Dairy-Free Pretzel Rolls

Dairy free pretzel rolls

The Spruce Eats/Julia Hartbeck

Prep: 60 mins
Cook: 15 mins
Total: 75 mins
Servings: 8 servings
Nutrition Facts (per serving)
77 Calories
2g Fat
15g Carbs
1g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 77
% Daily Value*
Total Fat 2g 2%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 4782mg 208%
Total Carbohydrate 15g 5%
Dietary Fiber 1g 3%
Protein 1g
Calcium 48mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pretzel rolls are similar to pretzels in that they have a salty brown crust but that's pretty much where the similarity ends. Don't expect the crunch of salty pretzel snacks; the rolls are more similar to the giant pretzels available as street food worldwide, but even then, they're not the same, and they don't have a traditional shape.

They have a tender-but-firm crumb that is perfect for sandwiches, soup, salad, spreads, or as is with a bit of butter. 

If salt is an issue for you, use less but definitely don't skip it. Salt is what gives these tasty rolls their wonderful flavor and, while regular table salt can be used, coarse salts and those with a little color like red Hawaiian sea salt really put these over the top.


  • 1 (1/4-ounce) package active dry yeast
  • 1 cup water (warm)
  • 1/4 cup white granulated sugar
  • 2 1/2 cups all-purpose flour (plus more if needed)
  • 1 teaspoon salt
  • 7 cups water
  • 1/2 cup baking soda
  • 1 tablespoon salt (​coarse or white or colored sea salt)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for pretzel rolls
    The Spruce Eats/Julia Hartbeck 
  2. In a large mixing bowl, combine the yeast, 1 cup warm water, and sugar, stirring until the yeast is dissolved. Let stand for 5 minutes, or until the mixture is bubbly.

    The Spruce Eats/Julia Hartbeck
  3. In a separate medium bowl, whisk together the flour and 1 teaspoon salt.

    Combine flour and salt
    The Spruce Eats/Julia Hartbeck
  4. Add the flour-salt mixture gradually to the yeast, stirring until a soft dough that is neither sticky nor dry forms, adding extra flour if necessary.

    Add the yeast
    The Spruce Eats/Julia Hartbeck
  5. Turn the dough out onto a clean work surface and knead until elastic and smooth, about 3 to 4 minutes. The dough also can be kneaded by machine using a dough hook for 3 minutes.

    Turn out dough
    The Spruce Eats/Julia Hartbeck
  6. Place in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour or until doubled in bulk.

    Place in an oiled bowl
    The Spruce Eats/Julia Hartbeck
  7. Punch down the risen dough and turn it out onto a clean, lightly floured work surface or a nonstick silicone mat.

    Punch down dough
    The Spruce Eats/Julia Hartbeck
  8. Knead the dough a few times and then stretch it into a 16-inch-long log, about 2 inches wide.

    Knead dough
    The Spruce Eats/Julia Hartbeck 
  9. Cut it into 8 even pieces (weigh them for uniformity if you like).

    The Spruce Eats/Julia Hartbeck
  10. Knead each until elastic, and then shape it into a round roll.

    Dough balls
    The Spruce Eats/Julia Hartbeck
  11. Leave the rolls on the work surface with at least 2 inches separating them, cover with greased plastic wrap, and let rise for 30 minutes. 

    Saran wrap over dough
    The Spruce Eats/Julia Hartbeck 
  12. Heat the oven to 400 F. Lightly oil a large baking sheet and set aside.

    Lightly oil baking sheet
    The Spruce Eats/Julia Hartbeck
  13. Bring 7 cups of water and the baking soda to a rolling boil in a medium-large saucepan over medium-high heat. 

    Frying pan
    The Spruce Eats/Julia Hartbeck
  14. Drop 1 roll at a time into the boiling water. Boil for about 1 minute, turning once.

    Dough in frying pan
    The Spruce Eats/Julia Hartbeck
  15. Remove using a slotted spoon and then transfer to the prepared baking sheet and repeat until all of the rolls have been boiled.

    Remove using a slotted spoon
    The Spruce Eats/Julia Hartbeck
  16. Slash the tops of the rolls once or make an "X" pattern and sprinkle with coarse salt.

    Score dough
    The Spruce Eats/Julia Hartbeck
  17. Bake until dark golden brown, about 12 to 14 minutes, or until an instant-read thermometer registers 200 F when inserted into the roll.

    The Spruce Eats/Julia Hartbeck
  18. Allow rolls to cool slightly before serving.

    Allow rolls to cool
    The Spruce Eats/Julia Hartbeck
  19. Cool the rolls completely on a wire rack before storing or freezing.

    Dairy free pretzel rolls
    The Spruce Eats/Julia Hartbeck