Quick and Delicious Pretzel Bread
Soft on the inside, chewy on the outside, this homemade pretzel bread is perfect for sandwiches or as a standalone snack. Made with simple ingredients and lightly brushed with healthy fats, it’s easy to prepare, versatile, and satisfying for everyday meals.
Equipment
- 1 large mixing bowl
- 1 Stand Mixer with Dough Hook Attachment
- 1 small measuring cup
- 2 large sheet trays
- Parchment paper (for lining trays)
- Plastic wrap
- Kitchen towel
- Sharp Knife
- Large pot for boiling
- Wire cooling rack
Ingredients
Pretzel Bread Dough:
- 1 ¼ cups warm water
- 2 ¼ tsp active dry yeast
- 1 tsp white sugar
- ¼ cup unsalted butter melted and cooled
- 3 ½ cups all-purpose flour
- 2 tsp salt
- ½ tbsp olive oil for greasing
Boiling Solution:
- ⅔ cup baking soda
- 10 cups water
Topping:
- Coarse sea salt for sprinkling
Instructions
- Activate the Yeast: Start by warming 1 1/4 cups of water until it’s pleasantly warm to the touch (around 100–110°F). In a small measuring cup, combine the warm water with 2 1/4 teaspoons of active dry yeast and 1 teaspoon of sugar. Gently stir to combine and let it sit for 10 minutes. You’ll notice the mixture become foamy and slightly bubbly—this means the yeast is active and ready to use, which is key to a light, airy loaf.
- Combine Dry Ingredients: In the bowl of your stand mixer, add 3 1/2 cups of all-purpose flour and 2 teaspoons of salt. Mix briefly with a whisk or dough hook to evenly distribute the salt. Proper mixing ensures even seasoning and helps the dough form correctly.
- Form the Dough: Once your yeast mixture is foamy, pour it into the flour mixture along with 1/4 cup of melted and cooled butter. Attach the dough hook to your stand mixer and mix on low speed until the dough starts to come together. You should see a cohesive ball forming that is soft but not sticky. Continue kneading on medium-high speed for about 5 minutes, until the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl.
- First Rise: Lightly grease your mixing bowl with 1/2 tablespoon of olive or vegetable oil. Place the dough back in the bowl and turn it over a few times to coat all sides with oil. Cover the bowl with plastic wrap and a kitchen towel. Place it in a warm, draft-free area and let it rise until it has doubled in size, about 1 hour. This initial rise develops flavor and texture.
- Prepare for Shaping: Once the dough has doubled, gently punch it down to release excess air. Remove it from the bowl and place it on a lightly floured work surface. Knead by hand for about a minute to ensure a smooth texture.
- Shape the Loaf: To form the classic round loaf, gently pull the dough outward and tuck the excess underneath, creating a smooth, tight ball. Place the loaf on a parchment-lined baking sheet with the tucked side down. Cup your hands around the dough and gently rotate it in one direction for about a minute. You’ll feel the dough tighten, which is essential for a uniform, well-shaped loaf.
- Second Rise: Cover the shaped loaf loosely with plastic wrap and a kitchen towel. Allow it to rise in a warm, draft-free place for another 30 minutes. During this time, the dough will puff up slightly, giving your pretzel bread a soft, airy interior.
- Preheat the Oven: While the dough completes its second rise, preheat your oven to 425°F (220°C). This ensures the bread bakes evenly and develops a golden, crispy crust.
- Prepare the Boiling Solution: In a large pot, combine 10 cups of water with 2/3 cup of baking soda. Bring to a rolling boil. The baking soda bath is essential—it gives pretzel bread its signature chewy crust and slightly tangy flavor.
- Boil the Dough: Carefully lower the dough into the boiling solution, top side down. Boil for 30 seconds, then flip and boil the other side for an additional 30 seconds. Use a slotted spatula to gently remove the loaf and place it back onto the parchment-lined baking sheet. Be cautious—this step requires careful handling to prevent burns.
- Score and Salt the Loaf: Using a sharp knife, score an “X” on the top of the loaf. This allows the bread to expand evenly while baking. Generously sprinkle coarse sea salt over the top to enhance flavor and give that classic pretzel appearance.
- Bake the Bread: Transfer the loaf to the preheated oven. Bake for 30 minutes, or until the crust is a deep golden brown. The loaf should sound hollow when tapped on the bottom, signaling it’s fully baked.
- Cool Before Slicing: Remove the bread from the oven and transfer it to a wire cooling rack. Allow it to cool for at least 15–20 minutes before slicing. Cooling prevents the interior from becoming gummy and ensures the perfect chewy-yet-soft texture.
- Serve and Enjoy: Your homemade pretzel bread is ready! Enjoy it fresh as a sandwich base, with butter, or simply on its own. Best eaten the same day for maximum flavor and texture, though it can be stored at room temperature for a day or two.
Notes
- Use warm—not hot—water when activating yeast. Too hot can kill the yeast, while too cold slows rising.
- Melted butter should be cooled to room temperature before mixing. Adding hot butter can affect yeast activity.
- Knead the dough until smooth and elastic for a perfect chewy interior. Under-kneading can lead to dense bread.
- Boiling the loaf briefly in a baking soda solution is essential—it creates the signature chewy crust and enhances flavor.
- Scoring the dough allows controlled expansion while baking. Don’t skip this step to avoid uneven cracks.
- Serve fresh whenever possible; pretzel bread is at its peak the same day but can be stored for 1–2 days with slight texture changes.
