Buddha's Soft Pretzels (Or Pretzel Rolls)

"Soft, street-vendor type pretzels. I'de been experimenting with various recipes for pretzels, and finally created this one which everyone agrees is perfect, especially when accompanied with our simple and easy to make Recipe #280453 :) You can also make pretzel rolls which are wonderful for burgers."
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Ready In:
8 pretzels




  • Combine water, sugar, and the 2 tsp Kosher salt in a medium bowl. Sprinkle the yeast on top. Let it sit for 3 minutes.
  • Add the flour and butter and mix with dough hooks (stand mixer) on medium speed and knead until the dough is smooth and pulls away from the sides. Continue kneading for about 4 minutes.
  • Remove dough from bowl, and place into another bowl that has been sprayed with non-stick cooking spray. Cover with a damp (wrung out tight) kitchen towel and sit on top of fridge for 1 hour.
  • Preheat oven to 450°F Bring the gallon of water and the baking soda to a boil in wide-mouthed pan (roaster type works best).
  • Meanwhile, turn dough out onto a lightly oiled work surface and divide into 8 sections. Roll each section out to 2' ropes, shape into pretzel shape.
  • Place the pretzels into the boiling water. 2 or 3 at a time for about 10-15 seconds each. Remove using a large spatula onto a baking sheet that has been sprayed with non-stick cooking spray.
  • Brush each pretzel with the egg yolk mixture and sprinkle with Kosher salt (or sea salt or pretzel salt) and bake 15 minutes.
  • ROLLS: After kneading, divide dough into 12 equal pieces. shape into rolls. Place onto baking sheet lined with parchment, sprayed with oil. Cover and let rise for 1 hour.
  • Dip into water solution, then baste with egg wash (as directed above for pretzels). Then score decorately the tops. Bake as directed for pretzels.

Questions & Replies

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  1. Great pretzels! Loved the flavor and dough was easy to work with but I need practice folding the pretzels. Served with beer cheese soup and was a great compliment to the soup.
  2. Earlier this year I hosted an Oktoberfest party. I looked through several recipes before deciding to use this one. It isn't too difficult to make at all and the pretzels come out quite nicely. Since I was making them for a large party, I made pretzel bites instead of the large pretzels. I just rolled out the dough, cut it into 1" pieces, and shortened the baking time slightly. They came out great and were a big hit at Oktoberfest.
  3. Loved these pretzels and so did the family! I used Rapid Rise yeast and let the dough rise for about 15 minutes. I separated the dough into about 32 pieces, rolled out into "snakes" and wrapped them around bamboo skewers to make twists. My goal was to create a birthday snack for my son to take to school. These are "pretzel snakes." I boiled them on the skewers. I removed the skewers and baked in the oven. I decorated with some melted chocolate to make eyes and a tongue.
  4. Oh gosh what a great homemade pretzel recipe, I have tryed many different recipes in the past I have to say this one is the best yet and I am so pleased to have found this recipe, I made no ingredient changes which is vary rare for me, I did however rise it in a pre-warmed oven, I plan on making this many more times, thank you for sharing 2Bleu!...Kitten:)
  5. These turned out perfect in both texture and flavor, but I would slightly modify the recipe so it would not only work better with the website's scaling system, but you would need significantly less water, baking powder and only one egg. Instead of a massive roasting pot that has room for a freaking gallon of water, I would use something shallower like my 3 quart pot and put only 4 cups of water and 1½ tablespoons of baking soda. The roasting pot I used made my pretzels unravel and it was a pain in the ass getting them out with only a spatula. You also don't need to use pure egg yolk, I just scrambled one egg and still had some leftover. Also, take it easy on the rock salt. I ended up picking off a lot of mine.


Original Zaaarite. Food lovers. Lynnda passed away in March 2020. Her recipes live on here for everyone to enjoy and Rick continues the tradition. We will forever live together through our food. Live well. Eat well.?
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