This is the second attempt at making this Pretzel Bread recipe. I was determined to try again because it had gotten rave reviews on Allrecipes.com – a fantastic source for any recipe you could ever want.
I didn’t take pictures of the first attempt because they were dreadful – little round heavy hockey puck-like chunks of wasted flour and yeast. I updated my yeast from 2012….and voila, they turned out really well this time. The recipe calls to make two loaves of pretzel bread, but I took some advice in the comments section and made five rolls from the dough. Next time I’ll make four and they’ll be good hamburger-sized buns. This is one bread recipe I’ll keep on the top of the stack and will make often. Next I’m going to figure out how long to knead with the dough hook on the KitchenAid. The ten minutes of hand-kneading was 1) boring, 2) a little tiring on the fingers and palms, and 3) boring. Hope you enjoy this one!
- 1 C milk
- 2 tbsp butter or margarine
- 2 tbsp brown sugar
- 1 envelope rapid rise yeast
- 2 tsp salt
- 3 C all-purpose flour , or more as needed
- Boiling Solution:
- 3 quarts water
- 3/4 C baking soda
- Egg Wash:
- 1 egg
- 1 tsp water
Heat milk and butter until warm (100 to 110 degrees F); the butter will not completely melt. Combine milk/butter mixture with undissolved yeast and brown sugar in a large mixing bowl. Stir in salt and 2 cups flour, beat for 3 minutes. Gradually add enough remaining flour to make a soft dough (about another 3/4 C was plenty for me). 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.
Preheat oven to 400 degrees.
Combine Boiling Solution ingredients and bring to a boil. Punch dough down and divide into 4 to 5 pieces - roll pieces into a tight, smooth ball. Cover and let rise on a greased cookie sheet another 20 to 25 minutes. After rising again, roll pieces into a loose round ball and boil each one in the solution for 2 minutes, turning after 1 minute. Remove buns from pot using a slotted spoon and place on a greased baking sheet.
Brush with egg wash and cut a small cross in the top of each roll. Bake for 12 minutes at 400 degrees, then reduce the temperature to 350 degrees and bake an additional 7-8 minutes, until the loaves are evenly browned. Remove from pan and cool on a wire rack.
Tips and Stuff:
Next time, after the second rising I will leave the buns loose (not roll into a ball again) and try boiling them that way. I think they'll come out a little less dense and somewhat larger.
They will brown to a nice dark, shiny brown, so don't panic if they look darker than regular baked bread.
I sprinkled sea salt on the buns after the egg wash and they came out like a nice salted pretzel bun!