Ingredients

• 2 cups warm water
• 2 teaspoons active dry yeast
• 2 teaspoons salt
• 2 tablespoons sugar
• 1/8 cup canola oil
• 5–6 cups bread flour (start with 4 cups and add more as needed)
• 2/3 cup baking soda
• 10 cups water (for the baking soda bath)
• 1 egg yolk
• 2 tablespoons water (for egg wash)
• 1 tablespoon kosher salt, for sprinkling

Instructions

1. Combine the 2 cups warm water with the yeast, salt, and sugar. Stir until combined and let sit for 10 minutes to proof. The mixture should become bubbly; if it does not, the yeast may be inactive and should be replaced.
2. Stir in 4 cups of the bread flour and the oil. Knead until a soft dough forms, adding more flour a little at a time until the dough pulls away from the sides of the mixer or is manageable by hand. The dough will remain slightly tacky but should be cohesive.
3. Place the dough in a lightly oiled bowl, cover, and let rise until doubled, about one hour depending on room temperature.
4. Once risen, turn the dough onto a lightly floured surface. Pinch off small pieces and roll into uniform 1½-inch balls, smoothing and sealing the bottom of each roll so the tops are smooth.
5. Line two large baking sheets with parchment paper and lightly spray or oil the parchment to prevent sticking.
6. Bring 10 cups of water and 2/3 cup baking soda to a rolling boil. Carefully lower the dough balls into the boiling solution in batches and cook for 30 seconds. The brief bath develops the pretzel crust and color during baking.
7. Remove the rolls with a slotted spoon or spatula and place them back on the prepared parchment-lined sheets.
8. Whisk the egg yolk with 2 tablespoons water to make an egg wash. Gently brush the tops of the rolls and sprinkle lightly with kosher salt.
9. Bake in a preheated 375°F (190°C) oven for 12–14 minutes, or until the rolls are a deep brown color. Remove from the oven and cool slightly before serving.

Tips & Variations

– For a richer dough, substitute 1/4 cup of the water with milk or add 1–2 tablespoons of melted butter. – If you prefer a lighter crust, reduce the baking soda slightly. For a darker, more pronounced pretzel flavor, keep the soda amount as directed. – To make pretzel knots or traditional long pretzels, stretch the dough into ropes and shape before the baking soda bath. – For seeded rolls, sprinkle seeds (sesame, poppy, or everything seasoning) on top after the egg wash instead of kosher salt.

Storage

Store cooled rolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze cooled rolls in a freezer bag for up to 1 month. Reheat from frozen in a 350°F oven for 8–10 minutes or until warmed through to restore crispness.

Why the Baking Soda Bath Works

The brief dip in a hot baking soda solution raises the surface pH of the dough, encouraging Maillard browning during baking. This produces the deep brown color and signature slightly chewy crust associated with pretzels.

Serving Suggestions

These rolls pair well with savory fillings like pulled pork, roast beef, grilled sausages, and classic hamburgers. They also make excellent breakfast sandwiches with eggs, cheese, and bacon or sausage.