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There's something truly irresistible about the aroma of freshly baked bread wafting through your home, and when that bread comes in the form of soft and chewy pull-apart pretzel rolls, the allure is even stronger. These delightful rolls have captured the hearts and taste buds of many, thanks to their unique texture and rich flavor. Imagine sinking your teeth into a warm roll with a slightly crisp exterior that gives way to a soft, fluffy interior—it's a baking experience that is hard to replicate with store-bought options.

Easy Pull-Apart Pretzel Rolls

Indulge in the deliciousness of homemade soft and chewy pull-apart pretzel rolls. With their warm, fluffy interior and slightly crisp exterior, these rolls are perfect for any occasion. Easy to make, they transform simple ingredients like yeast, flour, and baking soda into a treat that's great as a side dish, sandwich base, or scrumptious snack. Learn the techniques for crafting these delightful rolls, and enjoy the aroma of fresh bread wafting through your home. Perfect for impressing guests or enjoying with family, your kitchen will be a hub of joy and flavor!
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Ingredients
  

2 ¼ teaspoons active dry yeast (1 packet)

1 cup warm water (110°F)

1 tablespoon granulated sugar

3 cups all-purpose flour, plus more for dusting

1 teaspoon salt

2/3 cup baking soda (for the water bath)

1 large egg, beaten (for egg wash)

Coarse sea salt, for sprinkling

Instructions
 

Activate the Yeast: In a large mixing bowl, combine the warm water and sugar. Sprinkle the yeast over the water and let it sit for about 5 minutes, until it becomes frothy.

    Make the Dough: Add 3 cups of flour and 1 teaspoon of salt to the yeast mixture. Stir with a wooden spoon or dough hook until it forms a shaggy dough.

      Kneading: Transfer the dough to a lightly floured surface and knead for about 5-7 minutes or until the dough is smooth and elastic. If the dough is sticky, add a little more flour as needed.

        First Rise: Place the dough in a greased bowl, cover it with a kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.

          Shape the Rolls: Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces. Roll each piece into a smooth ball, making sure to tuck in the edges to create a nice round shape.

            Second Rise: Place the dough balls on a parchment-lined baking sheet, cover them, and let them rest for another 30 minutes.

              Prepare the Baking Soda Bath: In a large pot, bring 10 cups of water and 2/3 cup of baking soda to a gentle boil.

                Boil the Rolls: Carefully drop 3-4 dough balls into the boiling water at a time. Boil for about 30 seconds, then flip them and boil for another 30 seconds. Remove with a slotted spoon and return to the baking sheet.

                  Egg Wash & Salt: Preheat your oven to 400°F (200°C). Brush each roll with the beaten egg and sprinkle with coarse sea salt.

                    Bake: Bake in the preheated oven for 15-18 minutes, or until the rolls are golden brown.

                      Cool & Serve: Remove them from the oven and let them cool slightly. Serve warm and enjoy the delicious pull-apart goodness!

                        Prep Time, Total Time, Servings: 20 minutes | 2 hours | 12 rolls