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Cozy Bavarian Pretzel Rolls with Easy Mustard Butter

Bavarian pretzel rolls - featured image
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These homemade pretzel rolls feature a chewy interior and crackly, dark crust, inspired by a cherished memory of a German neighbor’s recipe. Served with a creamy whole-grain mustard butter, they’re perfect for Oktoberfest, game days, or cozy autumn gatherings.

Ingredients

Scale
  • 1 ½ cups warm water (about 110°F)
  • 2 ¼ teaspoons active dry yeast (one standard packet)
  • 1 tablespoon brown sugar
  • 4 cups all-purpose flour (plus extra for dusting)
  • 2 teaspoons fine sea salt or table salt
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • ¼ cup baking soda (for boiling bath)
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • Coarse sea salt or pretzel salt (for sprinkling)
  • ½ cup unsalted butter, softened to room temperature (for mustard butter)
  • 3 tablespoons whole-grain mustard (e.g., Maille or Grey Poupon)
  • 1 tablespoon honey
  • Pinch of salt (for mustard butter)
  • Fresh chives, finely chopped (optional, for mustard butter)

Instructions

  1. Activate the yeast: In the bowl of a stand mixer, combine warm water, brown sugar, and active dry yeast. Stir and let sit for 5 minutes until foamy and bubbly.
  2. Make the dough: Add melted butter, salt, and 2 cups of flour to the yeast mixture. Mix on low speed with the dough hook until combined, then gradually add remaining 2 cups of flour. Knead on medium speed for 6-8 minutes until smooth, elastic, and slightly tacky.
  3. First proof: Shape dough into a smooth ball, place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.
  4. Shape the rolls: Punch down dough, turn onto a floured surface, and divide into 8 equal pieces (about 110 grams each). Shape each into a smooth ball, place on a parchment-lined baking sheet, cover loosely, and let rest for 15 minutes.
  5. Boil the pretzels: Bring a large pot of water to a rolling boil. Slowly add baking soda (it will foam). Boil 2-3 rolls at a time for 1 minute per side. Transfer back to the baking sheet, spacing 2 inches apart.
  6. Apply egg wash and salt: Brush tops with egg wash, sprinkle with coarse salt, and score a shallow ‘X’ or line on each roll.
  7. Bake: Preheat oven to 425°F (220°C). Bake for 18-22 minutes, rotating halfway, until deep golden brown and hollow-sounding when tapped. Cool on baking sheet for 5 minutes, then transfer to a wire rack.
  8. Make the mustard butter: While rolls cool, combine softened butter, whole-grain mustard, honey, and a pinch of salt. Mix until smooth. Fold in chives if using.

Notes

For a deeper pretzel flavor, bake the baking soda on a sheet pan at 250°F for 1 hour before using. The dough can be refrigerated after the first proof for up to 24 hours. Rolls freeze well for up to 3 months.

Nutrition

Keywords: pretzel rolls, Bavarian pretzel rolls, homemade pretzel rolls, mustard butter, Oktoberfest recipes, German bread, pretzel bread

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