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    Home » Recipes » Breads & Muffins

    Pretzel Bread Recipe for Rolls, Buns, Breadsticks & More!

    Published: Oct 23, 2022 · Modified: Aug 10, 2023 by Emily Laurae · This post may contain affiliate links.

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    This easy yeasted dough for soft and tender Pretzel Bread is the perfect building block for all of your favorite chewy, carby snacks. Learn how to shape this pretzel bread recipe it into a gorgeously golden pretzel loaf, pretzel hamburger or hot dog buns, fluffy pretzel breadsticks or pretzel rolls for dinner, itty-bitty dippable pretzel bites, and more!

    Pretzel bread rolls on a plate.
    Jump to:
    • ⭐ Why You’ll Love This Recipe 
    • 🍴Ingredients
    • ⚒️ Equipment
    • 📖 Step by Step Instructions
    • ⏲️ Pretzel Variations
    • ⏲️ Optional Pretzel Toppings
    • 👩🏻‍🍳 Expert Tips
    • 🍽️ Serving Suggestions
    • 💭 Recipe FAQs
    • More Homemade Bread Recipes
    • Pretzel Bread Recipe for Rolls, Buns, Breadsticks, & More!
    • Expert Tips 
    • 💬 Comments

    ⭐ Why You’ll Love This Recipe 

    If you’re a fan of all things pretzel, you’re in luck. Making homemade pretzel bread is shockingly simple and gives you lots of options. Whether you’re in the market for a pretzel roll sandwich, a soft pretzel with beer cheese dip, or even homemade pretzel bread hot pockets, this simple recipe is your one-stop shop!

    Aside from being perfectly chewy and exceptionally delicious, this pretzel bread recipe is:

    • Made With Just 7 Basic Ingredients. I’d bet you already have (mostly) everything you need on hand!
    • Endlessly Versatile. Pretzel buns and rolls are only just the beginning. In this informative post, I’ll show you how to twist, roll, shape, and stuff pretzel dough into tons of tasty snacks!
    • Easy Enough For Baking Beginners. If you’re new to the world of yeasted bread, fear not. I’ll walk you through every step it takes to make the best soft pretzels (and pretzel snacks) around!

    🍴Ingredients

    As promised, you only need 7 simple, easy-to-find pantry staples to make your own chewy pretzels. Here’s what to grab:

    • Boiling Water & Warm Water - Word to the wise here: use filtered water for the best flavor, and be sure to pay attention to the temperatures listed during different steps.
    • Baking Soda - You won’t be using baking soda for leavening in this yeasted dough. Rather, it acts as an alkalinizer for the water you’ll boil the dough in, giving your pretzel goodies their signature dark exterior and chewy texture. 
    • Instant Dry Yeast - I love how quickly breads made with instant yeast rise (this pretzel roll recipe only needs 15 minutes of proofing time!), but you’re welcome to swap in slower rising active dry yeast instead. Just make sure to adjust your proofing time accordingly if you do!
    • Granulated Sugar - You only need a bit of sugar to feed the yeast.
    • Sea Salt - For seasoning.
    • All-Purpose Flour - You don’t need any fancy flours to make delicious homemade pretzel buns! Just regular white flour will do the trick.
    • Egg - Make sure to let it come to room temperature before making the dough for easier mixing.
    • Everything But The Bagel Seasoning - Optional, but tasty. Feel free to swap out the seasonings to your personal taste. EBTB seasoning is simply a blend of white and black sesame seeds, sea salt, dried minced garlic and onion, and poppy seeds; any of those would be great on their own, too! You can also top your pretzels with shredded cheese (e.g. parmesan or asiago), chili flakes, or even cinnamon sugar for a sweet treat. Read on below for even more ideas!
    Labeled ingredient shot for making homemade pretzels.

    ⚒️ Equipment

    Surprisingly, homemade pretzels don’t require a ton of specialty equipment to make. Here is everything you’ll need:

    • Cast-Iron Skillet or Rimmed Baking Sheet - This will depend on the pretzel shape you’re going for. Read below to figure out which works best for what.
    • Kitchen Scale - While you technically can swap in measuring cups and spoons, the most surefire way to get consistent results from homemade bread is to use a scale.
    • Hand- or Stand-Mixer with Dough Attachment - You can also make this dough entirely by hand if you prefer! If you do, I suggest investing in a Danish whisk; they’re ideal for mixing bread dough.
    • Soup Pot - You’ll want something large enough for 5 cups of water to come to a boil and with a wide enough opening at the top that your pretzel shape of choice will fit into.
    • Cooling Rack - While this is technically optional, it’ll keep condensation from gathering on the bottoms of your pretzel rolls after they come out of the oven. If you don’t have one, try pulling a rack from the cold oven before you preheat it, or use the rack from your toaster oven.

    📖 Step by Step Instructions

    This pretzel roll recipe is pretty darn easy, especially considering how tasty it is. Here’s how to make it:

    Mixed pretzel dough in a bowl.

    Step1: Rest. Mix & knead the smooth ball of pretzel dough - then cover with a tea towel or plastic wrap (or place in a greased bowl in a warm place) and allow the dough to rest for 15 minutes before continuing. 

    Pretzel dough divided and shaped into balls on a wooden countertop.

    Step 2: Divide & Shape. Punch dough and divide the dough into 21 equal pieces, about 35 grams each. Create a tight dough balls with each piece of soft dough by rolling and creating tension on your countertop then set aside on a greased piece of parchment paper. 

    Note: This shaping method is for pretzel slider buns or mini pretzel rolls. Read on below for different methods of shaping under the “Optional Variations” tab.

    Pretzel dough in balls and placed into a cast iron skillet.

    Step 3: Brush each pretzel ball with egg wash and sprinkle with coarse salt and everything but the bagel seasoning.

    Pretzel buns with egg wash and everything but the bagel seasoning.

    Step 4: Bake pretzels for 14-16 minutes, until they’ve reached a deep brown before removing them from the oven. 

    Baked pretzel buns in a cast iron skillet.

    Step 5: Cool. Allow the hot pretzel buns to cool for 3-4 minutes before removing them from the skillet and allowing them to finish cooling on a wire rack. 

    Pretzel bun sliders with egg and cheese on a small plate.

    Eat as desired, either by themselves or as a sandwich with cream cheese, egg, or cheese - the options are endless!

    ⏲️ Pretzel Variations

    Perhaps the best thing about this pretzel bread recipe is the sheer number of delicious things you can make with it. Here are a few ideas to get you started:

    • Pretzel Hot Dog Buns or Hoagie Rolls - Cut into 6 even pieces in step 5. Shape into oblong ovals about 8 inches long, 2 inches tall, and 2 inches wide. Boil as directed, then score the top with a sharp knife before brushing and baking.
    • Pretzel Buns for Hamburgers - Cut into 10 even pieces in step 5. Shape into rounds approximately 5 inches across and 2 inches tall. 
    • Spicy Pretzel Challah Twists - Divide the dough into eight pieces of similar sizes in Step 5. Roll each piece of dough into a long rope that is approximately 1 ½ feet in length. Fold the rope in half and twist the rope together until they’ve spiraled together as pictured below. Do one final twist in order to achieve the final twisted pretzel shape before boiling and proceeding.
    • Pretzel Breadsticks - Cut into 15 even pieces in step 5. Shape into long coils about 8 inches long and 2 inches around. Boil, drain, brush with egg wash, season as desired, then bake until golden minutes.
    • Pretzel Bites - Cut into 30 even pieces in step 5. Shape into long coils about 1 inch around, then use a bench scraper to cut into 1 inch pieces. Boil as directed, then brush with egg wash, season, and bake until golden brown.
    • Homemade Pretzel Hot Pockets - Cut into 10 even pieces in step 5. Working one at a time, roll each piece into a rectangle about 5 by 4 inches. Boil and drain. Spoon about 3-4 tablespoons of your chosen filling (e.g. shredded cheese and chopped pepperoni) onto half of the slices, leaving about ½ inch border. Wet the exposed edges with egg wash, then top each with another piece of dough. Use a fork to crimp the edges shut, then brush with egg wash, season, and bake for 14-16 minutes.
    Spicy twisted pretzels on a countertop next to beer cheese.
    Pretzel buns on a serving plate.

    ⏲️ Optional Pretzel Toppings

    Aside from shaping the pretzel dough into different snacks, you can also adjust the flavor by trying out different toppings. Feel free to mix and match to find your ideal pretzel. Here are a few ideas to get you started other than coarse sea salt:

    • Cinnamon Sugar
    • Toffee Crunch
    • Melted Butter
    • Everything But The Bagel seasoning
    • Shredded Cheese
    • Pickled Jalapeños or Pickled Garlic
    • Ranch Seasoning
    • Poppy Seeds
    • Caramelized Onions & Roasted Garlic
    • Chili Salt
    • Truffle Salt

    Do you have a bagel topping idea the world should know about? Let me know in the comments below!!

    👩🏻‍🍳 Expert Tips

    • Use lukewarm water to activate the yeast. If the water is too hot, it’ll kill your yeast; if it’s too cold, it won’t wake it up.
    • If you’re using active dry yeast instead of instant yeast, make sure to proof it separately from the dry ingredients by adding warm water and a touch of sugar. It should start bubbling and getting frothy within about 10 minutes.
    • Boil in batches. Make sure you give your pretzels plenty of space in the pot of boiling water so you don’t end up with one large, gooey mass.
    • As they cool, condensation will cause the base of the pretzels to amass a touch of moisture, so I would recommend removing them to a cooling rack to maintain the ideal consistency. Then, place in an airtight container until you want to use for sandwich buns or soft pretzel rolls!
    Pretzel sliders with cream cheese and cucumbers.

    🍽️ Serving Suggestions

    Like I said earlier, the best thing about this pretzel bread recipe is how versatile it is! Here are some ways to serve your pretzels, whatever the shape may be.

    • Make a pretzel bread sandwich or slider. Fillings like cream cheese, scrambled eggs , whipped goat cheese, sliced cheese, deli meat, leftover holiday turkey or ham, or roasted veggies are all great options!
    • Serve your pretzel twists, bread sticks, or nuggets with marinara sauce, ranch dressing, cream cheese, honey mustard, queso, or this Beer Cheese for pretzels for a savory experience. Or go sweet with salted caramel sauce, buttercream, or a sweet glaze made from powdered sugar and milk.
    • Make pretzel buns for your hamburgers, hot dogs, or bratwurst.

    💭 Recipe FAQs

    What makes pretzel bread different?

    The secret to making pretzel bread is boiling the dough in an alkaline water bath before baking. This gives it the signature dark brown exterior and chewy texture we know and love!

    What makes pretzel bread taste like pretzels?

    Again, it all comes down to that brief swim in boiling water mixed with baking soda! You just can’t get that dark brown, chewy crust without it.

    Do pretzels have dairy?

    Not unless you brush them with butter, sprinkle them with cheese, or serve them with a dairy-based dip!

    More Homemade Bread Recipes

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    If you try this recipe for Pretzel Bread, please leave a 🌟 review and share your creation with me on social media! You can find me on Instagram, Facebook, Youtube and Pinterest - for more delicious recipes sent straight to your inbox, sign up for my newsletter! 📧 

    Pretzel bread recipe.

    Pretzel Bread Recipe for Rolls, Buns, Breadsticks, & More!

    This easy yeasted dough for soft and tender Pretzel Bread is the perfect building block for all of your favorite chewy, carby snacks. Learn how to shape it into a gorgeously golden pretzel loaf, pretel hamburger or hot dog buns, fluffy pretzel breadsticks or pretzel rolls for dinner, itty-bitty dippable pretzel bites, and more!
    5 from 2 votes
    Print Recipe Pin Recipe Rate Recipe
    Course: Bread, Snack
    Cuisine: American
    Prep Time: 30 minutes minutes
    Cook Time: 16 minutes minutes
    Resting Time: 15 minutes minutes
    Total Time: 1 hour hour 1 minute minute
    Servings: 8
    Calories: 242kcal
    Author: Emily Laurae

    Equipment

    • Measuring Cups & Spoons
    • Whisk
    • Cast Iron Skillet
    • Bowls

    Ingredients

    Pretzel Buns

    • 5 cups Boiling Water
    • 2 ¼ teaspoon Instant Dry Yeast
    • 1 tablespoon Granulated Sugar
    • 1 teaspoon Kosher Salt
    • 4 ¼ cups All-Purpose Flour, plus more for countertop
    • 1 ½ cups Warm Water, 110°F
    • ½ cup Baking Soda
    • 1 Egg, (beaten)
    • Everything But The Bagel Seasoning

    Instructions

    Twisted pretzels

    • Preheat your oven to 400 degrees F and prepare a 10 inch skillet by greasing with butter.
    • Bring the 5 cups of water to a boil on medium high heat within a large pot.
      5 cups Boiling Water
    • Add dry ingredients into a bow/mixing bowll and whisk to combine.
      2 ¼ teaspoon Instant Dry Yeast, 1 tablespoon Granulated Sugar, 1 teaspoon Kosher Salt, 4 ¼ cups All-Purpose Flour
    • Add water into the bowl and mix by hand or with the dough attachment. Continue mixing until the dough is smooth and fully mixed.
      1 ½ cups Warm Water
    • Cover and allow the dough to rest for 15 minutes before continuing.
    • Divide the dough into 21 pieces of similar sizes, about 35 grams each.
    • Create a tight ball of dough by rolling and creating tension on your countertop then set aside on a greased piece of parchment paper.
    • Add the baking soda to boiling water – it will bubble and foam so make sure you’re prepared!
      ½ cup Baking Soda
    • Add the pretzel balls one by one into the boiling water for 45-60 seconds, then remove with a slotted spoon. Place them on your prepared cast iron skillet.
    • Brush each pretzel ball with egg wash and sprinkle with everything but the bagel seasoning.
      1 Egg, Everything But The Bagel Seasoning
    • Bake pretzels for 14-16 minutes, until they’ve reached a deep brown before removing them from the oven. 
    • Allow to cool for 3-4 minutes before removing them from the skillet and allowing them to cool on a cooling rack. You’re welcome to keep them in the cast iron skillet! As they cool, the condensation will cause the base of the pretzels to get a to get a touch of moisture, so I would recommend cooling on a cooling rack.
    • Eat as desired, by themselves or sandwich with cream cheese, egg, cheese - the options are endless!

    Notes

    Expert Tips 

    • Use lukewarm water to activate the yeast. If the water is too hot, it’ll kill your yeast; if it’s too cold, it won’t wake it up.
    • If you’re using active dry yeast instead of instant yeast, make sure to proof it separately from the dry ingredients by adding warm water and a touch of sugar. It should start bubbling and getting frothy within about 10 minutes.
    • Boil in batches. Make sure you give your pretzels plenty of space in the pot of boiling water so you don’t end up with one large, gooey mass.
    • As they cool, condensation will cause the base of the pretzels to amass a touch of moisture, so I would recommend removing them to a cooling rack to maintain the ideal consistency.

    Nutrition

    Calories: 242kcal | Carbohydrates: 51g | Protein: 7g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 71mg | Fiber: 2g | Sugar: 0.2g | Calcium: 10mg | Iron: 3mg
    Enjoyed this recipe?Mention @emilylaurae or tag #emilylaurae!

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    About Emily Laurae

    Emily is the recipe developer, writer, and food photographer behind Emily Laurae. After finishing Pastry School and working as a chef in the restaurant industry, she created this blog to share those skills with home bakers and creators all over the world!

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