Classic Pretzel Bread Recipe
This classic pretzel bread recipe creates chewy, dark-golden pretzels with a deep flavor and glossy crust, just like traditional bakery versions. It’s a fantastic bread recipe for those craving soft pretzels with a satisfying bite and can be adapted for sourdough lovers or those looking for a no-lye alternative.
Equipment
- Stand mixer (optional)
- Large bowl
- Plastic bowl scraper
- Parchment-lined baking sheets
- Bench knife
- Nonreactive bowl and spoon
- Wire rack
- Oven
Ingredients
Basic Version:
Dough:
- 3 cups unbleached bread flour plus more for dusting
- ¾ cup plus 3 tablespoons warm water
- 1½ tablespoons unsalted butter softened
- 1¼ teaspoons fine salt
- 1½ teaspoons instant yeast
Dipping & Topping:
- 1 cup plus 2 tablespoons water
- Scant 1 tablespoon food-grade lye optional
- 1½ to 2 teaspoons pretzel salt
Sourdough Variation:
The night before baking:
- 2 tablespoons sourdough culture
- ½ cup plus 2 tablespoons unbleached bread flour
- ¼ cup plus 1 tablespoon cold water 55°F to 60°F
Next day:
- 2¼ cups unbleached bread flour
- ½ cup plus 1 tablespoon warm water
- 1½ tablespoons unsalted butter softened
- 1¼ teaspoons fine salt
- ½ teaspoon instant yeast
No-Lye Water Bath Alternative:
- 6 cups water
- 2 tablespoons baking soda
- Bring to a boil in a deep pot. Lower pretzels into water with a slotted spoon for 20 seconds per side, then proceed to bake.
Instructions
- Make the Dough: In a stand mixer or by hand, combine the flour, water, butter, salt, and yeast. Mix until a shaggy dough forms. Knead until smooth and stretchy, about 8 to 10 minutes by hand or 6 minutes in a mixer. Cover and let rest until puffy but not necessarily doubled, about 1 to 1½ hours.
- Divide and Preshape: Lightly flour your surface and transfer the dough out. Deflate gently, divide into six pieces (about 3.5 oz each), and roll each into a 4-inch log. Place seam-side down and rest, covered, for 20 minutes.
- Shape the Pretzels: Roll each log into an 18-inch rope with the center thicker than the ends. Form a U shape, twist the ends twice, and fold them down to overlap the base of the U. Press gently to seal. Place on a parchment-lined baking sheet. Cover and refrigerate for 1 hour.
- Preheat the Oven: Heat oven to 425°F and set a rack in the center. Line another sheet with parchment and spray with nonstick spray.
- Dip the Pretzels (Lye Method): Put on gloves, goggles, and protective clothing. In a nonreactive bowl, dissolve the lye in the measured water, stirring carefully. Dip each pretzel, one at a time, face down. Let excess drip off on a wire rack, then transfer to prepared sheet. Sprinkle each with pretzel salt.
- Bake: Bake until glossy and deeply browned, 20 to 25 minutes. Rotate the pan halfway through. Let cool directly on the baking sheet.
Notes
- Use baking soda water bath for a safer method with slightly milder results.
- Shaped pretzels can be refrigerated before dipping for better structure.
- Avoid storing pretzels with salt if keeping overnight; the salt may melt and make them soggy.
Tried this recipe?Let us know how it was!