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Pretzel Bread
Created by: Howcan Team
Ingredients
- 4 cups of all-purpose flour
- 2 teaspoons of active dry yeast
- 1 1/2 cups of warm water
- 1 tablespoon of granulated sugar
- 1 teaspoon of salt
- 1/4 cup of baking soda
- 1 egg, beaten
- Coarse sea salt for topping
Instructions
- In a large bowl, dissolve 1 tablespoon of sugar in 1 1/2 cups of warm water. Sprinkle 2 teaspoons of active dry yeast over the water and let it sit for 5 minutes until foamy.
- Add 4 cups of all-purpose flour and 1 teaspoon of salt to the yeast mixture. Mix until a dough forms.
- Turn the dough out onto a floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 30-45 minutes, or until doubled in size.
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Punch down the dough and divide it into 2 equal portions. Shape each portion into a loaf and place them on the prepared baking sheet.
- In a large pot, bring 8 cups of water to a boil. Carefully add 1/4 cup of baking soda to the boiling water.
- Boil each loaf in the water for 30 seconds, then remove and place back on the baking sheet. Brush each loaf with beaten egg and sprinkle with coarse sea salt.
- Using a sharp knife, make 3 diagonal slashes on the top of each loaf.
- Bake in the preheated oven for 12-15 minutes, or until the loaves are golden brown.
- Allow the pretzel bread to cool on a wire rack before slicing and serving. Enjoy!
Pretzel bread has a rich history dating back to the 12th century in Southern Germany, where it was first created by monks. This unique bread was initially made using leftover dough from pretzel making, resulting in its distinctive chewy texture and deep brown crust. Over time, pretzel bread gained popularity and spread across Europe, becoming a staple in German cuisine. Today, it is enjoyed worldwide for its delicious flavor and versatility. Chefs and bakers have put their own spin on the traditional recipe, incorporating various toppings and fillings. Notable restaurants in Germany and Austria serve exceptional pretzel bread, while artisanal bakeries in the US have also perfected this beloved treat. The key to achieving the perfect pretzel bread lies in the dough, which is typically made with lye for that signature pretzel flavor and crust. For a unique twist, some chefs use alternative methods such as baking soda baths to achieve the same result. Whether enjoyed on its own, as a sandwich, or alongside a hearty soup, pretzel bread continues to be a beloved culinary delight.
75 min
2 loaves
180 per serving calories
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