Description
This classic Pretzel Bread recipe yields soft, chewy loaves with a signature browned crust thanks to a baking soda bath. Perfect for sandwiches or as a savory snack, these homemade pretzel breads are crafted with simple ingredients and baked to golden perfection.
Ingredients
Scale
Dough Ingredients
- 1 1/4 cups lukewarm water (105–115°F), divided
- 2 1/4 teaspoons active dry yeast
- 4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons salt
- 4 tablespoons unsalted butter, melted and slightly cooled
Boiling Solution
- 8 cups water
- 1/2 cup baking soda
Topping
- 1 large egg yolk
- 1 tablespoon water
- Coarse salt, for sprinkling
Instructions
- Activate the yeast: In a small bowl, stir the yeast into 1 cup of the warm water (105–115°F) and let it sit for about 10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Mix the dough: In a large bowl or a stand mixer bowl, combine the all-purpose flour, granulated sugar, and salt. Pour in the yeast mixture and melted unsalted butter, then mix thoroughly to form a soft dough.
- Knead and rise: Transfer the dough onto a floured surface and knead it for about 5 to 7 minutes until it is smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm spot until doubled in size, which usually takes between 1 to 2 hours.
- Shape and rest: Turn the risen dough onto a lightly floured surface and divide it into two equal portions. Shape each portion into a smooth oval loaf. Place the loaves on a parchment-lined baking sheet, cover them, and let them rest for 30 minutes.
- Boil the loaves: In a large pot, bring 8 cups of water and 1/2 cup baking soda to a gentle boil. Carefully lower one loaf into the boiling solution and let it boil for 30 seconds, flipping halfway through. Remove the loaf with a slotted spoon and place back on the baking sheet. Repeat this process with the second loaf.
- Finish and bake: In a small bowl, beat together the egg yolk and 1 tablespoon of water to make an egg wash. Brush the boiled loaves with the egg wash and sprinkle coarse salt evenly over the top. Make 3 to 4 shallow slashes across each loaf’s surface to allow for expansion while baking.
- Bake and cool: Preheat the oven to 450°F (230°C). Bake the loaves for 15 to 20 minutes, or until they develop a deep brown crust and sound hollow when tapped. Once baked, cool the breads on a wire rack for at least 15 minutes before slicing and serving.
Notes
- Make sure water used for activating yeast is between 105–115°F to effectively activate the yeast without killing it.
- The baking soda bath is essential for creating the characteristic pretzel crust and flavor.
- Be cautious not to overboil the bread in the baking soda solution to prevent sogginess.
- Resting the dough after shaping helps improve the loaf’s final texture.
- The egg wash contributes to the shiny, deep-brown crust and helps coarse salt adhere to the surface.
- Allow bread to cool before slicing to avoid a gummy crumb.
