Homemade Pretzel Bread Loaves (Soft, Salty & Rustic)
Imagine the chewy, salty satisfaction of a classic soft pretzel transformed into a sliceable, hearty loaf. This Pretzel Bread recipe delivers a stunning deep mahogany crust and a pillowy soft interior that makes it the ultimate comfort food. Whether you are serving it alongside a hearty stew or using it for the world’s best grilled cheese sandwich, these loaves are a showstopper.
The magic of this bread lies in the contrast. The exterior boasts that signature “skin” that snaps slightly when you bite into it, giving way to a dense yet fluffy crumb. Served warm with a side of herb butter, it brings the bakery experience right into your home kitchen.
Secrets to the Perfect Pretzel Bread
Why It Works
The distinctive dark color and chewy texture of this bread come from a process called gelatinization. By briefly poaching the dough in a boiling baking soda solution before baking, we alter the pH of the crust. This accelerates the Maillard reaction in the oven, creating that iconic deep amber color and savory, alkaline flavor profile that defines a true pretzel.
Visually, the scoring is crucial. As seen in the photos, the three diagonal slashes allow the bread to expand without tearing randomly, creating a beautiful contrast between the dark crust and the pale interior dough.
Chef’s Tips
- Watch the Temperature: When activating your yeast, ensure your water is exactly between 105-115°F. If it’s too hot, it will kill the yeast; too cold, and it won’t wake up.
- The Boiling Bath: Do not skip the baking soda bath. It feels intimidating to drop dough into boiling water, but 30 seconds per side is all you need to set the crust and ensure that classic pretzel chew.
- Cool Before Slicing: While it is tempting to tear into the loaf immediately, let it cool for at least 20 minutes. This allows the internal steam to redistribute, ensuring the crumb doesn’t become gummy.
Ready to bake? Pair this rustic loaf with our creamy roasted tomato soup for the ultimate cozy dinner.
Storage
Store leftover pretzel bread in an airtight container or bread bag at room temperature for up to 2 days. Because of the moisture content, the salt on top may dissolve slightly over time. To refresh the crust, pop it in a toaster oven or air fryer for 2-3 minutes before serving. For longer storage, slice the bread, wrap it tightly in foil, and freeze for up to 2 months.
Substitutions
Flour: You can substitute Bread Flour for All-Purpose Flour if you want an even chewier texture. Yeast: If using Instant Yeast, you can skip the activation step and mix it directly into the dry ingredients, though the rise times remain similar. Vegan Option: Substitute the butter for a plant-based butter or neutral oil, and skip the egg wash (brush with water or soy milk instead).
Ingredients
1 1/4 cups (300 milliliters), divided (105-115˚F/40-46˚C)
2 1/4 teaspoons (7 grams)
4 cups (500 grams)
1 tablespoon (12 grams)
2 teaspoons (9 grams)
4 tablespoons (60 grams), melted and slightly cooled
8 cups (2 liters)
1/2 cup (125 grams)
1 (for egg wash)
1 tablespoon (15 grams)
To taste (for sprinkling)
Shopping Tip
For best results, gather all ingredients before you start cooking. Fresh ingredients will give you the most flavorful results.
Instructions
In a small bowl, mix the yeast and sugar with 1/4 cup of the lukewarm water. Let sit for 5-10 minutes until frothy.
In a stand mixer fitted with the dough hook, combine flour, salt, melted butter, the remaining 1 cup of water, and the yeast mixture. Mix on low speed until combined.
Increase speed to medium-low and knead for 5-7 minutes until the dough is smooth and elastic. It should pull away from the sides of the bowl.
Transfer dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size.
Punch down the dough and divide it into two equal halves. Shape each half into an oval loaf (about 7-8 inches long).
Place loaves on a parchment-lined baking sheet. Cover lightly and let rise for another 30 minutes. Meanwhile, preheat oven to 425°F (220°C).
In a large wide pot, bring 8 cups of water to a boil. Carefully add the baking soda (it will bubble up vigorously). Reduce heat to a gentle simmer.
Gently lower one loaf into the water. Poach for 30 seconds, flip gently, and poach for 30 seconds on the other side. Remove with a slotted spoon/skimmer and return to the baking sheet. Repeat with the second loaf.
Whisk the egg yolk with 1 tablespoon water. Brush the boiled loaves with this wash. Use a sharp knife or lame to make 3 diagonal slashes across the top of each loaf. Sprinkle generously with coarse salt.
Bake for 20-25 minutes, or until the crust is a deep dark brown and the loaves sound hollow when tapped on the bottom. Cool on a wire rack.
Serve this recipe straight from the kitchen for the best taste and texture. It's sure to become a favorite that you'll make again and again.
Frequently Asked Questions
→ What type of ingredients work best for this dish?
Use the freshest ingredients available for the best flavor and texture results.
→ Can I make substitutions?
Yes, feel free to swap ingredients based on your preferences or dietary needs.
→ How do I store leftovers?
Store in the refrigerator and reheat gently to maintain the best texture.
Homemade Pretzel Bread Loaves (Soft, Salty & Rustic)
Imagine the chewy, salty satisfaction of a classic soft pretzel transformed into a sliceable, hearty loaf. This Pretzel Bread recipe delivers a stunning deep ma
Ingredients
Instructions
In a small bowl, mix the yeast and sugar with 1/4 cup of the lukewarm water. Let sit for 5-10 minutes until frothy.
In a stand mixer fitted with the dough hook, combine flour, salt, melted butter, the remaining 1 cup of water, and the yeast mixture. Mix on low speed until combined.
Increase speed to medium-low and knead for 5-7 minutes until the dough is smooth and elastic. It should pull away from the sides of the bowl.
Transfer dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size.
Punch down the dough and divide it into two equal halves. Shape each half into an oval loaf (about 7-8 inches long).
Place loaves on a parchment-lined baking sheet. Cover lightly and let rise for another 30 minutes. Meanwhile, preheat oven to 425°F (220°C).
In a large wide pot, bring 8 cups of water to a boil. Carefully add the baking soda (it will bubble up vigorously). Reduce heat to a gentle simmer.
Gently lower one loaf into the water. Poach for 30 seconds, flip gently, and poach for 30 seconds on the other side. Remove with a slotted spoon/skimmer and return to the baking sheet. Repeat with the second loaf.
Whisk the egg yolk with 1 tablespoon water. Brush the boiled loaves with this wash. Use a sharp knife or lame to make 3 diagonal slashes across the top of each loaf. Sprinkle generously with coarse salt.
Bake for 20-25 minutes, or until the crust is a deep dark brown and the loaves sound hollow when tapped on the bottom. Cool on a wire rack.
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Tools You'll Need
- Stand Mixer (or large bowl)
- Large Pot (for boiling)
- Slotted Skimmer/Spoon
- Baking Sheet with Parchment Paper
- Sharp Knife or Lame
Recipe Tags
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