I’ve noticed lately that most of our grocery stores are now carrying a variety of extraordinary breads, from focaccia made from an authentic Italian recipe that uses an enormous volume of olive oil to various egg, grain and nut breads; recently I’ve also noticed something I hadn’t seen before, a very beautiful Pretzel Bread! Now pretzel bread has a chewy texture and a salty finish on its chewy crust. It’s a lovely dense bread (if you love egg bread than you will love pretzel bread) that works well as hamburger buns and sandwiches! We’re going to use it for a cheese fondu! I’ve also seen this type of boule used as a soup bowl…perhaps another time!
I scanned the internet for a recipe and came across one from Fleischmann’s yeast that I rather liked, so I made it the first time verbatim and then the second time I made a few adjustments because I wasn’t entirely happy with the first result. There just wasn’t enough liquid to soak up the flour they claimed to need no matter how much I kneaded! My first dough was a little stiff. With some minor adjustments I present to you the slightly modified recipe but please pop on over to the original recipe here.
Originally, pretzel bread is boiled in a water and Food Grade Lye solution, but that just seemed a little too dangerous for my taste so I opted to use baking soda instead. Many recipes range for a few tablespoons to 3/4 cup of baking soda which is the most I’ve seen on-line. I’ve even seen some recipes bake the baking soda, but that seemed like too much work! The baking soda or lye creates Maillard reaction which causes the proteins and the sugars react in a certain way that allows the bread to brown at high temperatures much more easily than by just baking; boiling it first gives this bread its signature chewy crust. This bread turned a most beautiful reddish brown colour that normal baking would not have resulted! I was very pleased indeed! The dough comes together very easily and doesn’t take an exorbitant amount of time. Proofing is just 1 hour! Baking is even less! The results are worth the effort. I must warn you though, it’s a good workout if you don’t have a stand mixer, the recipe says to knead for 8-10 minutes and they are not kidding!
Prep Time: 20 minutes
Proofing Time: 60 minutes
Boiling Time: per loaf, 2 minutes
Baking Time: 25 to 27 minutes
Pretzel Bread
Original recipe from Fleischmann’s yeast
Makes: 2 (18 cm or 7-inch) loaves or 8 rolls (I will make the rolls for soup bowls another time). For slider buns, form 50 g balls of dough to make 19 buns.
Ingredients for Dough:
- 1 1/2 to 1 3/4 cups milk (I increased the milk because the original dough was too tough and not soft as indicated in the instructions, but it will change depending on how humid the day is)
- 2 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1 tbsp bread machine yeast (I prefer to use this because it dissolves faster)
- 2 teaspoons salt
- 3 to 3 1/2 cups all-purpose flour (I found 3 cups in the winter months was enough to produce a soft, sticky dough)
Ingredients for the Boiling Solution:
- 2.8 L or 3 quarts water
- 3/4 cup baking soda
Ingredients for the Egg Wash:
- 1 egg
- 1 teaspoon water
Directions:
- Warm the milk and butter to 37.7°C – 43°C (100°F-110°F); the butter will not completely melt.
- In the large mixing bowl of your stand mixer, combine the warm milk with room temperature yeast and brown sugar. Stir in the salt and 2 cups flour and beat for 3 minutes (I used my cookie dough blade on my stand mixer, the first time I tried the whisk attachment and it was too sticky).
- Gradually add enough of the remaining flour to make a soft dough (I added 1 additional cup, 3 cups in total).
- Knead for 8-10 minutes in your stand mixer using the dough hook until smooth and elastic.
- Place the dough in a greased bowl, cover and let rise for 1 hour or until doubled in size.
- Preheat oven to 204°C (400°F)
- Combine boiling solution and bring to a boil.
- Punch the dough down and divide into 2 equal portions.
- Form each portion into a tight, smooth ball (this will be the shape of your final bread, so if you want more of an oval roll, shape accordingly).
- Boil each portion in the solution for a total of 2 minutes; start with the top side down and then flipping it over after 1 minute, top side up.
- Remove the dough portions from the pot using a slotted spoon and place on a greased baking sheet (I lined my sheet with parchment). Allow to dry off for a bit (a minute or so).
- Brush with the egg wash and cut a cross in the top, make sure you insert blade about 2 mm (1/8″) into the dough.
- Bake for 15 minutes at 204°C (400°F), then reduce the temperature to 177°C (350°F) and bake an additional 8-10 minutes until the loaves are evenly browned, you want a nice dark reddish-brown colour and the bread sounds hollow when tapped.
- Remove from pan and cool on a wire rack.
I posted this in January’s Growing Edge group post. Please check it out here.
I just made buns with your recipe. I had learned that the water and soda doesn’t need to boil…I always use my hottest tap water and soda in a bowl, drop my bun dough into it and cover with a lid or plate that forces the buns under the water mix. I left them for 5 min or so and then carried on with the recipe. I sprinkle flaked salt on mine during the egg wash, then brush them with melted butter when they come out of the oven. They are dark brown, butter flavoured and delish!
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The boiling makes a significant mess so this is great news. Thank you
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I’ve looked a bunch of pretzel roll recipes and kept coming back to yours. So thankful I did. It’s the first time I have ever made them and they came out so good. This recipe is definitely a keeper. I own a small cafe and will be opening for lunch in the near future and cannot wait to make these. I made them into rolls instead of bread. The texture is perfect. Thanks for this recipe!!
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I am indeed very flattered Cheryl! Thank you for letting me know. It’s one if our favourite recipes too. I wanted to make buns too, what size do you make yours (by wright)?
I’m so happy it worked out. Where is your cafe?
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Well sorry it took me so long to write back to you. I guess I wasn’t notified with your response. Or may have forgot. I made regular size hamburger buns. I believe I got about 8 buns. My café is in Hampden Maine. We finally opened for lunch a few months ago and am now getting around to make these again. I will be having these for a special for whatever sandwich they choose but mainly for burgers. I will try to get back to you sooner on how we made out! I’m very excited to get started again.
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Thank you Cheryl, I’ve made the buns several times now and find 45-50g is the perfect size for a slider. They are quite dense but we like that texture.
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Who doesn’t love a good pretzel bread. These look like they are straight out of the bakery. I bet they tasted better than the bakery though. 😉 I could live off of bread if it didn’t stick to my hips so badly. LOL!
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You are so generous with your compliments, thank you. I know what you mean about the bread…I don’t make it often!
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Eva, I love that you revisited this and made it even better. The second batch is perfect! I’ve never had pretzel bread or even soft pretzels before but the process reminds me a lot of bagels. We have bagels here, is this bread similar in texture?
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Hi Genie, the bread is indeed similar density to a bagel, but not quite as dense. What is rather different about pretzels and bagels is that pretzel are boiled in lye or baking soda water and bagels are boiled with honey water! The former gives a very salty texture and the latter is obviously sweet. I hope you give it a try, the reactions I have received speak much louder than words, people cannot stop eating it!!
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WOW! These look beautiful. I love the way they look on the top, I wouldn’t be able to cut them 🙂 Thank you for linking up on #OurGrowingEdge x
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Thank you so much for your comment, the bread is extremely tasty and relatively easy to make, I’ve made it several times since.
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We’ve found that baking soda does a good enough job too but never fully replicates the exact taste of a perfect brezen (pretzel). Regardless these look great Eva and I’ll keep my eye out for a package from you containing some. 😉
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Now you have my curiosity peaked Jed, I haven’t been to Germany in quite some time, but on our next trip to Europe I will have to try the authentic pretzel. Since you have had both, can you compare the two? Is it saltier or is there an additional flavour that the Lye gives the bread?
These turned out extremely well, and I’d absolutely be very happy to send you a couple of loaves…you have my email!
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That top is so cool looking I almost hate to see it cut. Unless of course I’m reaching for the pastrami.
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Ah yes, Greg, it is really the perfect sandwich bread. Thank you.
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Beautiful pretzel bread photos. So tempting.
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Thanks Ruth, it’s a keeper that’s for certain.
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I’ve never made nor tasted a pretzel bread….but that slice has convinced me it’s a bread I would adore! Thanks for going two rounds with this one and sharing the perfect recipe 🙂
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Thanks Liz, I know you would love it, it’s got a wonderful chewy texture that would make amazing sandwiches.
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My God, that looks amazing. Pinning that… making it next weekend! I was disappointed that you showed no “internal” picture and then you delivered at the very last pic of the post! It looks just like an English “hot cross bun” in the first picture… lovely!
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Hi Charles, I know you will LOVE this bread, it is really so tasty it’s quite hard to stop at one slice. Let me know what you think.
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You make it look so easy! Definitely worth a shot 🙂
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Thanks Mariam, welcome to the blog.
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Eva, your pretzel bread looks amazing! Do you know what’s funny, I just had pretzel bread for the first time in my life in LA over new year’s… we were at a resto and absolutely starving waiting for our meal — they brought us this lovely pretzel boule dotted with sea salt and we devoured it in seconds (not proud of that part) but all to say, it is so delicious!! And you were very successful with it too — that second round opened up beautifully and look at the colour too – a rich, earthy tone almost looks like leather – it’s a wow! 🙂
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Thanks so much Kelly, it is a treat, that’s for sure. I dare not have it in the house too often, it’s just way to easy to eat.
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They look like they should be in a magazine Eva. I would love one for breakfast. I guess the texture us supposed to be a bit tight as that us how pretzels are. Especially Iiking the hot cross bun decoration.
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Thanks David, they are very dangerously tasty, a loaf barely lasts a day! Recently I made a long thinner load which worked out very nicely for a cheese plate.
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Eva, I last ate something like this in Germany… it sounds so good. Well done!
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Thank you kindly Lizzy, it’s become a fast favourite in our house.
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At least a slice or two, Eva!! And a little pot of butter while you’re at it:D Can these be twisted into pretzels or is that a different sort of recipe? I think I’d leave out the lye as well, how ever did you know to use baking soda instead! Very professional results.. I love the color, the crunch.. oh, well, I guess I will just have to imagine the crunch:)
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Hi Barbara, I believe they can be twisted into pretzels instead of boules, I’ve even made a longer loaf recently and it worked out very well. The colour is something, I love it too.
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I love pretzel bread! Yours look perfectly done, better-looking than the ones in the store. Thanks for the recipe. I will definitely make these. XOXO, Angie
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Thanks so much Angie, and welcome to the blog. I hope you enjoy this bread, it has become a very fast favourite in our house!
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Eva, I’ve got to make this bread! It looks amazing and just like pretzels but in a round shape!
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Thank you so much Lorraine, the bread is definitely a ‘keeper’ recipe, I’ve already made it three times! So good.
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Yes, 2 slices please. I love chewy textured bread so I know I will like this. Still have a copy of the Fleischmann’s bread baking book from 1968. Agree with Betsy, your instructions are great.
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Thanks so much Norma! I bet it’s a great cookbook, I just love those old recipes!
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These certainly are beautiful and your instructions are great. We see lots of restaurants here using pretzel bread ficelles for sandwiches and the extra “pretzel surface” you get makes a darn good sandwich. I’d love a slice of your bread anytime…it really looks delicious.
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Thank you kindly Betsey! I had to look up ficelles and I thank you for that, I learned what it is! It’s a perfect texture for sandwiches, nice and hearty.
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Eva, I am crazy for pretzels! Luckily they are not as ubiquitous in the French part of Switzerland as in the German one, so at least I am not tempted too often (whenever I go to Bern or Zurich I cannot resist buying pretzels, especially the huge ones… I usually finish them during the trip back). I am amazed at how beautiful your pretzel breads are (I don’t think I have ever seen a pretzel bread, but the idea is excellent). I would have never thought of having them with fondue, but now that you mentioned it, it sounds like a great idea (I’m sure no one tried it in Switzerland so I might surprise some people here!).
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I know what you mean Sissi, this bread surely hit our tastes right on, I had to give away one of the loaves to keep me from snacking on them! I can’t imagine having the pretzels, it must be heaven!
The fondue with this bread was delicious, I recommend it.
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I love pretzel bread. You’ve got to get to the city market early to snag the small buns or the mini loaves. I wouldn’t mind giving a shot to making them myself. And I recently brought home a 20 kg bag of Robin Hood All Purpose flour to play with.
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Hi Maria, I hope you do, my German friend couldn’t stop eating it! Definitely worth the kneading.
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I normally knead my pizza dough for 10 minutes. I set the timer and go to town on the dough. 🙂 The last city market picspam post I made showed a picture of the loaf they sell. It’s only $1 for the loaf and 40 cents for the buns. Almost not worth making it yourself.
http://a-boleyn.livejournal.com/157664.html
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That is really hardly worth the effort, great deal for sure! Unfortunately pretzel bread is not so well priced in the city.
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These loaves are beautiful, Eva. Picture book perfect.
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Thank you Maureen, they were damn good to.
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G’day Eva! This looks to be WONDERFUL bread and love your photo, true!
I have places this now on my very long list of things to do!
Cheers! Joanne
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Thank you Joanne, I hope you enjoy the bread as much as we did.
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wow Eva, those pretzel buns look just like those in the German bakeries! Well done!
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Thank you Angie, I’m so very flattered!
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