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Pretzel Bread Recipe

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★★★★★

4.7 from 106 reviews

This Pretzel Bread recipe yields soft, chewy, and deeply flavored loaves with the characteristic dark brown crust and coarse salt topping. Achieved through a simple yeast dough boiled briefly in baking soda water before baking, this classic method ensures the perfect pretzel texture and flavor. Ideal for sandwiches or enjoying fresh with butter.

Ingredients

Scale

Dough

  • 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 to combine and let sit until frothy, about 10 minutes.
  2. Make Dough: 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 form a soft dough.
  3. Knead Dough: Transfer the dough to a lightly floured surface and knead until smooth and elastic. Place in a large bowl, cover with plastic wrap or a towel, and let rise until doubled in size, about 1-2 hours.
  4. Preheat Oven and Prepare Baking Sheet: Preheat the oven to 450˚F (230˚C). Line a baking sheet with parchment paper or lightly grease it.
  5. Shape Loaves: Once risen, divide the dough in half on a floured surface. Shape each half into a smooth, large oval, tucking seams underneath. Place on the prepared baking sheet, cover, and let rest for 30 minutes at room temperature.
  6. Prepare Baking Soda Bath: In a large pot, bring to a boil 8 cups (2 liters) of water with 1/2 cup (125 grams) baking soda.
  7. Boil Dough: Gently place one loaf in the boiling soda 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.
  8. Egg Wash and Score: In a small bowl, beat together the egg yolk and water. Brush the loaves with the egg wash and sprinkle with coarse salt. Using a sharp knife, cut 3-4 parallel shallow slashes across the tops.
  9. Bake: Bake in the preheated oven until deep brown and hollow sounding when tapped, about 15-20 minutes.
  10. Cool: Transfer the loaves to a wire rack and cool for about 15 minutes before slicing and serving.

Notes

  • Use lukewarm water (105-115˚F/40-46˚C) to activate yeast properly without killing it.
  • Boiling the dough in baking soda water is essential for the classic pretzel crust and flavor.
  • Ensure the dough is soft but manageable; add water gradually to avoid a sticky dough.
  • For extra flavor, brush the loaves with melted butter after baking.
  • This bread is best enjoyed the same day for optimal freshness and texture.

Keywords: Pretzel bread, soft pretzel loaf, baking soda bath, homemade bread, yeast bread, soft pretzel, savory bread

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