (any longer and you'll overwork the dough).
Place the dough ball back into the bowl, cover the bowl with plastic wrap (or a clean dish towel) and let sit for 10 minutes. This will allow the dough to rest & rise a tiny bit (it won't rise much, which is fine).
Place dough on a flour-covered surface (about ½ – 1 tablespoon flour). I prefer taping down a piece of parchment to my counter, but you can also roll directly on a clean countertop. Sprinkle a little flour on top of the dough and on the rolling pin, then roll the dough until it is approximately a 14×18” rectangle that is ¼” thick.
Once rolled, spread on softened butter (2 tablespoons), making sure to spread to the outside edges.
Use a sharp knife or pizza cutter to cut the dough into 8 strips (cut them the long way), then roll each one into a spiral roll.

Water Bath

In a medium bowl, mix together 2 cups warm water and 2 tablespoons (not teaspoons) of baking soda.
Dip each roll in the baking soda mixture for 1-2 seconds on each side, then place on a parchment-lined baking sheet. Sprinkle with coarse sea salt or pretzel salt.
Bake at 425℉ 12-14 minutes, or until tops or lightly golden brown. It's important not to underbake or the centers will be doughy.
After removing from the oven, use a pastry brush or spoon to brush warm pretzels with melted salted butter (2 tablespoons). This is what truly gives it that mall pretzel taste - don't skip the salted butter!
Where I normally use unsalted butter in baking, these need salted butter for dipping. Unsalted just doesn't taste as good here!
Enjoy warm with drizzled cheese sauce or honey mustard!

Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.

Notes

Yeast isnt foaming or bubbling? If your mixture doesn't foam or bubble after 10-20 minutes, your yeast is likely dead and you need to start over with fresh yeast.

Storing/Freezing: These are best fresh, but can also be stored in an airtight container or bag for 1-2 days. I will say that after 1-2 days, they lose their fresh taste & soft texture, but they're still edible.

If you do not plan to eat them right away, let them cool then freeze them in an airtight bag (for 1-2 months). To get them to taste the freshest again, pop them into the oven at 350 degrees for 5-10 minutes until they're heated through.

Nutrition is just an estimate and auto-calculated from a directory. Based on 12 pretzels and does not include dipping sauces.

Nutrition

Comments

5 from 13 votes (2 ratings without comment)

Quick Soft Pretzel Rolls

Save this Recipe!

Why I Love These Pretzel Roll

Ingredient Notes & Substitutions

How to Make Pretzel Rolls

Step 1: Bloom Yeast

Step 2: Mix Dough

Step 3: Roll

Step 4: Dip in Water Bath & Bake

Step 5: Top with Cheese!

Tips & Variations

Storage & Freezing

Frequently Asked Questions:

Looking for more fun & easy recipes?

Quick Soft Pretzel Rolls

Ingredients

Pretzel Dough

Filling

Water Bath

For Brushing & Dipping (Optional)

Instructions

To Make Dough

Water Bath

Notes

Nutrition

Comments

Leave a Comment Cancel reply