• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • Contact
    • Privacy Policy
    • Work With Me
  • Recipe Index
  • Moments
    • Pregnancy/Baby
      • Baby Registry List
      • Thriving Postpartum: What to Expect & Postpartum Essentials for Mom
  • Shop
    • Best Kitchen Gifts
    • Baby Registry List
    • Kitchen Tools (Must Haves)
    • Pantry Staples (Baking & Cooking)
    • Food Photography Essentials
  • Instagram
JoyFoodSunshine
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipe Index
  • About Laura
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • Never Miss a Recipe

  • ×

    Home » Homemade Pretzel Bread (Pretzel Rolls)

    Homemade Pretzel Bread (Pretzel Rolls)

    Published: Dec 20, 2017 · Modified: Nov 14, 2021 by Laura · This post may contain affiliate links.

    Jump to Recipe

    The best Homemade Pretzel Bread (or Pretzel Rolls) recipe. Once you make this you will never be able to eat store-bought pretzel bread again! It's dense, soft, chewy, buttery, salty and irresistibly delicious.

    Front view of a full loaf of homemade pretzel bread

    This Homemade Pretzel Bread is the best bread you will ever eat in your life. I am not exaggerating either. It is one of my most requested recipes and everyone who tries it asks for the recipe. It's dense, soft, chewy, buttery, salty and unbelievably delicious. Serve it with a side of this homemade cheese sauce and you'll be in heaven!

    I know making homemade bread can seem intimidating, but don't worry! We've created a video that shows you how to make this homemade pretzel bread step-by-step! And if there's a recipe that's worth conquering your kitchen fears for, this is definitely it.

    I have also included instructions for how to make pretzel rolls as well! Pretzel rolls make a great smaller serving size option. They also make delicious hamburger buns.

    Overhead view of a loaf of homemade pretzel bread on a cutting board with three slices cut and lying down near it

     How to Make Homemade Pretzel Bread 

    If making homemade bread sounds intimidating to you...your'e in luck! There are two ways to make the dough.

    1. The first is to simply toss all the ingredients in a bread machine and set it to the "dough cycle." Even the most sheepish bread-makers can do that, right?
    2. The other method involves mixing and kneading the dough using a standing mixer or your hands!

    I like to do the latter because I can be sure every step of the process is going exactly the way it should be! However, I have used my bread machine with the same delicious results!

    overhead view of six photos showing how to make pretzel bread step by step

    Rise once

    If you are familiar to the process of making homemade bread, you will notice that there is one unique step to the dough-making process for this recipe.

    Baking soda bath. 

    Once the dough is degassed, form it in to the size and shape  you want. This recipe makes 2 large loaves, 4 small loaves, or 8-10 rolls/buns!

    Once you’ve formed the dough, bring 4 quarts of water to a boil. When the water is boiling, slowly add the baking soda.

    Boil the pretzel bread one portion a time in the soda bath for 60 seconds on each side. Use a slotted spoon to remove it from the bath and place it on the prepared baking sheet.

    Immediately sprinkle with coarse sea salt and repeat with remaining dough..

    (Note: I use a skimmer spoon like this to take the dough out of the boiling baking soda bath and remove excess water).

    Overhead view of two loaves of homemade pretzel bread on a cutting board

    Bake immediately. 

    Once the dough is removed from the boiling baking soda bath and formed into loaves/buns, immediately place it on a greased baking sheet, cut an X in the top and sprinkle with Coarse Sea Salt (I use this).

    Brush with melted butter. 

    As soon as the loaves/buns/rolls come out of the oven, brush them with melted butter and transfer them to a cooling rack to cool just enough to eat! This bread is best served warm and eaten the day it's made! However, it does reheat well and makes a killer turkey sandwich. 

    a loaf of pretzel bread with two slices cut out of it

    How to make pretzel rolls

    This recipe makes the best pretzel rolls. To make pretzel rolls, follow the recipe exactly, except make a few slight changes:

    1. Divide dough into eight equal pieces.
    2. Boil each dough ball for 30 seconds on each side, remove from the water, transfer to a baking sheet, and sprinkle with coarse sea salt.
    3. Bake for 18-20 minutes, rotating the baking sheet once halfway through.

    That's it! then brush each of the pretzel rolls with melted butter and enjoy as rolls or hamburger buns (YUM)!.

    6 pretzel rolls

    To make in advance

    You can make the dough and store it in the refrigerator overnight or in the freezer for up to 1 month.

    When you're ready to bake the pretzel bread, remove the dough from the fridge or freezer to let it come to room temperature and rise. Then continue on with the recipe including the baking soda bath, baking, etc.

    two loaves of pretzel bread on a cutting board

    Serve

    Serve warm as a side to your favorite main dish recipes. We love dipping it in this homemade cheese sauce or slathering it with honey butter.

    Store

    You can store homemade pretzel bread in an airtight container at room temperature for up to 3 days. I suggest reheating it before eating it to restore it's fresh-from-the-oven texture.

    Freeze

    You can also freeze baked loaves of pretzel bread. Let them cool completely then wrap in plastic wrap and foil and put them in an airtight container in the freezer for up to 2 months. Thaw in the oven set to warm covered in foil or in a dutch oven.

    a loaf of pretzel bread on a cutting board

    Homemade Pretzel Bread: Ingredient Substitutions

    As always I recommend making this recipe exactly as written, however here are a few possible substitutions!

    ingredients in this Homemade Pretzel Bread Recipe
    •  Whole Milk. 2% milk works well. I do this often with great results! Half & half or cream also work well!
    • All-purpose flour. Bread flour is the only other flour I have used to make this recipe and it produces an incredibly delicious final product!
    • Dark brown sugar. Light brown sugar works equally well in this recipe.

    That's it! I really don't recommend tinkering with this recipe any more!

    Overhead view of three slices of homemade pretzel bread on a cutting board

    Recipe FAQs

    Can I double this recipe?

    Yes, I often double this recipe to make 4 loaves when we have company, or to make 16 pretzel rolls.

    Do I have to use a baking soda bath?

    Yes, the baking soda bath is necessary to create the outer pretzel crust.

    How is a pretzel different from bread? 

    A lot of people wonder how a soft pretzel is different from bread! The answer is that the dough is boiled before it is baked!  Boiling the dough in the baking soda & water bath is the step in this recipe that gives this Homemade Pretzel Bread it's pretzel-y identity!

    Up close front view of a slice of homemade pretzel bread

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    Homemade Pretzel Bread (Pretzel Rolls)

    Laura
    The best Homemade Pretzel Bread (or Pretzel Rolls) recipe. Once you make this you will never be able to eat store-bought pretzel bread again! It's dense, soft, chewy, buttery, salty and irresistibly delicious.
    4.99 from 127 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 15 mins
    Cook Time 25 mins
    Rising time 1 hr
    Total Time 1 hr 40 mins
    Course bread, Side Dish
    Cuisine American
    Servings 2 loaves (or 8 buns)
    Calories 149 kcal

    Ingredients
     
     

    Pretzel Bread Dough

    • 2 ¼ tsp yeast
    • 1 cup warm water 105-110 degrees F
    • 2 TBS whole milk
    • 3 TBS brown sugar
    • 4 TBS butter melted
    • 1 tsp sea salt
    • 3 cups all-purpose flour

    Baking Soda Bath

    • 4 quarts water
    • ½ cup baking soda

    Topping

    • 1-2 TBS coarse sea salt
    • 2 TBS butter melted

    Instructions
     

    • Combine yeast, water, and brown sugar in the bowl of your standing mixer fitted with the dough hook. Let stand for 5 minutes (until foamy).
    • While yeast is proofing…melt butter in a microwave-safe bowl. Mix in milk and set aside.
    • Once yeast is proofed, add milk/butter to yeast mixture and mix on low speed with dough hook until just combined.
    • Add salt and flour and mix with dough hook until flour is fully incorporated.
    • Knead in a mixer until the dough forms a slightly tacky, but firm ball, you may need to add a little more flour 1 TBS at a time, but be careful, you want your dough a little tacky but not too sticky to handle.
    • Oil a large bowl, place the dough ball in the bowl, and cover with a damp towel in a warm place to let rise for one hour or until doubled in size.
    • Preheat oven to 400 degrees F and bring 4 quarts of water to a boil. When the water is boiling, slowly add the baking soda a little bit at a time (Be careful not to add too much at once or you will have a baking soda/water explosion)!
    • Remove the dough from the bowl and gently press out the air bubbles.
    • Make two balls of dough the same size (NOTE: The total weight of the dough comes out to be about 800 g, so each loaf should weigh about 400 g), forming them into the shape you want (Do not let it rise at all here! Straight from forming the ball into the water).
    • Drop one of the balls into the boiling baking soda water. Boil for 60-90 seconds on each side, turning it once to guarantee both sides covered. Drain the excess water from the dough and place it on an oiled baking sheet.
    • Immediately sprinkle coarse sea salt over the bread to your specific tastes, and use a knife to cut a small "X" on the top of the bread.
    • Repeat with second ball of dough. (Do not let it rise at all here! Straight from boiling into the oven).
    • Bake the bread for 22-25 minutes, rotating the baking sheet once.
    • Once removed from the oven, immediately brush the melted butter over the loaves to guarantee a soft crust. Transfer to a wire rack to cool just enough to enjoy!
    • *You can reheat it on a low temp covered in foil if you decide to make it a bit ahead of time. I cover it with a tea towel or something if I’m not going to serve it right away.

    Video

    Notes

    If you have a bread maker…just add all ingredients to the pan in the order listed and set it to dough cycle, then proceed to Step 8! You can reheat the bread on a low temp covered in foil if you decide to make it a bit ahead of time. I cover it with a tea towel or something if I’m not going to serve it right away.
    **Nutrition information calculated based on this recipe serving 12 people. 

    How to make Pretzel Rolls

    This recipe makes the best pretzel rolls. To make pretzel rolls, follow the recipe exactly, except make a few slight changes: 
    1. Divide dough into eight equal pieces. 
    2. Boil each dough ball for 30 seconds on each side, remove from the water, transfer to a baking sheet, and sprinkle with coarse sea salt. 
    3. Bake for 18-20 minutes, rotating the baking sheet once halfway through. 
    That's it! then brush each of the pretzel rolls with melted butter and enjoy as rolls or hamburger buns (YUM)!

    To make in advance

    You can make the dough and store it in the refrigerator overnight or in the freezer for up to 1 month.
    When you're ready to bake the pretzel bread, remove the dough from the fridge or freezer to let it come to room temperature and rise. Then continue on with the recipe including the baking soda bath, baking, etc.

    Ingredient Substitutions

    •  Whole Milk. 2% milk works well! I do this often with great results! Half & half or cream also work well!
    • All-purpose flour. Bread flour is the only other flour I have used to make this recipe and it produces an incredibly delicious final product!
    • Dark brown sugar. Light brown sugar works equally well in this recipe.

    Store

    You can store homemade pretzel bread in an airtight container at room temperature for up to 3 days. I suggest reheating it before eating it to restore it's fresh-from-the-oven texture.

    Freeze

    You can also freeze baked loaves of pretzel bread. Let them cool completely then wrap in plastic wrap and foil and put them in an airtight container in the freezer for up to 2 months. Thaw in the oven set to warm covered in foil or in a dutch oven.

    Nutrition

    Calories: 149kcalCarbohydrates: 26gProtein: 3.5gFat: 4gCholesterol: 10.7mgSodium: 224.7mgPotassium: 77.4mgFiber: 1.4gSugar: 2.3gVitamin A: 120IUIron: 1.1mg
    Tried this recipe?Let us know how it was!

    Ritch absolutely adores this bread, and since it's one of his favorite recipes of all time I thought I'd let him share his thoughts about it with you:

    "My wife’s pretzel bread is one of the most amazing things that I have ever eaten. The only thing better than a loaf of this homemade pretzel bread is MORE loaves of pretzel bread! Sometimes when we have friends over to dinner— and Laura asks for meal ideas—I am torn as to whether or not to suggest this bread, simply because I can’t handle watching other people eat MY FAVORITE BREAD. (I smile, and politely pass the bowl, but secretly…I’m watching every movement…praying that they leave more for ME!) Fresh out of the oven, this bread beats any other meal that comes out of my home (IMHO), and a loaf of this stuff literally makes the “top 3 list” of things I would want with me on a deserted island. So basically, I HIGHLY recommend this recipe. -Husband"

    (<-he signed it that way, not me! LOL!)There you have it folks, this Pretzel Bread is definitely husband approved! And I can attest to the fact that he will eat an entire loaf by himself if he doesn't have to share.

    More delicious recipes

    • This easy No-Knead Bread is a staple in our house.
    • The absolute best homemade French bread! YUM!
    • We love making these dinner rolls for holiday celebrations.
    • This whole wheat bread makes the best sandwiches!
    • And these cinnamon rolls are always a hit!

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

    « Homemade Cinnamon Sugar Pecans
    Top 10 Recipes from JoyFoodSunshine 2017 »

    Did you make this recipe?

    Leave a comment and review below, then take a picture and tag @joyfoodsunshine #joyfoodsunshine on Instagram so I can see it! Sign up here to receive weekly e-mails!

    Reader Interactions

    Comments

    1. Terence

      December 10, 2022 at 1:59 pm

      I’d like to surprise my wife with pretzel bread but I’ve never baked before so I’m hoping you can answer a few basic questions. Do you use salted or unsalted butter in the dough? Is there a discernible difference in taste or texture using 2% milk vs whole milk? We have an old bread machine (last used 20 years ago); its manual says to start with liquid ingredients and “ALWAYS ADD YEAST LAST.” Your instructions mix the yeast and water before adding flour. Should I follow the machine instructions (I’ve heard that when baking, the order of ingredients is important which is why I’m asking) or does it not make a difference? Would adding olive oil make the rolls softer? Sorry for the basic questions, thanks for your help!

      Reply
      • Laura

        December 10, 2022 at 2:30 pm

        Hey Terence - what a sweet hubby you are! I'm happy to answer your questions. 1) Both salted and unsalted butter work well, I use salted butter. 2) No, there is no discernible difference between 2% or whole milk. I most often use whole milk and have even used half and half with great results. 3) You can follow your bread machine's instructions if you plan on letting the dough rise in the machine. Do not bake the dough in the bread machine though, it needs to be boiled in a baking soda bath first then baked in the oven. 4) Do not add olive oil to the recipe - follow it as it is written and you will not be disappointed! 🙂

        Reply
        • Terence

          December 18, 2022 at 2:15 am

          5 stars
          Thanks for your reply. The rolls tasted great! Having never used a bread machine before, I didn't realize that it was going to knead the dough twice (second kneading was maybe 30-60 minutes after the initial one). Also, I let the dough rise in the machine; it was pretty sticky when I pulled it out so the rolls ultimately looked inconsistent...couldn't figure out how to get the nice smooth ball. I saw some other recipe where they added the baking soda to the water then started boiling it. Does it make a difference when I add the baking soda? Much easier if I can just add it at the start. Thanks again! Will be trying this recipe for guests on Xmas day. Fortunately, they are relatives so the rolls don't have to look pretty. I assume if I can just double all the ingredients? Or is there something where you don't double everything?

    2. Kathleen

      December 04, 2022 at 10:41 am

      Has anyone tried to make this recipe with vegan creamer or milk?

      Reply
      • Kelsi

        December 05, 2022 at 12:24 am

        I made this with dairy free vegan milk, and vegan butter and it turned out amazing! I have made several batches and the first had the bottom of my rolls a little too brown… still great but a little more done just on the bottom than I wanted so the next batch I moved up my rack and turned done my oven slightly… still a little crispy on the bottom so I then used my cast iron skillet (18inch) and baked the rolls in then… they r absolutely perfect!!! Since then I have requests for them all the time and they a vegan/dairy free! No one would even even know! They r my fams fav!!

        Reply
    3. Kerry

      November 26, 2022 at 11:08 am

      5 stars
      I have made both the loaf and rolls more than once. LOVE this recipe!! My favorite was the rolls with pulled pork!
      Thank you for all of your amazing recipes. I look on your website before I make anything!

      Reply
      • Laura

        November 26, 2022 at 11:14 am

        Thank you so much Kerry! This truly is one of our favorites too!

        Reply
    4. David

      October 22, 2022 at 5:28 am

      First time making this as couldnt find any in the shops, went ok but my cross was a little big and kinda split but ill remember that for next time!
      Thanks for sharing

      Reply
    5. Lee

      September 05, 2022 at 5:52 am

      5 stars
      I Love making bread and wanted to try something different. I came across this recipe and decided to try it. It is one of the best, me Husband and friends loved it. I also made your pretzel dogs. I will make both of them again. Yummy Thank you for sharing these awesome recipes

      Reply
      • Laura

        September 05, 2022 at 7:12 am

        Thank you Lee! This is one of our all-time favorite recipes! It makes me so happy when other people enjoy it, too!

        Reply
      • Meg

        January 27, 2023 at 3:17 pm

        5 stars
        I love this recipe! I am trying for the first time making the dough in advance and refrigerating until tomorrow. I just went to pull something out of my fridge and discovered the dough (which was tightly covered in a bowl) has risen significantly! Did I kill the dough?!

        Reply
        • Laura

          January 27, 2023 at 3:50 pm

          No! The dough should rise the first time around, just not after you boil it! So you are good!

    6. Ivonne

      August 29, 2022 at 4:56 pm

      5 stars
      Absolutely delicious! I cut the water and baking soda in half to make dinner rolls and it worked perfect.

      Reply
    7. Mae

      August 01, 2022 at 9:39 pm

      5 stars
      The bread was delicious but it stuck to the bottom of the sheet and could not be lifted off at all. I followed the recipe exactly. It didn't specify what type of oil to coat the pan with - I usually would use butter or parchment paper with my breads but the recipe said "oil" so I used a light coat of olive oil. Perhaps the oil I used wasn't the right one? Any suggestions would be greatly appreciated.

      Reply
      • Kendra

        December 02, 2022 at 9:54 pm

        It’s from not draining the water enough. I’ve found that if you drain them on a cooling rack first and then use parchment paper and spray with cooking spray then set them on that to bake they won’t stick like that. You could even set them on a paper towel to dry a little before putting them on the baking sheet.

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Search

    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

    Click here to read more >>

    • Facebook
    • Instagram
    • Pinterest
    • RSS Feed
    • Twitter
    • YouTube

    Most Popular Recipes

    • The Best Chocolate Chip Cookie Recipe Ever
    • Best Cinnamon Rolls Recipe (Better than Cinnabon)
    • Easy Homemade Pizza Dough
    • Easy Dutch Oven No Knead Bread
    • Easy Homemade Pizza Sauce Recipe (5- Minutes)!
    • Asian Chicken Lettuce Wraps (Better than P.F. Chang's)!

    Trending now

    • Best Oatmeal Cookies
    • Best Flourless Chocolate Cake Recipe
    • Healthy Black Bean Brownies
    • Healthy Greek Yogurt Brownies
    • Best Flourless Brownies (Gluten-Free, Paleo)
    • Chocolate Chip Cookie Bars

    Footer

    ↑ back to top

    Joy Food Sunshine Logo
    • Facebook
    • Instagram
    • Pinterest
    • RSS Feed
    • Twitter
    • YouTube

    Never Miss a Recipe

    124894 shares
    • 4536