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Best Homemade Soft Bavarian Pretzel Rolls with Mustard Butter

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These soft Bavarian pretzel rolls have a deeply browned, slightly crisp exterior and a pillowy, tender center. They’re perfect with a slather of mustard butter and are a family-favorite recipe that’s budget-friendly and made with simple ingredients.

Ingredients

Scale
  • 4 cups (500g) bread flour
  • 1½ cups (355ml) warm water (about 110°F)
  • 2¼ teaspoons (one packet) active dry yeast
  • 2 tablespoons (25g) brown sugar
  • 2 tablespoons (28g) unsalted butter, melted
  • 1½ teaspoons (9g) fine sea salt
  • ½ cup (120g) baking soda (for boiling bath)
  • 10 cups (2.4 liters) water (for boiling bath)
  • 1 large egg + 1 tablespoon water (for egg wash)
  • Coarse pretzel salt, for sprinkling
  • For the Mustard Butter:
  • ½ cup (113g) unsalted butter, softened
  • 2 tablespoons (30g) whole grain mustard
  • 1 tablespoon (15ml) honey
  • ½ teaspoon garlic powder
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Proof the yeast: In your mixing bowl, combine the warm water and brown sugar. Sprinkle the yeast on top and let it sit for 5-7 minutes until it gets foamy.
  2. Mix the dough: Add the melted butter, salt, and 2 cups of bread flour to the yeast mixture. Stir until combined, then gradually add the remaining flour, ½ cup at a time, until the dough comes together into a rough ball.
  3. Knead the dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes (or 5-6 minutes in a stand mixer on medium speed) until smooth, elastic, and slightly tacky but not sticky.
  4. First rise: Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot for 1-1½ hours until doubled in size.
  5. Shape the rolls: Punch down the dough and divide it into 8 equal pieces (about 110g each). Shape each piece into a smooth ball, place seam-side down on a parchment-lined baking sheet, cover loosely, and let rest for 15 minutes.
  6. Prepare the baking soda bath: Bring 10 cups of water to a boil in a large pot. Carefully add the baking soda (it will foam up), then reduce the heat to a gentle simmer.
  7. Boil the rolls: Gently lower 2-3 rolls at a time into the simmering water. Boil for 30 seconds on each side (60 seconds total). Use a slotted spoon to flip them.
  8. Drain and arrange: Transfer the boiled rolls back to the parchment-lined baking sheet, spacing them about 2 inches apart. Let them drain for a minute.
  9. Score and salt: Brush each roll generously with egg wash. Using a sharp knife, cut a deep ‘X’ or a single slash across the top of each roll (about ½ inch deep). Sprinkle generously with coarse pretzel salt.
  10. Bake: Preheat oven to 425°F (220°C). Bake the rolls for 15-18 minutes, rotating the pan halfway through, until deep golden brown and they sound hollow when tapped on the bottom.
  11. Cool and enjoy: Let the rolls cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm.

Notes

Don’t skip the boiling step—it gives pretzels their unique texture and flavor. Use a gentle simmer, not a rolling boil. Let the dough rest after shaping to prevent shrinkage. For make-ahead, refrigerate the dough overnight after the first rise. Freeze cooled rolls for up to 3 months.

Nutrition

Keywords: pretzel rolls, Bavarian pretzel, soft pretzel, homemade pretzel, mustard butter, German bread, pretzel recipe

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