Easy Pull-Apart Pretzel Rolls

from 5 votes

Everyone’s favorite twisted carb gets a quick-fix makeover with a tried-and-tested recipe for Easy Pull-Apart Pretzel Rolls.

A cast-iron skillet filled with pretzel rolls with a small bowl of salt

If there is one thing I am known for being the master baker of in our family, it’s soft pretzels! When I whip up a batch, my family members come by the droves to get their hands on the golden brown, chewy, salted carbs that I whip up in every shape and size, from bites to bagels to twists. Now, I’m adding pretzel rolls to the lineup and dishing all my tips and tricks to guarantee success.

A close-up of baked pretzel rolls topped with salt

What’s the Secret to Easy Soft Pretzel Rolls?

The difference between ordinary and extraordinary pretzel rolls comes down to a few pro tips:

  • Water Temp: Start with water that is 110-115°F; anything warmer will kill the yeast and anything cooler will prevent the yeast from bubbling up and doing its happy dance
  • The Proof Is In the Proof: Letting the dough rest in a warm, dark, humid environment (your dryer is a great spot!) will ensure the yeast works its magic efficiently and effectively
  • Baking Soda Bath: In order to achieve the characteristic golden brown crust of a soft pretzel, the dough must be boiled in a baking soda bath that’s at a rolling boil
Pretzel dough wrapped around a dough hook in a glass bowl

Help! I’m Scared to Work with Yeast

Have no fear! I used to be very intimidated by yeast, but once you understand its basic needs, and you’ve got a foolproof recipe, yeasted doughs are a breeze. In order for yeast to function properly in the proofing stage, a yeasted dough must proof (ie. rise) in an environment that is:

  • Warm
  • Humid
  • Dark
Balls of pretzel dough on a baking sheet

Where Should You Proof Dough?

This may come as a surprise, but the ideal spot for your dough to proof is in your dryer! It checks off all the boxes (warm, humid and dark).

Run your dryer for 5 minutes then turn it off. Place your bowl of dough (covered with plastic wrap or a towel) in the dryer and close the door. The yeast is in the prime environment to activate, and you’re mere minutes away from delicious DIY carbs!

A ball of soft pretzel dough being dipped into a baking soda bath

Why Do You Boil Pretzels Before Baking Them?

It’s a great question, but it’s not so much about boiling as it is what you’re boiling them in: a mix of water and baking soda. Baking soda is a more common substitute for lye, which is traditionally used when making soft pretzels.

Baking soda not only provides the characteristic chewiness of soft pretzels, but it also imparts a tanginess on the flavor front. It’s an essential park of making soft pretzels, no matter their shape or size!

Unbaked pretzel rolls nestled in a greased cast-iron skillet

Do You Need a Cast-Iron Skillet to Make Pretzel Rolls?

No cast-iron skillet needed! This recipe works great in any baking dish, as long as your grease it with unsalted butter. You can also line a baking sheet with parchment paper then grease it with vegetable oil and bake the rolls directly on the baking sheet.

Pretzel roll dough balls nestled in a cast-iron skillet being brushed with egg wash

Can You Make Pretzel Rolls from Pizza Dough?

Absolutely! If you’re looking for a store-bought shortcut that will cut your prep time in half, grab your go-to pizza dough and check out my recipe for Easy Pizza Dough Soft Pretzel Bites.

A cast-iron skillet with soft pretzel rolls topped with salt

Ready to become the pretzel roll hero in your ‘hood? Grab the yeast and your skillet or baking pan of choice and get ready for soft, pillowy, chewy and perfectly golden brown pretzel rolls that make a great side dish or the perfect slider-sized buns for your choice of fillings (hello, pulled pork!).

A cast-iron skillet filled with pretzel rolls and a napkin wrapped around the handle
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Easy Pull-Apart Pretzel Rolls

Everyone's favorite twisted carb gets a quick-fix makeover with a tried-and-tested recipe for Easy Pull-Apart Pretzel Rolls.
Author: Kelly Senyei
4.80 from 5 votes
A cast-iron skillet filled with pretzel rolls with a small bowl of salt
Prep Time 2 hours
Cook Time 18 minutes
Servings 8 servings


  • 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


  • In the bowl of a stand mixer fitted with the dough hook, combine the water, sugar and salt. Sprinkle the yeast on top and let it sit for 5 minutes, or until it begins to foam.
  • Add the flour and melted butter to the bowl and mix on low speed until a dough ball begins to form, then increase the speed to medium and knead the dough until it pulls away from the sides of the bowl, 2 to 3 minutes. Remove the dough from the bowl then grease the bowl with vegetable oil and return the dough to it. Cover it with plastic wrap and set it in a dark, warm place to proof until it doubles in size, about 1 hour.
  • 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 then grease the parchment paper with butter.
  • In a large stockpot, whisk together the water and baking soda. Bring the mixture to a rolling boil. While the mixture is coming to a boil, uncover the dough, transfer it to your work surface and divide it into 16 equal portions. Cupping your hand over each piece of dough, roll it into a ball then set it on the greased baking sheet.
  • Working in batches, boil the rolls in the baking soda mixture for 30 seconds, flipping them once. Using a slotted spoon or spider, transfer the rolls back onto the baking sheet.
  • Arrange the rolls in a single layer in the cast-iron skillet or baking dish. Brush the tops of the rolls with the egg wash, then sprinkle them with salt.
  • Bake the rolls until they are dark golden brown on top and cooked through, 15 to 18 minutes. Remove them from the oven and serve.


Calories: 312kcal, Carbohydrates: 55g, Protein: 7g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 15mg, Sodium: 3334mg, Potassium: 79mg, Fiber: 2g, Sugar: 2g, Vitamin A: 175IU, Calcium: 22mg, Iron: 3mg


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  1. 4 stars
    It’s not true that a temp above 115F will kill the yeast. It says right on my jars of yeast to use liquids warmed to 120-130F. I’ve baked plenty of bread using water heated up within that range. I’ve stopped doing that because it’s not worth the effort and now I just use hot water from the tap which as it turns out is usually right around 110-115F. Even that is probably unnecessary as some of the bread recipes I follow say to use water that is “lukewarm.”

    1. Absolutely, Peggy! Just omit the 2 teaspoons kosher salt, otherwise, your rolls will be too salty.

    1. Hi Hannah! The best place to proof dough is a very warm and humid place. If you don’t have a dryer you can use your oven. To proof bread in the oven, place a glass baking dish on the bottom rack of the oven and fill it with boiling water. Stash your dough on the middle or top rack and shut the door. The steam and heat from the boiling water will create a warm and steamy environment for the dough—exactly what you want for a good rise.

  2. If I was going to double or triple the recipe, is it necessary to also double or triple the water/soda mixture? Something tells me no since it’s a quick dunk, not something that 100%becomes apart of the roll. But maybe it is helpful in some way. Not sure.

  3. Can you make pretzel sticks with this recipe? Also, I’ve never tried this recipe before, but I am excited to make it!