Sugar-Free Pretzel Bread
Craving the soft and chewy texture of pretzel bread but looking to avoid added sugars? This Sugar-Free Pretzel Bread recipe is your perfect solution! Combining the wholesome goodness of whole wheat flour with the versatility of all-purpose flour, this recipe delivers rich, golden-brown loaves topped with a lightly salty finish. A unique step of simmering the dough in a baking soda bath creates that authentic pretzel-like crust, while the egg wash ensures a glossy, bakery-style appearance. Perfect for sandwiches, appetizers, or simply serving warm with butter, this sugar-free delight is easy to make with minimal ingredients and is ready to impress in just over two hours. Whether you're watching your sugar intake or just exploring healthier bread options, this recipe for homemade pretzel bread is a must-try for any bread lover!
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Recipe Information
Ingredients
- 1.5 cups Warm water
- 1 packet Active dry yeast
- 1 teaspoon Salt
- 2.5 cups Whole wheat flour
- 1.5 cups All-purpose flour
- 0.5 cup Baking soda
- 4 cups Water
- 1 tablespoon Kosher salt
- 1 tablespoon Olive oil
- 1 large Egg yolk
- 1 tablespoon Water (for egg wash)
Instructions
In a large mixing bowl, combine the warm water and active dry yeast. Stir and let it sit for about 5 minutes until the yeast becomes frothy.
Add the salt, whole wheat flour, and all-purpose flour to the yeast mixture. Mix until a dough begins to form.
Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning it to coat all sides with the oil.
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large pot, bring 4 cups of water to a simmer. Slowly add the baking soda. Stir to dissolve.
Divide the dough into two equal pieces. Shape each piece into a log, about 8-10 inches long.
Carefully immerse one dough log into the simmering baking soda water for 30 seconds. Use a slotted spoon to remove and place it on the prepared baking sheet. Repeat with the other log.
In a small bowl, whisk together the egg yolk and water. Brush the tops of each bread log with the egg wash.
Sprinkle the tops with kosher salt.
Use a sharp knife to score the tops of the loaves with three shallow cuts, about 1/4 inch deep.
Bake in the preheated oven for 30-40 minutes, or until the pretzel bread is deep brown and sounds hollow when tapped on the bottom.
Remove from the oven and let them cool on a wire rack before slicing.
Nutrition Facts
Calories |
1875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 184 mg | 62% | |
| Sodium | 34405 mg | 1496% | |
| Total Carbohydrate | 358.2 g | 130% | |
| Dietary Fiber | 42.8 g | 153% | |
| Total Sugars | 2.4 g | ||
| Protein | 64.0 g | 128% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 209 mg | 16% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 1568 mg | 33% | |
*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.
