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Pull-Apart Pretzel Rolls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 58 reviews
  • Author: Jessica
  • Prep Time: 2 hours
  • Cook Time: 18 minutes
  • Total Time: 2 hours 18 minutes
  • Yield: 16 rolls
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

These Easy Pull-Apart Pretzel Rolls are soft, chewy, and perfect for snacking or serving alongside your favorite meals. Made with a simple dough enriched with butter and boiled briefly in a baking soda bath before baking, these rolls develop a classic pretzel crust and a tender interior. Ready in just a couple of hours, they’re great for beginner bakers looking to impress with homemade bread.

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 the Yeast: In the bowl of a stand mixer fitted with the dough hook, combine warm water, sugar, and 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 the Dough: Add the all-purpose flour and melted butter to the bowl. Mix on low speed until a dough ball begins to form, then increase to medium speed and knead for 2 to 3 minutes until the dough pulls away from the sides of the bowl.
  3. Proof the Dough: Remove the dough, grease the bowl with vegetable oil, then return the dough to the bowl. Cover with plastic wrap and let it proof in a warm, dark place for about 1 hour or until it doubles in size.
  4. Prepare for Baking: Preheat your 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 it with butter for the rolls to rest on.
  5. Boil the Pretzel Rolls: In a large stockpot, combine water and baking soda and bring to a rolling boil. While the water heats, transfer the dough to a work surface and divide into 16 equal portions. Roll each into a ball and place on the greased baking sheet.
  6. Bake the Rolls: Boil the roll balls in batches for 30 seconds each side using a slotted spoon, then return them to the baking sheet. Arrange the boiled rolls in the prepared skillet or baking dish. Brush the tops with egg wash and sprinkle with kosher salt.
  7. Finish Baking: Bake the rolls in the preheated oven for 15 to 18 minutes until dark golden brown and cooked through. Remove from the oven and serve warm.

Notes

  • Make sure the water for the yeast is not too hot, or it may kill the yeast. Aim for around 110-115°F.
  • Boiling the rolls in the baking soda bath is essential for that classic pretzel crust and chew.
  • Use kosher salt for topping as it adds texture and flavor without overpowering.
  • If you don’t have a cast iron skillet, any oven-safe baking dish will work.
  • Rolling the dough into tight balls helps the rolls hold their shape during boiling and baking.
  • Brush the rolls with egg wash to achieve a shiny, golden crust.

Nutrition

  • Serving Size: 1 roll
  • Calories: 200
  • Sugar: 2g
  • Sodium: 500mg
  • Fat: 5g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 35mg

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