Rhodes Pretzel Rolls made from frozen Rhodes dinner rolls are soft, chewy, golden-brown buns with a classic pretzel flavor that come together in just 20 minutes—made effortlessly with a quick baking soda bath and a simple bake.

Can’t get enough of these quick and easy pretzels? You’ll love my Pretzel Pigs in a Blanket too!

Why you’ll love this recipe:

There’s just something about a warm pretzel roll that makes any meal feel extra special. Whether it’s the deep golden color, the chewy crust, or that irresistible sprinkle of coarse salt, pretzel rolls are a true comfort food. The only problem? Traditional pretzel dough takes time — and a lot of it.

But what if I told you that you can make pretzel rolls at home without mixing a single ingredient? Meet your new best friend in the freezer aisle: Rhodes Frozen Dinner Rolls!

Ingredients you’ll need:

Water
Baking soda
Rhodes Dinner Rolls- frozen
Egg yolk
Coarse salt

If you’ve ever bitten into a warm, golden pretzel roll — that chewy crust, the soft, steamy center, the salty finish — you already know it’s not your average dinner roll. Pretzel rolls are the perfect combo of comforting and crave-worthy.

Pretzel rolls aren’t exactly new, but the shortcut of making them from frozen dough has completely changed the game! Zero kneading, zero mixers, and zero stress!

Seriously though, once the water is boiling, you’ve only have about 20 minutes between you and a warm batch of these pretzel rolls fresh out of the oven! Serve them warm on the side with dinner, dunk them in cheese dip for an easy appetizer, or split them in half and make a sandwich. The possibilities are endless!

How to make the best Rhodes Pretzel Rolls:

Preheat your oven to 450 degrees F, then line a baking sheet with parchment paper or a silicone baking mat and set aside.
Fill a large pot with 10 cups of water, then mix in the baking soda and bring the water to a boil.
Working in batches of five, drop each frozen roll into the boiling water for 60 seconds, then remove and place on the prepared baking sheet. Repeat with remaining rolls.
Whisk the egg yolk with 1 tablespoon of water, then evenly brush the egg yolk mixture over the boiled rolls.
Sprinkle the rolls with coarse sea salt, then take a small knife and score an “x” on the surface of each roll.
Bake for 12-14 minutes until the tops are dark in color.
Although best served warm, these rolls may be cooled to room temperature and stored in an airtight container for up to 4 days.

Let’s face it: making pretzel dough from scratch can be a bit of a project. Between mixing, kneading, proofing, shaping, and boiling, it’s not something most of us have time for on a busy weeknight. That’s where Rhodes frozen rolls come in.

Using pre-made dough means:

No mixing or kneading — it’s already done for you.
Perfectly portioned — each roll is the ideal size for an individual bun.
Consistently delicious — Rhodes rolls are known for their soft, bakery-quality texture and taste.

Before baking, each roll is dipped in a hot baking soda bath — the secret behind that signature pretzel flavor and color. It gives the buns their chewy crust and deep golden-brown finish. Sprinkling coarse salt (like pretzel or kosher salt) on top before baking not only adds flavor but also that irresistible pretzel look. It’s the kind of detail that makes you feel like you’re eating something from a gourmet bakery.

Quick and easy pretzel buns are a total game changer. They’re easy, delicious, and make you look like a kitchen pro — all without the hassle of making dough from scratch. Whether you’re planning game day snacks, a family BBQ, or just want to level up your sandwich game, these buns are a must-try!

My top tips:

WORK IN BATCHES: I find it helpful to only add 5 rolls to the baking soda bath at a time. The rolls will puff up while in the water and you want to avoid over-crowding your pot.
BOILING: It’s important to only leave the rolls in the boiling baking soda water for 60 seconds. If you leave them in much longer, they will become mushy and start to lose shape.
REMOVING EXCESS WATER: I find that using a slotted spoon or spatula to remove the boiled rolls from the baking soda bath is helpful to drain off any excess water before placing them on your baking sheet.
EGG WASH: Brushing each boiled roll with egg not only helps the salt stick to the surface, but it also helps the rolls become deeply golden brown while baking.
COARSE SALT: Using a coarse salt makes all the difference in making the exterior of these pretzel rolls taste just like a soft pretzel. Do not use fine salt for this recipe- it’ll dissolve into the dough. If you can’t get your hands on the right salt, you can top these with a sprinkle of everything but the bagel seasoning instead!
SCORING: Pretzel buns are scored to create an X or slits to allow the rolls to expand and rise properly during baking. The scoring prevents the bun from expanding unevenly or bursting, and can also allow steam to escape, contributing to the classic golden-brown crust.

Looking for more pretzel treats? Check these out!

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