Sliced Pretzel Bread

March 7, 2013

This post may contain affiliate links. Read my disclosure policy.

Jump to Recipe

What's greater than sliced bread? Sliced PRETZEL bread, of course! This idea was stirring in my mind for ages before I finally tried it. Now, I probably make it too often. Nah... not possible!

All I did here was whip up my favorite soft pretzel dough recipe (a piece of cake when using my KitchenAid stand mixer) and shaped into two medium sized loaves. Bake for a little longer than you do for soft pretzels, and {voila!} you have two pretzel loaves!

There's only one bad thing about this bread. It gets eaten up way too quickly. Between the three of us, we scarf it down. But, that's largely due to our own lack of self-control. Seriously. Judah gets so excited to help me make the "pehtzel bwead" and then when it's done, he keeps asking for more and more and more! I've learned to keep one loaf out, and immediately freeze the other to try and reduce our immediate consumption. 🙂

Stay tuned for an upcoming post on one of my favorite ways to use this bread...

Recipe Card

Print Recipe

4.50 from 4 votes

The only thing better than sliced bread, is sliced PRETZEL bread!

Cook Time20 minutes mins

Servings: 2 loaves

Author: Nikki Gladd

Ingredients

4 Tablespoons butter , melted
1 Tablespoon sugar
2 teaspoons kosher salt , plus more for topping
1 ½ cups warm water (110 to 115 degrees F)
1 package (2 ¼ teaspoons) instant yeast
22 ounces (about 4 ½ cups) all-purpose flour
Vegetable oil (nonstick) spray, for pan and bowl
10 cups water
⅔ cups baking soda
1 large egg yolk , beaten with 1 Tablespoon water (for egg wash)

Instructions

In the bowl of a stand mixer, combine the butter, sugar, salt and 1 ½ cups warm water. Sprinkle the yeast on top. Add the flour and mix with the dough hook attachment on low speed. Once the dough comes together, increase the speed to medium and mix for another 4 to 5 minutes, until the dough is smooth and pulls away from the sides of the bowl. Remove the dough from the bowl, wipe the bowl and then spray with the vegetable oil. Return the dough to the bowl, turning once to cover both sides with the oil. Cover tightly with plastic wrap and let rise in a warm place for approximately 45-50 minutes, or until doubled in size.
Preheat the oven to 450 degrees F and adjust the oven rack to the lower third of the oven. Line a large baking sheet with parchment paper and lightly spray with vegetable oil; set aside. (Alternatively, you can use a silicone liner with no spray.)
Turn the dough out onto a slightly oiled work surface or pastry mat. Divide into two equal halves. Shape into loaves and place side by side onto the lined baking sheet. Cover lightly with a clean kitchen towel and let rest for 10 minutes.
Bring the 10 cups of water to a boil in a large sauce pan or stock pot, then add the baking soda.
Carefully place one loaf in the boiling water for 30 to 40 seconds, turning once. Use a large slotted spoon or spatula to remove from the water and return to the pan. Repeat with second loaf. Brush the top of each loaf with the egg wash then sprinkle with kosher salt. Use a sharp knife to score a shallow "X" on the top of each loaf.
Bake in the preheated oven until dark golden brown and the sound of tapping the loaf is hollow (approximately 20 to 25 minutes.) Allow to cool on a wire rack for at least 10 minutes before slicing and serving.

Notes

If you do not plan to consume the bread the same day, then I would suggest freezing immediately after they hit room temperature. The more fresh they are when you freeze them, the better. Throw them in a freezer bag and freeze up to 1 month. Reheat in the oven at 350 degrees for 5 to 10 minutes (until heated through). This is what I do, and they taste just as fresh!

Nutrition

Serving: 2g

Tried this recipe?Take a pic and tag @seededtable or #SeededAtTheTable to be featured!

« K-Cup Ambassador: Introducing Wellness Brewed

Saturday Seeds + Pregnancy Update (32 Weeks!) »

About Seeded At The Table

Thanks for visiting! We’re the Gladd family! We love donuts, Disney, LEGO and Jesus. Not in that order, of course. 🙂 Ben shares DIY wood-working projects and Nikki shares delicious recipes. You’ll also find a sprinkling of travel adventures and other family fun ideas!

Learn more about me →

Reader Interactions

Comments

Jenni says
December 31, 2022 at 9:17 pm

This is such an easy recipe and the flavor is amazing. I made 2 batches today and followed the directions. But the parchment paper stuck horribly on all 4 loaves. What am I doing wrong? Can this recipe be used to make pretzel bites as well? I have a super hard time getting the loaf out of the water without nearly destroying it.
Reply
- Nikki Gladd says
  January 01, 2023 at 4:17 pm
  
  Hi Jenni,
  I'm not sure why the parchment is sticking, I've never had that problem! Weird!
  Yes, you can make this into pretzel bites, too. Also, if you search "pretzel bites" you will find a couple pretzel dough recipes on my site. One uses canned biscuit dough! 🙂
  Happy new year!
  Reply
Ron says
November 23, 2017 at 8:18 am

Is there a recipe out there for pretzel bread that can be made (mixed and baked) in a bread machine?
Reply
AndrewMerlin says
October 04, 2017 at 7:30 pm

I want to use this as a bread bowl for a dip. I plan to put the dip into a bowl and set it inside the pretzel loaf. Are the loads large enough to do this or should I consider combining the 2 loafs into one?
Reply
- Nikki Gladd says
  October 05, 2017 at 2:47 pm
  
  Hi Andrew! I wouldn't combine into one large loaf because I think one of the two would be large enough and then you can dice the other one up for dipping. 🙂
  Reply
Misty says
August 19, 2017 at 10:54 am

Do you fold the edges under in order to form into the loaf? I did not do that and the dough just flattened out into an oval and it wasn't very high. I think it didn't do very well mixing with the hook for some reason and I probably should've kneaded it a bit before letting it rise. It was still pretty sticky.
Reply
- Nikki Gladd says
  August 19, 2017 at 4:29 pm
  
  Hi Misty. The dough will be tacky, not sticky. If it's too sticky, you can gradually add more flour until its the desired tackiness (pulls away from the bowl). Different climates and different days will make various results for this step. I do fold edges under when shaping my dough, but very carefully so as to not pull too much on the rest of the loaf (if that makes sense). This loaf isn't a very high loaf to begin with, but maybe these tips will help. 🙂
  Reply
Disappointed says
October 29, 2016 at 8:58 am

I followed the recipe, but the loaves completely fell apart when getting them out of the baking soda bath water. I scooped it out and continued on anyways hoping they would taste ok. But, the overwhelming taste of baking soda after baking made these completely inedible.
Reply
Stephanie says
February 10, 2014 at 7:32 am

I made this bread yesterday and it turned out fabulous! I always dread the boiling step for some reason, but it was so easy only having to boil two loaves rather than a bunch of pretzels or tons of pretzel bites. We used these to make grilled cheese on the panini press with beer cheese and it was a delicious combination!
Thanks for the recipe!
Reply
- Nikki says
  February 10, 2014 at 10:26 am
  
  Thanks, Stephanie! I also like boiling only two loaves. Much quicker! 🙂 Glad you enjoyed it.
  Reply
C says
October 06, 2013 at 12:42 pm

How would you suggest making this without a stand mixer?
Reply
- Nikki says
  October 06, 2013 at 2:21 pm
  
  Hi Collette, You can just prepare the dough with a wooden spoon and then knead it with your hands.
  Reply
Tara says
September 17, 2013 at 9:23 pm

Loved this! So easy just to boil 2 loaves, instead of numerous rolls. I especially liked it as the base for grilled cheese.
Reply
Karin says
May 07, 2013 at 11:34 am

Just wondering if this'd work with regular yeast and how I'd have to adapt the recipe?
Reply
See Also
Easy Healthy Cauliflower Nachos Recipe with Ground Turkey Taco Meat
- April says
  September 05, 2013 at 6:54 am
  
  I've used regular yeast a lot-yes, you can use it with regular yeast. normally you let the yeast, water, sugar "proof" (ie, sit) for 5 minutes. Make sure it bubbles up, then proceed as normal. May need extra rising time for both times but otherwise it will work the same.
  Reply
  - Karin says
    September 05, 2013 at 10:20 am
    
    actually went ahead and experimented with that not long after I posted. Works great with the adjustment. Such great bread.
    Reply
Tanya says
April 10, 2013 at 7:12 pm

Can u make this in a bread maker?
Reply
- Nikki says
  April 10, 2013 at 8:46 pm
  
  Hi Tanya,
  I have never used a bread maker for any recipe, so I'm the wrong person to ask! Sorry!
  Reply
  - April says
    September 05, 2013 at 6:53 am
    
    You can make the dough using the bread maker but the key that makes this pretzel dough and different than regular bread is the boiling water. so no, you cannot do this start to finish in a bread maker.
    Reply
    - Ruby says
      September 23, 2014 at 8:50 pm
      
      You should be able to use just the dough setting on a bread machine, it mixes, kneads, and lets rise without being removed, it will beep and then it's ready for the water bath. I plan to try this out tonight.
      Reply
Ivy P Motuyang says
April 01, 2013 at 2:26 am

hi, i'm from malaysia. i would like to ask why do you put the loaf in the boiling water (water + baking soda)? can we omit this process? thanks....
Reply
- Nikki says
  April 01, 2013 at 10:05 am
  
  Hi Ivy,
  I would not eliminate this step because the baking soda bath affects the flavor and the color. If you skip it, you end up with just regular baked bread.
  Reply
Kathy says
March 12, 2013 at 6:45 pm

I made this today and it was incredible! It was so easy to make. Well, except getting the loaves out of the boiling water. I served it with sweet potato soup and it was delicious! Thanks for a great recipe.
Reply
Chris O says
March 12, 2013 at 12:20 pm

I saw this on PInterest and made it last night. HOLY YUM.
This was easy to make and so incredibly yummy.
I linked your blog from mine so I could share this great recipe.
Seriously amazing. Thank you!
Reply
natalie@thesweetslife says
March 11, 2013 at 9:32 am

bookmarked!!!
Reply
rita in mi says
March 10, 2013 at 4:03 pm

I made two loaves this afternoon and you are right, they are so delicious! Visually, mine don't look nearly as good as yours (I'm still a bit of a bread novice), but I'm still happy with the final result. Cheers!
Reply
- Ashleigh Taussig says
  March 25, 2013 at 8:29 am
  
  I am sure that all you need to make your loafs just as pretty is slicing an "X" in the middle of the loaf and then when it bakes it makes a pretty design in the middle. I will be trying this soon! Looks and sounds AMAZING.
  Reply
Erin @ Texanerin Baking says
March 09, 2013 at 9:22 am

Pretzel rolls are probably one of my favorite rolls so this sounds magical. Less work = a happier me. But me being me, I'd probably convince myself that the loaf is just a big roll and therefore eat it like a roll. In one sitting. Bad girl!
Reply
Lee Ann H says
March 08, 2013 at 6:33 pm

Wow, this pretzel breaf sounds fantastic! Is this the same dough as those large soft pretzels and can this dough recipe be used to make some bread sticks? I have never made a pretzel dough before and have only recently tried a soft pretzel....a lot different than the bagged crunchy pretzels!
Thanks for sharing this recipe! :). 🙂
______
Lee Ann H
Reply
- Nikki says
  March 08, 2013 at 8:51 pm
  
  Hi Lee Ann,
  Yep! This is made using soft pretzel dough. You could most definitely make it into breadsticks! At least, that's one of the ways I'm going to try next! 🙂
  Reply
Gerry @ Foodness Gracious says
March 08, 2013 at 5:59 pm

Or even an awesome tuna melt!! Great looking loaf..
Reply
Kelsey says
March 08, 2013 at 1:19 pm

Oh man, this needs to happen in my kitchen. I bet it makes one mean grilled cheese sandwich.
Reply
- Nikki says
  March 08, 2013 at 3:38 pm
  
  ding ding ding!!! 😉
  Reply
Sarah says
March 08, 2013 at 7:53 am

I've been really disappointed with the pretzel bread sandwiches at Sheetz, so I'm going to give this a try. It's got to be better homemade, right? :0)
Reply
Sheila says
March 07, 2013 at 10:14 pm

I'm trying to watch the carbs so of course this looks so amazing. How do you stay so tiny! This bread is gorgeous.
Reply
Katrina @ Warm Vanilla Sugar says
March 07, 2013 at 8:09 pm

This looks awesome!! Love this idea!
Reply
Kathy says
March 07, 2013 at 8:00 pm

This looks so good! I will be making this soon! Looking forward to seeing your favorite way of using it!
Reply
Cookbook Queen says
March 07, 2013 at 7:57 pm

Seriously, what could be better than this? I'd love a warm loaf with butter. But then I'd never leave the house.
Reply
Cristina H. says
March 07, 2013 at 4:50 pm

Just checking before I attempt this, you don't need to let yeast sit, just add it then add flour?
Thank you, looking forward to trying this
Reply
- Nikki says
  March 07, 2013 at 5:50 pm
  
  That's right. 🙂 The beauty of instant yeast.
  Reply
  - Jeremy says
    April 04, 2014 at 5:33 pm
    
    I made this last weekend and it turned out great. This weekend I am going to try to use this dough and make hamburger buns!
    Reply
    - Nikki Gladd says
      April 04, 2014 at 7:57 pm
      
      Thanks, Jeremy! Glad you liked it! I use this dough for buns all the time with great results. ENJOY!
      Reply

Sliced Pretzel Bread - Easy Recipes for Family Time - Seeded At The Table (2024)

Recipe Card