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
