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Easy Homemade Bavarian Pretzel Rolls with Mustard Butter

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These cozy soft Bavarian pretzel rolls with mustard butter are a happy accident that became a staple. Chewy on the outside, pillowy soft on the inside, with that unmistakable pretzel tang, they’re perfect for game days, soup nights, and lazy Sunday afternoons.

Ingredients

Scale
  • 3 ½ cups (440g) all-purpose flour
  • 1 ¼ cups (300ml) warm water (110°F)
  • 2 ¼ teaspoons (one packet) active dry yeast
  • 1 tablespoon brown sugar
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon fine sea salt
  • 8 cups (2 liters) water (for baking soda bath)
  • ⅓ cup (80g) baking soda (for bath)
  • Coarse sea salt, for sprinkling
  • ½ cup (1 stick) unsalted butter, softened (for mustard butter)
  • 2 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard
  • 1 teaspoon honey
  • Salt and pepper, to taste

Instructions

  1. In a large mixing bowl, combine warm water (110°F) and brown sugar. Sprinkle yeast on top and let sit for 5-10 minutes until foamy.
  2. Add melted butter, salt, and 2 cups of flour to the yeast mixture. Stir until combined, then gradually add remaining flour, about ½ cup at a time, until a soft, slightly sticky dough forms.
  3. Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. (Or use a stand mixer with dough hook on medium-low for 6-7 minutes.)
  4. Lightly oil the bowl, place dough inside, turning to coat. Cover with a towel and let rise in a warm spot for 1 hour, or until doubled in size.
  5. Punch down dough, turn onto a clean surface, and divide into 8 equal pieces (about 100g each). Roll each into a tight ball. Place on a parchment-lined baking sheet, cover loosely, and rest for 15 minutes.
  6. While rolls rest, bring 8 cups of water to a boil in a large pot. Carefully add baking soda (it will foam). Reduce heat to a gentle simmer.
  7. Preheat oven to 425°F (220°C). Gently lower each roll into simmering water, one or two at a time. Boil for 30 seconds per side. Transfer back to parchment-lined baking sheet, spacing 2 inches apart.
  8. Using a sharp knife, cut a deep ‘X’ or slash across the top of each roll. Sprinkle generously with coarse sea salt.
  9. Bake for 14-16 minutes until deep golden brown and glossy.
  10. While rolls bake, combine softened butter, Dijon mustard, whole grain mustard, honey, and a pinch of salt and pepper in a small bowl. Mix until smooth.
  11. As soon as rolls come out of the oven, brush with melted butter (optional). Let cool on baking sheet for 5 minutes, then transfer to a wire rack. Serve warm with mustard butter.

Notes

Don’t skip the boiling step – it creates the chewy crust. Use fresh baking soda for best results. Rolls need to go into the oven immediately after boiling. A slightly tacky dough produces softer rolls. For best flavor, serve warm with mustard butter at room temperature.

Nutrition

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

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