A week of Oktoberfest-style food wouldn’t be complete without a pretzel recipe. This Pretzel Bread is a great way to get the soft pretzel taste without twisting and boiling multiple pretzels. I have made this recipe multiple times now and love it for dips and soups. It is also wonderful as a base for grilled cheese and other sandwiches. I have yet to make the top come out with a perfect “X” after baking, but it still tastes great (note: lately I have just been making a few slashes across the bread instead of making an “X”- I like the look better).
Try to eat this the day it is baked. 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. Once you are ready to use it, heat in oven for 5-10 minutes at 350 degrees F.
Pretzel Bread Recipe
Adapted from Seeded at the Table
- 1 1/2 cup warm water 105-115 degrees F
- 2 1/4 teaspoons active dry yeast
- 22 ounces (~4 1/2 cups) all purpose flour
- 1 tablespoon sugar
- 2 teaspoons salt
- 4 tablespoons unsalted butter melted
- 10 cups water
- 2/3 cup baking soda
- 1 egg yolk beaten with 1 tablespoon water
- Coarse salt
- In a small bowl, sprinkle yeast over warm water. Stir to combine and let sit until frothy, about 10 minutes.
- In the bowl of large food processor fitted with a dough blade or a large bowl, combine flour, sugar, and salt. Mix in the butter and frothy yeast with water. If using the food processor, process until dough comes together.
- On a lightly floured surface, knead dough until smooth and elastic. Place in oiled large bowl, turning once to coat. Cover and let rise until doubled, 45 minutes to an hour.
- Place rack on lower third of oven and preheat to 450 degrees F. Lightly grease a large baking sheet with oil.
- On a lightly oiled work surface, divide risen dough into 2 equal pieces. Shape each into an oval loaf and cover with towel. Let rise for about 10 minutes until puffy.
- In a large pot, bring 10 cups of water to a boil, then add baking soda. Gently place one loaf in boiling water for 30 seconds, turning halfway. Remove with a large slotted spoon to prepared baking sheet. Repeat with other loaf. Brush each with egg wash and sprinkle with coarse salt. Cut a shallow "X" shape on top of the loaves or 3-4 parallel slashes across the top.
- Bake in preheated oven until deep brown and hollow sounding in center, 20-25 minutes. Let cool on wire rack about 15 minutes before slicing.
- Best served day of baking.