Pretzel Bread

Let me share a homemade Pretzel Bread recipe that you’re absolutely going to fall for! These loaves are soft and chewy with that unmistakable pretzel tang. The secret? A quick dip in a baking soda bath before baking that gives them that perfect golden, crusty finish.

Making Pretzel Bread right in your kitchen is such a fun way to enjoy that classic soft pretzel flavor without the time-consuming work of twisting each pretzel or boiling tons of little rolls.

The dough is simple, yeast-based, and made with just a handful of basic ingredients that you likely have on hand. After you mix everything together, you let the dough sit at room temperature until it doubles in size — usually about 1 to 2 hours.

Once your dough has puffed up, split it into two big pieces, shape each into a large oval loaf, and let them rest again for about 30 minutes.

Here’s the exciting part: dunking each loaf into hot baking soda water for around 30 seconds. This step creates that classic pretzel crust everyone loves. After the bath, brush each loaf with an egg wash for a shiny finish, sprinkle generously with coarse salt, and score the tops with a few cuts so the bread can expand beautifully as it bakes.

Bake at a high temperature of 450˚F (230˚C) until the crust turns a lovely deep golden brown and the bread sounds hollow when you tap it. It’s those little signals I always watch for to know it’s done right.

My favorite way to enjoy this Pretzel Bread is thickly sliced for sandwiches. Ever tried grilled cheese on pretzel bread? Total game-changer!

Or keep it simple by slathering it with butter, German Herb Butter (Kräuterbutter), your favorite jam, or even some chocolate hazelnut spread — my kids simply can’t get enough of that last one. Honestly, it’s delicious however you serve it!

A Few Pretzel Bread Tips

When adding yeast to warm water, watch your temperature closely. It should feel pleasantly warm, around 105˚F to 115˚F (40˚C to 46˚C). Too hot will kill the yeast, and too cool won’t activate it properly, so it’s worth this little extra check.

I use regular all-purpose flour for this recipe because it works perfectly and is easy to find. If you want to go authentic and can get German flours like Weizenmehl Type 405 or 550, that’s fantastic! Just keep in mind you may need to adjust the water a bit since different flours soak up moisture in different ways.

When measuring your flour, don’t scoop it directly with your measuring cup — that packs it down too much and leads to dense bread. Instead, lightly spoon the flour into your cup and level it off with the flat edge of a knife. If you have a kitchen scale, weighing the flour is the absolute best and most consistent method.

If you notice your dough feels dry or crumbly and refuses to come together, add a little more lukewarm water—just a splash at a time. Then give the dough a few minutes to absorb the moisture before deciding if you need more. It’s all about that perfect soft yet slightly sticky feel.

In a warm, cozy kitchen, your dough should double in about 1 to 1½ hours. But if you’re making this in winter when it’s cooler, don’t worry if it takes closer to 2 hours. Just be patient, and you’ll be rewarded with beautiful, risen dough.

When it’s time to give your loaves their baking soda bath, don’t forget to flip them halfway through. This makes sure every side gets coated with that magic crusting ingredient. I like to gently use a large slotted spoon to move each loaf back onto the baking sheet afterward, handling them with care so they keep their shape.

This Pretzel Bread tastes best straight out of the oven, still warm with that soft interior and crisp crust. But if you have leftovers, no worries — just store the slices in an airtight container at room temperature, and they’ll stay good for 1 to 2 days.

If you want to bake only one loaf now and save the second for later, just let the extra loaf cool completely, then tuck it inside a freezer bag and pop it in your freezer for up to a month. When hunger strikes, you can bake it right from frozen in a 350˚F (180˚C) oven until it’s warmed through and ready to enjoy.

Storage Tips

To keep your Pretzel Bread tasting fresh, store any leftovers in an airtight container at room temperature for up to two days. Avoid refrigeration since it can dry the bread out quickly. For longer storage, slice and freeze your bread in a resealable bag for up to one month. When you want it, just warm slices or whole loaves in the oven — no need to thaw first!

Make-Ahead Tips

This recipe is perfect for planning ahead! You can prepare your dough the night before and refrigerate it after the first rise. Just cover it tightly, and the dough will slowly ferment overnight. The next day, shape, rest, boil, and bake as usual for fresh, warm pretzel bread without rushing.

Variations

• Mix in herbs like rosemary or thyme into the dough for extra flavor.
• Swap coarse salt for everything bagel seasoning for a fun twist.
• Add a little melted butter and garlic powder on top post-baking for a garlic pretzel bread.
• Use whole wheat flour instead of all-purpose for a nuttier taste and added fiber — just increase water slightly.

Serving Suggestions

• Slice thick for hearty sandwiches like turkey and Swiss or classic grilled cheese.
• Serve warm with butter and jam for breakfast or brunch.
• Pair with soups or stews to soak up all those tasty broths.
• Try it with German sausage and mustard for an authentic twist.

Recipe FAQs

• Why do we boil pretzel dough in baking soda water? Boiling in baking soda water gives the bread its trademark chewy crust and deep brown color.
• Can I use gluten-free flour for this recipe? Pretzel bread relies on gluten for structure, so gluten-free flours might not work well here without special blends.
• What if my dough doesn’t rise? Check your yeast’s freshness and water temperature. Yeast likes warmth and a bit of sugar to wake up.
• Can I make smaller rolls instead of loaves? Absolutely! Just shape smaller pieces, boil briefly, and adjust the baking time slightly.
• How do I keep my pretzel bread soft the next day? Store it in an airtight container or plastic bag at room temperature, and warm slightly before eating to refresh softness.