Introduction

These easy pull-apart pretzel rolls offer a soft, chewy texture with a golden, salty crust—perfect as a snack or alongside your favorite meal. They’re simple to make at home and bring the irresistible flavor of classic pretzels right into your kitchen.

The image shows a black cast iron pan filled with 15 round dough balls arranged close together in three rows. Each dough ball has a smooth, shiny, golden-yellow surface from being brushed with a light coating, giving them a slightly glossy texture. A woman's hand is holding a wooden brush with a bright blue silicone bristle head, gently spreading the coating over one dough ball near the center of the pan. The pan is placed on a white marbled surface that adds a clean and simple background to the scene. photo taken with an iphone --ar 4:5 --v 7

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
10 cups water
2/3 cup baking soda
1 large egg yolk, mixed with 1 tablespoon water

Instructions

Step 1: In the bowl of a stand mixer fitted with the dough hook, combine the warm water, sugar, and salt. Sprinkle the yeast on top and let it sit for 5 minutes, or until it begins to foam.
Step 2: Add the flour and melted butter to the bowl. Mix on low speed until a dough ball forms, then increase to medium speed and knead for 2 to 3 minutes until the dough pulls away from the sides of the bowl. Remove the dough, grease the bowl with vegetable oil, return the dough to it, cover with plastic wrap, and set in a warm, dark place to rise until doubled in size, about 1 hour.
Step 3: Preheat the 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 lightly grease it with butter.
Step 4: In a large stockpot, whisk together 10 cups water and baking soda. Bring to a rolling boil. Meanwhile, uncover the dough and transfer to a work surface. Divide into 16 equal portions and roll each into a ball. Place the balls on the greased baking sheet.
Step 5: Working in batches, boil the rolls in the baking soda water for 30 seconds on each side using a slotted spoon or spider. Transfer the rolls back to the baking sheet after boiling.
Step 6: Arrange the rolls in a single layer in the prepared skillet or baking dish. Brush the tops with the egg yolk wash and sprinkle with kosher salt.
Step 7: Bake for 15 to 18 minutes, until the rolls are a dark golden brown and cooked through. Remove from oven and serve warm.

Tips & Variations

For a richer flavor, brush the rolls with melted butter as soon as they come out of the oven.
Try adding toppings like sesame seeds, poppy seeds, or coarse sea salt instead of kosher salt.
You can substitute whole wheat flour for up to half of the all-purpose flour for a nuttier taste.
If you don’t have a cast-iron skillet, a baking dish or rimmed baking sheet works just as well.

Storage

Store the pretzel rolls in an airtight container at room temperature for up to 2 days. To keep them fresh longer, freeze the cooled rolls in a sealed bag for up to 1 month. Reheat by warming them in a 350ºF oven for 5 to 10 minutes, brushing with a little butter for added moisture if desired.

How to Serve

A cast iron pan filled with 16 shiny golden brown dinner rolls arranged tightly together in a circular shape. Each roll has a smooth, slightly risen top with a light sprinkling of coarse salt, showing a slightly sticky and glazed texture. The pan rests on a white marbled surface with a blue and white checked cloth underneath and a small wooden bowl filled with coarse salt beside it. The round black handle of the pan is visible at the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pretzel rolls without a stand mixer?

Yes, you can knead the dough by hand. It will take about 8 to 10 minutes of kneading until the dough is smooth and pulls away from the sides.

Why do pretzel rolls need to be boiled in baking soda water?

Boiling the rolls in baking soda water gives them their characteristic chewy crust and deep brown color by altering the surface starches before baking.