Pretzel Rolls

Homemade Pretzel Hot Dog Buns

pretzel-rollsRemember last week when The Assistant showed you how to make Alton Brown’s homemade pretzels? Well, on the last night of the World Series, we decided to take that original recipe to the next level.

Guys, we made pretzel rolls!

I can’t even begin to tell you how giddy we were about this. Seriously, unreasonably giddy. It was the kind of giddy where The Assistant was waiting in the driveway for The Husband to come home because he couldn’t wait the extra 30 seconds to tell him about it.

These are even easier to make than the pretzels themselves. When you get to the part where you divide the dough into 8 pieces, all you have to do is gently roll the dough balls into six-inch (15 cm) cylinders. Follow the same instructions as before, with the boiling, egg wash and salting; I added three slits along the top for decorative effect.

I found that it only took the rolls about 1 more minute to cook than the traditional pretzels.

So far, The Assistant has tried them with hot dogs, ham sandwiches and bratwurst sandwiches. Each is reportedly better and more exciting than the last.

So, if you want to be the star of that tailgate party, or if you want to hang on to this one for a party celebrating That Big Football Game That Cannot Be Named Without Licensing Permission, I can highly recommend it.


Serves 8
Prep time 1 hour, 30 minutes
Cook time 30 minutes
Total time 2 hours
Allergy Egg, Wheat
Meal type Bread, Side Dish, Snack
Misc Child Friendly, Freezable, Pre-preparable, Serve Hot
Website Food Network
These homemade soft pretzels are amazing, but I would expect nothing less from an Alton Brown recipe. The Assistant would like me to make them every day. We've already made them twice in one week!


  • 1.5 cups warm water (110-115 degrees F)
  • 1 tablespoon granulated sugar
  • 2 teaspoons kosher salt
  • 1 packet active dry yeast
  • 22oz all-purpose flour (about 4.5 cups)
  • 2oz unsalted butter (melted)
  • oil (for pan)
  • 10 cups water
  • .67 cup baking soda
  • 1 large egg beaten with 1 Tbsp water
  • pretzel salt


Step 1
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam.
Step 2
Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined.
Step 3
Increase to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.
Step 4
Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Step 5
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil, or use silicone baking sheets. Set aside.
Step 6
In a large pot, bring the 10 cups of water and the baking soda to a rolling boil.
Step 7
Turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Your Kitchen Assistant may be very helpful with this step.
Step 8
Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Step 9
Place the pretzels into the boiling water, one at a time, for 30 seconds each. Remove them from the water using a large flat spatula.
Step 10
Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. NOTE: the Assistant says "Really chunky salt makes it taste too salty and hides the taste of the pretzel. Medium or small chunks make the overall flavor better."
Step 11
Bake until dark golden brown in color, about 12-14 minutes total. In my oven, I rotate the sheets at 5 minutes, and then again for the final 2 minutes. Cool for at least 5 minutes before serving.

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