Pretzel Bread Recipe

Pretzel Bread on parchment paper on a wood serving board.

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This delicious Pretzel Bread recipe is easy to make 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.

Prep Time20

Cook Time30

Inactive Time1

Total Time1 50

Course: Bread

Cuisine: American

Servings:

Calories: 242kcal

Author: Judy Wilson

Ingredients

3 cups all-purpose flour
1 teaspoon salt
2 Tablespoons granulated sugar
2¼ teaspoon yeast (one packet)
¾ cup warm water (110ºF)
⅓ cup warm milk (110ºF)
¼ cup butter melted
Coarse salt

Alkaline Bath

3 quarts water
½ cup baking soda

Instructions

Combine flour, salt, sugar, and yeast in the bowl of a stand mixer fitted with the dough hook.
Then add water, milk, and butter.
Mix until the dough comes together. You may need to scrape the sides of your mixer a few times.
Knead for 2-3 minutes until a firm but slightly sticky dough forms.
Remove the dough hook from the stand mixer, and work the dough into a nice ball.
Spray or brush the dough with oil, cover, and let rise until doubled in size - about an hour.
Preheat oven to 400ºF.
When the dough has risen, heat water (at least 4 inches deep) to boiling in a large pot.
Add baking soda, a little at a time, letting bubbles subside between each addition to avoid boiling over.
Work the dough into a domed shape, about 8 inches across, and gently (to avoid splashes) lower into boiling soda water.
Simmer for 60 seconds, flip over, and simmer for an additional 60 seconds.
Remove and place on a parchment-lined baking sheet.
Sprinkle with coarse salt, and cut a small, shallow x into the top.
Bake in the center of the oven for 25 minutes.
Remove from baking sheet, and place directly on oven rack.
Bake an additional 5 minutes.
Remove from oven and let cool on a wire rack.

Notes

Removing the loaf from the baking sheet for the last 5 minutes ensures the bottom crust crisps up.

Nutrition