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Homemade Pretzel Rolls

These Pretzel Rolls have a salty brown crust and a chewy interior. A great compliment to a German dinner. Also make delicious sandwich rolls.
Course Bread
Cuisine German
Prep Time 1 hour 10 minutes
Cook Time 25 minutes
Total Time 1 hour 35 minutes
Servings 12
Calories 128kcal
Author Christin Mahrlig


  • 2 3/4 cups bread flour
  • 1 envelope quick-rising yeast
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon celery seeds or caraway seeds
  • 1 cup plus 2 tablespoons hot water about, 125 to 130 degrees
  • Cornmeal
  • 8 cups water
  • 1/4 cup baking soda
  • 2 tablespoons sugar
  • 1 egg white, lightly beaten
  • Coarse salt


  • Place bread flour, yeast, 1 teaspoon salt, 1 teaspoon sugar, and caraway or celery seeds in food processor. Pulse to blend.
  • With machine running, gradually add hot water through feed tube, adding just enough to form a smooth dough. Process 1 minute to knead.
  • Place dough in a greased (with oil) bowl, turning to coat dough in oil. Cover loosely in plastic wrap and let rise in a warm, draft-free area until doubled in size, about 30 to 40 minutes.
  • Punch dough down and knead on a lightly floured surface until smooth. Divide dough into 12 pieces.
  • Form each piece of dough into a ball. Place dough balls on a baking sheet that has been lightly floured.
  • Flatten each ball slightly and use a serrated knife to cut an "X" on top of each one. Cover with a towel and let rise until doubled, about 20 minutes.
  • Preheat oven to 375 degrees. Grease a baking sheet and sprinkle with cornmeal.
  • Bring 8 cups of water to boil in a large saucepan. Add baking soda and 2 tablespoons sugar.
  • Add 4 rolls at a time, cooking 30 seconds per side. Transfer to prepared pan using a slotted spoon (X side up).
  • Brush rolls with egg white and sprinkle generously with salt.
  • Bake rolls until brown, about 25 minutes.


Calories: 128kcal