Pretzel Bread

Pretzel Bread

74

"Like a pretzel, this bread has a salty brown crust and a tender texture--perfect for sandwiches."
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Ingredients

1 h 49 m servings 155 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 155 kcal
  • 8%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 27.1g
  • 9%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 4156 mg
  • 166%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat milk and butter until warm (100 degrees to 110 degrees F); the butter will not completely melt. Combine with undissolved yeast and brown sugar in a large mixer bowl. Stir in salt and 2 cups flour, beat for 3 minutes. Gradually add enough remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, cover and let rise for 1 hour, or until doubled in size.
  2. Preheat oven to 400 degrees F.
  3. Combine boiling solution and bring to a boil. Punch dough down and divide into 2 equal pieces. Form each piece into a tight, smooth ball. Boil each loaf in the solution for 2 minutes, turning after 1 minute. Remove loaves from pot using a slotted spoon and place on a greased baking sheet.
  4. Brush with egg wash and cut a cross in the top. Bake for 15 minutes then reduce the temperature to 350 degrees F and bake an additional 10 to 12 minutes until the loaves are evenly browned. Remove from pan and cool on a wire rack.

Footnotes

  • Variations:
  • Rolls: Divide dough into 8 pieces and roll each into a ball. Use same procedure as listed above. Boil, egg wash, score top and bake for the same amount of time.
  • Chocolate Rolls: Divide dough into 8 equal pieces. Flatten each piece into a disk, place 1/2-ounce of chocolate in the center of the disk then fold up the edges to seal the chocolate in the roll. Continue with same process for rolls.

Reviews

74
  1. 88 Ratings

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Most helpful positive review

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 b...

Most helpful critical review

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 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 b...

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 favo...

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 yeas...

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 us...

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 NO...

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 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 sal...

Really good and really easy. First time using rapid rise yeast and I liked it a lot. Will make this again

WOW! This is the BEST pretzel bread I have tried. I am a pretzel freak and very picky about soft pretzels especially coming from the NY area. These were absolutely amazing! I followed the recipe...