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Whole Wheat Pretzel Rolls
Prep Time
10 mins
Cook Time
17 mins
Total Time
27 mins
Hearty whole wheat pretzel rolls - perfect with soup!
Course: Sides
Servings: 12 rolls
Author: Cristina
  • 1 cup warm water
  • 3 tbsp brown sugar
  • 1 tsp salt
  • ¼ cup oil (canola works well)
  • 2 ¼ cups whole wheat flour (or 3 cups bread flour for the non-whole wheat alternative)
  • 1 tbsp  yeast (OR 2 packages will do the trick)
  • 6 cups water
  • 3 tbsp baking soda
  • dash kosher or sea salt for each roll
  • egg white or butter wash
  1. Mix brown sugar and yeast in a bowl, add oil and 1 cup warm water. Let it sit for a couple minutes, until the yeast becomes frothy.
  2. Add salt and flour to the yeast mixture and mix. The dough should NOT be sticky. If it is, add a little more flour.
  3. Knead the dough for 3-4 minutes. You should feel it become more elastic.
  4. Divide the dough into 12 balls, and let rise on a foil covered sheet for 20-30 minutes.
  5. Bring 6 cups of water and the baking soda to a simmer in a large pot.
  6. Preheat the oven to 375°.
  7. Place rolls in the water, 1 minute on each side.
  8. Drain and pat dry, and place on a cookie sheet. (Be careful! They will be HOT!)
  9. Brush rolls with egg white or butter wash, and sprinkle with kosher or sea salt.
  10. Slash on the top.
  11. Bake for 12-15 minutes, let cool for at least 5 minutes.
  12. Serve with soup or as a sandwich. Enjoy!