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DSF's Pretzel Bread

Rated as 4.88 out of 5 Stars

"So, I have been on a search for the perfect pretzel recipe for a long time, as I LOVE pretzels. I found a recipe online, and did a complete overhaul to have the pretzel taste I love so much. The great thing about this recipe is that if you want pretzels in the traditional form or loaves, they both taste amazing."
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2 h servings 124
Original recipe yields 6 servings (2 small loaves)


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  1. Stir dark brown sugar, 1 tablespoon honey, and yeast into warm water in a large bowl, dissolving sugar and yeast. Let stand until a foamy layer forms on the water, about 10 minutes. Stir 3 tablespoons melted butter, half-and-half, and salt into yeast mixture.
  2. Beat 1 cup flour to wet ingredients, forming a wet, sloppy dough. Turn dough out onto a floured work surface and gradually knead remaining 1 cup flour into dough until dough is only slightly sticky, about 10 more minutes. Add more flour if dough is too wet. Form dough into a ball.
  3. Grease a large bowl with 1 teaspoon butter; place dough ball into bowl and turn to lightly coat with butter. Cover bowl with plastic wrap and let rise in a warm area until doubled, 1 hour to 1 hour and 30 minutes.
  4. Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray.
  5. Stir baking soda and 3 tablespoons honey (if you like a sweeter crust) into a large pot of water and bring to a full rolling boil. Punch down dough and divide in half. Form each half into a small loaf. Carefully drop a loaf into the boiling water and cook for 30 seconds on each side. Dough should float. Remove loaf gently and let excess water drip off; place loaf on prepared baking sheet. Boil the second loaf, following same steps, and place onto baking sheet.
  6. Sprinkle each loaf lightly with salt. Use a sharp knife to cut an X shape into the top of each loaf.
  7. Bake on a center rack in preheated oven for 10 minutes. Reduce oven temperature to 400 degrees F (205 degrees C) and continue baking until crust is shiny and browned and loaves are done in the middle, 10 more minutes. For a softer crust, brush tops of loaves with melted butter.


  • Editor's Note:
  • The nutritional data in this recipe includes the full amount of the baking soda used in boiling. The actual amount of baking soda consumed will vary.

Nutrition Facts

Per Serving: 124 calories; 7.7 14.4 0.7 20 3718 Full nutrition

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Love this one! I made 6 buns out of it and used them for sandwiches.

Hits the spot every time!

Amazing! Great bread! Let it stay moist when you set it to rise. Let the baking soda broth brown and boil a bit before putting dough in it.

Perfect just as written. I needed more flour but I live in a humid climate so I always need more flour. This came out so good it disappeared immediately. Will definitely make again soon.

Absolutely love this bread. Was going to use it for sandwiches, but it was gobbled up as soon as it was cool enough to eat. Boiling it in the baking soda water was a little messy, but is what to...

This is good pretzel bread but there is another one on this site that I like a little better. It's great texture but a tad on the bland side.

Fantastic recipe. I tripled the recipe so I could share. Definitely a hit. Also made pretzel sticks, which where devoured quickly. Will be making this often. Thanks for the fantastic recipe!