Pretzel Bread Recipe

This Pretzel Bread recipe is delicious and easy to make! It's got a nice crispy outside with a bit of salty goodness on top. And just look at how beautiful it is!

With all the flavor and texture of a soft pretzel in a big glorious loaf, this bread is perfect for dips or serving with a bowl of soup. 

This pretzel bread is like a soft pretzel but in loaf form. The outside has that perfect crispy texture, thanks to a little dip in an alkaline bath and a generous sprinkle of coarse salt. 

The inside is the perfect balance of firm and slightly sticky – you can't get enough!

What I love most is its versatility. I mean, it's fantastic on its own, but pair it with some cheesy dip or honey mustard, and you're in for a treat. And here's a pro-tip: scoop out the middle and turn it into a bread bowl for dips or soups!

Best of all, you can prep the dough ahead, so it's ready to go when you need it. Soft, chewy pretzel bread is in your future!

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Flour: Forms the base of the bread, giving it structure and texture.
• Salt: Enhances the overall flavor, balancing the sweetness.
• Granulated Sugar: Adds a touch of sweetness to the pretzel bread recipe for the perfect contrast with the salty exterior.
• Yeast: Makes the bread rise and become airy, giving it that perfect lightness.
• Milk: Warm milk adds richness to the dough, giving it a soft and slightly sticky texture.
• Butter: Melted butter provides moisture and a buttery flavor to the bread, making it extra delicious.
• Coarse Salt: Sprinkled on top for that classic pretzel taste and a bit of crunch.
• Baking Soda: Goes in the alkaline bath to give the bread its distinctive pretzel crust during the boiling process.

How To Make This Pretzel Bread Recipe

First, mix together the flour, salt, sugar, and yeast in your stand mixer. Once that's all combined, add in the warm water, warm milk, and melted butter. Mix until it all comes together – might need to scrape the sides a bit.

Now, knead the dough for 2-3 minutes until it's firm but a bit sticky. Take off the dough hook and shape the dough into a nice ball. Give it a quick spray or brush with oil, cover it up, and let it rise for about an hour until it doubles in size.

While that's happening, preheat your oven to 400º. Once the dough has risen, bring some water to a boil in a big pot. Add baking soda a little at a time – watch out for bubbles to avoid a boil-over!

Shape the dough into an 8-inch-wide dome and gently lower it into the boiling soda water. Let it simmer for 60 seconds on each side. Then, toss it on a baking sheet, sprinkle with coarse salt, and cut a small x on top.

Pop it in the oven for 25 minutes, and here's a little trick – take it off the baking sheet for the last 5 minutes. That makes the bottom super crispy!

Pretzel Bread Variations

• Make it cheesy. Add shredded cheese to the dough for a cheesy twist. Cheddar, mozzarella, or a blend can work well.
• Add herbs. Mix dried herbs like rosemary, thyme, or oregano into the dough for a flavorful herb-infused bread.
• Use whole wheat flour. Substitute some or all of the all-purpose flour with whole wheat flour for a heartier, nuttier flavor.
• Give it an “everything” flavor. Create an "everything" version by adding a mix of sesame seeds, poppy seeds, garlic flakes, and onion flakes on top.

Make-Ahead, Storing, and Freezing

Make Ahead: For advanced preparation, you can make the Pretzel Bread dough up to the point of shaping it into a ball. After kneading and letting it rise, cover the dough and refrigerate it for up to 24 hours. When you’re ready to bake it, remove the dough from the refrigerator, shape it, and proceed with the baking instructions.

Store: Leftover bread can be stored at room temperature for a day or two in an airtight container. For longer storage, refrigerate the bread, ensuring it's well-wrapped to maintain freshness. When refrigerated, the Pretzel Bread can be stored for up to 4-5 days. Reheat in the oven for a few minutes to restore the texture.

Freeze: If you want to freeze the Pretzel Bread, do so after it has cooled completely. Wrap the loaf tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It will keep in the freezer for 2-3 months. Frozen bread can be reheated in the oven straight from the freezer, allowing it to thaw and crisp up.

Here are a few more delicious bread recipes!

• English Muffin Bread
• Homemade Pretzel Bites
• Easy Homemade Bread Recipe
• Buttery Homemade Dinner Rolls

I love this Pretzel Bread recipe because it's crispy on the outside, soft on the inside, and perfect with any dip. I can’t wait for you to try it!