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Makes one dozen


1 1/3 cup warm water (105-115 degrees)

2 Tbsp. warm milk

2 1/2 tsp. active dry yeast

1/3 cup light brown sugar

2 Tbsp. butter, melted

4 cups all-purpose flour

kosher salt or pretzel salt


Parboiling Liquid: 2 quarts of water   1/2 cup baking soda


Mix 1/3 cup warm water with the yeast. Let sit 5 minutes until foamy. Add the remaining warm water, milk, brown sugar and melted butter. Stir to dissolve the sugar.


Add the flour and mix on medium-low speed to make a nice pliable dough ball. Add more flour if necessary. Turn dough out and knead it for 2 minutes.


Roll dough into a 2 foot long log and cut it into 12 pieces. Cover the dough pieces with plastic wrap and a damp cloth and let it rest for 10 minutes.


Shape into balls and let rest for an additional 30 minutes. Preheat oven to 425 degrees. Lightly grease two baking sheets.


Bring a large pot of water to a boil. Add the baking soda. Drop two balls in at a time and boil no ore that 30 seconds on each side. Carefully remove and drain. Lay on your baking sheet. Sprinkle lightly with salt.


Bake 8-10 minutes until browned. Let cool 5 minutes on baking sheet before moving to a cooling rack.


*This dough may also be shaped into pretzels

Bavarian Pretzel Sandwich Rolls*

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