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Pretzel Bread

Course Bread
Cuisine German
Keyword bread, German, Germany, pretzel
Prep Time 20 minutes
Cook Time 25 minutes
Resting Time: 1 hour
Total Time 1 hour 45 minutes
Servings 2 Loaves


  • 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.