Pretzel Bread Recipe for Rolls, Buns, Breadsticks, & More!
This easy yeasted dough for soft and tender Pretzel Bread is the perfect building block for all of your favorite chewy, carby snacks. Learn how to shape it into a gorgeously golden pretzel loaf, pretel hamburger or hot dog buns, fluffy pretzel breadsticks or pretzel rolls for dinner, itty-bitty dippable pretzel bites, and more!
Servings: 8
Calories: 242kcal
Equipment
- Cast Iron Skillet
Ingredients
Pretzel Buns
- 5 cups Boiling Water
- 2 ¼ teaspoon Instant Dry Yeast
- 1 tablespoon Granulated Sugar
- 1 teaspoon Kosher Salt
- 4 ¼ cups All-Purpose Flour plus more for countertop
- 1 ½ cups Warm Water 110°F
- ½ cup Baking Soda
- 1 Egg (beaten)
- Everything But The Bagel Seasoning
Instructions
Twisted pretzels
- Preheat your oven to 400 degrees F and prepare a 10 inch skillet by greasing with butter.
- Bring the 5 cups of water to a boil on medium high heat within a large pot.5 cups Boiling Water
- Add dry ingredients into a bow/mixing bowll and whisk to combine.2 ¼ teaspoon Instant Dry Yeast, 1 tablespoon Granulated Sugar, 1 teaspoon Kosher Salt, 4 ¼ cups All-Purpose Flour
- Add water into the bowl and mix by hand or with the dough attachment. Continue mixing until the dough is smooth and fully mixed.1 ½ cups Warm Water
- Cover and allow the dough to rest for 15 minutes before continuing.
- Divide the dough into 21 pieces of similar sizes, about 35 grams each.
- Create a tight ball of dough by rolling and creating tension on your countertop then set aside on a greased piece of parchment paper.
- Add the baking soda to boiling water – it will bubble and foam so make sure you’re prepared!½ cup Baking Soda
- Add the pretzel balls one by one into the boiling water for 45-60 seconds, then remove with a slotted spoon. Place them on your prepared cast iron skillet.
- Brush each pretzel ball with egg wash and sprinkle with everything but the bagel seasoning.1 Egg, Everything But The Bagel Seasoning
- Bake pretzels for 14-16 minutes, until they’ve reached a deep brown before removing them from the oven.
- Allow to cool for 3-4 minutes before removing them from the skillet and allowing them to cool on a cooling rack. You’re welcome to keep them in the cast iron skillet! As they cool, the condensation will cause the base of the pretzels to get a to get a touch of moisture, so I would recommend cooling on a cooling rack.
- Eat as desired, by themselves or sandwich with cream cheese, egg, cheese - the options are endless!
Notes
Expert Tips
- Use lukewarm water to activate the yeast. If the water is too hot, it’ll kill your yeast; if it’s too cold, it won’t wake it up.
- If you’re using active dry yeast instead of instant yeast, make sure to proof it separately from the dry ingredients by adding warm water and a touch of sugar. It should start bubbling and getting frothy within about 10 minutes.
- Boil in batches. Make sure you give your pretzels plenty of space in the pot of boiling water so you don’t end up with one large, gooey mass.
- As they cool, condensation will cause the base of the pretzels to amass a touch of moisture, so I would recommend removing them to a cooling rack to maintain the ideal consistency.
Nutrition
Calories: 242kcal | Carbohydrates: 51g | Protein: 7g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 71mg | Fiber: 2g | Sugar: 0.2g | Calcium: 10mg | Iron: 3mg
