Soft Pretzel Bread Recipe
Introduction
Pretzel bread is a delightfully chewy and golden loaf with a distinct, slightly tangy crust. Perfect for sandwiches or enjoyed warm with butter, this homemade version brings authentic pretzel flavor right to your kitchen.
Ingredients
- 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
- 1/2 cup (125 grams) baking soda
- 1 large egg yolk
- 1 tablespoon (15 grams) water
- Coarse salt
Instructions
- Step 1: In a small bowl, sprinkle the yeast over 1 cup (237 milliliters) of the warm water. Stir to combine and let sit until frothy, about 10 minutes.
- Step 2: In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, and salt. Slowly mix in the yeast mixture and melted butter. If needed, gradually add the remaining 1/4 cup (60 milliliters) water to form a soft dough.
- Step 3: On a lightly floured surface, knead the dough until smooth and elastic. Transfer to a large bowl, cover with plastic wrap or a towel, and allow to rise until doubled in size, about 1-2 hours.
- Step 4: Preheat your oven to 450˚F (230˚C). Line a baking sheet with parchment paper or lightly grease it.
- Step 5: Once the dough has doubled, place it on a lightly floured surface and divide it in half. Shape each half into a smooth large oval, tucking the seams underneath, then place them on the prepared baking sheet. Cover and let rest at room temperature for 30 minutes.
- Step 6: In a large pot, bring 8 cups (2 liters) of water and the baking soda to a boil.
- Step 7: Gently place one loaf into the boiling water for 30 seconds, turning halfway to coat both sides. Remove with a slotted spoon and transfer back to the baking sheet. Repeat with the second loaf.
- Step 8: In a small bowl, whisk together the egg yolk and 1 tablespoon water to make an egg wash.
- Step 9: Brush each boiled loaf with the egg wash and sprinkle generously with coarse salt. Using a sharp knife, cut 3-4 shallow parallel slashes across the top of each loaf.
- Step 10: Bake in the preheated oven until the bread is deep brown and sounds hollow when tapped in the center, about 15-20 minutes.
- Step 11: Transfer the loaves to a wire rack and let cool for about 15 minutes before slicing.
- Step 12: Enjoy your pretzel bread fresh on the day it’s baked for the best flavor and texture.
Tips & Variations
- For an extra rich flavor, substitute half of the butter with olive oil.
- If you want a softer crust, brush the loaves with melted butter right after baking.
- Try sprinkling sesame or poppy seeds instead of coarse salt for a different twist.
- Make smaller rolls instead of one large loaf for quicker baking and easy serving.
Storage
Store leftover pretzel bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. To refresh, warm slices briefly in the oven or toaster to restore some of the original texture and flavor. Avoid refrigerating as it can dry out the bread faster.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast using the same amount. Mix it directly into the dry ingredients without proofing in water first.
Why do I boil the dough in baking soda water before baking?
Boiling the dough in baking soda water creates the signature pretzel crust by promoting browning and giving the bread its chewy texture and distinctive flavor.
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Soft Pretzel Bread Recipe
- Total Time: 2 hours 10 minutes
- Yield: 2 loaves (serves 2-4) 1x
Description
This Pretzel Bread recipe offers the perfect homemade soft pretzel loaf with a chewy crust and tender interior. Made with active dry yeast, all-purpose flour, and a classic baking soda bath, this bread delivers that traditional pretzel flavor and texture, finished with a crisp, golden-brown crust topped with coarse salt. Ideal for snacking or serving alongside meals, this bread is best enjoyed fresh on the day it’s baked.
Ingredients
Scale
Dough
- 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
Baking Soda Bath
- 8 cups (2 liters) water
- 1/2 cup (125 grams) baking soda
Topping
- 1 large egg yolk
- 1 tablespoon (15 grams) water
- Coarse salt, for sprinkling
Instructions
- Activate Yeast: In a small bowl, sprinkle the yeast over 1 cup (237 milliliters) of the lukewarm water. Stir gently to combine and let sit until frothy, about 10 minutes, indicating the yeast is active.
- Mix Dough: In the bowl of a stand mixer fitted with a dough hook or a large mixing bowl, combine the flour, sugar, and salt. Slowly add the activated yeast mixture along with the melted butter. Gradually add the remaining 1/4 cup (60 milliliters) of water as needed to form a soft dough.
- Knead Dough: Turn dough onto a lightly floured surface and knead until smooth and elastic, approximately 5 to 7 minutes. Transfer to a large bowl, cover with plastic wrap or a towel, and allow it to rise at room temperature until doubled in size, about 1 to 2 hours.
- Preheat Oven: Preheat your oven to 450˚F (230˚C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it.
- Shape Loaves: Once the dough has doubled in size, place it on a lightly floured surface and divide it in half. Shape each half into a smooth, large oval loaf by tucking the seams underneath. Place the loaves on the prepared baking sheet, cover them, and let rest for 30 minutes at room temperature.
- Prepare Baking Soda Bath: In a large pot, bring 8 cups (2 liters) of water and 1/2 cup (125 grams) of baking soda to a boil.
- Boil Loaves: Gently lower one loaf into the boiling baking soda bath. Boil for 30 seconds, turning halfway to ensure even coating. Use a large slotted spoon to remove the loaf and transfer it back to the baking sheet. Repeat for the second loaf.
- Make Egg Wash: In a small bowl, beat the egg yolk with 1 tablespoon (15 grams) of water until combined.
- Brush and Score: Brush each boiled loaf thoroughly with the egg wash. Sprinkle generously with coarse salt. Using a sharp knife, cut 3 to 4 parallel shallow slashes across the top of each loaf.
- Bake: Place the baking sheet in the preheated oven and bake the loaves until they develop a deep brown crust and sound hollow when tapped in the center, about 15 to 20 minutes.
- Cool: Remove the loaves from the oven and transfer them to a wire rack. Let them cool for approximately 15 minutes before slicing.
- Serve: Serve the Pretzel Bread fresh the same day for the best flavor and texture.
Notes
- Ensure the water for activating yeast is warm, not hot, to avoid killing the yeast.
- Boiling the dough in baking soda water is essential for achieving the characteristic pretzel crust and flavor.
- Use coarse salt on top for authentic pretzel taste and crunchy texture.
- Let the bread cool adequately before slicing to avoid a gummy texture.
- Store leftover bread wrapped tightly in plastic; reheat for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: German
Keywords: Pretzel Bread, Soft Pretzel Loaf, Homemade Pretzel, German Bread, Baking Soda Bath Bread
