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Pretzel Bread Recipe

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4.4 from 4 reviews

This Pretzel Bread recipe yields soft, chewy loaves with a deep brown crust characteristic of classic pretzels. The dough is enriched with butter and lightly sweetened, then boiled briefly in a baking soda bath before baking to achieve the signature chewy crust and glossy finish. Perfect for sandwiches or alongside soups, this homemade bread brings authentic pretzel flavors to your kitchen.

Ingredients

Dough Ingredients

  • 1 1/4 cups (300 milliliters) lukewarm water (105-115˚F / 40-46˚C), divided
  • 2 1/4 teaspoons (7 grams) active dry yeast
  • 4 cups (500 grams) all-purpose flour
  • 1 tablespoon (12 grams) granulated sugar
  • 2 teaspoons (9 grams) salt
  • 4 tablespoons (60 grams) unsalted butter, melted and slightly cooled

Baking Bath and Finish

  • 8 cups (2 liters) water
  • 1/2 cup (125 grams) baking soda
  • 1 large egg yolk
  • 1 tablespoon (15 grams) water
  • Coarse salt, for sprinkling

Instructions

  1. Activate Yeast: In a small bowl, sprinkle the yeast over 1 cup (237 milliliters) of the warm water. Stir gently to combine and let sit until the mixture is frothy, about 10 minutes. This step ensures the yeast is active and ready to leaven the dough.
  2. Make the Dough: In the bowl of a stand mixer fitted with a dough hook or in a large mixing bowl, combine the flour, sugar, and salt. Slowly add the yeast mixture along with the melted butter. If the dough feels too dry, gradually add the remaining 1/4 cup (60 milliliters) of warm water until the dough is soft but not sticky.
  3. Knead the Dough: On a lightly floured surface, knead the dough by hand until smooth and elastic, about 8-10 minutes. Transfer the dough to a large bowl, cover it with plastic wrap or a clean towel, and allow it to rise at room temperature until doubled in size, about 1 to 2 hours.
  4. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 450˚F (230˚C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
  5. Shape the Loaves: After the dough has doubled, place it on a lightly floured surface and divide it in half. Shape each half into a smooth, large oval loaf by tucking the seams underneath. Place both loaves onto the prepared baking sheet, cover loosely, and let them rest for 30 minutes to relax and rise slightly.
  6. Prepare Baking Soda Bath: In a large pot, bring 8 cups (2 liters) of water and 1/2 cup (125 grams) of baking soda to a rolling boil. This alkaline bath gives the pretzel bread its characteristic crust.
  7. Boil the Loaves: Gently place one loaf into the boiling baking soda water for 30 seconds, turning once halfway through to coat both sides evenly. Remove with a slotted spoon and return it to the baking sheet. Repeat with the second loaf.
  8. Apply Egg Wash: In a small bowl, beat together the egg yolk and 1 tablespoon (15 grams) water to create the egg wash. Brush each boiled loaf generously with this mixture to achieve a shiny, deep brown crust after baking.
  9. Score the Loaves: Using a sharp knife, cut 3 to 4 parallel shallow slashes across the top of each loaf. This allows steam to escape and gives the bread its traditional look.
  10. Bake the Bread: Place the baking sheet in the preheated oven and bake until the pretzel bread is a deep brown color and sounds hollow when tapped in the center, about 15 to 20 minutes.
  11. Cool the Bread: Transfer the baked loaves to a wire rack and cool for about 15 minutes. This resting period allows the crumb to set properly before slicing.
  12. Serve: Enjoy the pretzel bread best on the day it is baked for optimal freshness and texture.

Notes

  • Make sure water is lukewarm (105-115˚F / 40-46˚C) for activating yeast; water too hot can kill the yeast.
  • The baking soda bath is essential for achieving the chewy pretzel crust and deep color.
  • Use a sharp knife to score the loaves to avoid deflating the dough.
  • If desired, you can sprinkle coarse salt more or less depending on your taste preference.
  • This bread is best eaten fresh but can be stored in an airtight container for 1-2 days or frozen for later use.

Find it online: https://lauracooks.com/pretzel-bread-recipe/