Pretzel Bread Recipe -
Pretzel Bread Recipe
  • READY IN ABOUT 2 hrs

Pretzel Bread

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 (7-inch) loaves Change Servings
  • PREP

    20 mins
  • COOK

    27 mins

    1 hr 49 mins


  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.
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  • 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 More Reviews

Most Helpful Positive Review
Oct 02, 2012

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.)

Most Helpful Critical Review
Oct 21, 2013

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.

Nov 05, 2012

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!

Oct 06, 2012

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.

Oct 10, 2012

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!

Feb 08, 2014

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.

Dec 28, 2012

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.

Oct 17, 2012

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


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

* Percent Daily Values are based on a 2,000 calorie diet.

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