Homemade pretzel bread is a warm, chewy, and golden delight that brings the classic pretzel experience to your kitchen. With its rich flavor, deep brown crust, and soft interior, this bread is perfect for sandwiches, dipping, or simply enjoying on its own.

Why You’ll Love This Recipe?

This pretzel bread has all the best qualities of a traditional pretzel but in a versatile loaf. The combination of a chewy crust, slightly salty taste, and soft center makes it incredibly satisfying. Plus, it’s easier to make than you might think!

Ingredients

For the Dough:
cups all-purpose flour (or bread flour for extra chewiness)
tsp (1 packet) active dry yeast
cups warm water (110°F)
tbsp granulated sugar
tsp salt
tbsp unsalted butter, melted
For the Baking Soda Bath:
cups water
cup baking soda
For Topping:
egg, beaten (for egg wash)
tbsp coarse sea salt

Mixing the Dough

Start by dissolving yeast in warm water with a pinch of sugar. Once foamy, mix in the flour, salt, and melted butter. Knead the dough until smooth and elastic.

First Rise

Place the dough in a greased bowl, cover, and let it rise until doubled in size. This ensures a light and airy texture.

Shaping the Bread

Form the dough into small loaves or rolls, depending on your preference. Let them rest briefly while preparing the baking soda bath.

Boiling for the Pretzel Crust

Boil water with baking soda, then briefly dip each piece of dough in the solution. This step gives the bread its signature chewy crust and deep color.

Baking to Perfection

Brush with egg wash and sprinkle with coarse salt. Bake in a preheated oven until golden brown and fragrant.

Expert Tips and Tricks

Don’t skip the baking soda bath—it’s essential for the pretzel texture
Use coarse salt for authentic flavor
Let the dough rise fully for the best texture
For a shiny finish, brush with egg wash before baking

Recipe Variations and Possible Substitutions

Swap all-purpose flour for bread flour for a chewier texture
Add shredded cheese or herbs for extra flavor
Use honey instead of sugar for a slight sweetness
Shape into rolls or sticks for different serving options

Serving and Pairing Suggestions

Serve pretzel bread warm with butter, cheese dip, or mustard. It’s perfect for sandwiches, burgers, or alongside soups and stews.

Storage and Reheating Tips

Store in an airtight container at room temperature for up to three days. Reheat in the oven for a few minutes to refresh the crust.

FAQs

Can I freeze pretzel bread? Yes! Wrap tightly and freeze for up to a month. Reheat in the oven for best results.

Why is my dough too sticky? If the dough is too sticky, add a little more flour while kneading.

Can I make this without an egg wash? Yes, but the crust won’t be as shiny. A milk wash can work as an alternative.

Do I have to boil the dough? Yes! The baking soda bath is what gives pretzel bread its signature texture and color.

Conclusion

Homemade pretzel bread is a delightful twist on a classic favorite. With its chewy crust, soft center, and rich flavor, it’s a must-try for any bread lover. Enjoy it fresh, toasted, or paired with your favorite dips and spreads!

Twist and Taste: Homemade Pretzel Bread Delight

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Lily Carter
Prep Time: 15 minutes + 1 hour
Cook Time: 25 minutes
Total Time: 1 hour 40 minutes
Yield: 1 large loaf or 6 rolls 1x
Category: Bread
Method: Baking, Boiling
Cuisine: German, American
Diet: Vegetarian

Print Recipe

Description

This homemade pretzel bread is soft, chewy, and golden brown with that classic pretzel flavor! Perfect for sandwiches, dipping in cheese sauce, or enjoying with butter. With a simple dough and a signature baking soda bath, you’ll get that signature pretzel crust right at home.

Instructions

Activate the Yeast:
1. In a small bowl, mix warm water and sugar. Sprinkle yeast on top and let sit for 5–10 minutes until foamy.
Make the Dough:
1. In a large bowl, combine flour and salt. Add yeast mixture and melted butter. Mix until a dough forms.
Knead the Dough:
1. Transfer to a floured surface and knead for 8–10 minutes until smooth and elastic.
2. Place in a greased bowl, cover, and let rise for 1 hour until doubled in size.
Shape the Pretzel Bread:
1. Punch down the dough and shape into a round loaf or divide into smaller rolls.
Prepare the Baking Soda Bath:
1. In a large pot, bring 4 cups of water to a boil. Stir in baking soda.
2. Carefully dip each loaf or roll into the bath for 20–30 seconds, then remove and place on a lined baking sheet.
Bake the Bread:
1. Preheat oven to 400°F (200°C).
2. Brush loaves with beaten egg and sprinkle with coarse salt.
3. Bake for 20–25 minutes (or 15 minutes for rolls) until deep golden brown.
Cool & Enjoy:
1. Let cool for a few minutes before slicing. Serve warm with butter, cheese dip, or mustard!

Notes

Want a softer crust? Skip the baking soda bath and just brush with egg wash before baking.
For extra flavor, add a sprinkle of garlic powder or shredded cheese before baking.
Store in an airtight container for up to 3 days or freeze for later.

Nutrition

Calories: 210
Sugar: 2g
Sodium: 430mg
Fat: 4g
Saturated Fat: 2g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 6g
Cholesterol: 20mg