You will love these soft, fairly light bread buns with a chewy and salty pretzel-like crust around the outside that’s perfectly golden brown too.
Use pretzel rolls for sandwiches, burgers, and hot dogs, or dip them in some grainy mustard. They are delicious on their own too!
Pretzel rolls, aka Laugenbrötchen, are a standard item in German bakeries.
Walking down the road to get a fresh pretzel roll was my favorite thing to do while I lived there.
Now it takes a car ride to the nearest Ben's Soft Pretzel shop or to settle for store-bought Pretzilla buns. They're both delicious, but nothing beats the taste and convenience of homemade pastries!
🥨What are pretzels?
Originally, pretzels (Brezel) were baked goods made from dough that’s usually shaped into a knot - the famous pretzel knot.
They are traditionally dipped in lye, which is alkaline (sodium or potassium hydroxide solution).
Now, this may sound a little alarming and technical, but don’t worry!
- Lye is only dangerous in very high concentrations - far higher than any amount you’d find in food!
- We aren’t going to use lye in this recipe anyway - we’re going to use baking soda.
During baking, the lye (caustic soda) reacts with the pastry's surface and accelerates the Maillard reaction responsible for browning. This gives pretzels their beautiful brown color and special taste.
📜Laugenbrötchen History
In Bavaria (an area in Southern Germany), pretzel (Brezel) was used as an emblem for bakers since at least the 1200s.
Bavarian pretzels aren’t just popular there, though! They may have always been associated with the region, but the whole country runs on pretzels and beer during Oktoberfest!
It sounds like my kind of party if I’m honest! It was actually burger joints and pubs with the genius idea to include hot pretzels in their menus.
After all, salty bar snacks always go down well, and it’s nice to be able to enjoy giant hot pretzels with spicy mustard dipping sauce or ranch without having to attend a baseball game!
The good news is that now you can get these pretzel rolls (sometimes called Laugensemmerl) without even having to leave the house!
🛒 Ingredients and Notes
- All-purpose flour - also known as regular flour.
- Active dry yeast - this recipe doesn’t require fresh yeast or a sourdough starter either, which helps to keep things cheap since most bakers usually have yeast in the pantry!
- Egg - We used an egg wash to brush the rolls before baking, but it is totally optional.
- Coarse sea salt - also known as pretzel salt for sprinkling over the top.
🧂Salting the pretzel buns
A pretzel not topped with coarse salt is actually called a “baldie”! So, if you make this recipe without sprinkling the coarse salt on top, then you have made a “Bavarian baldie!”
🔪 Instructions
Step 1
- Mix the yeast with lukewarm milk and let it rest for 10 minutes. Add the canola oil and warm water.
- In a bowl of a stand mixer, whisk flour and salt.
- Mix in the yeast mixture, oil, and water.
Step 2
- Knead the dough with a stand mixer or your hand until mostly smooth.
- Cover the bowl and let the dough rise until doubled in size.
- Punch down the dough and knead it in the bowl for another minute.
Step 3
- Cut the dough into 16 pieces, then form balls by pulling the dough under. Place the balls on a well-greased surface and let them rise for 15 minutes.
- Get the pretzel “bath” ready by bringing water, salt, and baking soda to a rolling boil. Put dough balls into the water in batches and briefly boil.
- Transfer them to a well-greased baking sheet with a slotted spoon, then cut an x across each roll with a serrated knife or using scissors. Brush with egg wash if desired. Sprinkle with coarse sea salt.
- Bake in preheated oven to 400 degrees for 20-25 minutes or until the pretzels are a rich brown color.
- The amount of flour will vary depending on many factors, such as humidity, temperature, and altitude.
- If your dough is too sticky, add more flour until it’s slightly stiffer than for regular rolls but still relatively soft. Go by the appearance and texture of the dough rather than a strict quantity.
- Before covering the bowl with the dough with plastic wrap, spray it lightly with cooking spray so that your risen dough doesn't stick to it.
- To speed up the process of dough rising, you can place the bowl near a warm source: a sunny window or a hot dish cooking on your stove. You can also heat your oven to no more than 275 F, turn it off, and place your bowl (make sure it's not plastic!) on the middle rack with the oven door slightly ajar. It works wonders!
- To cut the dough into equally-sized pieces, first cut in half, then in half again. Roll each piece into a log, then cut each log into 4 pieces.
- When placing the rolls into the lye "bath," don't crowd them. Always put so many into the pot that there is still some space in between.
- The egg glaze is optional. It gives the buns a shiny look. You can lightly brush them with melted butter when you take them out of the oven instead.
- You can shape the dough any way you want. Try traditional pretzel knots, hot dog buns, mini rolls for sliders, pretzel sticks, or pretzel bites. Just make sure to adjust the baking time.
- You can sprinkle the rolls with other things: poppy seeds, sesame seeds, herbal salt, or fennel seeds.
- You can bake the rolls without sprinkling with salt, but then double the dough's salt amount.
🍽 How To Serve It
- Pretzel rolls are absolutely perfect for sandwiches! I like mine with plenty of salty butter or mayo, juicy tomato slices, lettuce, and bacon - a BLT is great on a pretzel roll! This is especially true if said bacon is lovely and hot so that the fat melts into the soft inside of the chewy pretzel buns!
- Or, you can pull these rolls apart to dip in any of your favorite dips. Try mustard, ranch dressing, or nacho cheese. Even chocolate dip would be perfect too!
- You can get these pretzel pastries served in pubs on a tray as an appetizer or even served as a hamburger bun! The golden outside with a fluffy, steamy center is absolutely perfect, with a nice juicy burger piled high with all the essentials!
- Personally, though, I like to serve mine with a nice hearty stew as this is how many Germans would typically eat them - something like this traditional German Hunter Cabbage Stew or Instant Pot Beef Stew.
- They’re especially perfect with this beer and cheddar soup - after all, it’s not a party without beer, cheese, and pretzels! This combination is perfect for game day parties in particular.
❓ Frequently Asked Questions
Yes, you can make the dough a day ahead of baking. Cover the formed rolls tightly with plastic wrap after they have rested and noticeably grown, and refrigerate overnight. The next morning, remove the plastic and allow the buns' surface to firm up a little. Proceed with the lye bath.
Due to the type of flour and air moisture, you might have to add more flour than recommended below. That is totally fine. See additional notes in the recipe box.
I’d recommend that you eat them the same day for best results, as homemade bread doesn’t last as long as store-bought.
However, if you don’t manage to eat them all, store them at room temperature in an airtight container for up to 3 days. You can warm them up in your microwave in 10-second increments (they will also soften up this way)
Absolutely! Freeze your pretzel rolls after they're baked and cooled down. Leave them on the counter to thaw or reheat frozen rolls wrapped in foil in a 350 F hot oven for 5-10 minutes. If you want a crispy crust, you can also unwrap it for just a few minutes.
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Easy Bavarian Pretzel Rolls Recipe
EQUIPMENT
- Stand mixer with a dough hook attachment or elbow grease
- Large pot
- Large baking tray
- Slotted spoon
- Serrated knife or scissors
- Paper towels
Ingredients
The Dough
- 6 cups all-purpose flour, or 2 lbs
- 1 teaspoon salt
- 3 tablespoons canola oil
- 2 teaspoons active dry yeast
- 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
- In a small mixing bowl, mix yeast with warmed milk and let rest for 10 minutes.
- Meanwhile, in a bowl of a stand mixer, whisk flour and a teaspoon of salt.
- Add oil, warm water, and yeast mixture into the bowl with flour and salt. Knead with a dough hook attachment until dough is mostly smooth (alternatively, knead with your hand). Only add more flour, one cup at a time, if you cannot easily handle the dough. The dough will be somewhat stiff.
- Cover the bowl with a plastic wrap and dish towel and put it in a warm place to rise for one hour or until doubled in volume.
- Punch down dough and knead with your hand for one minute. Transfer the dough to a clean surface and cut into 16 equally large pieces. Form balls by pulling the dough under. Place on a well-greased surface. Let the dough balls rise for 15 minutes.
- While the rolls are rising, preheat the oven to 400 degrees Fahrenheit and get the pretzel "bath" ready.
- In a large pot, bring water, salt, and baking soda to a rolling boil. Working in batches, carefully plunge dough balls into the water and let them "poach" for about 30 seconds, turning them a few times.
- Place a few sheets of kitchen paper next to your baking tray. Using a slotted spoon, transfer the rolls to the paper towels to dry a bit before carefully returning them onto the parchment paper-lined large baking sheet.
- Using a pastry brush, glaze the buns with a beaten egg (optional). With a serrated knife or scissors, score an x across each roll and sprinkle with coarse salt.
- Bake for 20 to 25 minutes, or until pretzels are a rich brown. Let rolls cool on a wire rack. Enjoy!
Notes
- HOW MUCH FLOUR? Humidity, temperature, altitude, and a multitude of other factors can impact how much flour you need in your yeast doughs. For these pretzels, keep adding flour until it is slightly stiffer than regular rolls (but still soft), so go by the texture and look and feel of the dough rather than how much flour you've added compared to the recipe.
- Before covering the bowl with the dough with plastic wrap, spray it lightly with cooking spray so that your risen dough doesn't stick to it.
- To speed up the process of dough rising, you can place the bowl near a warm source: a sunny window or a hot dish cooking on your stove. You can also heat your oven to no more than 275 F, turn it off, and place your bowl (make sure it's not plastic!) on the middle rack with the oven door slightly ajar. It works wonders!
- To cut the dough into equally-sized pieces, first cut in half, then in half again. Roll each piece into a log, then cut each log into 4 pieces.
- When placing the rolls into the lye "bath," don't crowd them. Always put so many into the pot that there is still some space in between.
- The egg glaze is optional. It gives the buns a shiny look. You can lightly brush them with melted butter when you take them out of the oven instead.
- It is recommended that these be eaten the same day, as they are the best when they are the freshest, of course.
- Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used.
Nutrition
Update Notes: This recipe was originally published in February 2012 and updated in March of 2021 with new photos and recipe tips.
Chelsea says
I’ve made these twice - they are REALLY good. However, both times I was not able to get the yeast activated using the two cups of milk. I’ve had to proof the yeast as per the package instructions then add to the milk. Is it just me?
Jas says
Proofing yeast shouldn't be necessary unless the yeast is near its expiration date and you want to be sure. However, some yeast types are more stubborn than others. You can find all details in this 4 Types of Yeast post. 🙂
Vanessa says
I had to laugh at the too much liquid comments! I had to add a little more lol These turned out GREAT for me. I'm going to attempt to make these but cut down the size of the rolls to yield more rolls, more slider size. Curious how it will go lol
Jas says
So glad you enjoyed them! You should be able to make smaller rolls without a problem.
Meghan says
I agree with those saying too much liquid. I have made this a few times but have to add a lot more flour! I’m trying it again and stopped myself at almost 2 extra cups. It’s still a liquid mess but I did it in the kitchen aid so didn’t have to knead it by hand. will see what happens!
Jas says
Hi, Meghan! The exact amount of flour needed can depend on temperature, elevation, humidity, how everyone measures flour, etc. (as mentioned in the recipes notes). Humidity levels make a huge difference! If you live in a humid climate, you might need to add up to double the flour amount.
Rebecca says
Just made this recipe and I have to agree with Brian who said there was too much liquid to flour. However, after adding a lot more flour to make a dough that could be kneaded, the rolls came out great! I was a little concerned that the extra flour would be too much for the yeast but it was fine. I’ll make these again and, this time, I won’t worry when I put in so much more flour then the recipe called for. Thanks for the recipe!
Jas says
Hi Rebecca, thanks for giving our recipe a try! I can only think that the difference in the dough consistency is due to the type of flour and air moisture. So many Pinterest users who shared with me their success in baking these rolls have not mentioned they had to add more flour, and it was certainly enough for me. ♀️
Caroline says
Can you substitute the milk with a non dairy one?
Jas says
I don't see why not! 🙂
Elizabeth says
Hi, is the yeast supposed to proof in the milk on the first step? Should it be foamy? I didn’t know if it needed sugar to do this. I was going to check before going through with the rest of the recipe!
Jas says
Yes, you should leave it for 10 minutes to rest as instructed. No sugar necessary. 🙂
brittney says
After the rolls rise, when I pick them up they simply deflate and I need to roll them againg to get them into the bath. Is this normal? The recipe steps don't say.
Jas says
They deflate somewhat but not to the extent that you need to roll them again. Perhaps your dough is a bit softer, but it should rise in the oven.
Melissa says
Hi, just wondering if you can use a different oil other than canola? Just realized I ran out.
Thanks!
Jas says
Of course, use vegetable or corn oil, or whatever you have on hand! 🙂
Brittany says
I followed your recipe but my dough never formed into a ball. Even after rising the dough was too sticky to knead it form into balls. What did I do wrong?
Jas says
So sorry to hear that! The dough is a finicky creature. The type of yeast, flour, and even the condition of the air can all contribute to the dough to turn out differently every time. Kneading long enough helps or adding more flour as indicated in directions (#2): "Only add more flour if your dough cannot be easily handled."
Hope you'll give it another chance. 🙂
Brian says
You recipe got incorrect fluid volume. 2 1/2 cup milk + 1 cup warm water is too much for 7 1/2 cup of flour.
Jas says
It does seem like a lot, but it's not. You can always add more flour. Check out the notes in the recipe box. 🙂
Brian says
Please check again on your fluid to flour ratio: 2 1/2 cup milk + 1 cup water is 3.5 cup of fluid = 28 fl oz. Your maximum flour in recipe is 7 1/2 cup. Therefore your recipe got approximately 87.5% fluid-to-flour ratio, which made the flour extremely sticky. You also mentioned add flour as need, but how much flour one should add? Even we take the maximum flour which is 7 1/2 cup of flour as initial dough, that would be 10 oz additional flour to be added until the flour is not sticky. Why don’t you do your maths and experiments before you post the recipe?
Jas says
I'm really sorry, but there are so many happy bakers who recreated this recipe and shared their photos with me on Pinterest. Wish you could see it!
Marilyn Tolan says
Can this recipe be halved? And can they be frozen? If so, when & how TY so much.
Jas says
Hi, Marilyn! Thanks for your question. Yes, you can definitely half or double the recipe as needed.
I always freeze my bread and buns after they're baked and cooled down. I reheat frozen rolls wrapped in foil, in a 350 F hot oven for 5-10 minutes. If you want a crispy crust, you can also unwrap for just a few minutes. 🙂
chef mimi says
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!!!
Jas says
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!
chef mimi says
That’s true. But there is something so great about the salt on pretzel breads !
petitehausAngelina says
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!
Jas says
Thank you, Angelina! I'm thrilled about the feature 😀
Miz Helen says
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
Jas says
Thank you much, Miz Helen!
Calleen Petersen says
These look SO yummy!
Of Goats and Greens says
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!
Jas says
Right? Nope, no lye here. 🙂 They are exceptionally good warm!
Colleen says
The perfect roll!!! Really...I could eat these all up by myself!!!
Jas says
Thanks, Colleen. They do go down easy 😀
Kristen Kirk says
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.
Jas says
Thank you, Kristen! Hope you enjoy 🙂
Ronnie says
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.
Jas says
Many thanks for visiting and the review, Ronnie! They are quite addictive 🙂