Recipe by Fleischmann's®
"Like a pretzel, this bread has a salty brown crust and a tender texture--perfect for sandwiches."
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butter or margarine
Fleischmann's® RapidRise Yeast
all-purpose flour, or more as needed
I first heard of Pretzel bread through Michael Symon on "The Chew." He said this was fantastic as buns for burgers. He was right. The rolls by themselves just wasn't our favorite, but buns for burgers now that's a different story. This recipe gives info for bread, rolls and chocolate rolls, but if you want to make buns...let the rolls rise again for 20 minutes and then put in the boiling solution. I only boiled my rolls or buns for 30 seconds on each side. In all fairness, we didn't try it as loaves of bread. Five stars as buns (for us.)
I have tried this recipe 3 times and it never turns out. The dough never rises and is extremely dense. I follow the recipe down it the last word.
I was so excited to make this because we have pretzel bread sandwiches in our cafe at work and I love them. I made these as rolls and they were gone in seconds. Will put this recipe with my favorites!
I made sandwich rolls, and the recipe yielded four good-sized ones. The rolls were a little dense/chewy but, perhaps, this had something to do with the fact that I used regular "active dry yeast" instead of the "rapid rise" (didn't read the recipe thoroughly because I actually had some rapid rise in the cabinet). Flavor was great, however, and I definitely will make again.
This was my first time making pretzel bread and it worked! I made these into rolls for sandwiches. Tip: Be sure to measure the water and baking soda correctly for the boiling process. If you use too little water to baking soda ratio then these will turn out salty. Too little baking soda to water then they won't have the pretzel taste. Thanks for the yummy recipe!
Made this for hubby - he's not a bread fan but does love his pretzel bread!!
For those who have issues with the rising:
1) Make sure the yeast is quick rise
2) Make SURE the warm solution is NOT too hot. It will kill the yeast.
3) If you're still having trouble (I have issues with quick rising) try this. Follow the directions up to and including turning the dough into the greased bowl. Cover with a damp cloth. Refrigerate overnight. Then follow the other directions.
I do this for ALL my breads, as I can't get a consistent rise the other way - this method was in an old recipe for french bread, and gives me a consistent rise every time. I never rise my dough at room temp, but always use the overnight method or I end up making bricks.
I just made these as 8 rolls, and they are delicious! They are soft on the inside and just a bit crusty on the outside. I forgot the egg wash, but I did sprinkle just a small pinch of kosher salt on them after I cut the cross on the top. They were exactly what I was looking for.
Really good and really easy. First time using rapid rise yeast and I liked it a lot. Will make this again
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 155
** Calories from Fat: 27
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