Chewy Pretzel Bread Loaf With Golden Brown Crust

Quick Recipe Version (TL;DR)

• Yield: 1 loaf (about 10 slices)
• Prep Time: 25 minutes
• Cook Time: 30–35 minutes
• Total Time: 2 hours 30 minutes (includes rising and cooling)

Quick Ingredients

• 345 g (1 1/2 cups) warm water, 105–110°F (40–43°C)
• 7 g (2 1/4 tsp) instant yeast
• 18 g (1 tbsp) packed light brown sugar
• 480 g (4 cups) bread flour, plus a little for dusting
• 10 g (1 3/4 tsp) fine sea salt
• 28 g (2 tbsp) unsalted butter, melted (plus 1 tbsp for brushing after baking, optional)
• 120 g (1/2 cup) baking soda (for the bath)
• 1 large egg + 15 g (1 tbsp) water (egg wash)
• 1–2 tsp pretzel salt or coarse kosher salt (for topping)

Do This

• 1. Mix warm water, yeast, and brown sugar; rest 2 minutes.
• 2. Add flour, salt, and melted butter; knead 8–10 minutes until smooth.
• 3. Rise covered until doubled, 60–75 minutes.
• 4. Shape into a tight loaf; proof 30–40 minutes while oven heats to 425°F (220°C).
• 5. Simmer 2 quarts water; add baking soda. Dip loaf 20–30 seconds; drain.
• 6. Egg wash, score, salt, bake 30–35 minutes; cool at least 30 minutes.

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Why You’ll Love This Recipe

• Real pretzel crust: The baking soda bath gives you that signature deep brown, chewy exterior.
• Soft, fluffy interior: Sliceable like sandwich bread, but with a more tender chew.
• Simple ingredients: No specialty items beyond baking soda and yeast.
• Versatile: Great for sandwiches, soup-dunking, or toasting with butter.

Grocery List

• Produce: None
• Dairy: Unsalted butter; 1 large egg
• Pantry: Bread flour; instant yeast; light brown sugar; fine sea salt; baking soda; pretzel salt or coarse kosher salt

Full Ingredients

Pretzel Bread Dough

• 345 g (1 1/2 cups) warm water, 105–110°F (40–43°C)
• 7 g (2 1/4 tsp) instant yeast (or active dry yeast; see Step 1)
• 18 g (1 tbsp) packed light brown sugar
• 480 g (4 cups) bread flour, plus more for dusting
• 10 g (1 3/4 tsp) fine sea salt
• 28 g (2 tbsp) unsalted butter, melted and slightly cooled
• Neutral oil or a little butter for greasing the bowl

Baking Soda Bath

• 1.9 L (2 quarts) water
• 120 g (1/2 cup) baking soda

Egg Wash & Topping

• 1 large egg
• 15 g (1 tbsp) water
• 1–2 tsp pretzel salt (best) or coarse kosher salt
• Optional finish: 14 g (1 tbsp) melted butter to brush on the hot loaf after baking

Step-by-Step Instructions

Step 1: Activate the yeast

In a large mixing bowl (or the bowl of a stand mixer), combine the warm water (105–110°F / 40–43°C), instant yeast, and brown sugar. Stir to dissolve and let stand for 2 minutes.

If using active dry yeast: let it stand for 5–10 minutes, until foamy.

Step 2: Mix and knead the dough

Add the bread flour, fine sea salt, and melted butter. Mix until a shaggy dough forms, then knead until smooth and elastic.

• Stand mixer: Use a dough hook on medium-low speed for 8 minutes.
• By hand: Knead on a lightly floured surface for 10 minutes.

The dough should feel soft and slightly tacky, but not sticky. If it’s very sticky, add flour 1 tbsp (8 g) at a time (up to 30 g / 1/4 cup total if needed).

Step 3: First rise (until doubled)

Shape the dough into a ball. Lightly grease a bowl, place the dough inside, and turn once to coat. Cover tightly with a lid, plate, or plastic wrap.

Let rise in a warm spot until doubled in size, about 60–75 minutes (cool kitchens may take up to 90 minutes).

Step 4: Shape a tight loaf

Line a baking sheet with parchment paper.

Turn the risen dough onto a clean surface (use minimal flour). Press gently into a rectangle about 8 x 10 inches. Roll it up tightly into a log, pinch the seam closed, then tuck the ends under to form a neat loaf shape.

Place seam-side down on the parchment-lined sheet.

Step 5: Second proof and preheat the oven

Cover the loaf loosely (a clean towel works well) and let it puff up for 30–40 minutes.

Meanwhile, preheat the oven to 425°F (220°C) with a rack in the center.

Step 6: Make the baking soda bath

In a wide pot or deep skillet, bring 2 quarts (1.9 L) of water to a gentle simmer (small bubbles, not a rolling boil).

Slowly add the 1/2 cup (120 g) baking soda. It will foam briefly; stir carefully until dissolved.

Step 7: Dip the loaf, then egg wash and score

Using two wide spatulas (or a large slotted spoon), carefully lift the proofed loaf and lower it into the simmering baking soda solution. Dip for 20–30 seconds total, gently turning once if possible so both sides get coated.

Lift the loaf out, let excess liquid drip off for 10–15 seconds, then return it to the parchment-lined sheet.

Whisk together the egg and 1 tbsp (15 g) water. Brush the loaf evenly with egg wash.

With a sharp knife or bread lame, score a single long slash down the top (about 1/2 inch deep) or make 3 diagonal slashes.

Sprinkle evenly with pretzel salt.

Step 8: Bake until deep brown, then cool

Bake at 425°F (220°C) for 30–35 minutes, until deeply golden-brown and the loaf sounds hollow when tapped. For extra certainty, the center should reach 195–200°F (90–93°C) on an instant-read thermometer.

Optional finish: Brush the hot loaf with 1 tbsp melted butter for a glossy, richer crust.

Cool on a wire rack for at least 30 minutes before slicing. This sets the crumb so it slices cleanly instead of compressing.

Pro Tips

• Use bread flour for the best chew: All-purpose flour works, but bread flour gives a sturdier, pretzel-like bite.
• Keep the bath at a simmer: A rolling boil can knock air out of the loaf and make the crust uneven.
• Don’t skip the score: Pretzel crust sets quickly; scoring gives the loaf a planned place to expand.
• Salt after the egg wash: The egg wash helps pretzel salt stick and adds shine.
• Let it cool before slicing: Cutting too early can make the inside gummy.

Variations

• Everything-pretzel loaf: Replace pretzel salt with everything bagel seasoning (use 1–2 tsp, plus a pinch of coarse salt).
• Cheddar jalapeño pretzel bread: Fold in 170 g (6 oz) shredded sharp cheddar and 1 finely diced jalapeño after the first rise, then shape and proceed.
• Whole wheat blend: Use 360 g bread flour + 120 g whole wheat flour (75/25). Add an extra 15–30 g (1–2 tbsp) water if the dough feels dry.

Storage & Make-Ahead

Room temperature: Store the cooled loaf in a paper bag or loosely wrapped in foil for up to 2 days. (A sealed plastic bag softens the crust quickly.)

To refresh the crust: Warm slices in a 350°F (175°C) oven for 6–8 minutes, or toast lightly.

Freezing: Slice the loaf, freeze in a zip-top bag for up to 2 months. Toast from frozen or thaw slices at room temperature.

Make-ahead option: After shaping (Step 4), refrigerate the covered loaf for up to 12 hours. Let sit at room temperature for 45 minutes, then do the baking soda dip, egg wash, and bake as directed.

Nutrition (per serving)

Approximate, based on 10 slices: 220 calories; 4 g fat; 39 g carbohydrates; 2 g sugar; 2 g fiber; 7 g protein; 430 mg sodium (will vary with salt topping).