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Easy Pull-Apart Pretzel Rolls Recipe

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★★★★★

4.9 from 88 reviews

These Easy Pull-Apart Pretzel Rolls are soft, chewy, and perfectly golden brown on the outside. Made with a simple yeast dough that’s boiled in a baking soda bath before baking, these rolls have that classic pretzel flavor and texture. Perfect for serving warm out of the oven, they are ideal for sandwiches, dinner sides, or snacking.

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

Finishing

  • 1 large egg yolk, mixed with 1 Tablespoon water (egg wash)

Instructions

  1. Activate Yeast: In the bowl of a stand mixer fitted with the dough hook, combine warm water, sugar, and 2 teaspoons kosher salt. Sprinkle the active dry yeast on top and let it sit for 5 minutes until it begins to foam, indicating the yeast is active.
  2. Make Dough: Add the all-purpose flour and melted butter to the bowl. Mix on low speed until a dough ball forms, then increase speed to medium and knead for 2 to 3 minutes until the dough pulls away from the sides.
  3. Proof Dough: Remove the dough from the bowl. Grease the bowl with vegetable oil, return the dough to the bowl, cover it tightly with plastic wrap, and set it in a dark, warm place for about 1 hour or until it doubles in size.
  4. Prepare for Boiling: 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 grease the parchment with butter as well.
  5. Divide Dough: In a large pot, bring 10 cups of water and 2/3 cup baking soda to a rolling boil. Meanwhile, transfer the risen dough onto a work surface and divide it into 16 equal portions. Roll each piece into a ball by cupping your hand over it. Place the dough balls on the greased baking sheet.
  6. Boil Pretzel Rolls: Working in batches, boil the dough balls in the baking soda water for 30 seconds on each side, flipping once. Remove with a slotted spoon or spider and return to the baking sheet.
  7. Arrange and Brush: Place all the boiled dough balls in a single layer in the prepared skillet or baking dish. Brush the tops with the egg wash (egg yolk mixed with water) and sprinkle with additional kosher salt.
  8. Bake: Bake the rolls in the preheated oven for 15 to 18 minutes or until they are dark golden brown and cooked through.
  9. Serve: Remove from the oven and serve the pretzel rolls warm. They are perfect for pulling apart and sharing.

Notes

  • Make sure the water used to activate the yeast is warm but not hot (110-115°F) to properly activate the yeast.
  • Boiling the rolls in baking soda water before baking gives them the signature pretzel chew and brown crust.
  • Use kosher salt or pretzel salt for sprinkling the tops to enhance flavor and texture.
  • You can store leftover rolls in an airtight container and reheat in the oven to refresh their texture.
  • For softer rolls, brush with melted butter immediately after baking.

Keywords: pull-apart pretzel rolls, soft pretzel bread, homemade pretzel rolls, bread recipe, yeast rolls

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