Easy Pretzel Bread
Making easy pretzel rolls from scratch is easier than you think. Follow this easy and accessible way to cook them at home!
Ingredients
Pretzel Bread Dough
- 2 ¼ tsp yeast
- 1 cup warm water 105-110 degrees F
- 2 TBS whole milk
- 3 TBS brown sugar
- 4 TBS butter melted
- 1 tsp sea salt
- 3 cups all-purpose flour
Baking Soda Bath
- 4 quarts water
- ½ cup baking soda
Topping
- 1-2 TBS coarse sea salt
- 2 TBS butter melted
Instructions
Mix the yeast, water and brown sugar in the bowl of your stand mixer fitted with the dough hook. Let stand for 5 minutes (until sparkling).
While the yeast resists ... melt the butter in a microwave-safe bowl. Stir in milk and set aside.
Once the yeast has risen, add the milk / butter to the yeast mixture and mix on low speed with a dough hook until everything is well mixed.
Add salt and flour and mix with a dough hook until the flour is completely incorporated.
Knead in a blender until the dough forms a slightly sticky ball, but firm, you may need to add a little more flour 1 tablespoon at a time, but be careful, you want your dough to be a little sticky but not too sticky to handle.
Oil a large bowl, place the ball of dough in the bowl and cover with a damp towel in a warm place to let rise for an hour or until its size doubles.
Preheat the oven to 400 degrees F and bring 4 liters of water to a boil. When the water is boiling, slowly add the baking soda a little at a time (be careful not to add too much at once or you will have an explosion of baking soda / water)!
Remove the dough from the bowl and gently press the air bubbles.
Make two dough balls of the same size (NOTE: the total weight of the dough is about 800 g, so each loaf should weigh about 400 g), forming them into the desired shape (do not let it rise at all here!
Directly from the formation of the ball in the water).
Place one of the balls in boiling baking soda water. Boil for 60 to 90 seconds on each side, turning it once to ensure that both sides are covered. Drain the excess water from the dough and place it on an oiled baking sheet.
Immediately sprinkle the coarse sea salt on the bread according to your tastes and use a knife to cut a small "X" on the top of the bread.
Repeat with the second ball of dough. (Don't let it rise at all here! Directly from the boil in the oven).
Bake the bread for 22-25 minutes, turning the baking sheet once.
Once out of the oven, immediately brush the melted butter over the breads to ensure a soft crust.
Transfer to a wire rack to cool just enough to enjoy!
You can reheat it at low temperature covered with aluminum foil if you decide to do it a little in advance. I cover it with a cloth or something if I'm not going to serve it right away. Happy Cooking Time.
