If you have a soft spot for that perfect crusty exterior combined with a chewy, flavorful crumb, then this Pretzel Bread Recipe is about to become your new obsession. This recipe takes the classic pretzel flavor and texture and transforms it into a loaf that’s perfect for sandwiches, snacking, or simply enjoying fresh out of the oven. It’s a delightful blend of a golden-brown crust, a tender interior, and that unmistakable hint of baking soda tang that pretzel lovers crave. Trust me, once you try making this Pretzel Bread Recipe at home, you’ll wonder why you ever settled for store-bought.
Ingredients You’ll Need
The ingredients for this Pretzel Bread Recipe are wonderfully simple, yet each one plays a crucial role in creating that signature taste and texture. From the yeast that gives the bread its rise, to the baking soda bath that creates the crust’s amazing color and flavor, every component is essential.
- Lukewarm water (1 1/4 cups): Helps activate the yeast and develop the dough’s softness.
- Active dry yeast (2 1/4 teaspoons): The magical ingredient that makes your bread rise beautifully.
- All-purpose flour (4 cups): Provides the structure and chewiness for the bread.
- Granulated sugar (1 tablespoon): Feeds the yeast and adds just a touch of sweetness.
- Salt (2 teaspoons): Enhances the flavor and balances the sweetness perfectly.
- Unsalted butter (4 tablespoons, melted): Adds richness and a tender crumb.
- Water for boiling (8 cups): Used for the important baking soda bath to form the crust.
- Baking soda (1/2 cup): Creates that deep brown crust and signature pretzel flavor when boiled.
- Egg yolk (1 large): Combined with water for brushing to give the bread a shiny, inviting finish.
- Water for egg wash (1 tablespoon): Helps the yolk spread smoothly and lock in moisture on the crust.
- Coarse salt: Sprinkled on top for that classic pretzel crunch and burst of salty flavor.
How to Make Pretzel Bread Recipe
Step 1: Activate the Yeast
Start by stirring the yeast into 1 cup of the lukewarm water, then let it rest for about 10 minutes. You’ll know it’s ready when the mixture becomes frothy and bubbly — that’s the yeast waking up and getting ready to work its magic.
Step 2: Mix the Dough
In a large bowl or stand mixer, combine the flour, sugar, and salt. Pour in the yeast mixture and melted butter, then mix until everything comes together into a soft dough. This step lays the foundation for that perfect chewy texture and well-balanced flavor.
Step 3: Knead and Let Rise
On a floured surface, knead your dough for about 5 to 7 minutes until it feels smooth and elastic to the touch. Then, place it in a greased bowl, cover it up, and let it rise somewhere warm for about 1 to 2 hours until it’s doubled in size. Watching that dough puff up is incredibly satisfying and signals that your bread will be light and airy inside.
Step 4: Shape and Rest
Once risen, divide the dough into two equal portions and shape each into a smooth oval loaf. Pop them onto a baking sheet lined with parchment paper, cover them loosely, and let them rest for 30 minutes. This second rest helps the dough relax and makes the next step — boiling — all the more effective.
Step 5: Boil the Loaves
This is the trick that sets pretzel bread apart! Bring the water and baking soda to a gentle boil, carefully lower one loaf at a time into the water for 30 seconds, flipping halfway through. Boiling in the alkaline water reacts with the dough’s surface to make that signature brown, chewy crust with a hint of tanginess.
Step 6: Finish and Bake
Mix the egg yolk with 1 tablespoon of water and brush this beautiful glaze over each boiled loaf. Sprinkle with coarse salt and score 3 to 4 shallow slashes across the top to allow steam to escape and give it that gorgeous pretzel bread look. Then, bake in a preheated 450°F oven for 15 to 20 minutes until the crust is deep brown and it sounds hollow when tapped.
Step 7: Cool and Enjoy
Once baked, transfer the loaves to a wire rack and let them cool for at least 15 minutes. This resting period helps the crumb set properly and stops the bread from becoming gummy. After that, slice, serve, and get ready for compliments!
How to Serve Pretzel Bread Recipe
Garnishes
Adding a little extra flair to your pretzel bread doesn’t have to be complicated. A simple sprinkle of coarse salt on the crust keeps it classic, but for a fun twist, try brushing on some melted butter and sprinkling with herbs like rosemary or thyme after baking. It adds an inviting aroma and a subtle flavor boost that makes each bite more memorable.
Side Dishes
This Pretzel Bread Recipe pairs wonderfully with hearty and creamy sides. Think warm beer cheese dip, mustard spreads, or a bowl of spicy sausage and vegetable stew. The bread’s chewy texture and salty crust are perfect for dipping and mopping up sauces, making your meal feel extra comforting and indulgent.
Creative Ways to Present
Impress your guests by slicing the pretzel bread into elegant mini sandwich portions filled with smoked meats, sharp cheeses, and pickles or creating a platter with assorted dips and charcuterie. Because of its shape and texture, it also makes an incredible base for open-faced sandwiches or even a fun, savory bread pudding twist.
Make Ahead and Storage
Storing Leftovers
If you have any leftover pretzel bread, store it in an airtight container or bag at room temperature for up to two days. This keeps the crust from becoming too soft while maintaining a pleasant chew on the inside. Avoid refrigerating as it can dry the bread out quickly.
Freezing
You can freeze this Pretzel Bread Recipe by wrapping the fully cooled loaves tightly in plastic wrap and then placing them in a freezer bag. They’ll keep well for up to three months. When you’re ready to enjoy, just thaw at room temperature before reheating.
Reheating
To enjoy your leftover pretzel bread with a fresh-baked vibe, warm it in a 350°F oven for 10 to 15 minutes. This revives the crust’s crispness and awakens the bread’s lovely aroma. Avoid microwaving as it tends to make the crust chewy and the interior gummy.
FAQs
Can I use whole wheat flour for this Pretzel Bread Recipe?
While you can substitute some whole wheat flour for all-purpose, keep in mind that the bread’s texture will be denser and less chewy. A 50/50 blend is a good starting point if you want to add some whole grain flavor without sacrificing softness.
Why do we boil the dough in baking soda water?
This step creates the unique pretzel crust by reacting with the dough’s surface, turning it a deep golden brown and giving it that slightly tangy flavor. Skipping this step means missing out on that signature pretzel taste and texture.
Can I make smaller pretzel rolls instead of loaves?
Absolutely! Divide the dough into smaller portions and follow the same boiling and baking process. This is a fun way to create homemade pretzel rolls perfect for sliders or snacking.
How do I know when the bread is fully baked?
Besides the deep brown color, a hollow sound when tapping the bottom of the loaf is a great indicator that the bread is fully baked. You can also check with an instant-read thermometer; it should register around 200°F inside.
What’s the best way to store Pretzel Bread overnight?
Wrap it loosely in foil or place it in a paper bag at room temperature to maintain the crust’s texture overnight. Avoid plastic as it traps moisture and softens the crust too much.
Final Thoughts
Making this Pretzel Bread Recipe at home is a truly rewarding experience that fills your kitchen with irresistible aromas and delivers a loaf that’s as satisfying to look at as it is to eat. Whether you enjoy it fresh from the oven or dressed up with your favorite toppings, this recipe invites you to savor the joy of baking and sharing something truly special. So go ahead, gather your ingredients, and enjoy every chewy, flavorful bite of your homemade pretzel bread!
Print
Pretzel Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 20 minutes
- Yield: 2 loaves (2 servings each)
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This homemade pretzel bread recipe yields soft, chewy loaves with a signature deep brown crust and a slightly salty finish. Made from scratch using simple ingredients like flour, yeast, and baking soda for boiling, this bread is perfect for sandwiches or as a snack on its own. The process includes a yeast activation, kneading and rising, boiling in baking soda water to develop the crust, and baking to a golden perfection.
Ingredients
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, combine 2 1/4 teaspoons of active dry yeast with 1 cup of warm water (105–115°F). Stir gently and let it sit for about 10 minutes until it becomes frothy, indicating the yeast is active.
- Mix the dough: In a large bowl or stand mixer, mix together 4 cups of all-purpose flour, 1 tablespoon sugar, and 2 teaspoons salt. Pour in the yeast mixture and the melted butter, then mix until a soft dough forms.
- Knead and rise: Transfer the dough onto a floured surface and knead it for 5 to 7 minutes until smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm spot until it doubles in size, which may take between 1 to 2 hours.
- Shape and rest: Once risen, turn the dough onto a lightly floured surface and divide it into two equal portions. Shape each into an oval loaf, place them on a parchment-lined baking sheet, cover them, and allow to rest for 30 minutes to slightly puff up.
- 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 water and boil for 30 seconds, flipping halfway through. Remove with a slotted spoon and return it to the baking sheet. Repeat with the second loaf.
- Finish and bake: Beat together 1 large egg yolk and 1 tablespoon water to create an egg wash. Brush the egg wash over the boiled loaves and sprinkle with coarse salt. Using a sharp knife, make 3 to 4 shallow slashes across the tops of each loaf.
- Bake and cool: Bake the loaves in a preheated 450°F oven for 15 to 20 minutes until they turn deep brown and sound hollow when tapped. Remove from oven and cool on a wire rack for at least 15 minutes before slicing.
Notes
- Ensure the water for the yeast is not too hot to avoid killing the yeast; 105–115°F is ideal.
- Boiling in baking soda water gives the pretzel bread its traditional chewy crust and deep color—do not skip this step.
- Use coarse salt for authentic flavor and texture on the crust.
- For softer bread, brush loaves with melted butter after baking while still warm.
- Let the bread cool completely before slicing to maintain its structure and texture.
