Homemade Pretzel Bread Recipe (Soft & Chewy)
You won’t be able to eat store-bought pretzel bread ever again after making this Awesome Pretzel Bread!
Equipment
- Stand mixer with dough hook
- Large stockpot (at least 6-quart)
- Instant-read thermometer
- Half-sheet pan
- Parchment paper or silicone baking mat
- Serrated knife or lame for scoring
- Pastry brush (for egg wash)
Ingredients
For the dough
- 2 cups warm water 480ml, about 110°F / 43°C
- 1 tablespoon granulated sugar 12g
- 1 tablespoon active dry yeast 9g, or instant yeast
- 1 tablespoon fine sea salt 18g
- 5½ cups all-purpose flour 690g, plus extra for dusting
For the baking-soda bath
- 8 cups water 1.9L
- 4 tablespoons baking soda
For topping (optional)
- 1 large egg beaten, for egg wash
- coarse kosher salt or pretzel salt for sprinkling
Instructions
- In the bowl of a stand mixer fitted with the dough hook, combine the warm water, sugar, and yeast. Let stand for 5 minutes until foamy. Add the salt and flour. Mix on low speed for 2 minutes until the flour is incorporated, then increase to medium speed and knead for 6–8 minutes until the dough is smooth, elastic, and pulls cleanly away from the sides of the bowl. If the dough is still very sticky, add flour 1 tablespoon at a time.2 cups warm water, 1 tablespoon granulated sugar, 1 tablespoon active dry yeast, 1 tablespoon fine sea salt, 5½ cups all-purpose flour
- Transfer the dough to a lightly oiled large bowl, turning once to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm spot for approximately 1 hour, or until doubled in size.
- Punch down the dough and turn it out onto a lightly floured surface. Divide into 6 equal pieces (about 5 oz / 140g each) and shape each into a smooth round roll. Alternatively, divide in half and shape into two oval loaves. Place the shaped dough on a parchment-lined sheet pan, cover loosely, and let rest for 20 minutes. Meanwhile, preheat the oven to 450°F / 230°C (210°C fan-forced).5½ cups all-purpose flour
- In a large stockpot (at least 6-quart), combine 8 cups (1.9L) of water and 4 tablespoons of baking soda. Heat over medium until the water reaches approximately 130°F / 54°C — hot but nowhere near boiling. Use an instant-read thermometer to check. Water that is too hot will kill the yeast inside the dough and flatten your rolls.8 cups water, 4 tablespoons baking soda
- Using a slotted spoon or spider strainer, gently lower each roll into the baking-soda bath. Soak for 30 seconds, then carefully flip and soak for another 30 seconds. Lift out, let excess water drip off for a moment, and place on a parchment-lined or silicone-mat-lined sheet pan. Using a sharp serrated knife or lame, score a ½-inch-deep slit across the top of each roll to allow for expansion.
- Brush the top of each roll with beaten egg and sprinkle generously with coarse kosher salt or pretzel salt. Bake at 450°F / 230°C (210°C fan-forced) for 22–25 minutes, rotating the pan halfway through, until the rolls are deeply golden brown and sound hollow when tapped on the bottom. Transfer to a wire rack and let cool for at least 10 minutes before serving.1 large egg, coarse kosher salt or pretzel salt
Notes
Storage: Wrap tightly in foil or a zip-top bag and store at room temperature for up to 2 days. Do not refrigerate — it dries the bread out quickly.
Freezer: Freeze baked rolls individually on a sheet pan, then transfer to a freezer bag for up to 2 months. Reheat from frozen at 350°F / 175°C for 12–15 minutes, finishing with 60 seconds under the broiler for a crisp crust.
Make-Ahead: After the first rise, punch down, cover tightly, and refrigerate for up to 18 hours. Shape, rest at room temperature for 30 minutes, then proceed with the baking-soda bath.
Substitution: Swap up to half of the all-purpose flour for whole wheat white flour for a heartier roll with more fibre. Use the same total weight.
Pro Tip: Use an instant-read thermometer to check the bath water — 130°F / 54°C is the sweet spot. Too cool and you won't get the signature crust; too hot and you'll kill the yeast.
Loaf Variation: Instead of shaping six rolls, divide the dough in half, shape into two oval loaves, dunk in the baking-soda bath, and place into greased 9x5-inch loaf pans. Bake for 28–32 minutes until deeply browned and hollow-sounding when tapped. Day-old pretzel loaves make outstanding French toast.
Nutrition Note: Nutrition values are calculated for the dough only and do not include the optional egg wash or salt topping. Sodium may be slightly higher due to absorption from the baking-soda bath.
Nutrition
Serving: 1servingCalories: 439kcalCarbohydrates: 90gProtein: 13gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gTrans Fat: 0.003gCholesterol: 31mgSodium: 3386mgPotassium: 141mgFiber: 3gSugar: 2gVitamin A: 45IUVitamin C: 0.002mgCalcium: 35mgIron: 5mg
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