How to Make Soft Homemade Pretzel Rolls

Prepare the yeast: In a small bowl, combine the 2 teaspoons of active dry yeast with 1 1/2 cups of warm milk. The milk should be comfortably warm to the touch (not hot) to activate the yeast. Let the mixture sit for about 10 minutes until it becomes foamy, which indicates the yeast is active and ready to use.

Make the dough: In a large bowl, whisk together the 7 1/2 cups of all-purpose flour and 1 teaspoon of salt. Pour in the yeast-milk mixture, 3 tablespoons of canola oil, and 1 cup of warm water. Mix until a shaggy dough forms, then knead in the bowl until the dough is very smooth and elastic. Kneading by hand should take several minutes; if the dough is sticky, add a little flour sparingly. When the dough is pliable and smooth, cover the bowl with a clean dish towel and allow it to rise in a warm place for about one hour, or until noticeably puffy.

Shape the rolls: After the dough has risen, gently punch it down to release excess air. Knead the dough in the bowl for one minute to redistribute the ingredients and ensure a consistent texture. Divide the dough into 15 equal pieces. To form each roll, pull the dough under itself and roll gently between your hands to create a smooth ball with surface tension. Place each roll onto a well-greased baking surface or sheet pan, leaving space between them. Allow the dough balls to rest and rise for about 15 minutes while you prepare the water bath and preheat the oven.

Preheat and prepare the water bath: Preheat your oven to 400°F (200°C). In a large pot, bring the 7 cups of water, 1 tablespoon of salt, and 4 tablespoons of baking soda to a rolling boil. This alkaline bath is essential for creating the characteristic pretzel crust and color. Working in batches, plunge three dough balls into the boiling bath at a time and poach them for about 1 minute per side. The rolls should puff slightly and develop a smooth surface. Use a slotted spoon to lift the rolls from the water and transfer them to a well-greased baking sheet.

Score and salt: With a sharp serrated knife, cut an “X” into the top of each roll to help the crust expand and to create a classic look. Sprinkle the tops with coarse sea salt to taste. The salt will adhere to the wet surface and add the signature savory crunch.

Bake and finish: Bake the rolls in the preheated oven for 20 to 25 minutes, or until they develop a deep, rich brown color. Oven times can vary, so keep an eye on the rolls near the end of baking. Once baked, transfer the rolls to a wire rack to cool briefly. These pretzel rolls are best the same day they are made, while the crust is crisp and the interior remains soft and chewy.

Serving and storage tips: Serve warm with butter, mustard, or alongside soup and salad. To store, keep cooled rolls in an airtight container at room temperature for up to two days. For longer storage, freeze fully cooled rolls in a sealed freezer bag for up to one month; reheat in a low oven to restore texture. If the crust softens, a short return to the oven at moderate heat will crisp it back up.