Print

Easy Homemade Soft Bavarian Pretzel Rolls with Mustard Butter

easy homemade soft bavarian pretzel rolls - featured image
Print Recipe

These soft, chewy pretzel rolls have a deep mahogany crust and are perfect for any gathering. Served with a tangy whole-grain mustard butter, they are an impressive yet simple appetizer that rivals any bakery.

Ingredients

Scale
  • 4 cups bread flour (500g)
  • 1 ½ cups warm water (360ml, 105-115°F)
  • 2 ¼ teaspoons active dry yeast (1 packet)
  • 2 tablespoons brown sugar
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon salt
  • ½ cup baking soda (100g)
  • 8 cups water (2 liters)
  • Coarse sea salt or pretzel salt, for sprinkling
  • 2–3 tablespoons unsalted butter, melted (for brushing)
  • ½ cup unsalted butter (1 stick), softened
  • 3 tablespoons whole-grain mustard
  • 1 teaspoon honey
  • Pinch of salt

Instructions

  1. In the bowl of a stand mixer, combine warm water and brown sugar. Sprinkle yeast on top and let sit for 5-10 minutes until foamy.
  2. Add melted butter, salt, and 2 cups of bread flour. Mix on low speed with dough hook until combined. Gradually add remaining 2 cups flour, mixing until a shaggy dough forms. Knead on medium-low for 6-8 minutes until smooth and elastic.
  3. Form dough into a ball and place in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 to 1.5 hours until doubled in size.
  4. Punch down dough and turn onto a lightly floured surface. Divide into 8 equal pieces (about 120g each). Shape each piece into a tight ball by rolling against the counter with cupped hand. Place on parchment-lined baking sheet, cover loosely, and let rest 15 minutes.
  5. Preheat oven to 425°F (220°C). In a large pot, bring 8 cups water to a rolling boil. Carefully add ½ cup baking soda (it will bubble vigorously). Stir until dissolved, then reduce heat to a gentle simmer.
  6. Carefully lower 2-3 rolls into the water at a time. Boil for 30 seconds on each side. Remove with slotted spoon, letting excess water drip off, and place back on parchment-lined baking sheet, spaced 2 inches apart.
  7. Using a sharp knife, score a deep ‘X’ or line across the top of each boiled roll. Immediately sprinkle generously with coarse sea salt.
  8. Bake for 15-18 minutes until deep mahogany brown, rotating sheet halfway through.
  9. As soon as rolls come out of the oven, brush generously with melted butter. Let cool on baking sheet for at least 10 minutes before serving.
  10. While rolls bake, make mustard butter: In a small bowl, combine softened butter, whole-grain mustard, honey, and a pinch of salt. Mash with a fork until smooth. Serve at room temperature.

Notes

The baking soda bath is essential for the chewy crust and deep brown color. Use a full ½ cup of baking soda and a rolling boil. Score the rolls deeply to prevent bursting. Brush with butter immediately after baking for shine and flavor. Mustard butter can be made ahead and chilled; bring to room temperature before serving.

Nutrition

Keywords: pretzel rolls, Bavarian pretzels, soft pretzels, homemade pretzels, mustard butter, Oktoberfest, game day appetizer, bread rolls

Find it online: https://ovenmila.com/easy-homemade-soft-bavarian-pretzel-rolls-with-mustard-butter/