Soft German Pretzel Bread Loaf Without Lye
This German pretzel bread has the tangy flavor, chewy crust, and pillowy soft interior just like a traditional soft pretzel. Except it's in the form of a loaf, so it's perfect for sandwiches and toast! And best of all, this recipe makes TWO loaves!
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.
Nutrition
Serving: 1 sliceCalories: 117kcalCarbohydrates: 20gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 6mgSodium: 1178mgPotassium: 37mgFiber: 1gSugar: 1gVitamin A: 71IUVitamin C: 0.003mgCalcium: 9mgIron: 1mg
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