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Homemade Pretzel Bread Recipe

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★★★★★

4.6 from 72 reviews

This classic Pretzel Bread recipe yields soft, chewy loaves with a deep brown crust and a perfect salty finish. Crafted with active dry yeast and enriched with butter, the dough is boiled briefly in a baking soda solution to achieve the iconic pretzel texture before baking to golden perfection. Ideal for sandwiches or enjoying warm with butter, this homemade pretzel bread is a delightful twist on traditional bread baking.

Ingredients

Scale

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)

Boiling Solution

  • 8 cups (2 liters) water
  • 1/2 cup (125 grams) baking soda

Topping

  • 1 large egg yolk
  • 1 tablespoon (15 grams) water
  • Coarse salt

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 it sit until frothy, about 10 minutes, indicating the yeast is active.
  2. Mix Dough: In the bowl of a stand mixer fitted with a dough hook or a large mixing bowl, combine the flour, sugar, and salt. Slowly add the yeast mixture along with the melted butter. If needed, add the remaining 1/4 cup (60 milliliters) water gradually until a soft dough forms.
  3. Knead Dough: On a lightly floured surface, knead the dough until it becomes smooth and elastic, which typically takes about 8-10 minutes by hand or 5 minutes with a mixer.
  4. First Rise: Transfer the kneaded dough to a large bowl, cover it with plastic wrap or a clean towel, and let it rise in a warm place until doubled in size, approximately 1-2 hours.
  5. Prepare for Baking: Preheat your oven to 450˚F (230˚C). Line a baking sheet with parchment paper or lightly grease it. Punch down the risen dough and place it on a lightly floured surface.
  6. Shape Loaves: Divide the dough into two equal parts. Shape each half into a smooth, large oval loaf, tucking seams underneath, and place them on the prepared baking sheet. Cover loosely and let them rest at room temperature for 30 minutes.
  7. Boil Baking Soda Bath: Bring 8 cups (2 liters) of water and baking soda to a rolling boil in a large pot over the stove.
  8. Boil Loaves: Gently lower one loaf at a time into the boiling baking soda water for 30 seconds, flipping halfway through to coat both sides. Remove with a slotted spoon and return to the baking sheet. Repeat for the second loaf.
  9. Apply Egg Wash: In a small bowl, beat together the egg yolk and 1 tablespoon of water. Brush this mixture over each boiled loaf. Sprinkle coarse salt to taste on top.
  10. Score Loaves: Using a sharp knife, make 3-4 shallow parallel slashes across the top of each loaf to allow proper expansion and create the classic pretzel appearance.
  11. Bake: Place the baking sheet in the preheated oven and bake the loaves until they turn a deep brown color and sound hollow when tapped, about 15-20 minutes.
  12. Cool and Serve: Transfer the baked pretzel breads to a wire rack and let them cool for about 15 minutes before slicing and serving.

Notes

  • Make sure the water temperature for activating yeast is between 105-115˚F (40-46˚C) to avoid killing the yeast.
  • The baking soda bath is essential for creating the characteristic pretzel crust and flavor.
  • If a stand mixer is not available, knead the dough by hand on a floured surface until smooth and elastic.
  • Use coarse salt for topping to achieve the traditional pretzel crunch and flavor.
  • Allow the bread to cool slightly before slicing to maintain the structure and texture.
  • These pretzel loaves can be stored in an airtight container for up to 2 days or frozen for longer storage.

Keywords: pretzel bread, homemade pretzel, soft pretzel bread, bread recipe, baking bread, yeast bread

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