Pretzel Rolls (Laugen Brötchen)

Simple, perfectly salty, and quick, these pretzel rolls are made from scratch and the perfect addition to any meal! Hoosier Hill Farms Pretzel Salt really makes these brötchen taste and look authentic.

What makes Pretzel bread different?

Pretzel bread is different than many other types of bread and rolls for a couple of reasons. The first is that they have a lower hydration, meaning there is less water in comparison to the flour making it more bready and less airy. Second is that it is traditionally dipped in food grade lye which not only gives it the classic dark brown color but also gives it that distinctive pretzel flavor!

Why are pretzel buns so good?

Pretzels, pretzel buns, etc are SO GOOD! I believe it’s because of their distinctive flavor and extra salt on top that keeps us coming back for more! I love using Hoosier Hill Farm Pretzel Salt for these for that authentic flavor and look!

What gives pretzels their color and flavor?

Lye is what gives pretzels their distinctive color and flavor. It can seem scary to use lye because it is toxic until baked BUT with just a few safety precautions you’ll be just fine! It’s important to use food grade lye when working with food. Here are some more tips to keep in mind:

• Work in a well ventilated area, such as by a window. After the lye has dissolved most of the fumes will have evaporated, so just put the bowl by the window while stirring to combine.
• Always sprinkle the lye into the water, do not pour the water into a bowl with the lye beads already in it.
• Wear long sleeves, long pants, gloves, and eye protection.
• Remember to only use stainless steel or glass when working with lye as it will react with other materials.
• Cover your work surface if you’re worried about spilling/ damaging the surface.
• Once finished, the mixture can be neutralized by pouring in white vinegar. It can be poured down the drain as is because (don’t freak out) it is the base for drain cleaners. If you are concerned, simply add the white vinegar and then pour it down the drain.

What can I use instead of Lye?

Many people use baking soda boiled in water as an alternative because it isn’t toxic and will give a “similar” taste. I have tried this method as well but I don’t think it really does the trick. If you make these, I highly recommend using lye for the full effect. If you do decide to go with the baking soda bath, here is an article from King Arthur Baking about using a baking soda bath for pretzels.

How to refresh day old rolls?

If you weren’t able to eat all the rolls fresh, store them in an airtight container. When ready to eat the old rolls, preheat the oven to 400 F, spritz the rolls with some water, sprinkle with more salt if needed, and bake on the metal rack for 5-10 minutes until the outside feels hard/crunchy.

Additional Recipes to try:

• Rye Sourdough Bread
• Kaiser Rolls
• Kräuter Quark Scones

Tips for making Pretzel Rolls

• This dough is stiff so make sure your mixer is set on low speed. You don’t have to use a mixer for this dough as it comes together pretty quickly but if you are kneading it by hand, start in a bowl until it all sticks together and then dump it out and knead until smooth. It’s important the dough is smooth (doesn’t have to pass the window pane test) to get smooth rolls.
• Rising/proofing time will vary depending on the temperature of your water, butter, and room. Just be sure that the dough has doubled in size before dividing and shaping it.
• This recipe uses instant yeast because it’s easier and usually what I have on hand. If you use active dry, I recommend stirring it in with the water and leaving it to sit for 5-10 minutes, until bubbly, before adding it to the flour.
• Because the dough is stiff, getting surface tension while shaping can be more difficult. If you’re struggling to get a smooth top and bottom, pinch the dough over the bottom seam until it is sealed and then leave it to rest, with the seam side down.
• Don’t start the lye (or baking soda bath) process until your oven has heated. The rolls become quite sticky once they have been dipped and you don’t want all the extra moisture soaking in to them.
• Be sure to bake until they have become a dark golden brown color. The lye will cause them to darken so allow it to do it’s work and bake them for the full amount of time.

Ingredients

• All Purpose Flour: I love this recipe because it uses all purpose flour and whole wheat flour, both of which are easy to find. I recommend King Arthur Baking All Purpose flour!
• Whole Wheat Flour: While rye flour is very common in most German Pretzels to give them more depth of flavor, I have chosen to use whole wheat flour because it is easier to find but still gives a delicious flavor to the rolls.
• Water: I have always used tap water where I have lived and never had issues but many people like to use filtered water or bottled water.
• Instant yeast: I like to use instant yeast because it can be whisked in with the flour and doesn’t need to be bloomed first. That being said, active dry yeast can be used as well!
• Kosher Salt: This recipe uses two types of salt, kosher salt should be used in the dough itself, just be sure to add it after the yeast has been whisked in to keep it from killing the yeast.
• Butter: Traditionally, a small amount of butter is added to the dough for richness and flavor.
• Pretzel Salt: Basically the key to making these yummy pretzel rolls is Hoosier Hill Farms Pretzel Salt, it is larger than regular salt and won’t dissolve into the rolls.
• Lye: Lye is what gives pretzels their distinctive color and flavor. It can be intimidating to use at first but the results are so worth it and once you’ve done it a couple of times, it becomes much easier and less daunting. This is the lye that I used.

How to make Homemade Pretzel Rolls

Dough

• In the bowl of a stand mixer, whisk together the all purpose flour (350 grams), the whole wheat flour (150 grams) and the instant yeast (8 grams).
• Pour in the lukewarm water (300 grams), softened butter (20 grams), and kosher salt (10 grams).
• Use the dough hook attachment to knead the dough on low speed until smooth, about 10 minutes.
• Shape the dough into a ball and place back in the mixing bowl. Cover the bowl with a lid or some sort of cover and leave somewhere warm to rise until doubled in size, about 45 minutes.
• In the meantime, preheat the oven to 450 F with a rack in the middle of the oven, and another one, one to two slots below it.

Shape

• Once doubled in size, knock the air out of the dough by punching it down and then briefly re-kneading it by hand. Use as little extra flour as possible.
• Weigh the dough and divide the amount by 8. Use a bench scraper, knife, or your hands to divide the dough into 8 equal portions.
• Working with one dough ball at a time, pat the dough into a flat(ish) disk, about 3″ in diameter.
• In a clockwise direction, bring the edges of the dough into the center of the disk and press together. Pinch the open seams together until the ball is smooth on the top and only has one small seam on the bottom.
• Place the shaped rolls onto an un-floured kitchen towel and leave to sit until the oven is preheated.

Lye Bath

• Once the oven is hot, it’s time for the lye bath. Refer to the tips section earlier in the blog post for all the information and precautions when working with lye! Most importantly, wear gloves, eye protection, work in a well ventilated space, use a glass or stainless steel bowl, and add the lye into the water, not the other way around.
• Set up your work station, it should go from left to right: rolls on a towel, bowl for the lye bath, a baking sheet lined with parchment with a cooling rack on top, and then another baking sheet with parchment paper.
• In a large glass bowl, add in 1 liter of water. Sprinkle with 37 grams of food grade lye. Use a stainless steel slotted spoon to stir it until the water becomes clear again. This is when the majority of the fumes will be released so I recommend being close to the window or even outside for this part.
• Place one roll at a time onto the slotted spoon, carefully lower it down into the lye bath, and pull the spoon away. Use the spoon to press the roll down so that it is fully submerged, and hold it there for 15 seconds.
• Carefully lift the slotted spoon away from the roll and use it to scoop out the roll. Allow the excess water to drip off and then transfer it to the wire rack.
• Repeat with the remaining rolls.

Score and Salt the rolls

• Before transferring the rolls, place a baking sheet or some metal baking dish in the oven on the bottom rack to heat up while finishing the rolls.
• Carefully transfer them to the parchment lined baking sheet. I keep my gloves on for this step because it is hard to only use the slotted spoon.
• Be intentional about where you place the rolls because they are hard to move once on the parchment paper.
• Once transferred, use a bread lame, razor blade, or knife to cut one slit in the top of each roll. The slit doesn’t need to be very deep as the rolls don’t expand as much due to the lower hydration of the dough.
• Sprinkle the top of each roll with your desired amount of pretzel salt. I like a lot but you can always do less if you prefer.
• Bring your sheet of scored and salted rolls next to the oven. Measure out a 1/2 cup or 125 milliliters of water in a measuring cup.

Bake

• Place the baking sheet with the pretzel rolls in the oven, on the middle rack.
• Immediately after, pull out the bottom rack with the baking sheet and pour the water onto it. Quickly close the oven to trap in the steam and bake for 10 minutes.
• After 10 minutes, rotate the baking sheet with the rolls 180 degrees. Bake for another 10-15 minutes until they become a deep golden brown color.
• Once baked, take the baking sheet out of the oven. Place on a wire rack to cool for 5 minutes. Then use oven mitts or a spatula to transfer the rolls to their own cooling rack – this allows any excess moisture to evaporate rather than soak back in.
• Allow the rolls to cool for another 10 minutes before serving!

This page may contain affiliate links. This means that if you click on one of the product links above and complete a purchase, I’ll receive a small commission at no extra cost to you. I will never place a link nor make a recommendation on a product or service that I don’t love or use personally. Read our privacy policy here. Thank you for supporting Red Currant Bakery.