Pretzel Bread

Pretzel Bread

47 Reviews 17 Pics
  • Prep

    20 m
  • Cook

    27 m
  • Ready In

    1 h 49 m
Recipe by  Fleischmann's®

“Like a pretzel, this bread has a salty brown crust and a tender texture--perfect for sandwiches.”

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Ingredients

Adjust Servings

Original recipe yields 2 (7-inch) loaves

Directions

  1. Heat milk and butter until warm (100 degrees to 110 degrees F); the butter will not completely melt. Combine with undissolved yeast and brown sugar in a large mixer bowl. Stir in salt and 2 cups flour, beat for 3 minutes. Gradually add enough remaining flour to make a soft dough. Knead on a floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, cover and let rise for 1 hour, or until doubled in size.
  2. Preheat oven to 400 degrees F.
  3. Combine boiling solution and bring to a boil. Punch dough down and divide into 2 equal pieces. Form each piece into a tight, smooth ball. Boil each loaf in the solution for 2 minutes, turning after 1 minute. Remove loaves from pot using a slotted spoon and place on a greased baking sheet.
  4. Brush with egg wash and cut a cross in the top. Bake for 15 minutes then reduce the temperature to 350 degrees F and bake an additional 10 to 12 minutes until the loaves are evenly browned. Remove from pan and cool on a wire rack.

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Reviews (47)

Rate This Recipe
Seeker
67

Seeker

I first heard of Pretzel bread through Michael Symon on "The Chew." He said this was fantastic as buns for burgers. He was right. The rolls by themselves just wasn't our favorite, but buns for burgers now that's a different story. This recipe gives info for bread, rolls and chocolate rolls, but if you want to make buns...let the rolls rise again for 20 minutes and then put in the boiling solution. I only boiled my rolls or buns for 30 seconds on each side. In all fairness, we didn't try it as loaves of bread. Five stars as buns (for us.)

Michele
51

Michele

I was so excited to make this because we have pretzel bread sandwiches in our cafe at work and I love them. I made these as rolls and they were gone in seconds. Will put this recipe with my favorites!

lutzflcat
36

lutzflcat

I made sandwich rolls, and the recipe yielded four good-sized ones. The rolls were a little dense/chewy but, perhaps, this had something to do with the fact that I used regular "active dry yeast" instead of the "rapid rise" (didn't read the recipe thoroughly because I actually had some rapid rise in the cabinet). Flavor was great, however, and I definitely will make again.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 155 cal
  • 8%
  • Fat
  • 3 g
  • 5%
  • Carbs
  • 27.1 g
  • 9%
  • Protein
  • 4.4 g
  • 9%
  • Cholesterol
  • 24 mg
  • 8%
  • Sodium
  • 4156 mg
  • 166%

Based on a 2,000 calorie diet

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