Salted Caramel Pretzel Pull Apart Slab
If your favorite soft pretzel from the summer fair met gooey monkey bread, this would be the result.
This Salted Caramel Pretzel Pull-Apart Slab is made with soft, buttery homemade dough that’s coated in brown sugar and crushed pretzels, baked until golden, then finished with gooey caramel, crunchy pretzels, and an extra drizzle of salted caramel. Every bite is sweet, salty, buttery, and completely irresistible.
It’s one of those desserts that’s perfect for sharing around the table, bringing to summer cookouts, or serving warm with a scoop of vanilla ice cream after a long day outside.
Why You’ll Love This Recipe
If you’re anything like me, you love a dessert that balances sweet and salty flavors. This recipe does exactly that.
The fluffy pull-apart dough stays incredibly soft, while the pretzels add just enough crunch and saltiness to balance the rich caramel. Every piece pulls apart easily, making it a fun dessert for family gatherings, potlucks, and summer parties.
Even better? It looks impressive but is surprisingly simple to make.
The Secret Ingredient: Rising Star Baking Supply’s Salted Caramel Baker’s Syrup
One of my favorite ingredients in this recipe is Rising Star Baking Supply’s Salted Caramel Baker’s Syrup.
This baker’s syrup can be mixed directly into baked goods, adding rich caramel flavor throughout the recipe. I use it in the dough, in the buttery coating, and drizzle a little more over the finished slab for an extra layer of buttery salted caramel flavor.
If you’re looking for an easy way to bring bakery-quality caramel flavor to homemade desserts, this syrup is definitely worth keeping in your pantry.
This recipe was created in partnership with Rising Star Baking Supply.
What Is a Pull-Apart Slab?
If you’ve never made one before, think of it as a cross between monkey bread and a pull-apart loaf.
Instead of baking in a Bundt pan, the dough balls are arranged in a 9×13-inch baking pan, making every piece easy to grab. The result is soft, fluffy layers of bread with caramel tucked between the pieces and plenty of crunchy pretzels on top.
It’s perfect for serving a crowd and makes a fun dessert for holidays, birthdays, BBQs, and summer get-togethers.
Tips for the Best Pull-Apart Slab
A few simple tricks will give you the best results every time:
- Use a kitchen scale for the most consistent dough.
- Whisk together the melted butter and baker’s syrup every few dough balls since they naturally separate.
- Add the soft caramels during the last few minutes of baking so they stay gooey instead of melting into the bottom of the pan.
- Finish with a drizzle of extra Salted Caramel Baker’s Syrup and crushed pretzels for the perfect sweet-and-salty finish.
- Serve warm for the softest texture.
Looking for Another Pull-Apart Slab?
If you love this recipe, you have to try my S’mores Pull-Apart Slab next!
It’s packed with graham cracker flavor, melty chocolate, toasted marshmallows, and everything you love about classic campfire s’mores—no campfire required. Just like this recipe, it’s soft, gooey, and made for sharing.
Whether you’re baking for a backyard BBQ, summer movie night, or just because you’re craving something cozy, it’s another family favorite you won’t want to miss.
Frequently Asked Questions
Can I make this ahead of time?
Yes! Assemble the slab through shaping, cover, and refrigerate overnight. Let it come to room temperature and complete the final rise before baking.
Can I use hard caramel candies instead?
I don’t recommend it. Soft caramels melt much more evenly and create the gooey caramel pockets that make this recipe so delicious.
Can I freeze leftovers?
Yes. Freeze tightly wrapped for up to 2 months. Thaw overnight in the refrigerator and warm before serving.
Can I serve this with ice cream?
Absolutely! A scoop of vanilla ice cream is the perfect finishing touch.
Salted Caramel Pretzel Pull Apart Slab
Ingredients
Equipment
Method
- In the bowl of a stand mixer, combine 180g (¾ cup) warm whole milk, 7g (2¼ teaspoons) active dry yeast, 25g (2 tablespoons) light brown sugar, and 30g (2 tablespoons) Rising Star Baking Supply Salted Caramel Baker’s Syrup. Let sit for 5–10 minutes, until foamy.
- Add 1 large egg, 1 large egg yolk, 290g (2⅓ cups) all-purpose flour, 40g (⅓ cup) finely ground salted pretzels, and 6g (1 teaspoon) fine sea salt. Mix on low speed until a shaggy dough forms.
- Add 56g (4 tablespoons) softened unsalted butter, one tablespoon at a time, mixing well after each addition.
- Continue kneading for 8–10 minutes, or until the dough is smooth, elastic, and passes the windowpane test.
- Transfer the dough to a lightly greased bowl. Cover and let rise until doubled in size, about 60–90 minutes.
- In one small bowl, whisk together 60g (¼ cup) melted unsalted butter and 35g (2 tablespoons) Rising Star Baking Supply Salted Caramel Baker’s Syrup.
- In a second bowl, combine 100g (½ cup) packed light brown sugar, 50g (½ cup) finely ground salted pretzels, and ½ teaspoon fine sea salt.
- Tip: The melted butter and baker’s syrup will naturally separate as they sit. Simply whisk the mixture every few dough balls to bring it back together before continuing.
- Grease a 9×13-inch metal baking pan.
- Turn the risen dough onto a lightly floured surface and divide it into 32 equal pieces. Roll each piece into a smooth ball.
- Dip each dough ball into the butter-caramel mixture, allowing any excess to drip off.
- Roll each coated dough ball in the brown sugar-pretzel mixture until completely coated.
- Arrange the coated dough balls in a single layer in the prepared pan, leaving a small amount of space between each one.
- Cover loosely and let rise for 30–45 minutes, or until noticeably puffy.
- Preheat the oven to 350°F (177°C).
- Drizzle the top with more salted caramel syrup before putting into the oven.
- Bake for 20 minutes.
- Remove the pan from the oven and place 10 halved Werther’s Soft Caramels on top, nestling them between some of the dough balls.
- Return to the oven and bake for an additional 7–8 minutes, or until the tops are deeply golden brown and the bread is baked through.
- Let cool for 10 minutes.
- Sprinkle with 75g (about 2 cups) roughly crushed salted pretzels.
- Drizzle with additional Rising Star Baking Supply Salted Caramel Baker’s Syrup and serve warm.
Notes
- I highly recommend using a kitchen scale for the most accurate and consistent results.
- Finely crush the pretzels for the dough and coating using a food processor. For the topping, leave the pretzels more coarsely crushed for added crunch.
- The melted butter and baker’s syrup will naturally separate as they sit. Simply whisk the mixture every few dough balls before dipping to bring it back together.
- Don’t skip adding the soft caramels during the last few minutes of baking. This keeps them gooey and visible instead of melting completely into the bottom of the pan.
- Bake until the tops are a deep golden brown. Overbaking can dry out the bread, while underbaking may leave the center doughy.
Storage
- Store leftover pull-apart slab tightly covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- To reheat, microwave individual portions for 15–20 seconds or warm larger portions in a 300°F oven for 8–10 minutes until soft and warmed through.
- For the best texture, wait to drizzle the additional Salted Caramel Baker’s Syrup until just before serving if you know you’ll have leftovers.
