Soft German Pretzel Bread

This German pretzel bread has the same tangy flavor, chewy crust, and pillowy soft interior as a traditional soft pretzel. Except this is in the form of a loaf, so it's perfect for sandwiches and toast!

What is "pretzel bread"? Well Laugenbrot (as it's known in German) is a deliciously chewy, soft pretzel in the form of a bread loaf. I find pretzel bread is much easier to make than pretzels, since you don't have to twist them into fancy shapes.

This German pretzel bread is amazing when it's sliced to make sandwiches. Or tear off chunks and dip it in melted cheese sauce or mustard!

And for even more homemade pretzel recipes, try traditional soft pretzels, sweet cinnamon pretzels, and pretzel hot dog buns!

Traditional German Pretzel Bread

This pretzel loaf is made without lye, because let’s be honest, I’m terribly afraid of lye after that scene from Fight Club. But many traditional recipes for German pretzels and pretzel buns (called Laugengebäck) are dipped in a lye solution before baking.

A baking soda bath of water and baking soda has a similar effect compared to lye. It helps the pretzels to form a dark, glossy, chewy outer crust.

Growing up in Germany, I'd always enjoy eating a giant soft pretzel, especially when I didn't have to share it with my sister.
Germany truly makes the best soft pretzels, hands down. And this pretzel bread captures the tangy flavor, chewy exterior, and pillow-soft interior of German pretzels, in the beautiful form of a loaf.

Ingredients

Bread

• Unsalted butter - Adds a rich flavor and makes the bread super soft and tender.
• Instant yeast - Helps the dough rise, since there's no baking soda or baking powder.
• All purpose flour - Provides the base structure for the bread. Wheat flour would make the bread too heavy and hearty.
• Brown sugar - Both dark brown and light brown sugar work in this recipe. It adds a hint of sweet, caramel flavor common in soft pretzels.
• Salt - Both table salt or fine sea salt work well. Don't use kosher salt in the dough, otherwise the salt won't get distributed properly.  
• Warm water - Water from the tap around 105°F to 115°F is the ideal temperature to help activate the yeast's activity so the bread rises properly.
• Coarse salt - This coarse finishing salt adds a crunchy texture to the crust and little bursts of salty flavor. You can substitute kosher salt.

Baking Soda Bath

• Water - Boiling the pretzels before baking them "sets" the crust so it stays thin and chewy, rather than getting crispy as it bakes.
• Baking soda - Helps create a really dark, glossy color and chewy texture on the crust, so it looks and tastes just like a soft pretzel.

How to Make Pretzel Bread

Below are the general steps to make two loaves. For the full ingredient measurements and step-by-step directions, scroll down to the recipe card at the bottom of this post.

Recipe Variation: Pretzel Buns

I’ve also included a variation on this pretzel loaf to make small pretzel buns, which are great for single-serving sizes and hamburger buns!

To make pretzel buns, divide the dough in 8 equal pieces and roll them into rounds. Boil each dough ball for one minute, flipping halfway through. Transfer to a baking sheet, sprinkle with salt, and bake for 17 to 20 minutes.

Recipe Tips

• Keep the dough covered with a towel after you cut it into two loaves and shape it, if your baking soda bath isn’t boiling yet. This will prevent the dough from drying out.
• Use a large slotted spoon (a spoon with holes in it) to transfer the boiled dough to the baking sheet. This will help prevent a ton of water from being transferred with the dough onto the baking sheet. 
• Have the coarse salt ready to sprinkle on each loaf as soon as it comes out of the baking soda bath. The hot water on its surface will help the salt stick to it. If it is dry, the salt will just fall right off. 
• If you're using kosher salt instead of coarse salt, only use about ½ teaspoon kosher salt. 
• There’s not need to score a pretzel loaf, since boiling it before baking it sets the crust, so it won't expand in the oven. However, you can score your loaf with a sharp kitchen knife to add a little extra flair, just for looks.

Storing

Room Temperature

Store leftover pretzel bread wrapped tightly in plastic cling wrap at room temperature for up to 3 days.

The bread will stay pretty soft and won't dry out much the first few days. I like to toast slices in the toaster so they become warm and a little crispy on the outside.

Freezer

Allow your loaf to cool completely. Then wrap it tightly in plastic wrap, then in aluminum foil. Store in the freezer for up to 3 months.

Allow frozen bread to thaw at room temperature or in the fridge overnight. 

Frequently Asked Questions

What is the purpose of boiling pretzels in a baking soda bath?

The baking soda adds the quintessential "pretzel" flavor. And it also helps create a really chewy outer crust that differentiates pretzel bread from other types of bread.

What’s the difference between active dry yeast and instant yeast?

Active dry yeast requires “activation” in warm water with a little sugar. It has a shorter shelf life and requires longer rise times in baked goods.
Instant yeast on the other hand doesn’t require activation, has a longer shelf life, and requires shorter rise times.

Why didn’t my pretzel loaf rise?

The water added to the dough should be warm, with the ideal temperature around 105°F to 115°F. If it is too hot (over 120°F) it might kill the yeast, so they can make the dough rise. Or if the water is too cold (under 90°F) then it could slow down the yeast's activity.

What’s the difference between kosher salt and coarse salt?

Coarse salt has larger granules and is more often used as a “finishing salt” to add little bursts of salty flavor on baked goods, like this soft German pretzel bread.
You can substitute kosher salt, but you probably want to use slightly less in quantity, since kosher salt is more dense. 

More German Bread and Loaves

• White Bread Rolls (Brötchen)
• Rye Bread (Roggenbrot)
• Hazelnut Loaf Cake (Nusskuchen)