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Lighter Bavarian Pretzel Rolls with Easy Mustard Butter

Lighter Bavarian Pretzel Rolls - featured image
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These lighter Bavarian pretzel rolls deliver the same chewy, golden-brown exterior and pillowy soft center as traditional versions, but with smarter swaps like Greek yogurt and whole wheat pastry flour. Paired with a tangy, creamy mustard butter, they’re perfect for game day, cozy dinners, or any time you crave comfort food without the heavy feeling.

Ingredients

Scale
  • 2 cups (240g) bread flour
  • 1 cup (120g) whole wheat pastry flour
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 cup (240ml) warm water (about 110°F)
  • 1/4 cup (60g) plain Greek yogurt
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1 tablespoon unsalted butter, melted
  • 8 cups (2 liters) water (for baking soda bath)
  • 1/3 cup (80g) baking soda
  • 1 tablespoon coarse sea salt or pretzel salt
  • 1 egg (for egg wash)
  • 1 tablespoon water (for egg wash)
  • 4 tablespoons (56g) unsalted butter, softened (for mustard butter)
  • 2 tablespoons whole grain mustard
  • 1 teaspoon honey (for mustard butter)
  • Salt and pepper to taste (for mustard butter)

Instructions

  1. Activate the yeast: In the bowl of a stand mixer, combine warm water (110°F) and honey. Sprinkle yeast over the top and let sit for 5-7 minutes until foamy.
  2. Mix the dough: Add bread flour, whole wheat pastry flour, Greek yogurt, salt, and melted butter to the yeast mixture. Use the dough hook on low speed for about 2 minutes until combined.
  3. Knead the dough: Increase speed to medium and knead for 6-7 minutes until smooth and elastic. Add flour or water as needed.
  4. First rise: Shape dough into a ball, place in a lightly oiled bowl, cover, and let rise in a warm spot for about 60 minutes until doubled in size.
  5. Shape the rolls: Punch down dough, divide into 8 equal pieces (about 85g each). Shape each into a ball, place on a parchment-lined baking sheet, cover, and let rest for 15 minutes.
  6. Prepare baking soda bath: Bring 8 cups of water to a boil in a large pot. Carefully add baking soda (it will bubble vigorously), then reduce heat to a gentle simmer.
  7. Bathe the rolls: Gently lower each roll into the simmering water using a slotted spoon. Cook for 30 seconds on each side. Work in batches of 2-3.
  8. Finish the tops: Transfer bathed rolls back to the baking sheet. Score an ‘X’ about 1/4 inch deep on top of each roll. Brush with egg wash (1 egg beaten with 1 tablespoon water) and sprinkle with coarse salt.
  9. Second rise: Let rolls rest for 20 minutes while preheating oven to 425°F (220°C).
  10. Bake: Bake for 15-18 minutes until deep golden brown, rotating the sheet halfway through.
  11. Make mustard butter: While rolls bake, combine softened butter, whole grain mustard, honey, and a pinch of salt and pepper. Mix until smooth.
  12. Cool and serve: Let rolls cool on a wire rack for at least 10 minutes. Serve warm with mustard butter.

Notes

Don’t skip the baking soda bath—it’s essential for the dark, chewy crust. Use a thermometer for water temperature to ensure yeast activates properly. For best results, let the dough rise fully and score with confidence. Rolls can be frozen for up to 3 months.

Nutrition

Keywords: pretzel rolls, bavarian pretzel rolls, lighter pretzel rolls, mustard butter, homemade pretzel rolls, game day appetizer, easy bread recipe

Find it online: https://lolaspoon.com/lighter-bavarian-pretzel-rolls-with-easy-mustard-butter/