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Salted Caramel Pretzel Pull Apart Slab

Prep Time 35 minutes
Cook Time 27 minutes
Rising Time 2 hours
Total Time 3 hours 2 minutes
Servings: 1 9x13 sheet pan
Course: Dessert
Cuisine: American

Ingredients
  

Dough
  • 180 g ¾ cup whole milk, warmed to 100–105°F
  • 7 g 2¼ tsp active dry yeast
  • 25 g 2 tbsp light brown sugar
  • 30 g 2 tbsp Rising Star Baking Supply Salted Caramel Baker's Syrup
  • 1 large egg
  • 1 large egg yolk
  • 56 g 4 tbsp unsalted butter, softened
  • 290 g 2⅓ cups all-purpose flour
  • 40 g ⅓ cup finely ground salted pretzels
  • 6 g 1 tsp fine sea salt
Coating
  • 60 g ¼ cup unsalted butter, melted
  • 35 g 2 tbsp Rising Star Baking Supply Salted Caramel Baker's Syrup
  • 100 g ½ cup packed light brown sugar
  • 50 g ½ cup finely ground salted pretzels
  • ½ tsp fine sea salt
Topping
  • 75 g about 2 cups roughly crushed salted pretzels, divided
  • 10 Werther's Soft Caramels halved
  • Rising Star Baking Supply Salted Caramel Baker's Syrup for drizzling on top

Equipment

  • Digital kitchen scale
  • Stand mixer with dough hook
  • Measuring cups and spoons
  • Mixing bowls
  • 9x13-inch metal baking pan
  • Small saucepan-
  • Cooling rack
  • Small blender or food processor

Method
 

Make the Dough
  1. 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.
  2. 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.
  3. Add 56g (4 tablespoons) softened unsalted butter, one tablespoon at a time, mixing well after each addition.
  4. Continue kneading for 8–10 minutes, or until the dough is smooth, elastic, and passes the windowpane test.
  5. Transfer the dough to a lightly greased bowl. Cover and let rise until doubled in size, about 60–90 minutes.
Prepare the Coating
  1. 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.
  2. 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.
  3. 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.
Assemble
  1. Grease a 9x13-inch metal baking pan.
  2. Turn the risen dough onto a lightly floured surface and divide it into 32 equal pieces. Roll each piece into a smooth ball.
  3. Dip each dough ball into the butter-caramel mixture, allowing any excess to drip off.
  4. Roll each coated dough ball in the brown sugar-pretzel mixture until completely coated.
  5. Arrange the coated dough balls in a single layer in the prepared pan, leaving a small amount of space between each one.
  6. Cover loosely and let rise for 30–45 minutes, or until noticeably puffy.
Bake
  1. Preheat the oven to 350°F (177°C).
  2. Drizzle the top with more salted caramel syrup before putting into the oven.
  3. Bake for 20 minutes.
  4. Remove the pan from the oven and place 10 halved Werther's Soft Caramels on top, nestling them between some of the dough balls.
  5. 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.
  6. Let cool for 10 minutes.
Finish & Serve
  1. Sprinkle with 75g (about 2 cups) roughly crushed salted pretzels.
  2. 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.