Pretzel Bread Loaf

A soft, chewy loaf with the classic deep-brown pretzel crust and coarse salt.

Ingredients (makes 1 large loaf or 2 smaller ones)

Dough

• 1 cup (240 ml) warm water (about 110°F / 43°C)
• 1 Tbsp sugar or honey
• 2¼ tsp (7 g) instant yeast
• 2 Tbsp unsalted butter, softened (or oil)
• 1 tsp salt
• 3 cups (360 g) bread flour or all-purpose flour

Baking Soda Bath

• 8 cups water
• ½ cup (120 g) baking soda

Finish

• 1 egg yolk beaten with 1 Tbsp water (egg wash, optional)
• Coarse pretzel salt or flaky sea salt

Instructions

1. Make the dough
   In a large bowl or stand mixer, combine the warm water, sugar, and yeast. Let sit 5 minutes until foamy.
   Add the butter, salt, and flour. Mix and knead 6–8 minutes until smooth and elastic.
   Place in a greased bowl, cover, and let rise until doubled, about 1 hour.
2. Shape
   Punch down the dough and shape it into a tight oval or batard-style loaf.
   Place on a parchment-lined baking sheet. Cover and let rest 15–20 minutes.
3. Prepare the baking soda bath
   Bring the 8 cups of water to a boil, then carefully add the baking soda (it will foam). Reduce to a gentle simmer.
4. Dip the loaf
   Using a slotted spatula or two spatulas, gently lower the loaf into the simmering baking soda water for 20–30 seconds per side.
   Remove carefully, let excess water drip off, and return to the parchment-lined sheet.
5. Score & salt
   Quickly score the top with 3–4 diagonal slashes using a sharp knife or lame.
   Brush lightly with egg wash (optional, for extra shine) and sprinkle generously with coarse salt.
6. Bake
   Preheat the oven to 425°F (220°C).
   Bake for 20–28 minutes, until deep mahogany brown and the internal temperature reaches about 200°F (93°C).
7. Cool
   Cool on a wire rack for at least 20–30 minutes before slicing.

Tips

• The baking soda bath is what creates the signature pretzel color and flavor — don’t skip it.
• Work quickly after dipping so the surface doesn’t dry out before scoring and salting.
• For a darker, more authentic crust, some bakers use food-grade lye instead of baking soda (handle with care).
• Best eaten the same day. Reheat in a hot oven to restore the crust.

Chewy, salty, and deeply browned pretzel bread. Enjoy!