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.
- 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.