As a lover of bread and all things savory, I have always been intrigued by the unique taste and texture of pretzel bread. After trying it for the first time in a local bakery, I decided to try making it myself at home. After several attempts, I have finally perfected the recipe for homemade pretzel bread. In this article, I will share with you my step-by-step instructions and tips for making the best pretzel bread you have ever tasted!
Recipes Information
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Total Time: 2 hours and 25 minutes
- Recipe Category: Bread
- Recipe Cuisine: German
- Aggregate Rating: 5/5
Ingredients
- 1 1/2 cups warm water
- 1 tablespoon sugar
- 1 tablespoon active dry yeast
- 4 cups all-purpose flour
- 1/4 cup unsalted butter, melted
- 2 teaspoons salt
- 1/3 cup baking soda
- 1 egg, beaten
- Coarse salt, for topping
Instructions
- In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until the mixture is foamy.
- Add flour, melted butter, and salt to the bowl. Mix until a dough forms.
- Knead the dough on a floured surface for 10 minutes until it is smooth and elastic.
- Place the dough in a greased bowl and cover with a towel. Allow to rise in a warm place for 1 hour, or until it has doubled in size.
- Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper.
- Divide the dough into 8-10 equal pieces. Roll each piece into a long rope and shape into a pretzel. Place on the prepared baking sheet.
- In a large pot, bring 2 quarts of water and baking soda to a boil. Boil each pretzel for 30 seconds on each side, then return to the baking sheet.
- Brush each pretzel with beaten egg and sprinkle with coarse salt.
- Bake for 20-25 minutes or until golden brown. Serve warm.
Nutrition Table
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 285 |
| Total Fat | 7g |
| Saturated Fat | 3g |
| Cholesterol | 41mg |
| Sodium | 1036mg |
| Total Carbohydrate | 47g |
| Dietary Fiber | 2g |
| Sugars | 2g |
| Protein | 9g |
Recipes FAQ
- Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast instead. Just skip the step of letting the yeast sit in the water and sugar mixture for 5 minutes. - Can I freeze the dough?
Yes, you can freeze the dough after it has risen. Simply wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator overnight before shaping and baking. - Can I make mini pretzel bites instead of full-size pretzels?
Yes, you can make mini pretzel bites by dividing the dough into smaller pieces and rolling into bite-size balls. Boil for a shorter amount of time, about 15 seconds, before baking. - What kind of flour should I use?
All-purpose flour works well in this recipe, but you can also use bread flour for a chewier texture. - Do I have to use baking soda in the water bath?
Yes, the baking soda helps to give the pretzels their signature chewy texture and golden color. - Can I use a different type of salt on top?
Yes, you can use any coarse salt you like, such as sea salt or kosher salt.
Recipes Tips
If you are new to bread-making, don’t be intimidated by the process of making pretzel bread. Here are a few tips to help make the process go smoothly:
1. Use warm water for the yeast. Make sure the water is between 100°F-110°F to activate the yeast.
2. Knead the dough thoroughly. This will help to develop the gluten in the dough, which gives the bread its chewy texture.
3. Let the dough rise in a warm place. A warm, draft-free environment will help the dough to rise properly.
4. Boil the pretzels briefly. This step helps to set the shape of the pretzels and gives them their chewy texture.
5. Brush with beaten egg and sprinkle with salt. This gives the pretzels a shiny finish and a salty flavor.
With these tips and the step-by-step instructions provided, you will be able to make delicious homemade pretzel bread that will rival any bakery. Enjoy!