Introduction

Pretzel bread offers the irresistible chew and deep brown crust of a classic pretzel in the form of a loaf. This recipe yields a soft, flavorful bread that’s perfect for sandwiches or serving alongside soups. With a simple yeast dough and a baking soda bath, you can create bakery-quality pretzel bread at home.

The image shows two round loaves of bread with a dark golden brown crust sprinkled with coarse salt. Each loaf has four deep diagonal cuts exposing the soft, light beige interior. The crust looks crispy and slightly shiny. The loaves are placed inside a woven basket on a white marbled surface with a blue and white cloth partially in view behind them. Photo taken with an iphone --ar 4:5 --v 7

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
For boiling: 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

Step 1: In a small bowl, sprinkle the yeast over 1 cup (237 milliliters) of the warm water. Stir gently 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 add the yeast mixture and melted butter. Add the remaining 1/4 cup (60 milliliters) water as needed to form a soft dough.
Step 3: Knead the dough on a lightly floured surface until smooth and elastic. Place in a large bowl, cover with plastic wrap or a towel, and let rise until doubled, about 1–2 hours.
Step 4: Preheat your oven to 450˚F (230˚C). Line a baking sheet with parchment paper or lightly grease it.
Step 5: Once the dough has doubled, turn it onto a floured surface and divide it in half. Shape each piece into a smooth large oval, tucking seams underneath. Place on the prepared baking sheet, cover, and let rest for 30 minutes at room temperature.
Step 6: Bring 8 cups (2 liters) of water and the baking soda to a boil in a large pot.
Step 7: Gently place one loaf into the boiling water for 30 seconds, turning halfway so both sides are coated. Remove 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 with 1 tablespoon (15 grams) of water.
Step 9: Brush each boiled loaf with the egg wash and sprinkle with coarse salt. Using a sharp knife, cut 3-4 shallow, parallel slashes across the top of each loaf.
Step 10: Bake the loaves in the preheated oven until deeply browned and hollow sounding when tapped, about 15–20 minutes.
Step 11: Transfer breads to a wire rack and cool for about 15 minutes before slicing.

Tips & Variations

Use a candy thermometer to ensure your water temperature is between 105-115˚F (40-46˚C) for activating the yeast without killing it.
Try adding sesame seeds or poppy seeds instead of coarse salt for a different topping flavor.
For a richer flavor, substitute half the all-purpose flour with bread flour.
Make smaller rolls instead of loaves for individual pretzel buns.

Storage

Pretzel bread is best enjoyed fresh the day it’s baked. To store, wrap completely in plastic wrap or place in an airtight container and keep at room temperature for up to 2 days. For longer storage, freeze tightly wrapped bread for up to 1 month. Reheat by warming in the oven at 350˚F (175˚C) for 10-15 minutes to revive the crust.

How to Serve

The image shows two round loaves of bread with a deep brown crust, covered in large salt crystals, each loaf has four wide white slashes on the surface exposing the soft inner bread. They sit in a woven basket with a blue and white cloth partially visible behind the basket. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Use the same amount but add it directly to the dry ingredients without proofing it in water first.

Why do I boil the dough in baking soda water?

Boiling the dough in baking soda water creates the characteristic chewy crust and deep brown color typical of pretzels by altering the surface starches before baking.