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Swiss Pretzel Rolls

Irresistible Swiss Pretzel Rolls: Chewy, Golden Delights at Home

Enjoy these Swiss Pretzel Rolls, a delicious snack featuring a chewy texture and golden crust, perfect for sandwiches or alone.
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Prep Time 20 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 8 minutes
Servings: 10 rolls
Course: Snacks
Cuisine: Swiss
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 1/4 cups Lukewarm Water Hydrate the dough and activate yeast at 105-115°F.
  • 2 1/4 teaspoons Active Dry Yeast Ensure fresh for the best rise.
  • 4 cups All-Purpose Flour If desired, substitute with bread flour for chewier rolls.
  • 1 tablespoon Granulated Sugar Helps activate yeast and adds sweetness.
  • 2 teaspoons Fine Salt Enhances flavor and controls yeast activity.
  • 4 tablespoons Unsalted Butter Melted; for dairy-free, use oil.
For Boiling
  • 8 cups Water for Boiling Essential for the signature texture.
  • 1/2 cup Baking Soda Crucial for the pretzel crust.
For the Topping
  • 1 large Egg For egg wash; milk wash for vegan alternative.
  • Coarse Sea Salt Sprinkle on top for flavor.

Equipment

  • Large mixing bowl
  • small bowl
  • Slotted spatula
  • Pastry brush
  • Baking sheets
  • Large Pot

Method
 

Step-by-Step Instructions
  1. In a small bowl, combine 1 cup of lukewarm water with the active dry yeast. Let it sit for about 10 minutes until frothy.
  2. In a large bowl, whisk together flour, sugar, and salt. Gradually pour in activated yeast mixture and melted butter. Mix until the dough comes together.
  3. Transfer dough to a floured surface and knead for about 10 minutes until smooth and elastic.
  4. Place kneaded dough in a greased bowl, cover with a towel, and let it rise until doubled, about 1 to 2 hours.
  5. Turn the risen dough out onto a floured surface, divide into 10 equal pieces, and shape into ovals. Let rest for 30 minutes.
  6. Preheat the oven to 425°F. Fill a large pot with water and add baking soda for boiling.
  7. Bring water and baking soda to a gentle boil. Boil each roll for 30 seconds, flipping halfway.
  8. Apply egg wash with a pastry brush on boiled rolls. Sprinkle sea salt and make slits in each roll.
  9. Transfer rolls to the oven and bake for 15 to 18 minutes until golden brown. Cool slightly before serving.

Nutrition

Serving: 1rollCalories: 210kcalCarbohydrates: 34gProtein: 5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 400mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 300IUCalcium: 10mgIron: 1mg

Notes

Store any leftovers in an airtight container for up to 2 days at room temperature. If freezing, use a freezer-safe bag and freeze for up to 3 months.

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