Sourdough pretzel rolls were a childhood favorite of mine—and still are. In fact, in Germany, they are a bakery staple, and growing up, we picked them up almost every Saturday. But not from just any bakery. For pretzel rolls, my mom always went the extra mile and made sure to head across town to her favorite spot. This bakery had the best rolls.
They offered the classic salt-topped version, which was usually my dad’s pick, Personally, I always loved the ones covered in sunflower seeds, pumpkin seeds, or caraway. The texture was perfectly soft inside with a dark, chewy crust.
Traditionally, pretzel rolls are boiled in lye, but I use the baking soda method, which is simple and works beautifully. My favorite way to eat them is with a juicy sliced tomato, but goat cheese, chia jam, a hard-boiled egg, or your own favorite toppings are all fair game. They even make great burger buns.
Baking with Sourdough
I use active starter here to keep things simple, but if you are comfortable with sourdough baking, feel free to swap in 100g of levain instead. Don’t have a sourdough starter yet? They are easy to get your hands on. Ask a friend or your local bakery, try making your own with one of the many tutorials online, or order one if needed.
I always look for ways to make beloved classics a little better for you—without sacrificing flavor or texture. These sourdough pretzel rolls use nourishing ingredients like ghee and the addition of some ancient grains such as spelt or einkorn. A slow, cold fermentation process adds depth of flavor and is often said to make sourdough easier to digest.
With a little planning, these sourdough pretzel rolls come together with minimal active time. I have included a sample schedule to guide you, but feel free to adjust it to fit your day. Make a batch whenever you have time, as these freeze well and bake up beautifully for fresh, delicious rolls anytime. fact
Sample Schedule For Making Sourdough Pretzel Rolls
Day 1
• 2:30 PM – Mix and knead the dough
• 7:30 PM – Transfer to the fridge for overnight cold fermentation
Day 2
• 7:30 AM – Shape the rolls and let rest at room temperature
• 9:45 AM – Transfer rolls to the fridge to help firm the surface
• 10:30 AM – Boil, brush with egg wash, top with seeds, and bake
Step by step instructions for making sourdough pretzel rolls
Gather all ingredients: Bubbly sourdough starter, water, ghee, maple syrup, fine sea salt, whole spelt flour, all purpose flour, baking soda, egg, sunflower seeds and pumpkin seeds.
Combine the active starter, lukewarm water, melted ghee or butter, maple syrup, and sea salt in a large bowl. Stir in the flours, then mix with a spoon and knead by hand until a cohesive dough forms. Cover and let rise at room temperature for 4–5 hours, then refrigerate overnight for a cold fermentation.
The next day, lightly flour your work surface and turn the chilled dough out. Using a dough cutter, divide it into 10-12 equal pieces.
To shape each roll, use your fingers to gently pull and tuck the edges underneath, rotating as you go, until you form a smooth, tight ball.
The tops of each roll should be smooth, with a neat seam tucked underneath.
Place the shaped sourdough pretzel rolls on a parchment-lined baking sheet, cover, and let them rest at room temperature for 2 hours. Then uncover and chill in the fridge for 45 minutes to allow the surface to firm up before boiling the rolls.
Bring 12 cups of water and ½ cup of baking soda to a boil in a 5-6 quart stainless steel pot. Working in batches, boil each roll for 30 seconds,
Then remove with a slotted spoon and return to the parchment-lined baking sheet.
Brush each roll with egg wash.
Score the top with a cross using a sharp knife or bread lame.
Sprinkle with your choice of toppings (I like sunflower seeds and pumpkin seeds), very gently pressing the seeds down to help them stick to the rolls.
Bake at 450F for 12-15 minutes, or until the rolls are a rich, deep brown.
Sourdough Pretzel Rolls
With a deep pretzel crust and soft, chewy interior, these sourdough pretzel rolls are a nostalgic nod to the beloved German bakery flavors that inspired them. This is an easy, overnight recipe requiring minimal hands-on time.*
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Ingredients
- For the dough
100 g active bubbly sourdough starter
280 g lukewarm water
30 g ghee or grass-fed butter, melted
1 Tbsp maple syrup
10 g fine sea salt
150 g whole spelt or einkorn flour
350 g all purpose flour (I like using an organic sifted artisan flour or a heritage white)
- For boiling and topping
12 cups water
1/2 cup baking soda**
1 egg yolk
1 Tbsp cold water
- Suggested Toppings
sunflower seeds, pumpkin seeds, caraway seeds, coarse sea salt
Directions
- Make the dough: In a large mixing bowl, combine the bubbly active starter, lukewarm water, melted ghee or butter, maple syrup and fine sea salt. Stir and then add the flours. Mix thoroughly with a spoon, then knead by hand (dip hands in water to keep dough from sticking) until the dough comes together. The dough will be cohesive but still have a slightly rough texture; which is perfectly fine at this stage.
- Proof: Cover the bowl with plastic wrap (preferably with a reusable cover) and let the dough rest at room temperature for 4–5 hours, or until it has risen noticeably and feels lighter and puffier. Don’t worry if it has not quite doubled—just look for a clear increase in volume.
- Cold fermentation: Transfer the covered bowl to the fridge and let it cold ferment overnight; ideally 10-12 hours.
- Shape: The next day, lightly flour your work surface and turn the chilled dough out. Using a dough cutter, divide it into 10-12 equal pieces. To shape each roll, place a piece in your palm and use your fingers to gently pull and tuck the edges underneath, rotating as you go, until you form a smooth, tight ball. Place the shaped rolls on a parchment-lined baking sheet, cover, and let them rest at room temperature for 2 hours.
- After the resting period, uncover the rolls and place the baking sheet in the fridge for 45 minutes. This helps dry and firm up the tops of the rolls prior to boiling them.
- Preheat your oven to 450F. Bring 12 cups of water and ½ cup of baking soda to a boil in a 5-6 quart stainless steel pot.** Working in batches, boil each roll for about 30 seconds, then remove with a slotted spoon and return to the parchment-lined baking sheet.
- In a small bowl, whisk together the egg yolk and 1 Tbsp cold water. Brush each roll with the egg wash, then score the top with a cross using a sharp knife or bread lame. Sprinkle with your choice of toppings (I like sunflower seeds and pumpkin seeds). Bake for 12-15 minutes, or until the rolls are a rich, deep brown. Remove from the oven and transfer to a wire rack to cool completely.
Notes
- *Most of the time required for these pretzel rolls is hands-off. While the prep and baking are quick, the dough benefits from an overnight cold fermentation for the best flavor and texture.
- **This amount of baking soda is needed to create the beautiful dark and shiny color and crust of pretzel rolls. However, it can cause some foaming, so keep a good eye on your pot. If any of the solution drips on your stovetop or counters, you may notice a few white spots once it dries. They wipe away easily with a damp cloth.
I am excited to make these with my starter. The pics are awesome! You have done a great job on the website!
Thank you so much! Please let me know how they turn out for you or if you have any questions at all!!!
These are my favorite pretzels ever! My husband and I have been treated to them several times and I highly recommend them.
I am so glad you have enjoyed these!