Soft And Chewy Pretzel Loaf
Soft, chewy, and golden, this homemade pretzel bread loaf is perfect for sandwiches or snacking. Made with protein- and fiber-rich bread flour, a touch of honey, and heart-healthy oils, it’s both nutritious and satisfying. A versatile loaf that’s easy to make and stores well, ideal for everyday meals or meal prep.
Equipment
- 1 × 9-inch by 5-inch loaf pan
- 1 x Medium mixing bowl
- 1 × Stand mixer with paddle and dough hook
- 1 x Whisk
- 1 × Pastry brush
- Plastic wrap
Ingredients
Sponge:
- 1 cup 125 g bread flour
- ¼ cup powdered milk or ½ cup scalded milk
- 1 tsp instant yeast
- 2 tbsp honey
- 1 tbsp barley malt syrup or brown sugar
- 1¼ cup 283 ml warm water
Dough:
- 3 cups 375 g bread flour
- 1 tsp instant yeast
- 2 tbsp neutral vegetable oil
- 1½ tsp salt
Baking Soda Bath:
- ½ cup boiling water
- 1 tbsp baking soda
Egg Wash:
- 1 egg
- 1 tbsp coarse salt pretzel salt preferred
Instructions
- Prepare the Sponge: Begin by creating a light, bubbly sponge, which will give your loaf a tender and flavorful crumb. In a medium-sized mixing bowl or the bowl of a stand mixer, combine 1 cup (125 g) of bread flour, ¼ cup powdered milk (or substitute with ½ cup scalded milk if you prefer), 1 teaspoon instant yeast, 2 tablespoons honey, 1 tablespoon barley malt syrup (or brown sugar), and 1¼ cups (283 ml) warm water. Mix gently until all ingredients are incorporated and form a slightly wet, cohesive batter. Cover the bowl with plastic wrap and let it rest in a warm, draft-free area. Allow the sponge to ferment for 1–2 hours, or until it bubbles through the flour on top, indicating the yeast is active and the sponge is ready.
- Add Remaining Dough Ingredients: Once your sponge is active and bubbly, sprinkle the remaining 3 cups (375 g) of bread flour and 1 teaspoon instant yeast over the top. Stir gently with a spatula or use your mixer’s paddle attachment on low speed to bring the dough together. At this point, the dough will be shaggy but beginning to hold shape.
- Incorporate Oil and Salt: Switch to a dough hook if using a stand mixer. Gradually add 2 tablespoons neutral vegetable oil and 1½ teaspoons salt. Knead for about 7–8 minutes on medium speed until the dough becomes smooth, soft, and elastic. The dough should stretch without tearing, and while slightly tacky, it should not stick excessively to your hands. If necessary, sprinkle a little more flour or add a touch of water to achieve the correct consistency.
- First Rise – Bulk Fermentation: Shape the dough into a rough boule (round ball) and place it in a lightly oiled bowl, turning the dough once to coat it with oil. Cover the bowl with plastic wrap or a damp kitchen towel. Allow the dough to rise in a warm, draft-free spot for approximately 2 hours, or until it has doubled in size. This first rise develops flavor and structure in your loaf.
- Prepare Loaf Pan and Baking Soda Bath: While the dough is rising, lightly grease a 9-inch by 5-inch loaf pan. Next, prepare the baking soda bath: in a heatproof dish or glass loaf pan, combine ½ cup boiling water with 1 tablespoon baking soda. Stir to dissolve. Allow the mixture to cool slightly so it is safe to handle, but still warm enough to help form the classic pretzel crust.
- Shape the Dough for Baking: Once the dough has completed its first rise, gently deflate it and shape it into a loaf. Carefully dip or roll the dough into the prepared baking soda bath, ensuring it is fully coated. Be gentle – the dough will be soft and slippery. Once coated, transfer the loaf seam-side down into the greased loaf pan.
- Second Rise – Proofing: Cover the loaf pan loosely with plastic wrap or a damp kitchen towel. Allow the dough to rise again in a warm spot until it has puffed about 1 inch above the sides of the pan, roughly 30–45 minutes. This second rise ensures the bread will be light and airy while baking.
- Preheat Oven and Prepare Egg Wash: While the loaf is proofing, preheat your oven to 350°F (175°C). In a small bowl, lightly beat 1 egg for the egg wash. Set aside along with 1 tablespoon coarse salt (pretzel salt is ideal) to use after brushing.
- Apply Egg Wash and Scoring: Once the loaf has risen, gently brush the top with the beaten egg, taking care not to let the egg wash drip down the sides of the pan. This wash will help the loaf develop a rich, golden-brown crust. Optionally, use the tip of a sharp knife to make shallow diagonal slashes about 1 inch apart. These cuts help the bread expand evenly and add a decorative touch. Sprinkle the coarse salt evenly over the top of the loaf.
- Bake the Pretzel Bread Loaf: Place the loaf in the preheated oven. Bake for 35–40 minutes, or until the crust is a deep, inviting brown and the internal temperature reaches 185–190°F (85–88°C). To test doneness, gently tap the bottom of the loaf – it should produce a hollow sound.
- Cooling the Loaf: Remove the bread from the oven and let it rest in the pan for 5–10 minutes. Then, transfer the loaf to a wire rack to cool completely for at least 1 hour before slicing. Cooling ensures the crumb sets properly and prevents the bread from becoming gummy.
- Serving and Storage Tips: Once cooled, slice the loaf into 16 portions. This bread is ideal for sandwiches, toasting, or enjoying with butter or mustard. Store at room temperature in an airtight container for up to 3 days, or freeze sliced for longer storage. To use frozen slices, simply toast them directly for a fresh, soft bite.
Notes
- Use a warm, draft-free environment for rising the dough to ensure optimal yeast activity.
- Adjust the amount of flour or water during kneading to achieve a soft, slightly tacky dough—not sticky.
- If you don’t have powdered milk, scald ½ cup of fresh milk to avoid interfering with yeast performance.
- Barley malt syrup can be substituted with brown sugar or honey for a slightly different flavor profile.
- For a whole-grain variation, replace up to 1 cup of bread flour with whole wheat flour.
- Coarse or pretzel salt on top adds texture and authentic flavor but may dissolve over time.
