Name: Pretzel Bread Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 2 h 40 min
Cuisine: American
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, for sprinkling

Introduction

Pretzel bread is a delightfully soft yet chewy loaf with a distinctive brown crust and a hint of saltiness. This recipe guides you through making homemade pretzel bread that’s perfect for sandwiches or as a savory snack. Enjoy the satisfaction of baking this classic treat right in your own kitchen.

A close-up of two round loaves of pretzel bread in a woven basket lined with a blue cloth that has a white geometric pattern. Each loaf has a deep brown crust with large grains of salt scattered on top, and four thick diagonal cuts reveal a soft, light beige inside. The basket sits on a white marbled texture surface. 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

8 cups (2 liters) water (for boiling)

1/2 cup (125 grams) baking soda (for boiling)

1 large egg yolk

1 tablespoon (15 grams) water

Coarse salt (for topping)

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 needed, slowly add the remaining 1/4 cup (60 milliliters) water to create a soft dough.

Step 3: On a lightly floured surface, knead the dough until smooth and elastic. Transfer to a large bowl, cover with plastic or a towel, and allow to rise until doubled in size, about 1-2 hours.

Step 4: Preheat the oven to 450˚F (230˚C). Line a baking sheet with parchment paper or lightly grease it.

Step 5: Once risen, place the dough on a lightly floured surface and divide it in half. Shape each half into a smooth large oval, tucking the seams underneath. Place the loaves on the prepared baking sheet, cover, and let rest at room temperature for 30 minutes.

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 to coat both sides. Remove with a slotted spoon and place back on the baking sheet. Repeat with the second loaf.

Step 8: In a small bowl, beat together the egg yolk and 1 tablespoon water. Brush each boiled loaf with this egg wash and sprinkle generously with coarse salt. Using a sharp knife, cut 3-4 shallow parallel slashes across the top of each loaf.

Step 9: Bake in the preheated oven until deep brown and hollow sounding when tapped, about 15-20 minutes.

Step 10: Transfer the loaves to a wire rack and cool for about 15 minutes before slicing and serving.

Tips & Variations

For extra flavor, brush the loaves with melted butter immediately after baking.

Try adding herbs like rosemary or garlic powder to the dough for a savory twist.

If you don’t have coarse salt, sprinkle flaky sea salt or pretzel salt as a topping.

Use bread flour instead of all-purpose flour for a chewier texture.

FAQs

Can I make pretzel bread without a stand mixer?

Yes, you can knead the dough by hand on a floured surface. It may take a bit longer, about 8 to 10 minutes, but it works just as well.

Why do I boil the dough in baking soda water?

Boiling the dough in baking soda water gives pretzel bread its characteristic chewy crust and deep brown color. The alkaline water triggers a Maillard reaction during baking that enhances flavor and appearance.