Pretzel Bread Loaf
User Reviews
5
6 reviews
Excellent
-
Total Time
8 hrs
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Servings
16 slices
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Calories
158 kcal
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Course
Bread
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Cuisine
International
Pretzel Bread Loaf
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This homemade pretzel bread loaf won't fool you into thinking it's a pretzel. But it is perfect for deli sandwiches with just a smidge of mustard.
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Ingredients
Sponge
- 1 cup bread flour 125 grams or 4.4 ounces
- ¼ cup powdered milk or sub ½ cup scalded milk
- 1 teaspoon instant yeast
- 2 tablespoons honey
- 1 tablespoon barley malt syrup sub brown sugar
- 1¼ cup water plus additional, as needed, warm, 283 mL or 10 ounces
Pretzel bread
- 3 cups bread flour plus additional, as needed, 375 grams (13.2 ounces
- 1 teaspoon instant yeast
- 2 tablespoons vegetable oil plus more for greasing the bowl, neutral
- 1½ teaspoons salt
Baking soda bath
- ½ cup water boiling, 4 ounces
- 1 tablespoon baking soda
Egg wash
- 1 egg
- 1 tablespoon pretzel salt or other coarse salt
Instructions
- Combine the ingredients for the sponge (1 cup flour, powdered milk, yeast, honey, malt syrup, and water) in the bowl of your mixer or in a medium sized mixing bowl.
- Over the top of the sponge, add the remaining bread flour and yeast. Cover with plastic wrap and let the bowl sit in a warm place until the sponge is bubbling through the flour cover, about 1 to 2 hours.
- Mix the dough using the paddle attachment of your mixer until it starts to come together. Then add the oil and salt and switch to the dough hook for your mixer.
- Knead the dough using the dough hook for 7 to 8 minutes until it is soft and smooth and can be stretched without tearing. The dough should be slightly tacky but not sticky, so you may need to add a bit more flour or water during the kneading process.
- Shape the dough into a boule and place it in a lightly oiled mixing bowl. Cover it with plastic wrap and let it rise in a warm place until doubled in size, about 2 hours.
- When the dough has doubled in size, grease a 9 inch by 5 inch loaf pan.
- Prepare the water bath by whisking together the boiling water and baking soda in a glass loaf pan or baking dish. Let cool enough so you don't burn your hands, then form the dough into a loaf and roll it around in the baking soda bath to cover it completely.
- Carefully, because it will be a little slippery, put it seam side down in the prepared loaf pan. Cover it with plastic wrap and again let it rise in a warm place until it has risen about one inch above the sides of the pan.
- Preheat the oven to 350°F.
- While the oven is preheating, lightly beat the egg for the egg wash. Brush it all over the top of the pretzel loaf, being careful not to get too much wash along the edge of the pan, which will cause the loaf to stick. If you like, use the tip of a sharp knife to cut shallow, diagonal slashes about 1 inch apart.
- Sprinkle the top liberally with the coarse salt.
- Bake for about 35 to 40 minutes, until the internal temperature of the loaf is 185 to 190°F. The crust should be a beautiful deep brown and the bottom of the pretzel bread will give a hollow sound when you thump it.
- Let cool for at least one hour prior to slicing.
Notes
- On very warm days or in a warm house, consider reducing the yeast to use one half teaspoon in your starter and loaf.
- You can substitute a half-cup of milk if you don't have powdered milk. You'll want to scald it - bring it just warm enough to see tiny bubbles at the edge of the pan - so that the milk proteins don't interfere with the yeast.
- You can swap out 1 cup of bread flour for whole wheat flour without much impact on the loaf.
- This pretzel bread loaf will remain fresh for several days at room temperature. However, the salt on top may start to dissolve into the bread after a couple of days, so this pretzel loaf is best eaten fresh or sliced and frozen after cooling. To use your frozen pretzel bread, just pop it into the toaster.
Nutrition Information
Show Details
Calories
158kcal
(8%)
Carbohydrates
27g
(9%)
Protein
5g
(10%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Cholesterol
12mg
(4%)
Sodium
873mg
(36%)
Potassium
77mg
(2%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
34IU
(1%)
Vitamin C
1mg
(1%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 12mg | 4% |
| Sodium | 873mg | 36% |
| Potassium | 77mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 34IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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