Breads Snacks

Pretzel Bread


I know that last week I said I was going to do my favorite restaurant review but it will have to wait till next week! It’s all done but I’m missing one picture and I’m determined to find it. Don’t be too disappointed though. I’ve got this bomb diggity bread up my sleeve for you.

My sister Kamber is the queen of bread. Her diet consists of bread, tomato soup, and gummy worms. (To her defense-she is a college student. Actually, she should look at my blog because I have great recipes that are easy, yummy, and inexpensive. I just decided now that I am offended. I should let her know.)

Anyway, you know that she’s going to make good bread since that’s a third of her diet. Well, she sent me this recipe awhile back and sent me some of her pictures of her pretzel bread and it looked great. It was when she made it back home for everyone when we were all there for the wedding when I was convinced and basically had a cow I loved it so much.


She got the recipe from She has great tips and instructions so you are welcome to visit her recipe there. I’m going to go ahead and post the same recipe here though with some simplified instructions. I’m just the type of person that if there’s too much reading I get confused and I start daydreaming and then I’m lost. So, if you are too, welcome to my blog. πŸ™‚


Pretzel Bread

Yields: 2 loafs

  • 2 ΒΌ tsp yeast
  • 1 cup warm water
  • 2 TBS whole milk (use whatever you have on hand. It’s not worth the wait..)
  • 3 TBS brown sugar
  • 4 TBS butter, melted
  • 1 tsp salt
  • 3 cups flour
  • 4 quarts water (I just filled up a normal pot of boiling water.)
  • 1/2 cup baking soda
  • Kosher salt, to taste
  • Butter, for buttering after it gets out of the oven
  • 1-2 TBSP coarse sea salt (Not the same without it!)
  1. Combine the yeast, water, and brown sugar in a bowl and let the yeast proof for about 10 minutes.
  2. While the yeast is proofing, melt the 4 TBSP butter and add the whole milk to it. Add to yeast mixture.
  3. Mix in salt and the 3 cups of flour. Knead with dough hook until it is slightly tacky but a firm ball. You want your dough a little sticky.
  4. Cover with a damp towel in a warm environment for 30 minutes. (I always preheat my oven to 170, turn it off, and then put my dough in.)
  5. After 30 minutes, take dough out and knead for 5 minutes until it is “elastic and satiny”. Then let rise again for 1 hour but no more. If you let it rise longer it will be fluffy instead of the dense & delicious pretzel bread you want.
  6. Preheat oven to 400. Bring water to a boil. Slowly add in the baking soda. Slowly, because it will erupt if you do not. lol.)
  7. Remove dough from bowl and press out air bubbles. Form into shape you desire. Immediately, place the dough into the boiling water. Boil for 60-90 seconds on both sides.
  8. Take the dough out of the water, remove excess water, and place on a WELL greased cooking sheet. Immediately sprinkle your salt over. If you wait, it won’t stick. (I accidentally waited so I had to just sprinkle a little water over the bread and salt it.)
  9. Use a knife to make a cris-cross shape into the bread so it can expand.
  10. Do the same process with the rest of your dough.
  11. Cook the bread for 22-25 minutes. When it comes out, brush it with butter so you have a soft crust.


This is right after it came out of the boiling bath of baking soda. It has 11 steps I know. But it is a lot more simple than you think and definitely worth it!


I’m thinking I’m just going to have to double the batch next time. Husband was a little too in love with it. Got a little bit jealous. πŸ˜‰





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