High-Fiber Pretzel Rolls

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Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 8 rolls

Recipe photo

With their light though chewy texture, and signature metro street vendor, soft pretzel flavor, you'd never know these rolls are full of fiber. Hi-maize Fiber, the "invisible" way to increase the fiber in your baked treats, adds 4g fiber to each of these delicious rolls.

High-Fiber Pretzel Rolls

star rating (11) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 8 rolls
Published: 03/21/2013




  • coarse sea salt, kosher salt, or pretzel salt

Water bath

  • 1 1/2 to 2 quarts water
  • 1 tablespoon salt
  • 1/4 cup baking soda

Tips from our bakers

  • Want to make these rolls without the Hi-maize? Substitute all-purpose flour, increasing the water in the dough to 1 3/4 cups.
  • Want to make slightly smaller rolls? Divide the dough into 10 pieces instead of eight; shape and bake as directed for eight rolls.


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1) Combine all of the dough ingredients, and mix and knead — by hand, stand mixer, or bread machine set on the dough cycle — to make a smooth, fairly soft dough. It'll probably stick to the bottom of the bowl just slightly, if you're kneading in a stand mixer.

2) Place the dough in a lightly greased bowl (or 8-cup measure), and let it rise for 60 to 90 minutes, until it's very puffy.

3) Gently deflate the dough, and divide it into 8 pieces. Pat each piece into a rough log, cover, and let rest for 10 minutes, to relax the dough's gluten and make it easier to shape the rolls.

4) Roll each piece of dough into a 16" rope. Shape ropes into tight pretzels, tucking the two ends through the center and squeezing them together underneath. Press the rolls down gently, to flatten.

5) Lightly grease a baking sheet, or line it with parchment. Place the rolls on the baking sheet, cover them, and let them rest for 15 minutes.

6) While the rolls are resting, preheat the oven to 400°F. Prepare the water bath by combining the water, salt, and baking soda in a 10" to 12" shallow saucepan or deep skillet; The water should fill the skillet at least 1 1/4" deep; adjust the amount accordingly (no need to adjust the other ingredients). Bring the mixture to a boil.

7) Drop the rolls, 3 or 4 at a time, into the water bath. Cook for 30 seconds; turn over, and cook for an additional 30 seconds.

8) Place the rolls back on the baking sheet. Sprinkle with coarse sea salt.

9) Bake the rolls for 20 to 24 minutes, until they're a deep golden brown. Remove them from the oven, and cool on a rack.

10) Store at room temperature, tightly wrapped, for several days; freeze for longer storage.

Yield: 8 rolls.


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  • star rating 05/22/2014
  • Sarah from Tennessee
  • These were very easy to make, and came out awesome! I had a little trouble shaping, and they still came out looking great, despite my lack of skills. This is the first time I have used the hi-maize fiber, and I couldn't tell the difference. Will be making these again for sure!
  • star rating 11/19/2013
  • Kazia Ann from Macon Missouri
  • Wow! Soft pretzels in a BUN! Amazing texture and taste. Very well presented, especially the pictures showing step by step instructions. We forgot to press the buns down before baking so the top of it was rounded and not 'flat'. That was our problem, not the recipe's. We plan to use these TDay evening for paninis for those who want them or just as they are for those who don't want them pressed. They taste exactly like a soft pretzel should taste...which is DELICIOUS. Do NOT hesitate to use this recipe, you won't be disappointed. We will use a milk 'wash' on the tops before baking in hopes that it will give the buns that shiny look that most pretzels have. If it doesn't work, it most certainly will not spoil the taste at all. It's a win/win recipe.
  • star rating 08/27/2013
  • Dee from NC
  • I had some Hi Maize Fiber from KA and decided to try it. I choose this recipe because I had hearing so much about Pretzels Rolls. The only thing I did different I topped it with Pizza Seasoning from KA instead of the salt after talking to the Bakers Hotline. My husband said it was the best pretzel he had, I reminded him it was a roll. We toasted them and they were delicious fresh and toasted. A real treat was just putting some mustard and eating them. Thank you KA for all your products and thank you for the help from the Bakers Hotline.
  • star rating 07/30/2013
  • Little All from KAF Community
  • I have made these rolls three times now and they have come out perfect each time. When eaten fresh I have yet to taste any pretzel roll any better from any where else. This roll makes just about any thing you put inside taste better. A great simple recipe that makes something special.
  • star rating 07/14/2013
  • Gambles from KAF Community
  • I made the recipe into 12 rolls, and they were still plenty large. On day one, they were fantastic, but we learned a hard lesson. Though they were completely cool before being stored, they still ended up with a soggy surface in a plastic bag. I learned with bagels to store them in brown bags, but I didn't realize this applied to pretzels also. My mother decided to slice them and toast them and presto - they were great again! I was sure they were soggy trash, but they all got eaten. Lastly, I learned from the Soft Garlic Knot recipe blog that it is MUCH easier to shape dough if you start out with a rectangle and cut long, narrow strips instead of cutting the whole mass of dough into equal portions that still have to be rolled into strips.
  • star rating 06/21/2013
  • Monica from New Windsor, NY
  • Love this recipe! Have baked it twice,the first time cutting the dough into the recommended 8 pieces which made HUGE rolls. The next time I cut it into l2 pieces, still making pretty large rolls, but a little more manageable. On my next try, I plan on putting some pizza dough flavor in, to make Pizza Pretzel Rolls, and all the while sneaking that "dreaded fiber" into my husband's diet!
  • star rating 04/25/2013
  • Cyndy from Upton, MA
  • Oh my gosh these rolls are the BOMB! The ones I made came out IDENTICAL to the photo and taste just as good. I finally found an end to my soft pretzel addiction. YUM!
  • star rating 04/21/2013
  • nancymarr from KAF Community
  • Made these today and found the dough was very easy to work with and had a nice smooth texture. Made it in the bread machine. Twisted the dough like a pretzel and tucked the ends through the holes, then flattened as suggested. The water bath was easy to do. Don't sprinkle too much salt (I did!) and don't brush with butter (which my husband talked me in to) unless you like that Auntie Anne's taste (I don't). Hi-Maize was unnoticeable. Excellent for sandwiches with leftover Easter ham from the freezer and mustard!
  • star rating 04/19/2013
  • PeaJayz from Canada
  • Used my bread machine to start these, the results were amazing! Have already made them twice this week for my husband who thinks I'm a bread-making genius! ;) If only he knew how simple this recipe was. Used them as chicken breast burger buns and they held up fantastic!
    Your(simple)secret is safe with us - proud to be part of the magic in your kitchen - happy baking! Irene@KAF
  • star rating 04/11/2013
  • Paula from Tiffin
  • Easy, easy, delicious!
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