📝 About This Recipe
Experience the legendary chew and deep mahogany crust of a traditional German pretzel, reimagined for the modern kitchen. These air-fried rolls boast a soft, pillowy interior and that signature alkaline tang, achieved through a quick baking soda bath before air-frying to perfection. Whether used as gourmet sandwich sliders or dipped in warm cheese sauce, these rolls bring the bakery experience home with half the effort.
🥗 Ingredients
The Dough
- 3 cups All-purpose flour (plus more for dusting)
- 1 cup Warm water (between 105-110°F)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 2 tablespoons Unsalted butter (melted and cooled)
- 1 tablespoon Brown sugar (packed)
- 1 teaspoon Fine sea salt
The Alkaline Bath
- 6 cups Water
- 1/2 cup Baking soda (adds color and flavor)
The Finish
- 1 large Egg (beaten with 1 tbsp water)
- 1 tablespoon Coarse pretzel salt (or flaky Maldon salt)
- 1 teaspoon Vegetable oil (for greasing the basket)
👨🍳 Instructions
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1
In a large bowl or the bowl of a stand mixer, combine the warm water and brown sugar. Sprinkle the yeast over the top and let it sit for 5-8 minutes until it becomes foamy and fragrant.
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2
Add the melted butter and sea salt to the yeast mixture. Gradually stir in the flour, one cup at a time, until a shaggy dough forms.
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3
Knead the dough on a lightly floured surface (or use a dough hook on medium speed) for 5-7 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
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4
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm, draft-free spot for about 60 minutes, or until doubled in size.
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5
Gently punch down the risen dough and turn it out onto a clean surface. Divide the dough into 8 equal portions (about 70-80g each).
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6
Roll each portion into a tight, smooth ball by cupping your hand over the dough and moving it in a circular motion against the counter.
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7
In a large pot, bring the 6 cups of water and 1/2 cup of baking soda to a rolling boil. Be careful, as it will foam up initially.
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8
Drop 2-3 dough balls at a time into the boiling water for exactly 30 seconds per side. Use a slotted spoon to remove them and place them on a wire rack to drain.
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9
Using a sharp knife or a razor blade, score a shallow 'X' or two parallel lines across the top of each boiled roll.
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10
Brush the tops of the rolls generously with the egg wash and sprinkle immediately with the coarse pretzel salt.
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11
Preheat your air fryer to 350°F (175°C). Lightly grease the air fryer basket with oil or use a perforated parchment liner.
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12
Place the rolls in the basket, ensuring they do not touch (you may need to work in batches). Air fry for 12-15 minutes until the crust is a deep, dark golden brown.
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13
Remove the rolls from the air fryer and let them cool on a wire rack for at least 10 minutes before slicing to allow the crumb to set.
💡 Chef's Tips
Don't skip the baking soda bath; this is what creates the essential Maillard reaction for that specific pretzel flavor and color. If your dough is too sticky during kneading, add flour only one tablespoon at a time to avoid a dense roll. For an extra-shiny finish, ensure your egg wash is well-incorporated and applied evenly. To store, keep in a paper bag for 24 hours; if freezing, wrap tightly in plastic and reheat in the air fryer at 300°F for 3-5 minutes.
🍽️ Serving Suggestions
Serve warm with a side of spicy beer cheese dip or honey mustard. Use as buns for mini Wagyu beef sliders with caramelized onions. Slice and toast with a thick layer of salted European butter. Pair with a cold German Lager or a crisp Apple Cider. Fill with Black Forest ham and Swiss cheese for a classic deli-style sandwich.