Pretzel Bread

Photo by Audrey S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients

  • Dough

  • 1 3/4

    cup hot water

  • 2

    Tbsp butter, softened

  • 1/2

    tsp salt

  • 4 - 5

    cups flour

  • 1/4

    cup nonfat dry milk

  • 2

    tsp active dry yeast

  • Water Bath

  • 8

    cups water

  • 1

    Tbsp salt

  • 1/4

    cup baking soda

  • Coarse sea salt for sprinkling

Directions

Make dough - In a large bowl mix together all ingredients until soft dough forms. **Start with 4 cups of flour and add more as necessary to form a solid but soft dough.** Place in a clean, lightly oiled bowl and let rise, covered, in a warm place for an hour. After an hour, punch down dough and either cut into 10 equal sized balls (for buns) or 2 large balls (for bread). Cover with a tea towel and let rest 20 minutes. After 20 minutes, preheat oven to 400. Line a cookie sheet with parchment paper and set aside. Prepare water bath - Bring water, salt, and baking soda to a boil in a large pot. Drop 5 buns at a time (or 1 loaf) into the boiling water. Let it boil 30 seconds then flip the buns (or bread) over and let boil another 30 seconds. Use a slotted spoon to remove the dough and place on prepared cookie sheet. Using a serrated knife, cut an "X" into the top of each bun (or loaf). Sprinkle generously with coarse sea salt. Bake at 400 for about 20 - 25 minutes, until tops are golden brown. (The loaves will take longer - the bread will sound hollow when you tap on the bottom of it.) Remove from oven and let cool on wire rack.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: