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Pretzel Bread Recipe

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★★★★★

4.7 from 59 reviews

This Pretzel Bread recipe offers a delightful homemade twist on classic soft pretzels, featuring a tender and chewy crumb with a glossy, brown crust topped with coarse salt. The dough is boiled in a baking soda bath before baking to achieve the signature pretzel texture and flavor, making it perfect for sandwiches or enjoyed on its own.

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, 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 frothy, about 10 minutes, indicating that the yeast is active.
  2. Mix Dough: In the bowl of a stand mixer fitted with a dough hook or in a large bowl, combine the flour, sugar, and salt. Slowly add the yeast mixture along with the melted butter. If the dough feels too dry, add the remaining 1/4 cup (60 milliliters) of lukewarm water gradually until a soft dough forms.
  3. Knead Dough: On a lightly floured surface, knead the dough by hand until it becomes smooth and elastic, about 8-10 minutes. Alternatively, continue kneading with the mixer. Then, transfer the dough to a large bowl, cover with plastic wrap or a towel, and allow it to rise in a warm place until doubled in size, approximately 1 to 2 hours.
  4. Preheat Oven and Prepare Pan: Preheat the oven to 450˚F (230˚C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
  5. Shape Loaves: Once the dough has doubled, turn it out onto a lightly floured surface and divide it into two equal portions. Shape each portion into a smooth, large oval loaf by tucking seams underneath. Place the loaves on the prepared baking sheet, cover them, and let rest at room temperature for 30 minutes to slightly proof.
  6. Prepare Baking Soda Bath: Bring 8 cups (2 liters) of water and 1/2 cup (125 grams) baking soda to a rolling boil in a large pot.
  7. Boil Loaves: Carefully lower one loaf into the boiling baking soda water and boil for 30 seconds, turning once halfway to coat both sides evenly. Use a large slotted spoon to remove the loaf and place it back onto the baking sheet. Repeat the process with the second loaf.
  8. Apply Egg Wash and Score: In a small bowl, whisk together the egg yolk and water to make an egg wash. Brush this mixture generously over each boiled loaf. Sprinkle each loaf with coarse salt to taste. Using a sharp knife, make 3 to 4 parallel shallow slashes across the top of each loaf to allow expansion during baking.
  9. Bake: Bake the loaves in the preheated oven for 15 to 20 minutes until the crust is deep brown and the bread sounds hollow when tapped in the center.
  10. Cool and Serve: Transfer the baked loaves to a wire rack and allow them to cool for about 15 minutes before slicing. Enjoy your fresh pretzel bread the same day for the best texture and flavor.

Notes

  • The baking soda bath is essential for creating the characteristic pretzel crust and flavor.
  • Use lukewarm water to activate the yeast properly without killing it.
  • Do not skip the resting period after shaping, as it helps the dough relax and expand during baking.
  • Coarse salt not only adds flavor but also enhances the crunch of the crust.
  • For extra shine, brush more egg wash before baking if desired.
  • This bread is best consumed the same day to enjoy its optimal freshness and texture.

Keywords: pretzel bread, soft pretzel, homemade pretzels, baking soda bath, yeast bread, snack bread

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