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Two Pretzel Bread loaves in a wooden basket.

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


  • 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


  • 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.