BEST HOMEMADE PRETZEL BREAD

Chewy, soft, buttery, beautifully golden.

There are breads that belong to everyday meals — quick sandwich loaves, dinner rolls, sliced toast breads, the reliable comfort classics of home kitchens. And then there are breads that command attention, breads that are not merely eaten, but presented.

Pretzel bread belongs to the second category.

This bread walks the line between:

• chewy and tender
• salty and buttery
• rustic and elegant
• simple and deeply flavorful

It has personality — unmistakable German bakery warmth, the flavor of autumn fairs, biergartens, roasted sausages, wool coats, laughter beneath evening lights. Yet in loaf form, pretzel bread becomes something even more versatile — something that fits:

• Holiday dinner tables
• Soup nights
• Hearty sandwiches
• Charcuterie boards
• Breakfast with butter and honey
• Late-night snacking ripped by hand

And the real magic?

This bread is not difficult.

It looks impressive — dark glossy crust, coarse salt sparkle, that iconic pretzel slash — but the dough is straightforward, the shaping forgiving, and the bake time short. The only step that makes pretzel bread unique is the alkaline water bath — the moment that creates the signature pretzel flavor and sheen.

It is this step that turns bread dough into pretzel bread.

As the loaf boils briefly in a gently alkaline bath, the surface proteins shift and transform. The starches swell. The crust will later bake into a burnished bronze, darker than typical bread, smooth yet crackling, deeply aromatic.

This is a bread that smells like appetite.

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The Heart of the Recipe: The Dough

Like all iconic breads, pretzel dough is about:

• hydration (enough water for softness)
• structure (gluten development for chew)
• resting (time to relax and flavor to develop)

But unlike traditional lean doughs, pretzel dough includes:

• a bit of butter
• a touch of sugar

These enrichments add tenderness and allow the loaf to stay soft longer — perfect for sandwiches and slicing.

The ingredients are few, but their quality matters:

• Bread flour gives chew.
• Yeast gives lift and warmth.
• Salt keeps the flavor grounded.
• Butter makes it luxurious.
• Baking soda bath brings the signature pretzel identity.

This loaf is all about balance.

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INGREDIENTS

For the Dough:

• 1 ½ cups warm water (about 110°F / 43°C)
• 2 ¼ teaspoons active dry yeast (1 packet)
• 1 tablespoon brown sugar
• 4 ½ cups bread flour
• 2 teaspoons fine salt
• 3 tablespoons unsalted butter, melted

For the Pretzel Bath:

• 8 cups water
• ½ cup baking soda

For Topping:

• Coarse pretzel salt or flaky sea salt
• Melted butter for brushing after baking

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INSTRUCTIONS

1. Activate the Yeast
   In a large bowl, combine warm water, yeast, and brown sugar. Let sit 5–8 minutes, until foamy.
2. Add Flour + Butter
   Mix in melted butter, then gradually add flour and salt, stirring until dough starts to form.
3. Knead the Dough
   Knead by hand or mixer 7–10 minutes until smooth, elastic, and slightly tacky.
4. First Rise
   Place dough in a lightly oiled bowl, cover, and rise 1 hour or until doubled.
5. Shape the Loaf
   Punch down dough and shape into a tight oval loaf.
   Press out air pockets for even structure.
6. Pretzel Bath Setup
   Preheat oven to 400°F (205°C).
   Bring water + baking soda to a gentle boil.
7. Boil the Loaf
   Place loaf into simmering bath for 30–40 seconds per side.
   Remove and place on parchment-lined baking sheet.
8. Score + Salt
   Slash top with a deep cross-cut.
   Sprinkle with coarse salt.
9. Bake
   Bake 25–30 minutes, until crust is dark golden brown.
10. Finish
    Brush with melted butter immediately after baking.

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Serving Suggestions

• Slice thick with salted butter
• Serve with cheddar beer soup
• Use as sandwich bread (incredible with ham or roast turkey)
• Toast and serve with honey or jam

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Storage

Store at room temperature, wrapped, for 2–3 days.
Freeze sliced up to 3 months.

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