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Soft and chewy homemade Pretzel Bread with classic pretzel flavor, boiled in a baking soda bath before baking for a perfect golden crust.

  • Total Time: 2 hours 10 minutes
  • Yield: 2 loaves 1x

Ingredients

Scale
  • 1 1/4 cups (300 milliliters) lukewarm water (105-115˚F / 40-46˚C), divided
  • 2 1/4 teaspoons (7 grams) active dry yeast
  • 4 cups (500 grams) all-purpose flour
  • 1 tablespoon (12 grams) granulated sugar
  • 2 teaspoons (9 grams) salt
  • 4 tablespoons (60 grams) unsalted butter, melted and slightly cooled
  • 8 cups (2 liters) water (for boiling)
  • 1/2 cup (125 grams) baking soda (for boiling)
  • 1 large egg yolk (topping)
  • 1 tablespoon (15 grams) water (topping)
  • Coarse salt (topping)

Instructions

  1. Sprinkle yeast over 1 cup (237 milliliters) of warm water in a small bowl, stir lightly, and let sit for about 10 minutes until frothy and bubbly.
  2. In a stand mixer bowl with dough hook or large mixing bowl, combine flour, sugar, and salt.
  3. Slowly add the yeast-water mixture and melted butter to the dry ingredients. If dough feels too stiff, gradually add remaining 1/4 cup (60 milliliters) water to form a soft dough.
  4. On lightly floured surface, knead dough for 8 to 10 minutes until smooth and elastic.
  5. Place dough in a large bowl, cover with plastic wrap or towel, and let rise until doubled in size, about 1 to 2 hours.
  6. Preheat oven to 450˚F (230˚C) and prepare baking sheet with parchment paper or light grease.
  7. Turn risen dough out onto floured surface, divide in half, shape each into smooth oval with edges tucked under.
  8. Place ovals on prepared baking sheet, cover, and let rest for 30 minutes.
  9. Bring 8 cups (2 liters) water and baking soda to rolling boil in large pot.
  10. Lower one loaf carefully into boiling water, boil for 30 seconds, flipping halfway through to coat both sides.
  11. Use slotted spoon to remove and place loaf on baking sheet; repeat with second loaf.
  12. Whisk egg yolk and 1 tablespoon water to make egg wash.
  13. Brush egg wash generously over boiled loaves and sprinkle coarse salt on top.
  14. Make 3 to 4 shallow parallel slashes on each loaf with a sharp knife.
  15. Bake loaves in preheated oven for about 15 to 20 minutes until crust is deep brown and sound hollow when tapped underneath.
  16. Remove bread from oven, transfer to wire rack, and cool for about 15 minutes before slicing.
  17. Best enjoyed the same day for optimal taste and texture.

Notes

Use all-purpose flour or authentic German flours like Weizenmehl Type 405 or 550 (adjust water accordingly)., Measure flour by spooning into the cup and leveling off with knife or preferably weigh for reliability., Water temperature for yeast activation should be 105-115˚F (40-46˚C) to avoid killing or not activating yeast., If dough is crumbly, add more lukewarm water a splash at a time and allow it to incorporate., Flip loaves while boiling to ensure even baking soda coating on both sides., Pretzel bread tastes best fresh but leftovers keep 1-2 days in airtight container at room temperature., To freeze, cool completely, store in freezer bag for up to 1 month, and reheat in 350˚F (180˚C) oven until warm.

  • Author: Laura
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Bread
  • Cuisine: N/A

Nutrition

  • Serving Size: 1 loaf