Description
A warm and soft pretzel bread recipe with a rich, buttery flavor and a hint of saltiness, perfect for breakfast.
Ingredients
Scale
- 4 cups all-purpose flour
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 cup warm water (about 110°F)
- ¼ cup granulated sugar
- 1 teaspoon salt
- ¼ cup unsalted butter, melted
- 1 egg, beaten (for egg wash)
- ¼ cup baking soda (for boiling)
- Coarse sea salt (for topping)
Instructions
- Start by activating the yeast. In a small bowl, combine warm water with sugar and yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- Combine the flour and salt in a large mixing bowl. Pour in the frothy yeast mixture and the melted butter. Stir until the dough comes together.
- Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
- Place the kneaded dough into a lightly greased bowl, cover with a damp cloth, and allow to rise for about 30 minutes until doubled in size.
- Preheat your oven to 425°F and prepare a pot of boiling water with baking soda.
- Punch down the dough and divide it into 8 pieces. Roll each piece into a rope and shape into pretzels.
- Drop each pretzel into boiling water for about 30 seconds, then place on a parchment-lined baking sheet.
- Brush with beaten egg and sprinkle with coarse sea salt, then bake for 15-20 minutes until golden brown.
Notes
Substitutions include using whole wheat flour, ghee or vegan butter, or honey/maple syrup instead of sugar. Avoid over-kneading and ensure yeast is active.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg