Description
A delightful recipe for soft, chewy pretzel bread with a golden crust.
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
- 8 cups water (for boiling)
- 1/2 cup baking soda (for boiling)
- 1 large egg yolk (for topping)
- 1 tablespoon water (for topping)
- Coarse salt, for sprinkling
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.
- 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.
- 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.
- Shape and rest: 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. 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. 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
- Ensure the water temperature is accurate when activating the yeast.
- For best results, let the dough rise in a warm environment.
- Monitor baking time closely to avoid over-browning.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 0g
- Sodium: 250mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg