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No-Knead Soft Pretzel Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 78 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes per batch (2 batches total approx. 50 minutes)
  • Total Time: 18 hours 40 minutes (including rising and proofing time)
  • Yield: 10 soft pretzel rolls
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

These No-Knead Soft Pretzel Rolls are delightfully soft and chewy, perfect for sandwiches or enjoying on their own. Made with a simple dough that requires minimal effort and no kneading, these pretzel rolls develop a rich flavor and beautiful crust after a classic baking soda bath and oven baking. The recipe includes a long fermentation for enhanced taste and texture, finished with a butter glaze and flaky sea salt for added indulgence.

Ingredients

Dough

  • 640 grams (about 5 cups) all-purpose flour
  • 2 grams (about 1/2 teaspoon) instant yeast
  • 13 grams (about 4 teaspoons) Diamond Crystal kosher salt
  • 12 grams (about 1 tablespoon) granulated sugar
  • 450 grams (about 2 cups) cold water
  • 14 grams (about 1 tablespoon) olive oil or neutral oil

Baking Soda Bath

  • 115 grams (about 1/2 cup) baking soda
  • 8 cups water

Topping and Finishing

  • Flaky sea salt, for sprinkling
  • 6 tablespoons melted butter

Instructions

  1. Mix the dough: In a large bowl, whisk together the flour, instant yeast, kosher salt, and granulated sugar. Add the cold water and olive oil, then stir with a rubber spatula until a shaggy dough forms. Use your hands to knead briefly just until the dough comes together; it will be wet and sticky.
  2. First rise: Cover the bowl with an airtight lid or plastic wrap and let the dough rise until doubled in volume, about 8 to 10 hours, depending on ambient temperature.
  3. Portion the dough: Turn the dough out onto a lightly floured surface. Use a bench scraper to divide it into 10 equal pieces (approximately 112 grams each for consistency).
  4. Shape the dough balls: Ball up each portion by folding the edges towards the center and then flipping the dough ball over. Cup your hands around the dough and drag it towards you repeatedly to create surface tension until tight balls are formed.
  5. Proof the dough balls: Transfer the balls to a lightly floured, roomy container (such as two 9×13-inch pans), cover with plastic wrap or an airtight lid, and allow them to proof for 4 to 5 hours until doubled in size and light to the touch.
  6. Preheat oven and prepare pans: Preheat your oven to 400ºF (204ºC). Line two sheet pans with parchment paper.
  7. Prepare baking soda bath: In a large pot, bring 8 cups of water to a simmer. Reduce heat to low and add the baking soda, stirring until dissolved, maintaining a barely simmering temperature.
  8. Bake soda bath dipping: One at a time, carefully lower a dough ball top-side down into the baking soda bath. Flip it over twice using a spider or slotted spoon so the top side is down when removed. Remove and place the ball top-side up on the prepared sheet pan. Repeat for 5 balls per pan.
  9. Add toppings and score: Brush each dough ball generously with melted butter, sprinkle with flaky sea salt, then make two shallow slashes on top using a razor blade or sharp knife. Don’t worry if some deflation occurs.
  10. Bake: Bake each sheet pan in the preheated oven for 22 to 25 minutes or until the rolls are a deep brown color.
  11. Finish with butter: Remove the rolls from the oven and immediately brush again with melted butter for extra flavor and sheen.
  12. Repeat and cool: Repeat the baking process with the remaining 5 dough balls. Let the rolls cool briefly before serving or cool completely if using for sandwiches.

Notes

  • The dough is wet and sticky but does not require kneading, making it easier to prepare.
  • Use instant yeast for best results; if using active dry yeast, adjust the proofing time accordingly.
  • Weighing dough balls ensures uniform size and even baking.
  • The baking soda bath is essential to achieve the characteristic chewy crust of pretzels.
  • Use a razor blade or very sharp knife for clean scoring lines on top of the rolls.
  • Brush with butter immediately after baking for a rich flavor and soft crust.
  • Flaky sea salt adds the perfect finishing touch but can be adjusted or omitted based on preference.

Find it online: https://dishmelt.com/no-knead-soft-pretzel-rolls-recipe/