This Pretzel Roll Recipe or Laugenbrötchen as we call it in Germany, are hands down my favorite German baked good and the one thing I always look for when I walk into a German bakery. These traditional pretzel rolls have a deep golden crust, a chewy exterior, and a soft fluffy inside that makes them irresistible fresh from the oven.
What Are Pretzel Rolls?
What makes a German pretzel roll so special is the crust and the distinctive flavor that comes from dipping the dough in lye before baking. That step gives pretzel rolls their beautiful dark color and the classic pretzel taste that is hard to recreate with regular bread.
The dough and process are actually the same as traditional German pretzels. The only difference is the shaping. Instead of twisting the dough into the classic pretzel shape, it is formed into round rolls before baking. If you'd like to try the original version as well, you can see my authentic German pretzel recipe here.
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Ingredients for German Pretzel Rolls
- All-Purpose Flour: I use regular all-purpose flour for this recipe, and I prefer King Arthur. I avoid flour that is bleached or bromated (check out my flour guide). You can also use white spelt flour - I love it for pretzel rolls because it makes the dough slightly easier to work with while still keeping the texture authentic.
- Food-Grade Lye: This is what makes a German pretzel a German pretzel. Food-grade lye can be purchased online, including on Amazon. While this is the most intimidating part of the recipe, it's also the most important. As long as you follow the instructions carefully, it is safe to use and will give you the authentic flavor, color, and crust that baking soda simply cannot replicate.
- Butter: Both American and European-style butter work well in this recipe. Butter adds flavor and tenderness without making the dough heavy.
- Water: Water temperature matters here. Unlike many American pretzel roll recipes, authentic German pretzel rolls use ice-cold water. This helps control fermentation and improves the final texture of the dough. Be sure to read the water temperature notes in the instructions carefully.
- Yeast: Fresh yeast will always give the best results and is traditionally used in German baking. That said, dry yeast (not instant yeast) works very well and is what most home bakers will use.
- Baking Malt: I use baking malt from Breadtopia. This ingredient enhances both the color and flavor of the pretzels and contributes to that classic pretzel crunch and deep, bakery-style taste.
- Coarse Pretzel Salt: Use coarse pretzel salt if possible. It stays intact during baking and gives the pretzels their traditional look and salty bite.
How to make Pretzel Rolls at home
This pretzel roll recipe follows the traditional German method of making pretzel dough with a starter and an overnight rest. This process develops the deep flavor that makes authentic pretzel rolls so special.
Morning (around 8:00 AM): Prepare the Pre-Dough
In a bowl, mix the starter ingredients (flour, yeast, and cold water) on low speed until combined. Increase the speed and knead for about 3 minutes until the mixture forms a soft dough. Cover the bowl and let the pre-dough rest at room temperature for 8-10 hours. This slow fermentation develops flavor and creates the foundation for a great pretzel dough.
Evening (around 7:00 PM): Make the Main Dough
Add the pre-dough to a mixing bowl along with the remaining dough ingredients. Mix on low speed for 4 minutes, then knead on high speed for 5 minutes until the dough becomes smooth and elastic. The finished dough should have a temperature of about 75°F (24°C). Cover the bowl and let the dough rest for 30 minutes.
Evening (around 7:30 PM): Shape the Pretzel Rolls
Divide the dough into 8-9 equal pieces. Shape each piece into a smooth round ball by gently tightening the surface of the dough. This shaping technique helps create beautifully round pretzel rolls with a soft interior. Place the shaped rolls on a parchment-lined baking sheet. (You can watch my video tutorial here to see how I shape the rolls.)
Evening (8:00-9:00 PM): Proof the Rolls
Cover the tray loosely with plastic wrap or a kitchen towel and allow the rolls to proof at room temperature for 1 hour. The rolls should become slightly puffy and almost doubled in size. After proofing, cover the tray well and place the rolls in the refrigerator overnight. This cold rest helps develop flavor and makes it safe to dip the rolls the next morning.
Morning (around 8:00 AM): Prepare the Lye Bath & Bake
Preheat the oven to 450°F (230°C). Prepare the food-grade lye solution using cold water, following all safety instructions carefully. The rolls must be cold from the refrigerator before dipping. Wearing gloves, dip each roll into the lye solution for no more than 5 seconds. Allow the excess liquid to drip off and place the rolls back onto the parchment-lined baking sheet. Use a sharp knife or scissors to score the top of each roll, then sprinkle with coarse pretzel salt.
Bake in the middle of the oven for 12-14 minutes, until the pretzel rolls are deep golden brown with a shiny crust. Transfer to a wire rack and allow to cool slightly before serving.
Substitutions
Flour: You can use all white spelt flour for a slightly softer, easier-to-handle dough. Another option is a mix of 30% wheat flour and 70% white spelt flour, which still gives great texture and flavor. For more guidance on choosing the right flour for authentic German baking, check out my German Flour Guide. I would not recommend using gluten-free flour - the dough won't behave the same, and the pretzels won't have that classic chewy texture.
Yeast: Both dry yeast and fresh yeast work perfectly. For the starter, you can also substitute 15 g of active sourdough starter instead of yeast.
Lye: If you prefer a safer alternative, you can use a baking soda bath instead of food-grade lye. Many tutorials show how to do this. Keep in mind, however, that while this method gives a similar color crust, it will not replicate the authentic taste of a true German pretzel roll.
Variations
Pretzel Braid: Shape the dough into braids instead of traditional pretzel rolls. Top with Sesame Seeds.
German Cheese Pretzel Rolls: After dipping your pretzel rolls in the lye solution, simply lay a slice of Swiss or Gouda cheese on top before baking. The cheese melts into the pretzel roll, creating a rich, flavorful twist on the classic.
Pumpkin Seeds & Cheese: Many traditional German pretzels are topped with melted cheese and pumpkin seeds, giving extra crunch and flavor. You can also skip the cheese and just use pumpkin seeds for a nutty, textured finish.
Equipment
Before you begin this pretzel roll recipe, it helps to have the right tools ready.
Kitchen Scale
I highly recommend using a kitchen scale for this recipe. Pretzel dough benefits from precise measurements, especially when working with yeast dough and preparing the lye solution. Weighing the ingredients helps ensure consistent results every time.
Lye Solution Bowl
Always use a stainless steel or glass bowl for the lye bath. Materials like plastic or aluminum can react with the lye and should not be used. A sturdy glass or stainless steel bowl is the safest option when dipping the pretzel rolls.
Protective Gloves
When working with food-grade lye, it is important to wear protective gloves. Gloves protect your skin while dipping the pretzel rolls into the lye solution and make the process much safer.
Stand Mixer
I usually make the dough using my KitchenAid with a dough hook, which makes kneading much easier. However, you can absolutely knead the pretzel dough by hand if you prefer.
Parchment Paper
Pretzel rolls bake at a high oven temperature, so good parchment paper is important. Avoid silicone baking mats, which prevent the rolls from browning properly. A thicker parchment paper works best and prevents burning.
Kitchen Thermometer
A kitchen thermometer is a helpful tool when working with yeast dough. Use it to check the temperature of the water for the starter, dough, and lye solution. This helps the yeast activate properly and ensures the lye bath is prepared safely.
Storage
Pretzel rolls are best enjoyed fresh the day they are baked, when the crust is crisp and the inside is soft. However, they will keep well for 2-3 days if stored properly.
Store baked pretzel rolls in an airtight container or bread bag at room temperature. If the crust softens, you can refresh the rolls by warming them in the oven for a few minutes.
For longer storage, I recommend freezing the pretzel rolls before baking. After shaping and proofing the rolls, place them in the freezer until firm, then store them in a freezer-safe bag or container. When you're ready to bake, remove the rolls from the freezer and allow them to defrost for about 30 minutes. Once thawed, continue with the lye bath and bake as directed. This is a great way to enjoy freshly baked pretzel rolls whenever you want them.
Safety First
Keep the dough cold before dipping in the lye solution.
The shaped rolls should be cold from the refrigerator before they go into the lye bath. If the dough is warm, the lye solution can seep into the dough instead of staying on the surface. This can leave the rolls with an unpleasant chemical taste rather than the classic pretzel flavor.
Always score the rolls after the lye bath.
Once the pretzel rolls have been dipped and placed back on the baking sheet, use a sharp knife or scissors to cut the top of each roll. If you cut them before dipping, the lye solution can enter the exposed dough and affect the flavor.
Following these two steps helps ensure your pretzel rolls develop the beautiful crust and classic taste that make German Laugenbrötchen so special.
Frequently Asked Questions when Making Pretzel Rolls
German pretzel rolls, also called Laugenbrötchen, are bread rolls made from pretzel dough that is dipped in a lye solution before baking. This process gives the rolls their deep brown crust, chewy exterior, and distinctive pretzel flavor.
They are commonly found in German bakeries and are often served for breakfast or used as sandwich rolls.
The dough and baking method are the same. Both are made from traditional pretzel dough and dipped in a lye bath before baking.
The only difference is the shape. Pretzels are twisted into the classic knot shape, while pretzel rolls are formed into round bread rolls.
The lye bath is what gives pretzel rolls their signature flavor, deep color, and chewy crust. The alkaline solution reacts with the dough during baking, creating the classic pretzel taste. This is why authentic German pretzel rolls taste different from regular bread rolls.
Yes, some recipes use a baking soda bath instead of lye. However, traditional German pretzel rolls use food-grade lye because it produces the best flavor, color, and texture.
Baking soda works in a pinch, but it does not create the same authentic result.
Yes, pretzel rolls make excellent sandwich buns. Their chewy crust and soft interior hold up well with fillings like ham, cheese, sausages, or burgers.
They are commonly used for deli sandwiches and hearty German-style sandwiches.
In Germany, breakfast is often served with a basket of different breads rather than just one. This can include pretzel rolls, pretzels, poppyseed rolls, and easy German Brötchen , served with butter, jam, cheese, or cold cuts.
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Pretzel Rolls Recipe
Ingredients
Equipment
Method
- Prepare the Starter
- In a bowl, mix flour, yeast, and cold water on low speed. Knead on high speed for 3 minutes. Cover with plastic wrap and let rest at room temperature for 10 hours.
- Make the Dough
- Combine the main dough ingredients with the starter. Mix on low for 4 minutes, then knead on high for 5 minutes.
- Rest the Dough
- Cover and let the dough rest in the bowl for 20 minutes.
- Shape the Pretzel Rolls
- Divide the dough into 8-9 equal pieces and shape each piece into a smooth ball.
- Place on a lined baking sheet, cover loosely with plastic wrap, and let rise at room temp for 1-2 hours, until doubled in size.
- Chill the Pretzel Rolls
- Cover and refrigerate the pretzel rolls for 60 minutes to firm up.
- Preheat and Prepare the Lye
- Preheat your oven to 450 °F (230 °C) with top and bottom heat. While the oven heats, prepare your lye solution. ⚠️ Important Safety Notes for Working with Lye: Use only food-grade lye (sodium hydroxide). Always wear gloves and eye protection when handling it. Only use glass or stainless steel containers-never plastic or aluminum. Always add lye to water, never water to lye (or it can cause a dangerous reaction). Use cold water at 20 °C (68 °F)-once lye is added, the solution will naturally rise to around 30 °C (86 °F). Your pretzels must be cold before dipping. If they're warm, they may react and change texture or color. Never use more than 40 g of lye per 1,000 ml of water.Discard Lye by pouring into sink. DO NOT USE CUP MEASURMENTS FOR YOUR LYE SOLUTION ONLY USE A SCALE!
- Wearing gloves, gently dip each cold pretzel into the lye solution for no more than 5 seconds. Let any excess drip off, then place the pretzels on a spayed (I use avocado oil spray) parchment-lined baking sheet. Using a sharp blade, score the thick part (the belly) of each pretzel, then sprinkle with coarse salt.
- Bake in the middle of the oven for 12-14 minutes until golden brown. Cool on a wire rack.
- Enjoy with Butter
This has been a best seller at my market! Make sure to also watch the video tutorial on the lye.