Discover the ultimate pretzel bread recipe that delivers soft, chewy, and golden loaves with a delightful salty finish. Ideal for sandwiches, dipping, or savoring on its own, this homemade pretzel bread is a guaranteed crowd-pleaser.
Ingredients:
1 1/2 cups warm water (110-115°F)
2 1/4 teaspoons active dry yeast
1 tablespoon brown sugar
4 cups all-purpose flour
1 teaspoon salt
1/4 cup baking soda (for water bath)
1 egg, beaten (for egg wash)
Coarse sea salt (for topping)
Directions:
Prepare the Yeast Mixture: In a large bowl, combine warm water, yeast, and brown sugar. Allow the mixture to sit for 5-10 minutes until it becomes foamy.
Form the Dough: Add flour and salt to the yeast mixture. Stir until a dough forms. Transfer the dough to a floured surface and knead for 5-7 minutes until smooth and elastic.
Let It Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour or until doubled in size.
Preheat the Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the Water Bath: In a large pot, bring 8 cups of water to a boil. Stir in the baking soda.
Shape and Boil the Dough: Punch down the dough and shape it into two round loaves. Gently place each loaf into the boiling water, one at a time, and boil for 30 seconds on each side.
Bake the Bread: Remove the loaves from the water and place them on the prepared baking sheet. Brush with beaten egg and sprinkle with coarse sea salt. Bake for 20-25 minutes, or until the bread is deep golden brown and sounds hollow when tapped.
Cool and Serve: Let the bread cool slightly before slicing and serving.
Serving Tips:
Sandwiches: Use pretzel bread to make hearty sandwiches. Its dense, chewy texture pairs perfectly with meats, cheeses, and veggies.
Soup and Dips: Serve alongside soups like beer cheese or chowder, or with your favorite dips such as spinach artichoke dip or hummus.
Toasted with Butter: Lightly toast slices and serve with butter or a spread of your choice for a simple, satisfying snack.
Breakfast: Top with avocado, eggs, or jam for a unique twist on breakfast toast.
Storage Tips:
Room Temperature: Store pretzel bread in an airtight container or wrapped tightly in plastic wrap for up to 2 days at room temperature. Make sure it is fully cooled before wrapping to avoid moisture buildup.
Refrigeration: You can store pretzel bread in the fridge for up to 1 week. Wrap it tightly in plastic wrap or place it in an airtight container to maintain its freshness. Keep in mind that refrigeration may dry it out slightly, so you may want to warm it before serving.
Freezing: For longer storage, slice the bread and freeze it. Wrap the slices individually in plastic wrap or foil, then place them in a freezer-safe bag. This way, you can thaw only what you need. Freeze for up to 3 months.
Reheating: To enjoy the bread warm, reheat it in the oven at 350°F (175°C) for 10-15 minutes, or pop individual slices in the toaster.
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FAQs:
Can I make pretzel bread without boiling it?
Boiling the dough in a baking soda water bath is essential to achieving the signature chewy texture and deep brown crust of pretzel bread. Skipping this step will result in a bread with a softer, less traditional pretzel finish.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture will be denser and less chewy. For a lighter loaf, consider using half whole wheat and half all-purpose flour.
Why is my pretzel bread not rising properly?
If your bread doesn’t rise well, it could be due to inactive yeast. Make sure the water temperature is between 110-115°F to properly activate the yeast. Also, ensure your yeast is fresh and within its expiration date.
How can I make the crust extra shiny?
To achieve an extra shiny crust, brush the pretzel loaves with a second layer of beaten egg wash right before they finish baking. This gives the bread a beautiful golden sheen.
Conclusion:
Enjoy this soft and chewy pretzel bread as a versatile addition to any meal. Whether used for sandwiches, served with a dip, or eaten fresh out of the oven, this homemade pretzel bread is sure to impress!
📖 Recipe:
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Pretzel Bread
- Total Time: 1 hour 45 minutes
- Yield: 2 loaves (12 servings)
- Diet: Vegetarian
Description
Homemade Pretzel Bread is soft, chewy, and has a perfectly golden crust. This easy recipe, made with simple ingredients, is ideal for sandwiches, dipping, or enjoying fresh from the oven. Learn how to make the best soft pretzel bread with step-by-step instructions, perfect for any occasion.
Ingredients
1 1/2 cups warm water (110-115°F)
2 1/4 teaspoons active dry yeast
1 tablespoon brown sugar
4 cups all-purpose flour
1 teaspoon salt
1/4 cup baking soda (for water bath)
1 egg, beaten (for egg wash)
Coarse sea salt, for topping
Instructions
- In a large bowl, combine warm water, yeast, and brown sugar. Let sit for 5-10 minutes until foamy.
- Stir in flour and salt, forming a dough. Knead on a floured surface for 5-7 minutes until smooth.
- Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Boil 8 cups of water in a large pot and stir in baking soda.
- Shape the dough into two loaves, and boil each loaf for 30 seconds on each side.
- Place loaves on a baking sheet, brush with egg wash, and sprinkle with coarse sea salt.
- Bake for 20-25 minutes until golden brown. Let cool before serving.
Notes
Ensure water is between 110-115°F to activate the yeast properly.
Boiling the dough in a baking soda bath gives the pretzel bread its characteristic texture and flavor.
Store leftover pretzel bread in an airtight container at room temperature for up to 2 days, or freeze slices for up to 3 months.
- Prep Time: 1 hour 20 minutes
- Cook Time: 25 minutes
- Category: Bread, Snack
- Method: Baking, Boiling
- Cuisine: German-American
Nutrition
- Serving Size: 2 loaves (12 servings)
- Calories: 190 kcal
