Pretzel Bread

pretzel bread
pretzel bread

Pretzel Bread

After visiting Cooper’s Hawk and eating their pretzel bread, I decided to make my own. This bread is best eaten the day you make it.
Prep Time 2 hours 20 minutes
Cook Time 30 minutes
Course Bread


  • 1 cup milk
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1 envelope quick rise yeast
  • 2 teaspoons salt
  • 3 cups all-purpose flour or more as needed
  • 12 cups water
  • 3/4 cups baking soda
  • 1 egg
  • 1 teaspoon water
  • sea salt or kosher salt


  • Heat milk and butter until warm (100 degrees to 110 degrees F); the butter will not completely melt. Combine with undissolved yeast and brown sugar in a large mixer bowl. Stir in salt and 2 cups flour, beat for 3 minutes. Gradually add enough remaining flour to make a soft dough.
  • Knead on a floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, cover and let rise for 1 hour, or until doubled in size.
  • Preheat oven to 400 degrees F.
  • Combine boiling solution and bring to a boil. Punch dough down and divide into 2 equal pieces. Form each piece into a tight, smooth ball. Boil each loaf in the solution for 2 minutes, turning after 1 minute. Remove loaves from pot using a slotted spoon and place on a greased baking sheet.
  • Brush with egg wash and cut a cross in the top. Sprinkle salt over the top. Bake for 15 minutes then reduce the temperature to 350 degrees F and bake an additional 10 to 12 minutes until the loaves are evenly browned. Remove from pan and cool on a wire rack.


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