Description
Soft and chewy Pretzel Bread with a salty crust, perfect for enjoying warm with butter.
Ingredients
Scale
- 1 and 1/4 cups warm water
- 2 and 1/4 teaspoons active dry yeast
- 1 tablespoon brown sugar
- 3 and 1/2 cups flour (bread flour or all purpose), plus extra for dusting
- 1 teaspoon salt (for the dough)
- 2 tablespoons melted butter (or neutral oil)
- 8 cups water (for the baking soda bath)
- 1/2 cup baking soda
- 1 egg + 1 tablespoon water (for egg wash, optional)
- Pretzel salt or coarse kosher salt (for topping)
Instructions
- Wake up the yeast. Stir together warm water and sugar, sprinkle yeast on top, let it foam for 5 to 10 minutes.
- Add the salt and melted butter, then start adding flour. Stir until shaggy, then knead for about 8 to 10 minutes by hand.
- Put the dough in a lightly oiled bowl, cover it, and let it rise until doubled, about 60 to 75 minutes.
- Punch the dough down gently and shape it into a loaf.
- Cover the shaped loaf and let it puff up for 20 to 30 minutes.
- Preheat the oven to 425°F. Bring 8 cups of water to a boil, then slowly add the baking soda.
- Carefully lower the loaf into the baking soda bath for about 20 to 30 seconds, then lift out and let excess drip off.
- Brush with egg wash if using. Sprinkle generously with coarse salt.
- Bake for 22 to 28 minutes until deep golden brown and sounds hollow when tapped.
- Let it cool at least 20 minutes before slicing.
Notes
Letting the dough rise properly and not skipping the baking soda dip are key to achieving great flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 15mg