Can I make pretzel bread without a stand mixer?

Yes, you can mix and knead the dough by hand. It may take a few extra minutes to achieve the same smooth, elastic texture, but it's entirely doable and a great way to learn the feel of dough.

Why do I have to boil the bread before baking?

Boiling the dough in a baking soda solution is what gives pretzel bread its signature chewy crust and deep brown color. It mimics the traditional lye bath used in pretzel-making but in a safer, home-friendly way.

How do I know when the bread is fully baked?

The loaves should be deep golden brown and sound hollow when tapped on the bottom. An internal temperature of around 190–200°F also indicates doneness.

Pretzel Bread - Superb Recipe

Description

Soft, chewy, and richly golden, this homemade pretzel bread is an easy, beginner-friendly recipe that delivers bakery-style flavor with minimal effort. Boiled briefly in a baking soda bath, it has that iconic pretzel crust and tender inside, perfect for sandwiches or snacking.

Ingredients

Scale

1 1/4 cups lukewarm water (105–115°F), divided
2 1/4 teaspoons active dry yeast
4 cups all-purpose flour
1 tablespoon granulated sugar
2 teaspoons salt
4 tablespoons unsalted butter, melted and slightly cooled

For Boiling:

8 cups water
1/2 cup baking soda

Topping:

1 large egg yolk
1 tablespoon water
Coarse salt, for sprinkling

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Instructions

Activate the yeast: In a small bowl, stir the yeast into 1 cup of the warm water and let it sit for about 10 minutes until frothy. This indicates the yeast is active and ready to work.
Mix the dough: In a large bowl or stand mixer, combine the flour, sugar, and salt. Pour in the yeast mixture and melted butter, mixing to form a soft dough. If needed, add the remaining 1/4 cup of water gradually until the dough comes together.
Knead and rise: Transfer the dough to a floured surface and knead until smooth and elastic, about 5–7 minutes. Place it in a greased bowl, cover, and let it rise in a warm place until doubled in size, about 1 to 2 hours depending on the room temperature.
Shape and rest: Once risen, turn the dough onto a lightly floured surface and divide it into two equal portions. Shape each piece into a smooth oval loaf, place on a parchment-lined baking sheet, and let them rest, covered, for 30 minutes.
Boil the loaves: Bring the water and baking soda to a gentle boil in a large pot. Gently lower one loaf into the water for 30 seconds, flipping halfway through to coat both sides. Remove with a slotted spoon and return to the baking sheet. Repeat with the second loaf.
Finish and bake: In a small bowl, beat together the egg yolk and 1 tablespoon water. Brush the boiled loaves with the egg wash and sprinkle with coarse salt. Use a sharp knife to make 3–4 shallow slashes across the top of each loaf.
Bake and cool: Bake in a preheated 450°F oven for 15 to 20 minutes until deep brown and hollow-sounding when tapped. Cool on a wire rack for at least 15 minutes before slicing.

Notes

For a dairy-free version, substitute the butter with olive oil or plant-based butter.
Don’t skip the baking soda bath—it’s what gives the bread its pretzel character.
To measure flour accurately, spoon it into the cup and level with a knife instead of scooping directly.
Best enjoyed the day it’s made, but leftovers can be stored in an airtight container for up to 2 days or frozen.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Bread
Method: Baking and Boiling
Cuisine: American-German Inspired

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 1g
Sodium: 470mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 5g
Cholesterol: 30mg