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Homemade Easy Pretzel Bread — Soft Bavarian Style with golden crust and salt topping.

Easy Pretzel Bread Soft Bavarian Style

This soft Bavarian-style pretzel bread is easy to make and delivers a chewy, shiny crust with a fluffy inside, perfect for cozy dinners and sandwiches.
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Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings: 6 servings
Course: Bread, Snack
Cuisine: German
Calories: 150
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup Warm water Not hot, think comfy bath water
  • 2 teaspoons Active dry yeast or instant yeast
  • 1 tablespoon Sugar Just a little to wake up the yeast
  • 1 teaspoon Salt
  • 3 cups All-purpose flour (or bread flour)
  • 2 tablespoons Butter Optional, but adds softness
Baking Soda Bath
  • 1 cup Baking soda For the dip
Topping
  • 1 large Egg For egg wash
  • to taste Pretzel salt or coarse salt

Method
 

Preparation
  1. Mix warm water, yeast, and sugar. Let it sit for 5 to 10 minutes until foamy.
  2. Stir in salt and flour, then knead until the dough looks smooth and elastic, about 8 minutes by hand or 5 minutes in a mixer.
  3. Cover and let rise until doubled, usually 60 to 90 minutes depending on your kitchen.
  4. Shape into a loaf or 6 to 8 buns. Let them rest for 15 to 20 minutes while you prep the baking soda bath.
Baking
  1. Boil water in a wide pot, then carefully add baking soda. Dip each piece about 20 to 30 seconds per side.
  2. Place on a baking sheet, brush with egg wash, score the top with a sharp knife, then bake at 425°F until deep brown.

Notes

Serve warm for the best texture. If you have leftovers, they make excellent toast. Pair with hearty dishes or use for sandwiches.