Introduction

Pretzel bread is a delightful twist on traditional bread, boasting a chewy crust and soft interior with a distinctive pretzel flavor. Perfect for sandwiches or serving alongside soups, this homemade version will impress with its classic taste and satisfying texture.

Homemade Pretzel Bread Recipe - Recipe Image

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

Instructions

Step 1: In a small bowl, sprinkle the yeast over 1 cup (237 milliliters) of the warm water. Stir to combine and let sit until frothy, about 10 minutes.
Step 2: In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, and salt. Slowly mix in the yeast mixture and melted butter. If the dough is too dry, gradually add the remaining 1/4 cup (60 milliliters) of water to form a soft dough.
Step 3: Turn the dough onto a lightly floured surface and knead until smooth and elastic. Transfer to a large bowl, cover with plastic wrap or a towel, and let rise until doubled in size, about 1 to 2 hours.
Step 4: Preheat the oven to 450˚F (230˚C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it.
Step 5: After the dough has doubled, place it on a floured surface and divide into two equal pieces. Shape each piece into a smooth, large oval, tucking the seams underneath. Place both loaves on the prepared baking sheet, cover, and rest at room temperature for 30 minutes.
Step 6: In a large pot, bring 8 cups (2 liters) of water and the baking soda to a boil.
Step 7: Gently place one loaf into the boiling water for about 30 seconds, turning once to evenly coat both sides. Remove carefully with a slotted spoon and return to the baking sheet. Repeat with the second loaf.
Step 8: In a small bowl, beat the egg yolk together with 1 tablespoon (15 grams) of water.
Step 9: Brush each boiled loaf with the egg wash and sprinkle generously with coarse salt. Using a sharp knife, cut 3 to 4 shallow parallel slashes across the tops of the loaves.
Step 10: Bake in the preheated oven until the crust is deep brown and the loaves sound hollow when tapped, about 15 to 20 minutes.
Step 11: Transfer the pretzel breads to a wire rack and let cool for about 15 minutes before slicing and serving.

Tips & Variations

For a softer crust, brush the loaves with melted butter immediately after baking.
Try topping with seeds like sesame or poppy instead of coarse salt for a different flavor profile.
Use bread flour instead of all-purpose flour for a chewier texture.

Storage

Store pretzel bread wrapped tightly in plastic or in an airtight container at room temperature for up to 2 days. For longer storage, freeze the cooled bread wrapped in foil and plastic wrap for up to 3 months. Reheat by warming in a 350˚F (175˚C) oven for 10-15 minutes to refresh the crust.

How to Serve

The image shows a close-up of three round loaves of dark brown bread with a shiny crust, placed in a woven wicker basket lined with a blue cloth that has a white geometric pattern. Each bread loaf has even pale beige cuts or slashes across the top, revealing the soft airy interior inside. The crust is sprinkled with large crystals of coarse salt, adding texture and contrast to the surface. The basket sits on a white marbled texture surface, which enhances the warm tones of the bread and basket. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, active dry yeast can be used but should be dissolved in warm water before adding to the flour mixture, which is already done in this recipe’s first step.

Why do we boil the dough in baking soda water?

Boiling the dough in baking soda water creates the distinctive chewy crust and deep brown color typical of pretzel bread by triggering a Maillard reaction during baking.