Description

This pretzel bread recipe yields irresistible glossy brown twists with a perfect balance of soft interior and chewy, golden crust, transforming simple ingredients into a hearty, family-friendly treat. It is perfect for cozy movie nights or as a fun addition to weeknight meals.

Ingredients

Scale

1.5 cups warm water
2.25 teaspoons active dry yeast
1 tablespoon granulated sugar
4 cups all-purpose flour
0.25 cup unsalted butter, melted
1 teaspoon fine sea salt
0.5 cup baking soda (for bath)
2 tablespoons coarse pretzel salt (for topping)

Instructions

Activate Yeast: Combine 1.5 cups warm water (105-115 degrees F / 40-46 degrees C), 1 tablespoon sugar, and 2.25 teaspoons yeast. Let sit until visibly foamy.
Mix Dough: Add 4 cups all-purpose flour, 0.25 cup melted unsalted butter, and 1 teaspoon fine sea salt to the yeast mixture. Mix until a shaggy dough forms, just combined.
Knead Dough: Turn dough onto a floured surface. Knead until smooth and elastic, feeling springy. (For a shortcut, use a stand mixer with a dough hook.)
First Rise: Oil a bowl, place dough inside, turning to coat. Cover and let rise in a warm spot until doubled in size.
Shape Pretzel Twists: Punch down dough. Divide into 12 pieces, roll into 16-inch ropes, form classic shapes or simple twists. (For a shortcut, make pretzel rods or bites for faster shaping.)
Prepare Baking Soda Bath: In a wide 10-inch pot, bring 8 cups water and 0.5 cup baking soda to a gentle simmer.
The Pretzel Bath: Dip each shaped pretzel bread twist into the simmering bath for 30 seconds per side. Transfer to a rack.
Bake: Transfer bathed twists to a parchment-lined baking sheet. Sprinkle with coarse pretzel salt. Bake at 400 degrees F (200 degrees C) until deep golden brown and hollow when tapped.

Notes

The dough can be made ahead and refrigerated for up to two days, or refrigerated overnight for an overnight rise. If yeast does not foam in Step 1, it might be old or the water temperature was off; start fresh. Avoid overcrowding the baking sheet; bake in batches if needed for even browning. For healthier options, omit pretzel salt and top with everything bagel seasoning or sesame seeds. Plant-based butter or margarine can be swapped for unsalted butter. Bread flour adds extra chew; whole wheat flour adds fiber (adjust liquid as needed).

Prep Time: 55 minutes
Cook Time: 35 minutes
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 pretzel (approx 80 g)
Calories: 250 calories
Sugar: 3 g
Sodium: 400 mg
Fat: 7 g
Saturated Fat: 3 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 7 g
Cholesterol: 10 mg

Keywords: pretzel bread, homemade pretzels, baked goods, family-friendly, chewy crust, easy recipe, comfort food, bread, snack, party food