Mike's Signature Pretzel Bread

Mike's Signature Pretzel Bread

Made  times
Kathleen 199

"Tastes just like a soft, warm, pretzel!! Please note..I have not submitted this recipe, because it is not mine. The weblink wasn’t working so I retyped it. The author of this recipe blogged about it on twobites dot wordpress dot com. Thanks!"
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6 servings
Serving size has been adjusted!

Original recipe yields 6 servings



  • Prep

  • Cook

  1. Add yeast, water, milk, brown sugar and butter into a large bowl, whisking until all ingredients are combined. Let mixture rest for 10 minutes for yeast to activate. Mix in kosher salt. Start by adding two cups of the flour to the bowl, combining it with other ingredients. Add more flour as it’s needed, reserving just a bit for coating the dough mat later.
  2. The dough should form a slightly tacky, but firm ball. Oil the bowl, place the dough ball in the bowl, and cover with a damp towel for 30 minutes. After 30 minutes, knead the dough by hand or machine for at least 5-10 minutes until the dough is elastic and satiny. Place dough back in the bowl and recover for 1 hour.
  3. Preheat oven to 400 degrees and bring the 4 quarts of water to a boil. When the water is boiling, slowly add the baking soda.
  4. Remove the dough from the bowl and gently degas it. Form two separate balls of dough, forming them into the shape you want. Drop one of the smaller balls into the baking soda bath for no longer than 30 seconds, turning it once to guarantee both sides covered. Drain the excess water from the dough and place it on an oiled baking sheet. Repeat with second ball of dough.
  5. Sprinkle the kosher salt over the bread to your specific tastes, and make sure to use a knife to cut a small incision on the top of the bread so the dough has somewhere to expand.
  6. Cook the bread for 22 minutes, rotating the baking sheet once.
  7. Once removed from the oven, immediately brush the melted butter over the loaves to guarantee a soft crust.
  8. This recipe is from the Blog twobites dot wordpress dot com


This is amazing and you should make at least a double or triple batch because it goes fast! If you are making more than you plan to eat the day you make it, butter and bake, but don't top with s...

We made this last nite, and it was WONDERFUL!!

I made this for a bake sale benefit, and unfortunately didn't get to try any! But the dough was wonderful to work with, and I had fun with the unconventional instructions. It was the first thing...

Ok - now I see what the fuss is about. This bread really is THAT good. Let me preface my review by saying this...I have messed up every kind of bread I have ever attempted making. I guess it's j...

This bread is AMAZING! I made it for the first time today, and it is very challenging to keep my hands off of it! Everything went together smoothly. The only thing I didn't do was put kosher sal...

these were good, but did not make anyone say -'You have to make these again" I will continue to look for other boil and bake bread. I may try these again and boil a little longer or bake a littl...

Excellent! I'm dough challenged, but I made it work. Mine wouldn't rise, so I nuked it at 30% power several different times til it looked right, letting it rest in between. I didn't have the ful...

Wow .. this is a 5 star recipe all the way! Thanks for taking the time to retype it out for us here ... my whole family LOVES it and requests it once a week now. I use all-purpose flour and my...

Would give 10 stars if possible. This bread is my family's favorite and everyone that has tried it has begged for the recipe. I make the dough in my bread machine and then follow the rest of t...