Description
These Easy Pull-Apart Pretzel Rolls are soft, chewy, and perfect as a snack or alongside your favorite meal. With a simple dough made from flour, yeast, and butter, boiled briefly in a baking soda bath for that classic pretzel flavor and texture, then baked to golden perfection, these rolls are irresistible and fun to share.
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
Baking Soda Bath
- 10 cups water
- 2/3 cup baking soda
Topping
- 1 large egg yolk, mixed with 1 Tablespoon water
Instructions
- Activate the yeast: In the bowl of a stand mixer fitted with the dough hook, combine the 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 that the yeast is active and ready.
- Make the dough: Add the flour and melted butter to the yeast mixture. Mix on low speed until a dough ball begins to form, then increase to medium speed and knead until the dough pulls away from the sides of the bowl, about 2 to 3 minutes. Remove the dough, grease the bowl with vegetable oil, and return the dough to the bowl. Cover with plastic wrap and let it proof in a warm, dark place until doubled in size, approximately 1 hour.
- Preheat and prepare pans: Preheat your oven to 450ºF. Grease a 10-inch cast-iron skillet or a 13×9-inch baking pan with butter. Line a baking sheet with parchment paper and grease the parchment paper with butter to prevent sticking.
- Prepare the baking soda bath: In a large stockpot, whisk together 10 cups of water and 2/3 cup baking soda. Bring the mixture to a rolling boil. This bath is essential for creating the traditional pretzel crust.
- Shape the rolls: While the water heats, uncover the dough and transfer it onto a work surface. Divide the dough into 16 equal pieces. Roll each piece into a smooth ball by cupping your hand over the dough and rolling it gently, then place each ball on the prepared greased baking sheet.
- Boil the rolls: Working in batches, carefully place the dough balls into the boiling baking soda bath. Boil each batch for 30 seconds, flipping the rolls once halfway through to ensure even cooking. Use a slotted spoon or spider to transfer the boiled rolls back to the greased baking sheet.
- Arrange and brush: Arrange the boiled rolls in a single layer in the greased cast-iron skillet or baking dish. Brush the tops with the egg yolk and water wash to give them a shiny, golden crust when baked. Sprinkle with additional kosher salt to taste.
- Bake the rolls: Place the rolls in the preheated oven and bake for 15 to 18 minutes, or until they are dark golden brown on top and fully cooked through. Remove from oven and allow to cool slightly before serving. Enjoy warm pull-apart pretzel rolls!
Notes
- Make sure the water for the yeast is not too hot, as it can kill the yeast; aim for 110-115°F.
- Proofing time can vary based on room temperature; the dough should double in size.
- The baking soda bath is key for the pretzel’s unique flavor and texture; do not skip.
- Use a slotted spoon or spider to handle the dough balls safely from the hot water.
- Adjust salt topping based on your preference for saltiness.
- These rolls are best enjoyed the day they are made but can be stored in an airtight container for 1-2 days.
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
