I love soft pretzels. Anytime I go to a baseball game or event that has soft pretzels I have to get one...that and a hot dog. I love them served warm with butter and salt and dipped in cheese!! (I'm getting hungry just thinking about them). So you think I would have heard of Pretzel Bread by now! So when I first saw a recipe for Pretzel Bread from Kathleen's blog a few weeks ago I have been thinking about them ever since. And when I looked to see what ingredients I needed to make it I realized I already have everything so I immediately made it as soon as I got home from work yesterday. I've included the recipe Kathleen uses below but if you want step by step instructions with pictures (which help a lot if your not experience with using yeast and making bread) click on the link to her blog.
Doesn't it look so delicious!?! I decided to make rolls with my dough and of course served mine with butter, salt and cheese. You can also serve yours with butter and a mixture of cinnamon and sugar as well. It is all that it lives up to be. This is the best bread I've had in...I can't even remember! It's AMAZING!!! If you love soft pretzel,s you will absolutely love this recipe. I even had it for breakfast this morning! I make the mistake of only making one batch because I wanted to make sure it was good. I will definitely be doubling or tripling this recipe and freezing half so I can have it anytime I want.
All buttered and salted and ready to eat!
Pretzel Bread Ingredients:- 2-1/4 tsp active dry yeast
- 1 cup water (110-120 degrees or bathwater temp)
- 2 Tbsp milk, room temp
- 1 Tbsp dark brown sugar
- 3 Tbsp butter
- 1 tsp Kosher salt
- 2-1/2 to 3 cups bread flour
- 4 quarts water
- 1/2 cup baking soda
- Kosher salt to taste
- 2 Tbsp melter butter
Directions:
1. Add yeast, water, milk, brown sugar and butter into a large bowl, whisking until all ingredients are combined. Let mixture rest for 10 minutes for yeast to activate. Mix in kosher salt. Start by adding two cups of the flour to the bowl, combining it with other ingredients. Add more flour as it’s needed, reserving just a bit for coating the dough mat later.
2. The dough should form a slightly tacky, but firm ball. Oil the bowl, place the dough ball in the bowl, and cover with a damp towel for 30 minutes. After 30 minutes, knead the dough by hand or machine for at least 5-10 minutes until the dough is elastic and satiny. Place dough back in the bowl and recover for 1 hour.
3. Preheat oven to 400 degrees and bring the 4 quarts of water to a boil. When the water is boiling, slowly add the baking soda.
4. Remove the dough from the bowl and gently degas it. Form two separate balls of dough, forming them into the shape you want. Drop one of the smaller balls into the baking soda bath for no longer than 30 seconds, turning it once to guarantee both sides covered. Drain the excess water from the dough and place it on an oiled baking sheet. Repeat with second ball of dough.
5. Sprinkle the kosher salt over the bread to your specific tastes, and make sure to use a knife to cut a small incision on the top of the bread so the dough has somewhere to expand.
6. Cook the bread for 22 minutes, rotating the baking sheet once.
7.Once removed from the oven, immediately brush the melted butter over the loaves to guarantee a soft crust.
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