Homemade Pretzel Rolls


Homemade Pretzel Rolls

Homemade Pretzel Rolls
15 Min

There's something about a buttery pretzel roll that always hits the spot. We've got a better-than-store-bought option for you in our Homemade Pretzel Rolls! These warm, buttery rolls are easy to make and will change any dinner menu or sandwich from ordinary to extraordinary. One bite and you'll understand why Howard loves them so much!

What You'll Need

  • 1 (16.3-ounce) can refrigerated biscuits (8 biscuits)
  • 8 cups water
  • 1/3 cup baking soda
  • 1 egg, beaten
  • Coarse salt for sprinkling

What to Do

  1. Preheat oven to 400 degrees F. Coat baking sheet with cooking spray.
  2. Form each biscuit into a ball-shape and pinch ends to seal. Using a sharp knife, cut slits on top of dough in an “X” pattern. These work best if they are only about 1/8-inch deep. 
  3. In a soup pot, combine water and baking soda. Bring to a boil over medium-high heat, then reduce heat to low. Add dough balls to simmering water and cook 30 seconds. Turn over and simmer 15 seconds. Remove with a slotted spoon and place “X” side up on the prepared baking sheet. Brush with beaten egg and sprinkle with salt.
  4.  Bake 15 to 18 minutes or until golden brown. Let cool 5 minutes then remove to a platter to cool completely.

Mr. Food Test Kitchen Tip:

Nutritional InformationShow More

Servings Per Recipe: 8

  • Amount Per Serving % Daily Value *
  • Calories 188
  • Calories from Fat 71
  • Total Fat 7.9g 12 %
  • Saturated Fat 2.0g 10 %
  • Trans Fat 0.0 0 %
  • Protein 4.3g 9 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 0.6mg 0 %
  • Sodium 3,184mg 133 %
  • Total Carbohydrates 25g 8 %
  • Dietary Fiber 0.4g 2 %
  • Sugars 4.3g 0 %

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Dear Howard/Mr. Food - Today's pretzel rolls and yesterday's whoopie pies had me drooling! Since I'm trying hard to diet right now by avoiding the breads and sweets, I can't try these out immediately, but you can be certain that I will! As I was on-line I copied several recipes I can try right now without feeling guilty (like the carrot raisin salad, the Amish Harvest tomatoes and the Spring pea salad.) Since I love veggies almost as much as I love the bready carbs, I'm looking forward to trying these more approved recipes. Thank you!

Tried this recipe? What did you think?


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