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Pretzel Bread

5 from 1 vote


  • 1 c lowfat milk
  • 2 T unsalted butter
  • 2 T light brown sugar
  • 1 envelope rapid rise yeast
  • 2 t kosher salt
  • 3 cups all-purpose flour
  • 1 cup baking soda
  • 1 egg lightly beaten
  • coarse sea salt


  • In a small saucepan, warm the milk and butter on low heat until ~100F. To the bowl of a stand mixer with the dough hook attachment, add the milk-butter mixture, the yeast, and brown sugar. Turn the mixer on to start stirring. Add the salt and flour. Once combined, let the machine knead the dough for 8 minutes until dough is soft and smooth. Transfer the dough to a large bowl sprayed with cooking spray. Cover bowl with a damp towel and let the dough rise 1 hour until doubled in size.
  • Preheat the oven to 400F.
  • Half fill a large pot with water and add the baking soda. Bring to a boil.
  • Turn dough onto a board and cut into desired number of pieces (i.e. 2 for loaves, 4 for burger buns, 8 for rolls). Roll each into a tight ball. Add each to the poaching liquid. Boil 1 minutes, turn, and boil another minute. Remove to a greased baking sheet (make sure it's greased or the bread will stick when it cooks).
  • Slice a small "X" on the top of each roll with a sharp knife. Add a little water to the egg to make an egg wash (~2 t). Brush loaves with the egg wash. Sprinkle tops with sea salt. Bake loaves 15 minutes at 400, then reduce heat to 350 and bake another 5-15 minutes, depending on the size of your loaves, until well browned. Enjoy!

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

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