• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Tara's Multicultural Table

  • Index
  • International Recipes
  • Travel
  • About Me
  • Contact
  • Policies

Pretzel Bread

25 September, 2013 by Tara 25 Comments

  • Facebook
  • Twitter
  • Email
Jump to Recipe - Print Recipe

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.

Two loaves of Pretzel Bread in a wooden basket with a blue towel.

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.

Three photo collage of Pretzel Bread dough and slices of the bread stacked.

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?

Try my:

  • Silserli (Swiss Pretzel Rolls)
  • Homemade Pretzel Dogs
  • Brezensalat (German Pretzel Salad)

Hand holding up a loaf of Pretzel Bread.

Pretzel Bread Recipe

Adapted from Seeded at the Table

Two Pretzel Bread loaves in a wooden basket.
Print Pin
5 from 8 votes

Pretzel Bread

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.
Course Bread
Cuisine N/A
Keyword bread, pretzel
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time: 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings 2 Loaves

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.
  • Facebook
  • Twitter
  • Email

Filed Under: Bread

Previous Post: « Obatzda (Bavarian Cheese and Beer Spread)
Next Post: Champignonrahmschnitzel (Schnitzel with Mushroom Cream Sauce) »

Reader Interactions

Comments

  1. lk529

    25 September, 2013 at 9:00 pm

    🙂 yum

    Reply
  2. Helen @ Fuss Free Flavours

    30 August, 2016 at 12:27 pm

    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.

    Reply
  3. mindy

    30 August, 2016 at 12:37 pm

    I love all things pretzel!! This sounds great!

    Reply
  4. Platter Talk

    30 August, 2016 at 2:27 pm

    Great recipe! Just what I’m in the mood for!

    Reply
  5. Lisa

    30 August, 2016 at 3:22 pm

    This looks amazing! Pretzel bread is a favorite of mine for its sturdy texture and wonderful flavor!

    Reply
  6. Tara

    16 October, 2016 at 2:07 pm

    Thanks everyone!

    Reply
  7. Seyoung

    26 May, 2020 at 6:55 am

    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?

    Reply
    • Tara

      26 May, 2020 at 9:49 am

      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.

      Reply
  8. S

    26 May, 2021 at 9:05 pm

    Hi , since I do not eat eggs can I skip egg wash ? Will it make difference to pertzel bread ?

    Reply
    • Tara

      26 May, 2021 at 9:33 pm

      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.

      Reply
  9. Jacqueline Meldrum

    11 August, 2021 at 3:11 pm

    5 stars
    Oh my god that looks amazing! I need this in my life!

    Reply
  10. Jamie

    11 August, 2021 at 3:23 pm

    5 stars
    I love this to snack on or have as an appetizer! The texture is amazing too and is a favorite around here!

    Reply
  11. Biana

    11 August, 2021 at 4:53 pm

    5 stars
    This pretzel bread looks amazing! Perfect for sandwiches, too.

    Reply
  12. Katia

    11 August, 2021 at 5:38 pm

    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!

    Reply
  13. Denay DeGuzman

    11 August, 2021 at 9:27 pm

    5 stars
    Thank you so much for this wonderful recipe.

    Reply
  14. Shawna

    2 September, 2021 at 6:25 am

    5 stars
    This was my first attempt at making pretzel bread. It came out so well. The kids loved it too.

    Reply
    • Tara

      5 September, 2021 at 5:02 pm

      So glad Shawna! Thank you for sharing!

      Reply
  15. Shelby

    20 June, 2022 at 2:37 pm

    5 stars
    Can you make the dough the day before and refrigerate?

    Reply
    • Tara

      20 June, 2022 at 7:07 pm

      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.

      Reply
  16. Jerilea

    28 July, 2022 at 10:33 pm

    5 stars
    This bread is fantastic. My whole family really enjoyed it. It’s very easy to make as well. Thanks.

    Reply
    • Tara

      29 July, 2022 at 9:28 am

      Thank you so much Jerilea! So happy to hear!

      Reply
  17. Cate

    8 September, 2022 at 10:22 am

    Is there anyway you can mix this without a stand-mixer or no? Thanks in advance!

    Reply
    • Tara

      8 September, 2022 at 10:24 am

      Hi Cate! Yes, you can make it in a large bowl by hand.

      Reply
  18. Kalah

    28 September, 2022 at 2:50 pm

    5 stars
    Think you could make just one big loaf? Instead of the 2?

    Reply
    • Tara

      28 September, 2022 at 2:54 pm

      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.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

tarasmctable (1 of 1)

Hello and welcome to Tara's Multicultural Table! Check out the index to find recipes from around the world and learn more about me here.

Subscribe to Tara's Multicultural Table via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,156 other subscribers
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Categories

Amazon

I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program and earn advertising fees by advertising and linking to Amazon.com

Footer

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Subscribe to Tara's Multicultural Table via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,156 other subscribers

Featured Recipes:

Galaxy Doughnuts on a black background.
Seven Unicorn Cupcakes on a white pedestal.
Loco Moco Pizza on a round wooden board.

Privacy Policy

Copyright © 2023 Tara's Multicultural Table on the Foodie Pro Theme