Homemade Pretzel Bread
Soft, chewy, and golden-brown, this homemade pretzel bread is a family favorite. Easy to make and rich in fiber and protein, it’s perfect for sandwiches, snacks, or meal prep. Brushed with butter for a tender crust and irresistible flavor.
Equipment
- 1 measuring cup
- 1 set of measuring spoons
- 1 large glass or mixing bowl
- 1 KitchenAid or stand mixer with dough hook
- 1 baking sheet (oiled or silicone mat)
- 1 slotted spoon
- 1 small brush for butter
Ingredients
Pretzel Bread Dough
- 1 cup warm water 105–110°F
- 3 tbsp brown sugar
- 2 ¼ tsp active dry yeast
- 4 tbsp salted butter melted
- 2 tbsp whole milk
- 3 cups all-purpose flour
- 1 tsp fine sea salt
Baking Soda Bath
- 4 quarts water
- ½ cup baking soda
Topping
- 1 –2 tbsp coarse sea salt
- 2 tbsp salted butter melted
Instructions
- Activate the Yeast: In a large mixing bowl or the bowl of your stand mixer, combine 1 cup of warm water (105–110°F) with 3 tablespoons of brown sugar and 2 ¼ teaspoons of active dry yeast. Stir gently to dissolve the sugar and yeast. Let the mixture rest for 5 minutes until it becomes foamy on top, signaling that the yeast is alive and ready to work.
- Incorporate Butter and Milk: Once the yeast is foamy, add 4 tablespoons of melted butter and 2 tablespoons of whole milk to the mixture. Mix on low speed using the dough hook attachment, or stir gently by hand, until the ingredients are fully combined and smooth.
- Add Flour and Salt: Gradually add 3 cups of all-purpose flour and 1 teaspoon of fine sea salt to the wet mixture. Mix slowly with the dough hook until the flour is fully incorporated, forming a rough dough.
- Knead the Dough: Knead the dough with the dough hook for 6–8 minutes (or by hand on a lightly floured surface for 8–10 minutes) until it forms a slightly tacky but firm ball. The dough should be smooth and elastic, able to stretch without tearing easily.
- First Rise: Lightly oil a large bowl and transfer the kneaded dough into it. Cover with a damp towel or plastic wrap, and let it rise in a warm, draft-free area for 1 hour or until it has doubled in size. The dough should feel soft and airy when gently pressed.
- Preheat the Oven: Once the dough has risen, preheat your oven to 400°F (204°C). Prepare a large baking sheet by lightly oiling it or lining it with a silicone baking mat. Avoid using parchment paper, as it can interfere with the pretzel crust development.
- Prepare the Baking Soda Bath: In a large pot, bring 4 quarts of water to a rolling boil. Slowly add ½ cup of baking soda in small increments to avoid the mixture overflowing. Stir carefully to ensure the soda dissolves completely.
- Shape the Dough: Remove the dough from the bowl and gently press out any air bubbles without deflating it completely. Divide the dough into two equal portions (approximately 400 g each). Shape each portion into your desired loaf form—either traditional elongated pretzel shapes or round rolls.
- Boil the Dough: Carefully place one dough ball into the boiling baking soda water. Boil for 45–60 seconds on each side, ensuring that both sides are fully submerged and coated. Use a slotted spoon to remove the dough from the water, letting excess water drip off. Place it on the prepared baking sheet.
- Score and Salt the Dough: Immediately sprinkle coarse sea salt (1–2 tablespoons, or to taste) over the top of the boiled dough. Using a sharp knife, make a small “X” on the top of each loaf to help the bread expand evenly while baking. Repeat this process with the second dough portion.
- Bake the Bread: Place the baking sheet in the preheated oven and bake for 22–25 minutes. Rotate the sheet halfway through baking to ensure even browning. The bread is done when it has a deep golden-brown color, sounds hollow when tapped on the bottom, or reaches an internal temperature of 185°F (85°C).
- Brush with Butter: Once baked, immediately brush the top of each loaf with 2 tablespoons of melted butter to create a soft, glossy crust.
- Cool and Serve: Transfer the pretzel bread to a wire rack and allow it to cool slightly—just enough so it can be handled safely. Serve warm for the best taste, or let it cool completely for slicing. These loaves stay soft and chewy, making them perfect for sandwiches, burgers, or enjoying plain.
- Optional Roll Variation: To make individual pretzel rolls, divide the dough into 8 equal pieces. Boil each dough ball for 30 seconds on each side, transfer to the baking sheet, sprinkle with coarse sea salt, and bake for 18–20 minutes. Brush with melted butter and enjoy as rolls or hamburger buns.
Notes
- This recipe yields soft, chewy pretzel bread with a lightly crisp, golden crust.
- Proofing the yeast properly is essential; the foamy mixture ensures your bread rises perfectly.
- Boiling the dough in a baking soda bath gives the signature pretzel texture and flavor.
- For rolls, divide the dough into smaller portions and reduce the boiling and baking times slightly.
- Brushing with melted butter immediately after baking enhances softness and adds rich flavor.
- Use a silicone mat or lightly oiled baking sheet for best results; parchment paper can prevent proper crust formation.
- Slight substitutions, like 2% milk for whole milk or light brown sugar for dark brown, will not compromise texture or taste.
