Chewy and salty with a crisp crust, this Pretzel Bread is simply amazing.
In the world of snacks, pretzels rank as number one on my list of favorites. I love their salty, satisfying taste and supreme crunchiness. But that said, if I have to choose between a regular crunchy pretzel and a chewy soft pretzel, I’m going with the latter. I just love the signature taste and texture of a soft pretzel, which is kind of like the snack but also as substantial as the best carb: bread! So imagine my delight when I discovered pretzel bread—a dream invention that combines two of my all-time favorite foods!
Boiled and then baked: that is the key here and what makes this pretzel bread so uniquely different from other kinds of loaf breads. It’s an extra step in what is otherwise a fairly traditional bread-making process: activate the yeast, combine it with flour, salt, and melted butter, knead the mix into a smooth dough, and let it rise until doubled in size. But then pretzel bread dough needs to take a quick dip in a boiling baking soda bath before going into the oven. The results are worth the effort!
If you’re going to eat pretzel bread by tearing off chunks from the loaf and then dipping them into some delectable sauces, as I often do, try our Honey Mustard Dressing or this delicious Queso.
The Baking Soda Bath
This is the only tricky part of the recipe, but it’s essential. Why? Because the baking soda bath is what gives pretzel bread its classic flavor and its signature chewy texture. It also contributes to keeping the interior soft and fluffy and deepening the golden brown color of the crust. It’s only a one-minute bath, but it makes all the difference! Be sure to use a big pot because the baking soda water will produce lots of bubbles. Then, you’ll need to lower the loaf down into the pot gently and then after 30 seconds, turn it so that the entire loaf gets its baking soda bath. Have a baking sheet or a big piece of parchment nearby for when you lift the loaf out of the pot.
Ingredients
- 1 1/3 cups warm water (105°F)
- 2 teaspoons granulated sugar
- 2 1/4 teaspoons active dry yeast
- 3 1/2 to 4 cups all-purpose flour
- 2 teaspoons salt
- 4 tablespoons unsalted butter, melted
- 2 1/2 quarts water (for boiling)
- 9 tablespoons baking soda (for boiling)
- Coarse salt, as needed for sprinkling
How to Make Pretzel Bread
Step 1: In a small bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 10 minutes until frothy.
Step 2: In a large mixing bowl, combine 3 1/2 cups flour and salt. Add the yeast mixture and melted butter. Mix until a dough forms, adding the remaining flour if needed to form a dough that isn’t very sticky.
Step 3: Turn the dough onto a floured surface and knead for about 6-8 minutes until smooth and elastic.
Step 4: Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
Step 5: Punch down the dough, then shape into a loaf and let rest for 10 minutes. Preheat oven to 425°F.
Step 6: Bring 2 1/2 quarts of water to a boil and add baking soda. Boil the loaf for 30 seconds per side, then place on a baking sheet.
Step 7: Sprinkle loaf with coarse salt and bake for 25-30 minutes or until golden brown.
FAQs & Tips
How to Make Ahead and Store
Cooled pretzel bread can be stored at room temperature in an airtight container for up to 3 days. Wrapped in plastic and then foil and then placed in an airtight container, pretzel bread can be frozen for up to 2 months.
Can I Use The Dough Hook On My Stand Mixer For Kneading?
Absolutely. When the dough reaches a smooth and elastic state, put it on a floured surface and then use your hands to shape it into a smooth, round ball for rising.
What’s Better For This Recipe? Bread Flour Or All-Purpose Flour?
Our recipe calls for all-purpose flour and the pretzel bread comes out wonderfully chewy; however, bread flour does have a higher protein content, which can create an even chewier texture.
Serving Suggestions
It goes without saying (or it should!) that pretzel bread makes the best sandwiches. It is the perfect bread for Grilled Cheese, but it is also really spectacular for Barbecue Chicken Sandwiches (with some slices of Bread and Butter Pickles inside!), as well as Roast Pork Sandwiches (add some Pickled Red Onions!).
But my absolute favorite thing to do with pretzel bread is to pair it with a variety of cheeses, dips, and spreads. It is so delicious dunked into Spinach Artichoke Dip, spread with Pimento Cheese, or served with this Cheddar Chutney Cheese Ball. And if you’re in the mood to celebrate pretzel bread pretty much just on its own, mix up some Bread Dipping Oil and see what a heavenly combination that is!
Pretzel Bread
Ingredients
- 1 1/3 cups warm water 105°F
- 2 teaspoons granulated sugar
- 2 1/4 teaspoons active dry yeast
- 3 1/2 to 4 cups all-purpose flour
- 2 teaspoons salt
- 4 tablespoons unsalted butter melted
- 2 1/2 quarts water for boiling
- 9 tablespoons baking soda for boiling
- Coarse salt as needed for sprinkling
Instructions
- In a small bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 10 minutes until frothy.
- In a large mixing bowl, combine 3 1/2 cups flour and salt. Add the yeast mixture and melted butter. Mix until a dough forms, adding the remaining flour if needed to form a dough that isn’t very sticky.
- Turn the dough onto a floured surface and knead for about 6-8 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
- Punch down the dough, then shape into a loaf and let rest for 10 minutes. Preheat oven to 425°F.
- Bring 2 1/2 quarts of water to a boil and add baking soda. Boil the loaf for 30 seconds per side, then place on a baking sheet.
- Sprinkle loaf with coarse salt and bake for 25-30 minutes or until golden brown.
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