Pretzel Bread Recipe
German · Bread · 40 min total
Soft, chewy pretzel bread with a shiny, salty crust, perfect for sandwiches or snacking.
20
min prep
min prep
20
min cook
min cook
8
servings
servings
230
kcal/serving
kcal/serving
Ingredients
- 1 1/2 cups warm water (110°F)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1/4 cup baking soda
- 1 large egg, beaten with 1 tablespoon water
- Coarse sea salt or pretzel salt, for topping
Instructions
- In a small bowl, combine warm water, yeast, and sugar. Let stand for 5-10 minutes until foamy.
- In a large bowl, mix flour and salt. Add yeast mixture and stir until a dough forms. Turn onto a floured surface and knead for 6-8 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour until doubled.
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Punch down dough and divide in half. Shape each half into a round or oval loaf. Place on prepared baking sheet, cover loosely, and let rest for 15 minutes.
- In a large pot, bring 8 cups of water to a boil. Carefully add baking soda (it will foam up). Reduce heat to a simmer.
- Gently lower one loaf into the water and simmer for 30 seconds, then flip and simmer another 30 seconds. Remove with a slotted spoon and return to baking sheet. Repeat with second loaf.
- Brush loaves with egg wash and sprinkle generously with coarse salt. Using a sharp knife, score a deep X on top of each loaf.
- Bake for 18-22 minutes until deep golden brown. Cool on a wire rack before slicing.
Tips
- For extra shine, brush with melted butter after baking.
- Store in an airtight container at room temperature for up to 2 days.
- Freeze baked loaves for up to 3 months; thaw and reheat in a 350°F oven for 10 minutes.
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