Soft Pretzel Bread Recipe
This pretzel bread recipe is super simple. Stuff a pretzel sandwich roll with ham & cheese for a lunch box treat! Makes one pretzel loaf and six rolls. It certainly doesn’t last for long around our house.
Soft Pretzel Recipe
Soft pretzels are a summertime treat at all American amusement parks, state fairs and other community events. Usually covered with cinnamon and sugar or dipped in chocolate sauce or covered cheese or mustard. Another favourite is to make pretzel bites and cover them with cheese, beef chilli and onions.
The best soft pretzel recipes are, of course, German. We’ve been searching a long time for a proper recipe for German Pretzel Rolls. Not just twists and snacks but a roll that we’ve been served in many of the delis in Berlin and Hamburg.
Making Pretzel Bread
This pretzel bread recipe is super versatile. It is based on Laura’s recipe that we found here. Instead of making two loaves, we made one loaf and then six delicious rolls for soups and sandwiches. You can, of course, roll out the dough and make them into proper pretzels.
Pretzel Sandwich Rolls
The crust on these pretzel sandwich rolls is so chewy that you can carve out the middle and fill your favourite soup for an edible soup bowl. For sandwiches, ham & cheese, salami & cheese, cheese & pickle, cheese & caramelised onion chutney – you get the point. We had fried egg and cheese for brunch.
More Uses for Pretzel Bread
We sliced the loaf and served with sweet honey butter for brunch. The combination of salt and sweet was divine. As always with enriched bread, any leftovers make a yummy bread and butter pudding or french toast.
- KitchenAid Stand Mixer
- KitchenAid Mixer Dough Hook
- 14 grams yeast two sachets
- 275 ml water warm to touch, 37-39 C
- 75 ml milk whole preferred, semi-skimmed acceptable
- 50 grams light brown muscovado sugar
- 60 grams butter melted
- 1 teaspoon salt fine flowing
- 500 grams plain flour
- 1/2 teaspoon vegetable oil
Baking Soda Bath
- 4 litres water
- 50 grams bicarbonate of soda
- 2 tablespoons coarse sea salt
- Assemble the Kitchenaid Mixer with a dough hook
- Combine yeast, water, milk and brown sugar in the bowl of the mixer
- Let stand for 5 minutes minimum – look for the yeast to start to foam
- Melt the butter in microwave. Set aside to cool.
- Start mixer on low speed and combine yeast mixture with butter until just combined
- Add the salt and then slowly add flour until fully combined.
- Turn mixer to medium (setting 2) and knead the dough. You want a firm ball, not too sticky. Add flour 1 tablespoon at a time until you reach desired consistency.
- Oil a large bowl (I use a 3 litre).
- Put the dough in the bowl and leave in warm place to rise for at least an hour or until doubled in size.
Shape & Baking Soda Bath
- After the dough has doubled, heat oven to 190C (fan).
- Bring 4 litres of water to boil in a large pot.
- Slowly add the bicarbonate of soda – slowly or else it will explode all over your kitchen!
- Remove the dough and gently press out the air bubbles.
- Cut the dough in half. Shape into two balls if you want two loaves. We made one loaf and then cut the second ball to make 6 sandwich rolls.
- After shaping, IMMEDIATELY drop the dough into the water bath. DO NOT ALLOW A SECOND RISE.
- Boil for 60-90 seconds on each side.
- Drain the excess water from the dough and place it on an greaseproof paper lined baking sheet.
- Sprinkle coarse sea salt over the bread
- Use a knife to cut a slash or two on the top of the bread (or rolls) as the dough will need to expand
- Straight into the oven for 22-25 minutes, rotating once during baking for an even brown crust.
- TIP: I prefer to bake these right on the rack in the oven as the baking sheet / parchment sometimes results in a soggy bottom.