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pretzel bread with salami
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Pretzel Bread

Shape the dough into two balls if you want two loaves. We made one loaf and then cut the second ball to make 6 sandwich rolls.
Course: Breakfast & Brunch
Cuisine: American
Servings: 2 loaves

Equipment

  • KitchenAid Stand Mixer
  • KitchenAid Mixer Dough Hook

Ingredients

Bread Dough

  • 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

Finishing Touches

  • 2 tablespoons coarse sea salt

Instructions

Dough

  • Assemble the Kitchenaid Mixer with a dough hook
    pretzel bread 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
    pretzel rolls yeast
  • 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.
    pretzel bread dough

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.

Bake

  • 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.