Pretzel Bread Recipe - Food Fanatic
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Pretzel Bread Recipe

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    8 Servings

Ingredients

  • 1 cup Water, 110-120°F
  • 6 cups Boiling Water, room temperature
  • 1 tablespoon Active Dry Yeast
  • 1 1/2 cups Whole Wheat Flour
  • 1 1/2 cups All-Purpose Flour
  • 3 tablespoons Vital Wheat Gluten
  • 1 teaspoon Kosher Salt, plus 1 tablespoon, divided
  • 2 tablespoons Unsalted Butter, melted
  • 2 tablespoons Honey
  • 3 tablespoons Baking Soda
For the Egg Wash:
  • 1 Large Egg Yolk
  • 1 tablespoon Boiling Water

Directions

  1. In a measuring cup, add warm water and sprinkle with yeast. Let sit until foamy, about 5 minutes.
  2. In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, stir together the whole wheat flour, all purpose flour, vital wheat gluten, and 1 teaspoon salt.
  3. Add yeast-water mixture, butter, and honey and mix on low speed, adding additional flour 1 tablespoon at a time as needed, so that the mixture forms a soft ball.
  4. Switch to a dough hook (if kneading by hand, turn dough out onto a lightly floured surface). Knead until dough is smooth and elastic, about 8 minutes by machine or 10 minutes by hand. Divide into 8 (3 ounce) sections and shape each into a tight ball. To form the balls, stretch the dough with both hands while tucking the sides under so that you create surface tension across the top, then pinch at the bottom of the ball to seal.
  5. Form 8 tight balls, then place on a baking sheet lined with parchment paper.
  6. Cover with plastic wrap that is lightly misted with cooking spray or a clean kitchen towel and let rolls rise in a warm, draft-free place until nearly doubled in size, 45 - 60 minutes.
  7. Place rack in the center of the oven and preheat to 375°F. Prepare the egg wash by beating together the egg yolk and 1 tablespoon water in a small bowl. Set aside.
  8. In a wide pan with straight sides, bring 6 cups water and baking soda to a simmer.
  9. Place 4 rolls in the water and let simmer 1 minute, then flip and simmer the other sides for 1 minute more.
  10. Gently remove rolls with a slotted spoon and return to baking sheet. Repeat with remaining rolls.
  11. Brush tops and sides of rolls with egg wash and sprinkle with 1 tablespoon kosher salt.
  12. With a sharp, serrated knife, cut a 1/2-inch deep cross-section on the top of each roll.
  13. Bake until deep golden brown, about 20-24 minutes.

Notes

  • All-purpose or Bread Flour may be substituted for Whole Wheat Flour.
  • Bread Flour may be substituted for All-Purpose Flour.
  • If using any bread flour at all, omit vital wheat gluten.

Pretzel bread photo