How to make (fool proof) homemade pretzel bread

By: With Wit & Salt

Photo Credit: With Wit & Salt

This is my heaven.

My pregnant heaven. Carbs. Carbs and more carbs.

Photo Credit: With Wit & Salt

I have long loved pretzels. In nearly any form really. But I feel like in the past few years, I have seen pretzel bread everywhere. One of my first experiences was at Coopers Hawk restaurant, where they make their own wine that is dang good. But, that is a whole different story. Their real winner is the piping hot, crusty and salty pretzel bread that arrives on your table shortly after you order. Here is when less people at the table is better.

Greedy? Quite possibly.

But once you take your first bite, you will be on my side here folks.

Photo Credit: With Wit & Salt

The bread has crispy and a golden brown crust that is sweet and salty all at the same time. And the inside is tender, chewy and pillow like. Something that only gets better when you smother it with the softened butter that is like silk. Super creamy, sweet and salty.

I could easily make this pretzel bread my meal. Especially right now since this babe is loving all carbs.

So a few weeks ago, the Mr and I went to a local bar and grill for dinner. I spotted these warm pretzel sticks with cheddar cheese dipping sauce on the menu, he knew we were not getting out of there without ordering them.

It arrived at our table piping hot. And smothered with a bit of melted butter. Not healthy one bit but oh so satisfying. Life is about balance, right? I workout and eat healthy 80% of the time for these exact meals that make up the other 20%! So, indulging I did.

Photo Credit: With Wit & Salt

It was one of those meals that I was sad when it ended, but when I got home, I was determined to recreate those warm and buttery pretzel sticks. And the verdict? Winners right here.

And the best part is, you all get some of the love!

Photo Credit: With Wit & Salt

These loaves are fool proof, I tell ya. As we all know, baking and I are more of frenemies than best friends but lately we have been tolerating each other more. And this bread is proof that we belong to be friends!

After numerous attempts, I can say proudly this bread is perfection. Straight from the oven, smothered with a bit of butter is heaven. Or sliced into quarters and dipped into melted cheese is appetizer perfection. And sliced thin, toasted and topped with sandwich goodies? Oh so delicious.

Don't worry friends, the pretzel love doesn't stop here. I've got you covered with more tasty pretzel recipes soon!


PREP TIME - 2 hours
COOK TIME - 25 mins
TOTAL TIME - 2 hours 25 mins



  • 1 cup unsweetened almond or cashew milk (or milk of choice)
  • 2 tablespoons butter
  • 1 tablespoons Truvia Brown Sugar or 2 tablespoons brown sugar
  • 1 envelope Fleischmann's RapidRise Yeast
  • 2 teaspoons salt
  • 3 to 3-1/2 cups all-purpose flour

Boiling Solution:

  • 3 quarts water
  • ½ cup baking soda
  • 1 egg, lightly beaten

1) In a saucepan or microwave-safe bowl, heat the milk and butter until warm, between 120° to 130°F; the butter will not be melted completely.

2) In the bowl of a mixer or a large mixing bowl, add the milk mixture.

3) Add the undissolved yeast and brown sugar to the milk mixture and stir.

4) Stir in salt and 2 cups flour, beat for 3 minutes. Slowly add enough remaining flour to make a soft dough.

5) Transfer dough to a floured surface and knead until smooth and elastic, 8 to 10 minutes.

6) Place in a greased bowl, cover with a towel and let rise for 1 to 2 hours, or until doubled in size.

7) Preheat oven to 400°F.

8) In a large saucepan, combine the water and baking soda. Bring to a boil.

9) Punch the dough down and divide into 2 equal pieces. Form each piece into a tight, smooth ball. Add the dough to the boiling water and boil for 2 minutes, turning over after 1 minute. Remove from water and place on a greased sheet pan. Repeat with remaining dough.

10) Brush with egg and cut a shallow cross in the top with a knife. Place in preheated oven and bake for 15 minutes. Reduce the temperature to 350˚F and bake for 10 to 12 minutes or until the loaves are evenly browned. (After a few trials, we prefer the 10 minutes to the 11 or 12 minutes.) Remove from pan and cool on a wire rack.

*Prep time includes time for loaves to proof.
*Slightly modified from here.

If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I'd love to see what you are cooking up in your kitchen!

Hungry for more bread recipes by With Wit & Salt? Check these out:
Double Crumb Cinnamon Roll Pumpkin Bread
Savory Prosciutto, Kale & Parmesan Bread
{Oil Free} Brown Butter Apple Bread with Butterscotch Chips and Cinnamon Pecan Streusel

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