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Forget what you bought in the store. These homemade pretzel breads are authentic. They bake a deep golden brown, have its distinctive chewy crust (thanks to a bath in baking soda), and inside? Soft and fluffy like the best dinner rolls. They are sturdy enough for burgers, soft enough for snacks, and honestly, they just taste fresh from your own oven.
Materials are required
Warm whole milk – activates yeast. Think of a baby bottle warmly: 107–111°F. Brown Sugar – Adds sweetness tips to balance the salt. Instant Yeast – Uses standard ¼OZ packets. It’s very easy. Melted Butter – Cooled to avoid ruining the yeast. Salt – for flavor. You need it. Breadcrumbs – The structure of these breads and chew. Depending on the feeling of the fabric, you may need a little extra. Water + Baking Soda – For Essential Baking Soda Bath. This gives the crust the colour and texture of the signature. Eggs + Water – Whisked together for shiny egg wash. Coarse sea salt – optional, but highly recommended to sprinkle. Melted Butter – Finally, an option, but gives it a bakery-style finish.
How to make pretzel bread
Read carefully before you begin as there are very detailed instructions and ingredients measurements listed on the recipe card below.
Pro Tip: Make sure you are measuring your flour correctly using fluff, spoon, and level methods. Cover the flour in a bag or container with a spoon and loosen it. Lightly spoon the flour into the measuring cup. Sorry I’m not going directly from the bag. Otherwise, you’ll stuff it too hard. Flat it with the flat edge of the knife. Finished! Accurate measurements.
Fun fact: Baking soda baths work best when it’s hot. Boiling helps activate the alkaline reaction that gives the pretzel pan a deep colour and chewy crust.
Eggs + Whisk together and wash eggs
Brush egg wash on each bread
Coarse sea salt + sprinkle over bake
Optional: Melt the melted butter on top
Let the bread cool and slice in half and use if necessary
Tips for success
Don’t skip baking soda…it’s how you get a chewy crust and rich colour (hello, Maillard’s reaction). Is the dough sticky? Add a little more crumbs until it pulls away neatly. It forms firmly and retains the shape of the bread during baking. Use a kitchen scale for evenly sized breads. If you don’t have a stand mixer, you can use a wooden spoon. Expect training.
Variations of recipes
If that’s what you have, replace the bread crumbs with all-purpose flour. The texture is a little softer. For hot dog breads, instead of being round, make them longer. If you’re using a slider pan, make it smaller! egg Add fine cheese, garlic or herbs immediately after egg wash and add a twist.
What Pretzel Pans offer
These simple pretzel pans make the best sandwiches and sliders. Please bookmark this next time. That’s the keeper. Printable recipe cards can be found below! Have a great day, friends! 🙂
If you are creating this recipe, I would really appreciate it if you could give me a star rating and leave a review in the comments! If you have a photo of the finished dish, please post it on Instagram using the hashtag #laurenslatest and tag it with @laurens_latest.
Homemade pretzel bread
These soft, chewy homemade pretzel breads come with its classic golden crust and just the right amount of salt. Perfect for swipeing burgers, sandwiches or butter for a warm enjoyment.
material
1x2x3x
Baking soda bath –
For egg washing –
1 big eggSplash waterCoarse sea salt For toppings, optionsbutter Melted, optional, for brushing with baked pretzels
Instructions
In a bowl of a stand mixer, mix warm milk, brown sugar and yeast. Leave for 5 minutes until proof of yeast (all bubbling).
Add two tablespoons of flour to a bowl on top of the proofed yeast mixture. Use a dough hook to stir low. Once the flour is mostly incorporated, stir in the melted butter and salt.
Turn on the stand mixer and continue to add the flour little by little. The dough is sticky, but does not stick to your hands and the bowl is almost clean (about 5-7 minutes). I just used 3 1/2 cups, but your dough can reduce the flour. Gently press with your fingers and the dough is ready and comes back.
Remove the dough, place in a clean oiled bowl and cover with a tea towel or plastic wrap. Place in a warm area of your home and rise for at least an hour. The oven is the perfect place to go with the lights on in the oven!
Prepare a large baking sheet with cooking spray or oiled parchment paper. Please put it aside.
Once the fabric is doubled, punch it down and kneel for a minute or two. Use a bench scraper or a sharp knife to divide it into eight equal pieces.
Shape each piece into a round bread and place it on the prepared baking sheet.
Second rising: Cover with tea towel or plastic wrap. Place in a warm area of your home and rise for another 30-60 minutes until it doubles in size.
Meanwhile, pour water and baking soda into a medium pot over high heat. Mix well to give a gentle boil.
Preheat the oven to 400°F.
Once the bread is doubled, soak in a baking soda water bath that slowly boils on each side.
You can enlarge the slotted spoon or spider and return it to the baking sheet before excess water drips down.
Slice X on each pan using a razor blade or a small knife.
In a small bowl, whisk the eggs and water to make egg wash. Apply egg wash and sprinkle with coarse salt.
Bake at 400°F for 10-13 minutes, or until dark golden brown.
Optional: Remove from oven and brush with melted butter
Let the bread cool slightly on a wire rack. Once cooled, store in a warm, warm container. If used as a sandwich, slice it in half and serve with the desired topping.
Note
Storage + Create a direction to the destination
Store in an airtight container at room temperature for 2-3 days or refrigerate for up to 1 week. Toast before serving the best texture.
To proceed, prepare the dough through the second ascent and refrigerate overnight. Let it reach room temperature before the baking soda bath.
To Freeze: Once baked and cooled, freeze in an airtight container or bag for up to 3 months.
To reheat: Thaw at room temperature and warm in a low oven.
nutrition
calorie: 307kcalcarbohydrates: 46gprotein: 10gfat: 9gSaturated fat: 5gPolyunsaturated fat: 1gJanuary Saturated Fat: 2gTrans Fat: 0.2gcholesterol: 44mgsodium: 1543mgpotassium: 170mgfiber: 2gsugar: 5gVitamin A: 286iuVitamin C: 0.01mgcalcium: 77mgiron: 1mg
