Pull-apart Pretzels Recipe

Activate yeast

In a small bowl, combine the warm water, yeast, and sugar. Stir gently and let sit for 5–10 minutes until foamy and fragrant. If it doesn't foam, the yeast may be dead; start over with fresh yeast.

Mix dough

In a large mixing bowl or the bowl of a stand mixer fitted with the dough hook, combine 2 cups of the flour and the salt. Add the foamy yeast mixture and the melted butter. Mix on low speed (or stir by hand) until incorporated, then gradually add the remaining 1.5 cups of flour. Continue mixing/kneading for 6–8 minutes until the dough is smooth, slightly tacky but not sticky. Add a tablespoon of flour at a time if the dough is too wet.

First rise

Lightly oil a clean bowl, place the dough in it, and turn once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.

Prepare work surface

Line a baking sheet with parchment paper and lightly grease. Preheat the oven to 425°F (220°C).

Portion dough

Punch down the risen dough to release gas. Transfer to a lightly floured surface and divide into 3 equal pieces. Roll each piece into a long rope about 18–20 inches (45–50 cm) long and 1 inch (2.5 cm) in diameter.

Cut into bite-sized pieces

Using a sharp knife or bench scraper, cut each rope into 1-inch (2.5 cm) pieces. You should have roughly 54 pieces total (3 ropes × ~18 pieces).

Form pull-apart stack(s)

Arrange the pieces in a circular stacked pattern on the prepared baking sheet for one large pull-apart pretzel or divide into 2 smaller rounds. For a single large pull-apart, start by forming a ring of pieces touching each other, then stack additional pieces on top in concentric circles until you have a mound. Leave small gaps so pieces will bake through evenly but remain close enough to pull apart after baking.

Prepare bath

In a large, deep skillet or saucepan, bring the 8 cups of hot water to a gentle simmer (do not boil). Carefully stir in the 5 tablespoons of baking soda — the solution will foam briefly. Reduce heat to maintain a gentle simmer.

Dip dough pieces

Working quickly and in small batches, use a slotted spoon or spatula to lower groups of pretzel pieces into the simmering baking soda bath for 30 seconds to 1 minute, turning once so all sides are coated. Remove and let excess water drain back into the pan, then return pieces to the prepared baking sheet in their arranged shape.

Season and brush

Brush the tops of the soaked dough pieces with a little melted butter (reserve a tablespoon for after baking). Sprinkle coarse salt evenly over the top. If using cheese, sprinkle it over now so it melts into the tops while baking.

Bake

Bake in the preheated 425°F (220°C) oven for 15–18 minutes, or until the pretzel surface is deep golden brown and the interior registers about 200°F (93°C) on an instant-read thermometer. Rotate the pan halfway through baking for even color.

Finish

Remove from oven and immediately brush with the remaining melted butter or garlic butter. Let cool for 5–10 minutes on the baking sheet so pieces set but are still warm enough to pull apart easily.