A recipe for homemade Pretzel Bread! These soft and chewy yeast-based loaves are briefly boiled in a baking soda solution, then baked until deeply golden.
This Pretzel Bread is a great way to get that iconic soft pretzel taste without twisting and boiling multiple pretzels or rolls!
The yeast-based dough comes together relatively easily with just a handful of ingredients. After resting at room temperature until doubled (this may take 1-2 hours), the bread is divided into two equal pieces.
Each half is formed into an oval and allowed to rest again for 30 more minutes before cooking.
After the final rest, boil each oval in the simmering baking soda water for 30 seconds, then place back on the prepared baking sheet. Cover with an egg wash to add even more color, sprinkle with coarse salt, and slice three to four slits across the top.
Bake in a 450˚F (230˚C) oven until deeply golden and cooked through.
I love thickly slicing the Pretzel Bread and using it as the base for sandwiches, especially grilled cheese.
Serving simply coated in a layer of butter, Kräuterbutter (German Herb Butter), jam, or a chocolate hazelnut spread (a favorite with the kids) is also delicious.
A Few Pretzel Bread Tips
When adding the yeast to the water, make sure the water isn’t too hot or it will damage the yeast. The temperature should be about 105˚F (40˚C)- just warm enough to activate the yeast.
I made the Pretzel Bread using all-purpose flour. If you have German flour available, go with Weizenmehl Type 405 or 550. The amount of water may need to be adjusted.
Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring cup and level with a knife without pressing down. The most accurate way to measure is by weight.
If the dough is too crumbly and just won’t come together, add some more lukewarm water a splash at a time. Give it some time to blend fully with the flour before adding more.
In a warm kitchen, the first rise should take about 1-1 1/2 hours to double in size. During the winter with cooler temperatures, it sometimes takes closer to 2 hours.
When boiling the loaves, make sure to flip them so all sides are coated in the baking soda solution. Gently use a large slotted spoon to transfer them back to the baking sheet.
The texture of this bread is best the day it is baked, but remaining slices will last in an airtight container at room temperature for 1-2 days.
If you are only going to use one loaf, place the other in a large freezer bag once it is room temperature and freeze for up to a month. Warm the bread straight from the freezer in a 350˚F (180˚C) oven until heated through.
Looking for more Pretzel recipes?
Try my:
Pretzel Bread Recipe
Adapted from Seeded at the Table
Pretzel Bread
Ingredients
- 1 1/4 cups (300 milliliters) lukewarm water 105-115˚F (40-46˚C), divided
- 2 1/4 teaspoons (7 grams) active dry yeast
- 4 cups (500 grams) all-purpose flour
- 1 tablespoon (12 grams) granulated sugar
- 2 teaspoons (9 grams) salt
- 4 tablespoons (60 grams) unsalted butter melted and slightly cooled
For Boiling:
- 8 cups (2 liters) water
- 1/2 cup (125 grams) baking soda
Topping:
- 1 large egg yolk
- 1 tablespoon (15 grams) water
- Coarse salt
Instructions
- In a small bowl, sprinkle the yeast over 1 cup (237 milliliters) of the warm water. Stir to combine and let sit until frothy, about 10 minutes.
- In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, and salt. Slowly mix in the yeast with water and butter. If needed, slowly add the remaining 1/4 cup (60 milliliters) water to create a soft dough.
- On a lightly floured surface, knead the dough until smooth and elastic. Transfer to a large bowl, cover with plastic or a towel, and allow to rise until doubled, 1-2 hours.
- Preheat oven to 450˚F (230˚C). Line a baking sheet with parchment or lightly grease.
- Once doubled, place the dough on a lightly floured surface and divide in half. Form each half into a smooth large oval, tucking the seams under, and place on the prepared baking sheet. Cover and allow to rest at room temperature for 30 minutes.
- Place the 8 cups (2 liters) water and baking soda in a pot and bring to a boil.
- Gently place one loaf in boiling water for 30 seconds, turning halfway to coat both sides. Remove with a large slotted spoon to the prepared baking sheet. Repeat with other loaf.
- In a small bowl, beat together the egg yolk and water.
- Brush each boiled loaf with the egg wash and sprinkle with coarse salt. Cut 3-4 parallel shallow slashes across the top with a sharp knife.
- Bake in preheated oven until deep brown and hollow sounding in center, about 15-20 minutes.
- Transfer to a wire rack and cool for about 15 minutes before slicing.
- This Pretzel Bread is best served the day of baking.
lk529
🙂 yum
Helen @ Fuss Free Flavours
that looks delicious, I love baking and eating different breads – bread is such a staple, but there is so much variation from region to region.
mindy
I love all things pretzel!! This sounds great!
Platter Talk
Great recipe! Just what I’m in the mood for!
Lisa
This looks amazing! Pretzel bread is a favorite of mine for its sturdy texture and wonderful flavor!
Tara
Thanks everyone!
Seyoung
If I were to use instant dry yeast, how much of it should I use? Also, is the dough supposed to be rested in room temperature or somewhere warmer?
Tara
Hi Seyoung! For instant yeast, about 2 teaspoons will be fine. I usually do room temperature as long as your kitchen isn’t too cold. The colder it is, the longer the bread will take to rise. Let it rest until doubled in size.
S
Hi , since I do not eat eggs can I skip egg wash ? Will it make difference to pertzel bread ?
Tara
Hi! It just won’t brown as well and have the shine. There are vegan alternative egg washes and some brush a neutral oil after baking, but I haven’t personally tried it.
Katia
I have been going bonkers over here with baking different kinds of breads and this one looks so tempting that I need to try it. Yum!
Shawna
This was my first attempt at making pretzel bread. It came out so well. The kids loved it too.
Tara
So glad Shawna! Thank you for sharing!
Shelby
Can you make the dough the day before and refrigerate?
Tara
Hi Shelby! I haven’t personally tried it, but you *should* be able to. After forming the dough and kneading until smooth and elastic, cover and allow to rest at room temperature for 30 minutes, then refrigerate for up to 12 hours before shaping and continuing with remaining steps.
Jerilea
This bread is fantastic. My whole family really enjoyed it. It’s very easy to make as well. Thanks.
Tara
Thank you so much Jerilea! So happy to hear!
Jerilea
Hi, I’ve since made the pretzel bread many, many times. It is in regular rotation in my home. I’ve brought it to various functions to share and people are astounded and amazed that these simple ingredients are capable of creating a fantastic bread. My kids have recently asked for pretzel buns and I may have to give that a try with this recipe. Thanks again for this great recipe.
Tara
Such a great update Jerilea! Thank you!
Cate
Is there anyway you can mix this without a stand-mixer or no? Thanks in advance!
Tara
Hi Cate! Yes, you can make it in a large bowl by hand.
Kalah
Think you could make just one big loaf? Instead of the 2?
Tara
Hi Kalah! You may be able to, but the cooking time would have to be adjusted. My largest pot is also only able to hold the size of the dough with the loaves split into two.
Tim
It looks great, but the parchment paper stuck to the bottom of my bread
Ashton
So cool I basically use the same bread recipe! My one hack for bread is to add a bit of double active baking powder to my dry ingredients. I personally find it makes them last longer than a few days
Jessica Hazer
That was so good! First try and I was super concerned since I changed a bit. I doubled to make 2 loaves, then saw that it made 2. Duh! So I made 2, then made a batch of rolls and finally made traditional soft pretzels. I just eye balled the baking time. They looked so ugly out of the water, I thought this was gonna be scrap…but they all were amazing! Love the bitter hit at the back of the tongue that pretzels give and this did not disappoint! Thank you so much for sharing! I’ll be making this a dozen more times this week! Lol
Tara
Thank you Jessica! So glad they worked out for you!
Asnat
Love this recipe! Have a loaf rising now. Did you make the slashes before or after the boiling step?
Tara
Thank you Asnat! I make the slashes after boiling and brushing with the egg wash- right before putting in the oven.
Clint
Great recipe. Made up per instructions and the loaves were fabulous. The flavor of this pretzel bread will keep me making it on an ongoing basis.
Tara
Thank you Clint!
Clinton E Lovell
Enjoyed making pretzel bread using this recipe. Fairly straightforward and not too challenging. Made it a few times and it is a crowd pleaser.
Stephanie C
I’ve made this bread more than 10 times at this point; I’ve made it to cube up for stuffing and I’ve made them as edible christmas presents for my friends <3
Also; putting everything but the bagel seasoning instead of salt is the way to go!
thank you for this staple!
Tara
Thank you so much Stephanie! So happy to hear. It sounds amazing as a stuffing!
Mark
How long should I bake it if I’m making Hamburger buns out of it?
Tara
Hi Mark! The exact baking time will vary based on the size you make the buns. I personally would probably start checking them around 8-10 minutes.
Melissa Mcgruder
I made this recipe multiple times and our whole family loves it. Thank you so much for sharing one of the best recipes I’ve ever gotten and made off of pinterest
Tara
Thank you, Melissa! This made me so happy to hear.