Easy Bavarian Pretzel Rolls

Easy Bavarian Pretzel Rolls | All that's Jas
Want to know the secret to perfect Bavarian pretzel rolls? These soft buns with the salty and chewy outside are surprisingly easy to make and we promise this will be the last pretzel roll recipe you ever need!

 

Delicious homemade Bavarian pretzel rolls are soft on the inside with a salty chewy crust and super easy to make. | allthatsjas.com | #pretzel #rolls #buns #bread #easy #recipe #German #homemade

 

Burger joints and grub pubs had the genius idea to incorporate pretzels into their menus. You no longer need to attend a baseball game to get a giant, hot pretzel with some ranch or spicy mustard dipping sauce. You can get these bad boys served on a tray as an appetizer, and even served as a hamburger pretzel bun. A perfectly browned outside hugging a fluffy, steamy center = dreamy. Here’s more good news, you can now make an entire batch, by yourself, at home.

 

Bavarian pretzel rolls are perfect for your sandwiches, to be pulled apart and dipped, or munched into on their own. For anyone who loves to bake, and is looking for a new recipe, this one is an addictive savory direction for you to try and re-make again and again. Like the Germans, enjoy them also with a bowl of hearty soup like beer and cheddar soup that is perfect for GAME-DAY PARTY, or cozy up with this traditional sauerkraut soup.

 

Coming from a culture where bread is eaten with everything, once we moved to Germany we happily added this (to us new) type of bread to accompany our meals. Pretzel rolls are not just popular in Bavaria, although they are almost always associated with that region. Come Oktoberfest, the country runs on pretzels and beer.

 

Bavarian pretzels were traditionally dipped in lye, which is a sodium hydroxide solution. This sounds alarming to some people; however, lye is only dangerous in very high concentrations, which is far above its food-grade ratio. Plus, we’re not using lye in this recipe, only baking soda.

 

How to make Bavarian pretzel rolls recipe

Here’s a little pretzel rolls fun fact:

 

A pretzel not topped with coarse salt is called a “baldie.” If you make this recipe without the coarse salt added on top is called,  you guessed it, a “Bavarian baldie.”

 

I know what you’re thinking – a 2 hour-long recipe? No thanks. Don’t worry, these Bavarian pretzels rolls are not THAT much work, but they would be totally worth it anyway. So don’t get yourself twisted (get it?)

 

It is recommended that these be eaten the same day, as they are the best when they are the freshest, of course. I only made half of a batch, about 8 rolls, when I first made the recipe, not because I didn’t think they’d be eaten in one day, but because I know I wouldn’t be able to control myself!

 

If you’ve ever had a baking phase in the past, get ready to enter another one after you make this pretzel roll recipe. Hungry yet? Let’s get started!

 

Easy Bavarian Pretzel Rolls Recipe

Homemade Bavarian #pretzel rolls are soft on the inside with a salty chewy crust and super #easy to make. #bread #buns #recipe Click To Tweet

 

A basket full of easy to make Bavarian-style pretzel rolls

 

INGREDIENTS:

Makes 15 rolls
The Dough

  • 6 – 7 1/2 cups unbleached, all-purpose flour
  • 1 teaspoon salt
  • 3 tablespoons canola oil
  • 2 teaspoons active dry yeast
  • 2 1/2 cups milk, slightly warmed
  • 1 cup water, slightly warmed
  • Coarse sea salt for sprinkling

The “Bath”

  • 7 cups water
  • 1 tablespoon salt
  • 4 tablespoons baking soda

 

DIRECTIONS:

  1. In a small container, mix yeast with warmed milk and let rest for 10 minutes. Whisk 5 3/4 cups of flour and teaspoon of salt in a large bowl.
  2. Add canola oil and warm water to the yeast mixture. Pour into bowl with flour and salt. Knead in the bowl until dough is mostly smooth. Only add more flour if your dough cannot be easily handled. The dough will be somewhat stiff. Cover the bowl with a dish towel and put in a warm place to rise for one hour.
  3. Punch down dough and knead in bowl for one minute. Cut dough into 15 pieces. (Cut more pieces if you would like smaller size rolls.) Form balls by pulling the dough under. Place on a well-greased surface. Let the dough balls rise for 15 minutes.
  4. While the dough balls are rising, preheat the oven to 400 degrees and get the pretzel “bath” ready. In a large pot, bring water, salt, and baking soda to a rolling boil. Plunge three dough balls into the water and let them “poach” for 1 minute total. Using a slotted spoon, transfer them to a well-greased baking sheet. With a serrated knife, cut 2-3 lines across each roll and sprinkle with coarse sea salt. Bake for 20 to 25 minutes, or until pretzels are a rich brown.

nom nom nom

Fresh out of the oven Bavarian pretzel rolls

 

Enjoy these Bavarian pretzel rolls with butter or dipped in mustard or use as hamburger buns

 

5 from 1 vote
Easy Bavarian Pretzel Rolls
Easy Bavarian Pretzel Rolls Recipe
Prep Time
30 mins
Cook Time
30 mins
Resting Time
1 hr
Total Time
1 hr
 

Delicious homemade Bavarian pretzel rolls are soft on the inside with a salty chewy crust and super easy to make. 

Course: Snack
Cuisine: German
Servings: 15
Author: Jas
Ingredients
The Dough
  • 6 - 7 1/2 cups unbleached all-purpose flour
  • 1 teaspoon salt
  • 3 tablespoons canola oil
  • 2 teaspoons active dry yeast
  • 2 1/2 cups milk slightly warmed
  • 1 cup water slightly warmed
  • Coarse sea salt for sprinkling
The "Bath"
  • 7 cups water
  • 1 tablespoon salt
  • 4 tablespoons baking soda
Instructions
  1. In a small container, mix yeast with warmed milk and let rest for 10 minutes. Whisk 5 3/4 cups of flour and teaspoon of salt in a large bowl.
  2. Add canola oil and warm water to the yeast mixture. Pour into bowl with flour and salt. Knead in the bowl until dough is mostly smooth. Only add more flour if your dough cannot be easily handled. The dough will be somewhat stiff. Cover the bowl with a dish towel and put in a warm place to rise for one hour.
  3. Punch down dough and knead in bowl for one minute. Cut dough into 15 pieces. (Cut more pieces if you would like smaller size rolls.) Form balls by pulling the dough under. Place on a well-greased surface. Let the dough balls rise for 15 minutes.
  4. While the dough balls are rising, preheat the oven to 400 degrees and get the pretzel "bath" ready. In a large pot, bring water, salt, and baking soda to a rolling boil. Plunge three dough balls into the water and let them "poach" for 1 minute total. Using a slotted spoon, transfer them to a well-greased baking sheet. With a serrated knife, cut 2-3 lines across each roll and sprinkle with coarse sea salt. Bake for 20 to 25 minutes, or until pretzels are a rich brown

Featured on: Cookin’ Mimi, The Sweet Sensations, and Happily Homegrown.

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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16 Comment

  1. Reply
    Ronnie
    June 29, 2018 at 2:12 pm

    Wow, these look so yummy. I love when I go to a restaurant and they have pretzel buns. I bet these are even better. I saw your post on FIesta Friday and it caught my eye. I thought I would drop a line to let you know. Thanks again.

    1. Reply
      Jas
      June 30, 2018 at 12:13 am

      Many thanks for visiting and the review, Ronnie! They are quite addictive 🙂

  2. Reply
    Kristen Kirk
    June 29, 2018 at 7:27 pm

    I am such a sucker for anything served on a pretzel roll, but I had never considered making my own. Thank so much for the recipe, I can’t wait to give it a shot.

    1. Reply
      Jas
      June 30, 2018 at 12:14 am

      Thank you, Kristen! Hope you enjoy 🙂

  3. Reply
    Colleen
    July 1, 2018 at 11:02 pm

    The perfect roll!!! Really…I could eat these all up by myself!!!

    1. Reply
      Jas
      July 3, 2018 at 9:54 am

      Thanks, Colleen. They do go down easy 😀

  4. Reply
    Of Goats and Greens
    July 3, 2018 at 12:35 pm

    Fascinating history on these, regarding using diluted lye to make these (although great to know your recipe and others don’t call for that!) These look quite tasty, especially ( I am guessing) warm… Thanks for sharing with Fiesta Friday!

    1. Reply
      Jas
      July 3, 2018 at 9:31 pm

      Right? Nope, no lye here. 🙂 They are exceptionally good warm!

  5. Reply
    Calleen Petersen
    July 3, 2018 at 10:21 pm

    These look SO yummy!

  6. Reply
    Miz Helen
    July 9, 2018 at 3:28 pm

    Hi Jas,
    Your Bavarian Pretzel Rolls look beautiful! Hope you are having a great week and thanks so much for sharing your awesome post with us at Full Plate Thursday!
    Miz Helen

    1. Reply
      Jas
      July 9, 2018 at 8:43 pm

      Thank you much, Miz Helen!

  7. Reply
    petitehausAngelina
    July 10, 2018 at 6:38 pm

    These look SO good! Thanks for sharing with Thursday Favorite Things! I’m featuring you this week and am so happy you joined us! Angelina @ Petite Haus!

    1. Reply
      Jas
      July 11, 2018 at 9:38 am

      Thank you, Angelina! I’m thrilled about the feature 😀

  8. Reply
    chef mimi
    July 23, 2018 at 4:45 pm

    These are beautiful. I want to stick my nose in them!! I have a really coarse salt, but it’s too big and hurts my teeth – like biting on a grain of sand! I need to track down the baldie salt… thanks!!!

    1. Reply
      Jas
      July 23, 2018 at 5:53 pm

      Hi, Mimi! Try grinding the salt or put it in a ziplock and crush with a rolling pin or meat mallet (cheaper than buying new salt). 🙂 Thanks for visiting!

      1. Reply
        chef mimi
        July 23, 2018 at 6:50 pm

        That’s true. But there is something so great about the salt on pretzel breads !

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