Get Ready to Twist: Homemade Pretzel Bread Perfection!

Get ready for a truly amazing baking adventure that will fill your kitchen with an incredible aroma! There’s something incredibly satisfying, almost magical, about the warm, chewy, and slightly salty goodness of freshly baked pretzel bread. It’s that unique flavor and texture combo that makes it utterly irresistible, and soon, you’ll be able to create that magic right in your own home!

This recipe serves as your personal guide to crafting an irresistible batch of pretzel bread. Forget those sad, flimsy store-bought versions; we’re talking about golden-brown crusts with that distinct pretzel tang, and soft, airy interiors that are just begging to be devoured. It’s surprisingly approachable, even if you’re new to yeast baking, and the payoff is absolutely huge.

Once you pull these beautiful loaves from the oven, the possibilities are endless! They are absolutely perfect for elevating your sandwich game, making them the star of any lunch. Or, slice them up for dipping into your favorite cheese sauce or hearty soup. And honestly? They’re simply divine enjoyed on their own, perhaps with a smear of butter. Get ready to impress yourself and everyone else with this delightful Pretzel Bread perfection!

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Ingredients:

Bread:

• 2 2/3 c flour + a little extra for dusting
• 2 ¼ teaspoons or one pack of active yeast
• 1 tablespoon of white sugar
• 2 tablespoons of  brown sugar
• 1 cup of 105-120 degree water 
• ⅓ cup of butter, melted
• A pinch of salt

For the “bath”

• 1 cup of water
• 2 tablespoons of baking soda

To prepare the bowl for the dough to rise

• 2 teaspoons of oil or melted butter 

Instructions:

1. Gather all your ingredients and get ready for some bread making! First, add sugars, yeast, and water to a mixing bowl. If possible, test the water temperature. It should be around 110 degrees, but no hotter than 120 degrees. A good way to test is to aim for the same temperature you would make a baby bottle. It should be warm but not hot on the back of the wrist.
2. Gently mix the yeast mixture with a wooden or plastic spoon. Allow the yeast to rest in a warm place for about 5-10 minutes. It will be foamy when it is ready.
3. Add the melted butter to the yeast mixture, and give it a gentle stir with your wooden spoon.
4. Add the salt and flour, one cup at a time, gently mixing with a wooden spoon until all of the flour is incorporated and the dough no longer feels sticky. If needed, add extra flour, one-half cup at a time.
5. Pull the dough out onto a lightly floured surface and knead by hand for about 5 minutes, or until the dough is soft and flexible and not sticky.
6. Place the dough in an oiled/ buttered bowl. You can drizzle a little (less than a teaspoon) of oil or cooled, melted butter directly onto the dough to keep it from drying out. Cover the bowl and allow the dough to rise until it has doubled in size.
7. While the dough rises, prepare the bath by adding the water and baking soda and stirring them together. The soda will settle and need to be stirred frequently during the dipping process. No boiling is required, just a simple dunk into the cold water.
8. Preheat the oven to 400 degrees.
9. Tear off sections of dough that are about the size of a small apple, and roll the dough into a ball. You can also vary this step by forming the balls of dough to look like little loaves of bread if you like. 
10. Dip the dough into the baking soda bath, then flip it over to ensure both sides are well-dunked. Stir the mixture of baking soda and water as needed; it will settle.
11. Place the dough on a baking sheet, about an inch apart. 
12. Using a serrated or bread knife, score the loaves by making 2 to 4 cuts into the top. It doesn’t have to be perfect, and the dough will even out during baking.
13. Bake at 400°F for about 12 to 15 minutes, or until golden brown.
14. When you remove the pretzel breads from the oven, you can brush them with melted butter if you like, then sprinkle on coarse salt.
15. Enjoy!

Print the Recipe:

Pretzel Bread Recipe

There's something incredibly satisfying about the warm, chewy, and slightly salty goodness of freshly baked pretzel bread. This recipe guides you through creating your own irresistible batch, perfect for sandwiches, dipping, or simply enjoying on its own. With a few simple ingredients and clear steps, you'll be well on your way to enjoying this delightful treat right from your own kitchen.

Print

Ingredients

• 2 2/3 c flour + a little extra for dusting
• 2 ¼ teaspoon or one pack of active yeast
• 1 tablespoon of white sugar
• 2 tablespoons of brown sugar
• 1 cup of 105-120 degree water
• ⅓ cup of butter, melted
• A pinch of salt
• For the “bath”
• 1 cup of water
• 2 tablespoons of baking soda
• To prepare the bowl for the dough to rise
• 2 teaspoons of oil or melted butter

Instructions

1. Add sugars, yeast and water to a mixing bowl. If you can, test the temperature of the water. It should be around 110 degrees, but no hotter than 120 degrees. A good way to test is to aim for the same temperature you would make a baby bottle. It should be warm but not hot on the back of the wrist.
2. Mix the yeast mixture gently with a wooden or plastic spoon. 
3. Allow the yeast to rest in a warm place for about 5-10 minutes. It will be foamy when it is ready.
4. Add the melted butter to the yeast mixture, and give it a gentle stir with your wooden spoon.
5. Add the salt and flour, one cup at a time, gently mixing with a wooden spoon until all of the flour is incorporated and the dough no longer feels sticky. If you need to, add extra flour, one-half cup at a time.
6. Pull the dough out onto a lightly floured surface and knead by hand for about 5 minutes, or until the dough is soft and flexible and not sticky.
7. Place the dough in an oiled/ buttered bowl. You can drizzle a little (less than a teaspoon) of oil or cooled, melted butter directly onto the dough to keep it from drying out. Cover the bowl and allow the dough to rise until it has doubled in size.
8. While the dough rises, prepare the bath by adding the water and baking soda and stirring them together. The soda will settle and need to be stirred frequently during the dipping process. No boiling is required, just a simple dunk into the cold water.
9. Preheat the oven to 400 degrees.
10. Tear off sections of dough that are about the size of a small apple, and roll the dough into a ball, you can also vary this step by forming the balls of dough to look like little loaves of bread if you like.
11. Dip the dough into the baking soda bath, then flip it over to ensure both sides are well-dunked. Stir the mixture of baking soda and water as needed; it will settle.
12. Place the dough on a baking sheet, about an inch apart. 
13. Using a serrated or bread knife, score the loaves by making 2 to 4 cuts into the top. It doesn’t have to be perfect, and the dough will even out during baking. 
14. Bake at 400°F for about 12 to 15 minutes, or until golden brown.
15. When you remove the pretzel breads from the oven, you can brush them with melted butter if you like, then sprinkle on coarse salt.
16. Enjoy!

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