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Pull-Apart Pretzel Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 107 reviews
  • Author: Emily
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 18 minutes
  • Total Time: 1 hour 48 minutes
  • Yield: 16 rolls (serves 8) 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

These Easy Pull-Apart Pretzel Rolls are soft, chewy, and perfectly golden, making them a delicious homemade twist on classic pretzels. With a simple dough that proofed for an hour, boiled briefly in a baking soda bath for that iconic pretzel texture, and baked until deep golden brown, these rolls are perfect for sharing at any meal or gathering.

Ingredients

Scale

Dough Ingredients

  • 1 1/2 cups warm water (110-115°F)
  • 1 Tablespoon sugar
  • 2 teaspoons kosher salt, plus more for topping
  • 1 (1/4-oz.) packet active dry yeast
  • 4 1/2 cups all-purpose flour
  • 4 Tablespoons unsalted butter, melted, plus more for greasing

Boiling Solution

  • 10 cups water
  • 2/3 cup baking soda

Egg Wash

  • 1 large egg yolk, mixed with 1 Tablespoon water

Instructions

  1. Activate yeast: In the bowl of a stand mixer fitted with the dough hook, combine warm water, sugar, and salt. Sprinkle the yeast on top and let it sit for 5 minutes, or until it begins to foam, indicating the yeast is active.
  2. Prepare dough: Add the flour and melted butter to the bowl and mix on low speed until a dough ball starts to form. Increase speed to medium and knead for 2 to 3 minutes until the dough pulls away from the sides of the bowl. Remove dough, grease bowl with vegetable oil, then return dough to bowl, cover with plastic wrap, and let it proof in a warm spot until doubled in size, about 1 hour.
  3. Preheat and prepare pans: Preheat oven to 450ºF. Grease a 10-inch cast-iron skillet or 13×9-inch baking pan with butter. Line a baking sheet with parchment paper and grease the parchment paper with butter.
  4. Prepare boiling bath: In a large stockpot, whisk together 10 cups of water and baking soda and bring to a rolling boil.
  5. Shape rolls: Uncover the dough and transfer to a work surface. Divide dough into 16 equal portions. Roll each portion into a ball using your cupped hand, then place on the prepared greased parchment-lined baking sheet.
  6. Boil rolls: Working in batches, boil the rolls in the baking soda bath for 30 seconds, flipping once halfway through. Use a slotted spoon or spider to transfer rolls back onto the baking sheet.
  7. Arrange and apply egg wash: Place the boiled rolls in a single layer in the greased cast-iron skillet or baking dish. Brush tops of the rolls with egg yolk wash, then sprinkle with kosher salt.
  8. Bake: Bake rolls in the preheated oven for 15 to 18 minutes until they turn dark golden brown and are cooked through.
  9. Serve: Remove the rolls from the oven and serve warm for the best pull-apart experience.

Notes

  • Use warm water between 110-115°F to properly activate the yeast without killing it.
  • Boiling the dough balls in the baking soda bath gives the rolls their distinctive pretzel crust and chewy texture.
  • Be sure to thoroughly grease your pans and parchment to prevent sticking.
  • Use kosher salt for topping for authentic pretzel flavor and texture.
  • These rolls are best served fresh but can be stored in an airtight container for 1-2 days.

Nutrition

  • Serving Size: 1 roll
  • Calories: 180
  • Sugar: 1.5g
  • Sodium: 350mg
  • Fat: 5g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 35mg

Find it online: https://emilyquickdinners.com/pull-apart-pretzel-rolls-recipe/