Pretzel Bread

There’s something comforting about warm, fresh-baked bread—especially when it reminds you of soft pretzels from your favorite bakery or ballgame. The first time I made pretzel bread, it was on a rainy Saturday afternoon with my kids helping in the kitchen. We didn’t twist the dough into fancy shapes; instead, we kept it simple with two hearty loaves. And when we took the first buttery bite, it was pure magic—chewy crust, tender inside, and that unmistakable pretzel flavor.

This easy Pretzel Bread recipe is perfect for beginner cooks because it offers big payoff with straightforward steps. There’s no complicated shaping, no long fermentation process—just classic ingredients, a bit of boiling, and a hot oven. It’s also a healthier take on comfort food, especially when made with quality flour and minimal added fat.

Why This Recipe is Special

• Authentic Flavor Without the Fuss: This recipe gives you that beloved soft pretzel taste in a no-knead, no-twist loaf form.
• Approachable for Beginners: The process is forgiving and teaches basic bread-making techniques without overwhelming complexity.
• Crowd-Pleaser Versatility: Whether you serve it with butter, jam, or use it for sandwiches, pretzel bread is always a hit.
• Customizable and Family-Friendly: You can tweak the ingredients, shape, or toppings depending on your taste and kitchen staples.

Ingredients and Preparation

Flour (All-purpose)
Forms the base structure of the bread, providing chewiness. For a more authentic German result, you can use Weizenmehl Type 405 or 550 if available.
Alternative: Bread flour for added chew or a mix of whole wheat for a hearty feel.

Active Dry Yeast
Leavens the dough and adds subtle flavor during fermentation.
Tip: Make sure your water isn’t too hot (aim for 105–115°F) to keep the yeast active.

Warm Water
Hydrates the dough and activates the yeast. Adjust as needed for dough consistency.

Granulated Sugar
Feeds the yeast and gives a mild sweetness to balance the saltiness.
Alternative: Honey or brown sugar for a deeper flavor.

Salt
Enhances flavor and strengthens the dough.
Note: Don’t omit this—it’s essential for the classic pretzel taste.

Unsalted Butter (melted and cooled)
Adds richness and softness to the dough.
Alternative: Olive oil or plant-based butter for a dairy-free version.

Baking Soda (for boiling bath)
Creates the iconic chewy crust and deep brown color by alkalizing the surface.

Egg Yolk + Water (Egg Wash)
Promotes a shiny, golden finish and helps toppings stick.

Coarse Salt (Topping)
Gives that signature salty bite and visual appeal.
Alternative: Sesame seeds, poppy seeds, or shredded cheese for variety.

Step-by-Step Instructions

Step 1
In a small bowl, sprinkle the active dry yeast over warm water and let it sit for 10 minutes until frothy. This ensures the yeast is alive and ready to work.

Step 2
In a large bowl or stand mixer, combine flour, sugar, and salt. Pour in the yeast mixture and melted butter. Mix until a soft dough forms, adding a little extra water if the dough feels too dry.

Step 3
Knead the dough on a floured surface until it becomes smooth and elastic. This takes about 5–7 minutes by hand. Then, transfer to a greased bowl, cover, and let rise in a warm area for 1 to 2 hours, or until doubled in size.

Step 4
Punch down the dough and divide it into two equal pieces. Shape each into a smooth oval loaf and place on a parchment-lined or greased baking sheet. Cover and let rise again for 30 minutes.

Step 5
Meanwhile, bring a large pot of water to a boil and add baking soda carefully. It will bubble, so go slow.

Step 6
Using a large spatula or slotted spoon, gently lower one loaf into the boiling water. Let it sit for 30 seconds, flip gently, then remove and return to the baking sheet. Repeat with the second loaf.

Step 7
Brush the loaves with egg wash and sprinkle generously with coarse salt. Score the tops with 3–4 shallow diagonal slashes using a sharp knife.

Step 8
Bake in a preheated 450°F oven for 15–20 minutes or until the crust is deep golden brown and the loaf sounds hollow when tapped. Let cool for at least 15 minutes before slicing.

Beginner Tips and Notes

• Troubleshooting Dough: If the dough feels too crumbly, add more lukewarm water a tablespoon at a time. Too sticky? Dust lightly with flour while kneading.
• Boiling Tip: Flip the loaves gently in the baking soda bath to coat both sides evenly without tearing the dough.
• Avoid Overproofing: If your kitchen is warm, your dough may rise faster. Keep an eye on the volume rather than the clock.
• Flour Measuring Tip: Spoon flour into your measuring cup and level it with a knife—don’t scoop directly from the bag.

Serving Suggestions

• Sandwich Base: This bread makes incredible grilled cheese, turkey melts, or veggie sandwiches.
• Simple Spreads: Serve with soft butter, herbed cream cheese, jam, or even chocolate hazelnut spread for a sweet treat.
• Sides: Pair with soups like tomato basil or creamy potato for a hearty meal.

Storage Tips:
Enjoy it fresh the same day for the best texture. Leftovers keep for 1–2 days in an airtight container. Freeze extra loaves once fully cooled and reheat in the oven at 350°F for 10–15 minutes.

Join the Kitchen Conversation

I’d love to hear how your easy sheet pan dinner-style pretzel bread turned out. Did you make any fun topping swaps? Did your family devour it like mine did? Share your feedback, questions, or creative twists in the comments—let’s make bread baking less intimidating and a lot more fun.

FAQ About Pretzel Bread

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