Description
Classic homemade pretzel bread featuring a soft, chewy interior with a deep brown, glossy crust from a baking soda water bath and egg wash. This recipe yields two oval loaves perfect for sandwiches or serving alongside soups and salads.
Ingredients
Scale
Dough
- 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
Boiling Solution
- 8 cups water
- 1/2 cup baking soda
Topping
- 1 large egg yolk
- 1 tablespoon water
- Coarse salt, for sprinkling
Instructions
- Activate the yeast: In a small bowl, stir the yeast into 1 cup of lukewarm water (105–115°F) and let it sit for about 10 minutes until frothy, indicating the yeast is active and ready to use.
- Mix the dough: In a large bowl or stand mixer, combine the all-purpose flour, granulated sugar, and salt. Pour in the yeast mixture and melted butter, then mix to form a soft dough.
- Knead and rise: Turn the dough onto a floured surface and knead until smooth and elastic, about 5–7 minutes. Place it in a greased bowl, cover it, and let it rise in a warm place until doubled in size, about 1 to 2 hours.
- Shape and rest: Divide the risen dough into two equal portions. Shape each portion into a smooth oval loaf, place on a parchment-lined baking sheet, cover, and let rest for 30 minutes.
- Boil the loaves: Bring 8 cups of water and 1/2 cup baking soda to a gentle boil in a large pot. Carefully lower each loaf into the boiling water for 30 seconds, flipping halfway through, to develop the characteristic chewy crust. Remove with a slotted spoon and place back on the baking sheet.
- Finish and bake: Beat the egg yolk with 1 tablespoon water and brush the loaves evenly with this egg wash. Sprinkle with coarse salt and make 3–4 shallow slashes across each loaf.
- Bake and cool: Bake in a preheated 450°F (232°C) oven for 15 to 20 minutes until deeply browned and hollow-sounding when tapped. Cool on a wire rack for at least 15 minutes before slicing and serving.
Notes
- Ensure water temperature for activating yeast is between 105–115°F to avoid killing the yeast.
- The baking soda bath is essential for the pretzel’s unique chewy crust and deep brown color.
- Use a sharp knife or lame for scoring the loaves to prevent deflation.
- Allow loaves to cool properly before slicing to maintain structure.
- This recipe can be doubled or halved as needed.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
