There’s something so satisfying about warm, freshly baked pretzel bread. That golden, chewy crust with a soft, fluffy inside makes it absolutely irresistible. Whether you enjoy it as a sandwich roll, alongside soup, or just with a little butter, this homemade pretzel bread is a treat worth making!

Why You’ll Love This Recipe

Perfectly chewy crust – Just like a classic soft pretzel, but in bread form.
Easy to make – No complicated steps, just simple ingredients.
Versatile – Serve it as a side, make sandwiches, or enjoy it on its own.
Homemade goodness – Better than anything store-bought, with that fresh-baked aroma filling your kitchen.

Ingredients

Here’s a sneak peek at what you’ll need:

Flour
Yeast
Warm water
Brown sugar
Salt
Baking soda
Butter
Egg wash (for that signature shine)

Full list of ingredients and exact measurements are below.

Directions

1. Prepare the Dough

In a mixing bowl, combine warm water, yeast, and brown sugar. Let it sit until foamy, then gradually add flour and salt, kneading until a smooth dough forms.

2. Let It Rise

Cover the dough and let it rise in a warm spot for about an hour or until doubled in size.

3. Shape the Bread

Once risen, shape the dough into a loaf or rolls, depending on how you’d like to serve it.

4. Boil in Baking Soda Water

Bring a pot of water to a boil and add baking soda. Carefully dip each loaf or roll in the water for about 30 seconds. This gives it that classic pretzel texture and flavor.

5. Bake Until Golden

Brush with egg wash, sprinkle with coarse salt, and bake until deep golden brown and beautifully crisp on the outside.

Expert Tips and Tricks

Don’t skip the baking soda bath – It’s what gives pretzel bread its signature crust and flavor.
Use bread flour – This helps create the perfect chewy texture.
Score the top – A few slashes with a sharp knife prevent cracking and allow for even baking.

Recipe Variations and Possible Substitutions

Swap brown sugar for honey for a slightly different sweetness.
Add shredded cheese on top before baking for a cheesy twist.
Use whole wheat flour for a heartier version.
Sprinkle everything bagel seasoning for extra flavor.

Serving and Pairing Suggestions

This homemade pretzel bread is perfect for sandwiches, especially with roast beef or turkey. It’s also great alongside soups like cheddar broccoli or tomato bisque. For a simple snack, serve warm with mustard, butter, or a cheese dip.

Storage and Reheating Tips

Store in an airtight container at room temperature for up to 3 days.
Freeze for longer storage—just wrap tightly and thaw when ready to use.
To reheat, warm in the oven at 350°F for a few minutes or pop in the toaster for a crispier bite.

FAQs

1. Why do I need to boil the dough before baking?

The baking soda bath gives the bread its chewy texture and pretzel-like crust.

2. Can I make this without an egg wash?

Yes! The egg wash adds shine, but you can use milk or butter for a softer crust.

3. Can I use instant yeast instead of active dry yeast?

Yes! If using instant yeast, you can skip the proofing step and mix it right into the flour.

4. How do I keep the bread soft?

Store in an airtight container and avoid overbaking to keep the inside soft and fluffy.

Conclusion

Homemade pretzel bread is a game-changer—chewy, flavorful, and so easy to make. Whether you’re using it for sandwiches, soups, or just snacking, this recipe is bound to become a favorite. Give it a try, and enjoy every delicious, salty bite!

Twist and Taste: Homemade Pretzel Bread Delight

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Experience the rich, chewy crust and soft, tender interior of homemade pretzel bread. This delightful loaf combines the classic flavors of traditional soft pretzels into a versatile bread that’s perfect for sandwiches, dipping, or enjoying on its own.

Author: Touria Elkoudssi
Prep Time: 20 minutes (plus 1 hour rising time)
Cook Time: 25-30 minutes
Total Time: 1 hour 50 minutes
Yield: 1 loaf (approximately 12 slices) 1x
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Prepare the Dough:
- In the bowl of a stand mixer, combine warm water and brown sugar; stir until dissolved. Sprinkle yeast over the mixture and let sit for 5 minutes until foamy.
- Add melted butter and whole milk to the yeast mixture; stir to combine.
- Gradually add flour and sea salt, mixing with the dough hook attachment until a slightly tacky but firm dough forms.
- Knead the dough on medium speed for about 5 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place for 1 hour or until doubled in size.
Preheat Oven:
- Preheat your oven to 400°F (204°C). Line a baking sheet with a silicone baking mat or lightly grease it; avoid using parchment paper as it may stick.
Prepare the Baking Soda Bath:
- In a large pot, bring 4 quarts of water to a boil. Once boiling, carefully add the baking soda a little at a time to prevent overflowing. Reduce heat to a simmer.
Shape the Dough:
- After the dough has risen, turn it onto a lightly floured surface. Shape it into a tight, smooth ball by pulling the edges toward the center and pinching them together.
Boil the Dough:
- Gently place the shaped dough into the simmering baking soda bath, seam side down. Boil for 30 seconds, then carefully flip and boil for an additional 30 seconds.
- Using a slotted spoon, remove the dough from the bath, allowing excess water to drip off, and place it onto the prepared baking sheet.
Score and Bake:
- Brush the boiled dough with melted butter and sprinkle generously with coarse sea salt.
- Using a sharp knife, make a few slashes on top of the dough to allow for expansion.
- Bake in the preheated oven for 25-30 minutes, or until the bread is deep brown and sounds hollow when tapped on the bottom.
- Remove from the oven and let it cool on a wire rack before slicing.

Notes

Ensure the water for the yeast is warm but not hot to avoid killing the yeast.
The baking soda bath is essential for achieving the characteristic pretzel crust and flavor.
This bread is best enjoyed fresh but can be stored in an airtight container for up to 2 days.