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Pretzel Bread

This easy pretzel bread is made with fast rising yeast. If you only need 1 loaf, halve the recipe and use 1 1/8 teaspoon of yeast.
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Side Dish
Cuisine: American
Servings: 2
Author: Cookie Madness


  • 1 cup milk
  • 2 tablespoons unsalted butter
  • 3 cups all-purpose flour or bread flour 13.5 oz
  • 2 tablespoons brown sugar
  • 1 envelope fast rising yeast 2 1/4 teaspoons
  • 1 1/2 teaspoon kosher salt

Boiling Solution:

  • 3 quarts water can use slightly less
  • 1/3 cup baking soda

Egg Wash:

  • 1 egg
  • 1 teaspoon water


  • Put the milk and butter in a saucepan or in a microwave-safe measuring cup and heat until a deep fry or candy thermometer measures between 110 and 116 degrees.
  • Meanwhile, stir 2 cups of the flour, sugar, yeast and salt together in a stand mixer bowl. Pour the warm milk mixture over the flour mixture and stir until well blended, then gradually stir in remaining flour to make a soft dough. I do this with a heavy duty scraper rather than a paddle attachment so that I can get a feel for the consistency of the dough.
  • Attach dough hook to mixer and let the mixer knead the dough until it is smooth and elastic. Place in a greased bowl, then cover and let rise for 30 minutes to 1 hour (temperature of room might affect time), or until doubled in size.
  • Punch dough down and divide into 2 equal pieces. Shape each piece into a smooth ball and let sit for about 15 minutes while you preheat the oven and get the boiling mixture ready.
  • Preheat oven to 400 degrees F. Line a large baking sheet with nonstick foil or parchment paper.
  • In a large pot, bring water and baking soda to a boil. Boil each loaf for about 2 minutes, turning halfway through.
  • Remove loaves from pot using a slotted spoon or slotted spatula and let water drain off. Dab with a paper towel if necessary. Place on the prepared baking sheet.
  • Brush loaves with egg wash and cut a cross in the top (sharp razor works well for this) of each. Bake at 400 for 15 minutes then reduce the temperature to 350 degrees F and bake an additional 10 to 12 minutes until the loaves are evenly browned. Remove from pan and let cool on a wire rack.


The original recipe said to punch down the dough, shape into loaves and then boil. I like to let the shaped loaves sit for about 15 minutes while I prepare the water bath. They'll rise a little while they sit, but they'll also expand quite a bit during the boiling process.