Pulled Pork Sliders on Homemade Pretzel Rolls

Delicious pulled pork sliders made with tender shredded pork, crisp coleslaw, and served on homemade pretzel rolls. These BBQ sliders are ideal for summer dinners, backyard gatherings, or any time you want a hearty, satisfying sandwich.

I enjoy comfort food year-round: warm soups in winter and fresh-baked sandwiches in summer. These BBQ Pulled Pork Sliders are always a crowd-pleaser. Piled high on a soft, homemade pretzel roll and finished with tangy coleslaw, they make a perfect evening meal for dining outdoors.

I’ve been making pretzels, pretzel bites, and pretzel rolls for years—my kids love them. These homemade pretzel rolls are easy to make and rival anything you’d buy at a shop. The recipe yields 16–20 small rolls, perfect for sliders, dinner rolls, or even small burger buns.

You can find the pretzel roll recipe below, but first take a look at what we like to pile onto these rolls.

Pulled Pork Sliders on Homemade Pretzel Roll Buns

BBQ pulled pork is typically slow-cooked and requires planning, so I often use a seasoned shredded pork product that delivers great flavor in a fraction of the time. It lets you serve a delicious sandwich without the long cooking process.

We top our sliders with a scoop of creamy coleslaw and a dill pickle. Make a double batch for guests—these sliders go fast.

Recipe for Pretzel Rolls for Pulled Pork Sliders

The Only Pretzel Rolls Recipe You’ll Ever Need

Buttery, soft, and chewy—this pretzel roll recipe works for sliders, buns, and more.

Prep Time: 2 hours 30 minutes

Cook Time: 15 minutes

Servings: 16 rolls

Calories: 145 kcal

Author: Brandy Nelson

Ingredients

1 ¼ cup warm water
1 Tbsp. yeast
3 ¾ cup all-purpose flour
¾ cup powdered sugar
1 ½ teaspoon salt
2 teaspoon vegetable oil

Pretzel Roll Bath

2 cup hot water
¼ cup baking soda
melted butter and kosher salt, for finishing

Instructions

Mix the warm water and yeast. Cover and let rest for 10 minutes, or until foamy.
Combine the dry ingredients. Slowly add the water/yeast mixture and oil. Mix until a soft dough forms, then turn onto a lightly floured surface and knead until smooth.
Lightly spray a bowl with nonstick spray, return the dough to the bowl, cover loosely with a towel, and let rise in a warm place until doubled in size, about 1 hour.
Make the pretzel bath by combining the baking soda with hot water and stirring until the soda is mostly dissolved (it may not dissolve completely).
After the first rise, divide the dough into 16 balls. Dip each roll briefly into the baking soda bath, place on a greased baking sheet, and sprinkle with kosher salt. Let rise in a warm spot for 35 minutes.
Bake at 425°F (220°C) for 15–18 minutes, or until the tops are golden brown.
Brush warm rolls with melted butter before serving.

Notes

These rolls can be baked and then frozen. Thaw on the counter the day you plan to serve them.

Nutrition

Calories: 145 kcal

Note: You can also make the dough in a bread machine—place the ingredients into the machine and run the dough cycle. This method works well if you prefer using a machine for the dough stage.

Can you freeze pretzel rolls?

Yes. Bake the rolls, then freeze them. Thaw at room temperature the day you plan to serve them.

Do you need to boil pretzel rolls?

No. Many pretzel recipes call for boiling, but this recipe uses a baking soda bath instead. The soda bath yields the same chewy exterior without the need to boil.

What kind of salt should be used when making pretzels and pretzel rolls?

Use a coarse salt for sprinkling before baking. Kosher salt or coarse sea salt are both good choices.

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