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), or Nutella (a favorite with the kids) is also delicious.
A Few Tips
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?
Pretzel Bread Recipe
Adapted from Seeded at the Table
- 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
- 8 cups (2 liters) water
- 1/2 cup (125 grams) baking soda
- 1 large egg yolk
- 1 tablespoon (15 grams) water
- Coarse salt
- 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.