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

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

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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.