Pretzel bread has always been one of my favorite breads to eat as I love the sweetness from the dough and the saltiness from the crust. Many years ago a friend had given me a no fail recipe for pretzel bread, when she gave it to me she made me promise to never share the recipe. I always respect someone when they ask me not to share a recipe and have never done so.
Today I tried making a new pretzel bread recipe as I was making hamburger with grilled onions for Fathers Day and thought I’d make it special by putting the burgers on pretzel bread. I searched the internet for a new recipe and found one that I was able to adjust a little, making it my own.
If you have never made pretzel bread, do not fear it, it’s super easy to make. The thing that makes pretzel bread special is when you boil it in baking soda and water, it literally only takes 30 seconds but it changes the consistency of the dough, giving it the texture of pretzel bread.
The first thing to do is “proof” the yeast, place hot water (about 110 degrees and yes I use a thermometer to confirm it’s not too hot), place 1 package of active dry yeast (not instant yeast) into a bowl and wait about 5-10 minutes to allow the yeast (you will see the yeast become a little foamy, this shows the yeast is alive)
Divide your dough into equal portions (I made 8 rolls with this recipe) and shape the dough into the type of roll you desire. Place on a baking sheet that is sprayed and floured (pay attention to the texture in my photos)
After 30 minutes, bring water to a boil, add baking soda, it will bubble up so add baking soda slowly. Place roll in the water, after 15 seconds flip the dough, after an additional 10-15 seconds remove it from the water
If you are looking for an easy recipe for homemade pretzel bread, then this one if for you! It may appear to be a lot of steps (making bread is a lot of steps) you will find this recipe is great for beginners. Making homemade bread can be difficult because of kneading the dough, with this recipe it’s not necessary to knead the dough and for me, the bread always seems to come out great so you too will find it to be a no fail recipe and a keeper for your recipe box!
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Thank you again ~ Patty Limatola-Tanenbaum