Soft & Warm Pretzel Bread

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Pretzel Bread

Pretzel Bread

I really don’t remember the first time that I tried pretzel bread, but I feel like it was only within the past couple of years. There are two fine dining establishments (that I can think of) here in Fort Wayne that serve great pretzel bread and I’m pretty sure that I tried it for the first time at one of those two. But really, when I think about it, how did I go 30 odd years without even putting the two together. Hmm, dinner rolls, delicious . . . soft pretzels, yum . . . put the two together and I’ll fill up on the rolls before the appetizer arrives. I started making these a year or two ago and they have been a hit every time. They just take a little planning ahead because they are best served fresh from the oven.


  • 1 1/3 cup warm water
  • 2 T warm milk
  • 2 1/2 t active dry yeast
  • 1/3 c light brown sugar
  • 2 T butter, melted
  • 4 c flour
  • Pretzel┬ásalt
  • 1/2 c baking soda

Begin by mixing the warm water (105 – 110 degrees) in a small bowl, milk, sugar, and melted butter. Mix to dissolve the sugar and then mix in the yeast. Let sit in a warm place until the yeast activates and becomes foamy.

Transfer the mixture to a large mixing bowl and add the flour, one cup at a time. Mix the mixture after each cup of flour is added. Once the final cup is added, knead the dough until it becomes a pliable ball. If the dough is too stick add a little flour at a time until it is workable.

Move the dough to a lightly floured work surface and knead for an additional two minutes. Roll the dough out into a log that measures close to 24 inches and then cut though dough into 12 or so even pieces (doesn’t have to be exact). Cover the dough with some lightly oiled plastic wrap and a damp cloth. Let the dough rest for 15 minutes.

Now form the individual dough pieces into rolls or whatever shape your little heart desires. Once all they are all shaped, place them on a lightly floured surface once again and cover with the oiled plastic wrap. Let the rolls rest for 30 minutes.

Preheat the oven to 400 degrees and lightly oil your baking sheet.

Fill a large stock pot with approximately 2 quarts of water, bring to a boil and then add the baking soda. Drop the rolls into the boiling water 2 at a time for no more than 30 seconds, turning once. I use a slotted spoon to remove the rolls from the water. Sprinkle with the kosher salt and repeat with the remaining rolls.

Arrange the rolls on the oiled baking sheets and bake for 8 to 10 minutes. I use the top shelf in the oven because the bottoms tend to burn if you’re not careful.

Let the rolls cool on the baking sheets for a couple minutes and then transfer them to a wire rack.

Serve them warm with whole grain mustard or some delicious mustard butter.


Since Sarah & Coley first met, they have enjoyed sharing their love of food--cooking, baking, and culinary exploration. Random fact: when vacationing, they won't eat at any national chain restaurants. For their day jobs, Coley is a Financial Advisor with Investment Centers of America and Sarah is Adjunct Faculty at two local universities and CEO/Social Media Strategist at SociallySeasoned, LLC.
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