#PRETZEL BREAD RECIPE HOW TO#
Now all I can think about is wanting to make all the pretzel things! Expect to see recipes on how to make pretzel bagels, nuggets and twists coming soon. There’s a whole neat scientific reason behind it, but besides allowing the bread to get deeply browned while yielding a soft tender bread inside, it’s also how pretzel bread gets that distinct pretzel-y flavor we love so much. After the loaves get shaped after rising, they get placed in a boiling solution of water and baking soda. And it all takes about an hour and a half.Īs you’ll see in the step-by-step photos, this pretzel bread gets a deep dark crust. What makes this recipe easy, is that the bread is made with rapid rise yeast, so you just need to mix all the ingredients together, let it rise, shape and bake. Who knew homemade pretzel bread could be so simple? I didn’t! I’ll be the first person who will say that bread making hasn’t always come easy to me. This recipe yields 4 small loaves (perfect for bread bowls or sandwich buns) in about 1 hour and 30 minutes. This creates an alkaline environment which allows the bread to darken with out burning and is what gives pretzel bread that signature taste. What makes this pretzel bread, is that before baking, each little loaf is placed into a solution of boiling water and baking soda. Dip into a smooth vegetable soup like this 4-ingredient leek and potato soup or garbanzo bean soup.This easy Homemade Pretzel Bread recipe is a simple bread dough consisting of warm milk, yeast, brown sugar, butter, salt and flour.Slather with butter and serve with this rainbow salad bowl.Slice pretzel bread for your favorite sandwich.Let cool at least an hour! How to serve this pretzel bread loaf The crust should be a beautiful deep brown and the bottom of the pretzel bread will give a hollow sound when you thump it. Try not to get the wash on the edge of the pan, or your bread may stick.īake for about 35 to 40 minutes, until the internal temperature of the loaf is 185 to 190☏. Once it has risen about an inch or more above the pan, brush the pretzel loaf with the egg wash and sprinkle it liberally with coarse salt. (Here’s a video from King Arthur Baking showing how to shape a sandwich loaf.) Mix the sponge with the rest of the pretzel bread ingredients, knead it, and leave the pretzel bread dough for its first rise in the mixing bowl.Īfter the first rise, shape the pretzel bread loaf, dip it in the baking soda mixture, and let it rise in the loaf pan for the final rise. Then leave the sponge until it starts to bubble through the flour on top. Mix a small amount of yeast and flour with the warm water, honey, and malt syrup. This sandwich loaf uses a sponge starter method before two rises. As hard as it is to wait, let your bread cool for at least an hour before you slice into it so it finishes cooking and setting up its structure.The bottom of the loaf should sound hollow when thumped. Most homemade breads should be baked until the internal temperature is 185 to 190 degrees.If your kitchen is cool, you can create a happy space for your bread in your oven, or heat a cup of water in your microwave for a minute or so. The best temperature for bread rising is about 80 degrees Fahrenheit in a draft-free location.You can use more yeast and shorter rise times if your bread’s flavor comes from herbs, cheese, or other additions. Use less yeast and longer, even overnight rises, when you need more flavor development. You can control how quickly your bread rises and the bread’s flavor by changing the amount of yeast you use.Scalding the milk breaks down the proteins in the milk that might prevent strong gluten formation in your bread. Instead of powdered milk, reduce the water by one half cup and use a half cup of scalded milk instead.Your bread will still be soft and delicious. If you don’t have barley malt syrup, you can use an extra tablespoon of honey or just omit the syrup.Just shape the loaf, soak it in the lye bath, and then let it do its final rise on a baking sheet lined with parchment paper. If you are comfortable with using food-grade lye, you can get even more pretzel flavor. It’s easier and safer when making homemade pretzel bread to use a baking soda bath and egg wash for color. These alkaline solutions intensify the chemical reaction on the surface of the pretzel bread as it bakes, leaving a deep brown color. Pretzels and pretzel bread get their deep brown color from a soak in food-grade lye or a baking soda water bath. But it’s the treatment after the rises that makes pretzel bread different.
Soft pretzels and pretzel breads are sweetened, just like a honey wheat bread. Pretzels and pretzel bread are similar to your average bread recipe in a few ways.
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