These Healthier Pretzel Rolls are soft, chewy, and delicious – perfect for dipping into soup or filling with your favorite sandwich fixings.
You guys, I am kind of obsessed with pretzel rolls right now.
I really love food and I want to taste all of the wonderful flavors out there in the world, so there are very recipes I make more than once. You know, in an effort to share the love.
I have made these pretzel rolls about once a week for the last two months. I can’t get enough of them and we can’t keep them in the house because everybody loves them so much!
They are so soft and chewy and altogether lovely. Aaaand because I try to keep the regular parts of my diet mostly healthy, I healthified these. I was very careful to make sure the flavor and texture stayed just as amazing as the original! I used white whole wheat flour to boost the fiber, vitamins, minerals, and antioxidants, and I lowered the butter and the sugar.
Bread can be intimidating to make and it definitely takes a little bit more time because of the rise time, but it is oh-so worth it!
Get your warm water and stir in the yeast. Wait for a few minutes until the yeast starts to bloom.
Stir in the sugar, butter, and salt, and add the flour, 1 cup at a time.
The dough should be firm and just slightly sticky. If it’s super sticky, add some more flour.
Knead it in the mixer for 10 minutes. Cover it with a tea towel and stick it in a warm place to rise for an hour. In the winter when the house is a little chilly, I will heat the oven to the lowest temperature possible, turn it off, then stick the dough in to rise.
After an hour, the dough should be big and fluffy.
Now, divide it into 16 pieces and roll ’em up!
As you are rolling, stir together baking soda and water in a pot and bring it to a boil. Use a slotted spoon and dip each roll into the boiling water, boiling for 5 seconds on each side.
Don’t skip this step! Believe me, I’ve tried. But this is what makes it a pretzel instead of just a roll. It won’t be chewy and wonderful without the baking soda bath.
As soon as you take them out, use a knife to cut a criss-cross on the top of the roll and sprinkle them with coarse sea salt. If you wait too long, the salt won’t stick well!
When they are all done, stick ’em in the oven.
When they come out, they will be all browned, fluffy, and delicious, and you should probably eat one as soon as they are cool enough not to burn your tongue off.
A warm pretzel roll is the very best kind!
These really are one of my favorite foods now. They go well with just about everything! You can use them as a bread bowl, a hamburger bun, or bread for a sandwich.
Eat them as a roll alongside your favorite meal, toast them and spread almond butter and jelly on them for breakfast. There is really no wrong way to eat a pretzel roll!
Yields 16 rolls
1 hr, 15 Prep Time
30 minCook Time
1 hr, 45 Total Time
- 1 ½ c. warm water
- 1 Tbs bread machine yeast
- 1 tsp salt
- ¼ c. brown sugar
- 2 Tbs. melted butter
- 2 c. white whole wheat flour
- 2 c. all purpose flour
- ¼ c. baking soda
- 6 c. water
- coarse sea salt
- Stir together warm water and yeast in a mixer with a dough hook and let sit for a few minutes, until yeast blooms.
- Mix in salt, sugar, and butter.
- Add flour 1 cup at a time, stirring until combined before adding more.
- Dough should be firm and just slightly sticky. Add more flour if needed.
- Knead dough in the mixer for 10 minutes.
- Cover dough with a tea towel and let rise in a warm place for an hour.
- Preheat oven to 475 degrees.
- Shape dough into 16 rolls.
- Combine baking soda and water and bring to a boil.
- Using a slotted spoon, dip rolls one at a time into the water.
- Boil each roll for 5 seconds, flip, then boil for another 5 seconds.
- Place on a silicone-lined baking sheet and immediately slice a small criss-cross on the top of the roll with a knife, then sprinkle with coarse sea salt.
- Bake for 5 minutes, then turn temperature down to 375 and bake for another 10 minutes, until rolls are browned.