pretzel bread recipe

The BEST Homemade Pretzel Bread recipe ever. Seriously, once you make this you will never be able to eat store-bought pretzel bread again! It's dense, soft, chewy, buttery, salty and oh-so-delicious. We've included a video with step-by-step instructions!

Homemade Pretzel Bread (Pretzel Rolls)

¼ tsp yeast

water (105-110 degrees F)

TBS whole milk

TBS brown sugar

butter

tsp sea salt

all-purpose flour

water

baking soda

sea salt

Combine yeast, water, and brown sugar in the bowl of your standing mixer fitted with the dough hook. Let stand for 5 minutes (until foamy).

While yeast is proofing…melt butter in a microwave-safe bowl.  Mix in milk and set aside.

Once yeast is proofed, add milk/butter to yeast mixture and mix on low speed with dough hook until just combined.

Add salt and flour and mix with dough hook until flour is fully incorporated.

Knead in a mixer until the dough forms a slightly tacky, but firm ball, you may need to add a little more flour 1 TBS at a time, but be careful, you want your dough a little tacky but not too sticky to handle.

Oil a large bowl, place the dough ball in the bowl, and cover with a damp towel in a warm place to let rise for one hour or until doubled in size.

Preheat oven to 400 degrees F and bring  4 quarts of water to a boil. When the water is boiling, slowly add the baking soda a little bit at a time (Be careful not to add too much at once or you will have a baking soda/water explosion)!

Remove the dough from the bowl and gently press out the air bubbles.

Make two balls of dough the same size (NOTE: The total weight of the dough comes out to be about 800 g, so each loaf should weigh about 400 g), forming them into the shape you want (Do not let it rise at all here! Straight from forming the ball into the water).

Drop one of the balls into the boiling baking soda water. Boil for 60-90 seconds on each side, turning it once to guarantee both sides covered. Drain the excess water from the dough and place it on an oiled baking sheet.

Immediately sprinkle coarse sea salt over the bread to your specific tastes, and use a knife to cut a small &quot;X&quot; on the top of the bread.

Repeat with second ball of dough. (Do not let it rise at all here! Straight from boiling into the oven).

Bake the bread for 22-25 minutes, rotating the baking sheet once.

Once removed from the oven, immediately brush the melted butter over the loaves to guarantee a soft crust. Transfer to a wire rack to cool just enough to enjoy!

*You can reheat it on a low temp covered in foil if you decide to make it a bit ahead of time. I cover it with a tea towel or something if I’m not going to serve it right away.

https://embed.mediavine.com/videos/ykwbhops0oxk2v46wvt9

The BEST Homemade Pretzel Bread recipe ever. Seriously, once you make this you will never be able to eat store-bought pretzel bread again! It's dense, soft, chewy, buttery, salty and oh-so-delicious.

Homemade Pretzel Bread

These soft and salty pastries, pretzel corners, are perfect for breakfast, as a quick on-the-go snack as well as a coveted item on the cold buffet.

German Soft Pretzel Corners - Laugenecken Recipe

dry yeast

sugar

table salt

salt

In a bowl of your standing mixer (or a large bowl), with a whisk or a fork stir together 2 teaspoons of yeast, 1 teaspoon sugar, and 1 cup water until yeast and sugar have dissolved completely.

Add 4 cups of flour, 1 teaspoon salt, and 1 tablespoon soft butter. With dough hook attachment (or your hands), knead the dough until smooth and elastic ball forms. Cover the bowl with a kitchen towel and let rise for an hour or until doubled in size.

Transfer dough to a clean surface, punch it down, and, with your hands, knead for a minute. Using a knife or a pastry cutter/scraper, slice the dough into eight equal pieces as you would cut a pie (cut first in half, then into quarters and finally into eighths). Form each part into a small ball. With a rolling pin, roll out each ball into a circle (around 8-in in diameter).

Spread 1 tablespoon each of the soft butter onto seven circles, leaving the eight unbuttered. Stack dough circles, buttered side up, on top of each other with the last circle being the one without the butter.  Refrigerate for 20-30 minutes.

Line a baking sheet with parchment paper. Set aside. In a large pot, bring 1/4 cup baking soda and 8 cups of water to a simmer.

Preheat oven to 400 degrees Fahrenheit.

Remove dough from the refrigerator. Slice again into eight wedges. Working in batches, carefully submerge the corners into the simmering lye bath and allow floating for about 20 seconds, turning over once. With a slotted turner/spatula, gently transfer dough corners to drain then place onto the prepared baking sheet with a little space between them.

Sprinkle with coarse salt and bake for about 20 minutes or until a rich brown. Remove from the oven and place on a cooling rack to cool. Enjoy!

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Top 2 pretzel bread recipe recipes from across the web

The most viewed pretzel bread recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Pretzel Bread (Pretzel Rol...

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The most viewed pretzel bread recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine