This German pretzel bread has the same tangy flavor, chewy crust, and pillowy soft interior as traditional soft pretzels, in the form of two deliciously sliceable loaves. And they're boiled in baking soda, so there's no need to mess with lye.
If You Like Pretzels, You'll Love Pretzel Bread
You might be asking, what the heck is "pretzel bread"? Well Laugenbrot (as it's known in German) is a deliciously chewy + soft pretzel in the form of a large bread loaf. And I find that pretzel bread is much easier to make than pretzels, so this is a great beginner recipe if you've never made pretzels at home before. Then once you're ready for the challenge of twisting pretzel dough, you can make my homemade soft German pretzels or my sweet cinnamon pretzels!
Seriously, this German pretzel bread is amazing when it's sliced and layered with mustard, cheese, veggies, and deli meat to make sandwiches. Or tear off chunks and dip it in melted cheese or hot soup! Of course, you can also make a mini version of these as a side dish with my soft pretzel buns recipe or my pretzel hot dog buns.
My Variation on Traditional German Pretzel Bread
Many traditional recipes for German pretzels are dipped in a lye solution before baking. By my version of pretzel bread is made without lye, because let’s just be honest here - I’m terribly afraid of handling lye after that scene from Fight Club.
After testing a few different methods, I found that boiling the dough in a "baking soda bath" of water + baking soda has a similar effect on the dough compared to lye. It helps the pretzels form that quintessential dark, glossy, chewy outer crust.
Growing up in Germany, I made many fond memories of eating giant soft pretzels at local markets. It's undeniable - Germany truly makes the best soft pretzels. And my pretzel loaf recipe captures that traditional tangy flavor, chewy exterior, and fluffy interior of German pretzels. Just without the scary lye.
Ingredients You'll Need:
- Unsalted butter - Adds a rich flavor and makes the bread suuuper soft and tender.
- Instant yeast - Helps the dough rise faster than active dry yeast.
- 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 to 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 dough rises properly. Water that's too hot (over 120°F) it might kill the yeast, and water that's too cold (under 90°F) can slow down or halt the yeast's activity.
- Coarse salt - Use pretzel salt or coarse finishing salt to add a crunchy texture to the crust and little bursts of salty flavor. Kosher salt or table salt will just melt into the dough and won't give it that classic pretzel look.
- 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.
Let's Make Pretzel Loaves Together!
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.
1. Melt the butter in the microwave on 20 second intervals.
3. Add the warm water and melted butter to the flour mixture. Mix until it forms a “shaggy” dough.
5. Place the dough in a lightly oiled bowl. Cover with a dishcloth until the dough doubles in size.
7. Bring a pot of the water and baking soda to a boil.
9. Boil the loves in the baking soda bath for 30 seconds on each side.
11. Bake until the loaves are deep brown color.
2. In a large bowl, mix the instant yeast, flour, brown sugar, and salt.
4. Knead the dough on a lightly floured work surface for 8 to 10 minutes until it forms a smooth dough.
6. Once the dough has risen, preheat the oven to 425F. Line a baking sheet with parchment paper.
8. Divide the dough in half and shape into two ovals.
10. Transfer the loaves to a baking sheet. Sprinkle coarse salt on top.
12. Allow the loaves to cool a bit before slicing.
Pro Tips for Adding a Bakery-Worthy Finishing Touch
- Have your pretzel salt or coarse salt close by and 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 the dough dries, the salt will just fall right off.
- If you can't find pretzel or coarse salt, you can use about ½ teaspoon kosher salt as a last resort. However, when I tested this recipe with kosher salt, it dissolved into the dough after a day, so it didn't have that same classic appearance or crunchy topping. Still just as delicious though!
- There’s no 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.
Soft German Pretzel Bread Loaf Without Lye
Ingredients
Dough
- ¼ cup unsalted butter (4 Tbsp)
- 1½ teaspoons instant yeast
- 4 cups all purpose flour
- 1 tablespoon brown sugar (dark brown sugar or light brown sugar both work)
- 2 teaspoon salt (use table salt or fine sea salt)
- 1¼ cups warm water (between 105°F to 115°F)
Baking Soda Bath
- 10 cups water
- ½ cup baking soda
Topping
- 1 teaspoon pretzel salt (or coarse salt)
Instructions
- Melt the butter in the microwave on 20 second intervals. Set side to cool slightly.
- In a large mixing bowl, whisk the instant yeast, flour, brown sugar, and salt together.
- Add the warm water and cooled melted butter to the flour mixture. Knead the mixture in the bowl until it forms a “shaggy” dough.
- Lightly flour a clean work surface. Knead the dough by hand on the work surface for 8 to 10 minutes, until it forms a smooth dough. (You can also knead the dough for about 5 minutes in a stand mixer with a dough hook attachment.)
- Lightly oil a clean mixing bowl with a little olive oil or butter. Place the dough ball in the oiled bowl and cover with a dishcloth until the dough doubles in size, after about 2 hours.
- Preheat the oven to 425°F. Line a baking sheet with a silicone baking mat or grease it with cooking spray. Don't use parchment paper, which will stick to your pretzel bread. Bring a pot of the water and baking soda to a boil.
- Tip the dough out of the oiled bowl back onto a clean work surface. Divide the dough in half and gently shape into two large rounds or ovals, tucking the seams underneath.
- Use a slotted spoon or two spoons to gently lower the first dough round into the pot of boiling water and baking soda. After 30 seconds, use a spoon to turn the loaf over and boil for another 30 seconds. Use a slotted spoon to remove the loaf from the pot and place on your prepared baking sheet. Repeat with the second loaf.
- While the loaves are still wet, immediately sprinkle pretzel salt or coarse salt on top.
- Bake for 20 to 25 minutes, until the loaves are deep brown and sound hollow when tapped on the bottom. Allow the loaves to cool on a cooling rack before slicing. Enjoy!!
Notes
- Prevent Dry Bread: Keep the dough covered with a kitchen towel after you cut it into two loaves and shape it, if your baking soda bath isn’t boiling yet.
- Prevent Water Puddles: 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 sheet.
- Storing: Place cooled bread in a paper bag or bread box and store at room temperature for up to 3 days. Or wrap it tightly in plastic wrap, then in aluminum foil, and store it in the freezer for up to 3 months.
Monica
This is one of the best breads I've ever made, seriously thank you!!
Carissa Erzen
I'm so glad to hear that! It's one of my favorites too!
Erchen
This is sooo freaking goooood
Carissa Erzen
Thanks so much!