Pretzel Bread
Discover the warm, chewy delight of homemade Pretzel Bread, a recipe that transforms classic pretzel flavors into soft, golden loaves perfect for any meal or occasion. This artisan-inspired bread begins with a simple yeast dough enriched by melted butter and brown sugar, creating an irresistibly tender and subtly sweet base. The signature pretzel texture and flavor come to life with a quick bath in boiling baking soda water before baking, giving each loaf its characteristic chew and rich color. Topped with a glossy egg wash and coarse sea salt, these loaves boast a crisp exterior that beautifully complements their fluffy interior. Ready in under three hours, Pretzel Bread is ideal for serving alongside soups, slicing for sandwiches, or enjoying with a schmear of butter. Easy to make yet utterly impressive, this recipe is destined to become a staple in your baking repertoire!
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Recipe Information
Ingredients
- 1.5 cups Warm water
- 2.25 teaspoons Active dry yeast
- 2 tablespoons Brown sugar
- 3 tablespoons Unsalted butter, melted
- 4 cups All-purpose flour
- 1.5 teaspoons Salt
- 0.5 cup Baking soda
- 1 Large egg, beaten
- 1 tablespoon Coarse sea salt
Instructions
In a large bowl, combine warm water and brown sugar, stirring until dissolved. Sprinkle yeast over the top and let sit for about 5 minutes until foamy.
Add melted butter, salt, and flour to the yeast mixture. Stir until a dough begins to form.
Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Add more flour if the dough is too sticky.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 1 hour or until doubled in size.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Punch the dough down and divide it into 2 equal portions. Shape each portion into a round loaf.
Bring a large pot of water to a boil, then add the baking soda carefully to avoid overflow.
Gently place each loaf into the boiling water, boiling one at a time for 30 seconds on each side. Remove with a slotted spoon and place on the prepared baking sheet.
Brush each loaf with beaten egg and sprinkle with coarse sea salt.
With a sharp knife, make a few shallow slashes on top of each loaf.
Bake in the preheated oven for 20-25 minutes until the loaves are deep brown in color and sound hollow when tapped on the bottom.
Cool slightly on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2213 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 279 mg | 93% | |
| Sodium | 39666 mg | 1725% | |
| Total Carbohydrate | 387.7 g | 141% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 18.5 g | ||
| Protein | 58.7 g | 117% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 119 mg | 9% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 759 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
