Description
There’s nothing like the irresistible taste of homemade pretzel bread! Soft on the inside with that signature chewy, golden-brown crust, this recipe brings the perfect balance of salty and savory flavors to your table. Ideal for sandwiches, dipping, or enjoying on its own, this homemade pretzel bread is a fun twist on classic bread, guaranteed to delight everyone at your next meal or gathering.
Ingredients
Units
Scale
- 1 1/2 cups warm water
- 1 tablespoon sugar
- 2 1/4 teaspoons active dry yeast
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 2 tablespoons unsalted butter, melted
- 1 tablespoon baking soda (for boiling the dough)
- Coarse salt (for sprinkling on top)
- 1 egg (for egg wash)
Instructions
- Activate the Yeast: In a small bowl, combine the warm water and sugar. Stir to dissolve, then sprinkle the yeast over the water. Let it sit for about 5 minutes, or until the mixture is frothy.
- Make the Dough: In a large mixing bowl, combine the flour and salt. Add the melted butter and the yeast mixture. Stir until the dough begins to come together.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead for about 6-8 minutes until smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time.
- First Rise: Place the dough in a greased bowl, cover it with a clean towel, and let it rise for 1 hour, or until doubled in size.
- Shape the Dough: Once the dough has risen, punch it down to release the air. Divide it into 8-10 equal pieces and roll each piece into a long rope. Twist each rope into a traditional pretzel shape and place them on a parchment-lined baking sheet.
- Boil the Pretzels: Bring a large pot of water to a boil, then add the baking soda. Carefully drop the pretzels into the boiling water, one at a time, and let them cook for about 30 seconds per side. Use a slotted spoon to remove them from the water and place them back on the baking sheet.
- Egg Wash and Bake: Preheat your oven to 400°F (200°C). In a small bowl, beat the egg and brush it over the tops of the pretzels. Sprinkle with coarse salt, then bake for 12-15 minutes, or until golden brown.
- Cool and Serve: Allow the pretzel bread to cool slightly before slicing and serving. Enjoy as a snack, with mustard, or use for sandwiches!
Notes
- Shaping Tips: If you want to make mini pretzel rolls instead of full-size loaves, simply shape the dough into smaller ropes and twist them into bite-sized pretzels.
- Freezing: These pretzel breads can be frozen after baking. Just wrap them tightly in plastic wrap and store in the freezer for up to 3 months. To reheat, bake at 350°F for about 10 minutes.
- Variations: You can add cheese to the dough for a cheesy pretzel bread or sprinkle sesame seeds or poppy seeds on top before baking for extra flavor and texture.
Nutrition
- Serving Size: 1 pretzel
- Calories: 210
- Sugar: 3g
- Sodium: 460mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg