This homemade pretzel bread loaf recipe won’t fool you that you’re eating a soft pretzel. But it is a soft, flavorful white bread that’s slightly sweet and topped with coarse salt.
Spread on a bit of mustard, and it’s perfect for turkey sandwiches.
Inspiration for this pretzel bread sandwich loaf comes from the Test Kitchen Kids Pretzel Rolls. The pretzel buns are soft and sprinkled with salt and sturdy enough to hold up to your favorite burger, whether they’re hamburgers, duck burgers, or veggie cauliflower burgers.
About barley malt syrup
This pretzel bread sandwich loaf recipe was created for the reddit 52 weeks of baking challenge, week 46: alternative sweeteners. Instead of sugar, it uses a combination of honey and barley malt syrup to give it that classic pretzel flavor and color.
Barley malt syrup is an unrefined sweetener made from barley that’s also used in making bagels. It’s a thick, brown liquid with the consistency of molasses. This is the one I use, but you can find it in many grocery stores.
Tips and tricks
Step by step: how to make pretzel bread
This sandwich loaf uses a sponge starter method before two rises. Mix a small amount of yeast and flour with the warm water, honey, and malt syrup. Then leave the sponge until it starts to bubble through the flour on top.
Mix the sponge with the rest of the pretzel bread ingredients, knead it, and leave the pretzel bread dough for its first rise in the mixing bowl.
After the first rise, shape the pretzel bread loaf, dip it in the baking soda mixture, and let it rise in the loaf pan for the final rise.
(Here’s a video from King Arthur Baking showing how to shape a sandwich loaf.)
Once it has risen about an inch or more above the pan, brush the pretzel loaf with the egg wash and sprinkle it liberally with coarse salt. Try not to get the wash on the edge of the pan, or your bread may stick.
Bake for about 35 to 40 minutes, until the internal temperature of the loaf is 185 to 190°F. The crust should be a beautiful deep brown and the bottom of the pretzel bread will give a hollow sound when you thump it. Let cool at least an hour!
Variations and substitutions
- If you don’t have barley malt syrup, you can use an extra tablespoon of honey or just omit the syrup. Your bread will still be soft and delicious.
It’s easier and safer when making homemade pretzel bread to use a baking soda bath and egg wash for color. If you are comfortable with using food-grade lye, you can get even more pretzel flavor. Just shape the loaf, soak it in the lye bath, and then let it do its final rise on a baking sheet lined with parchment paper.
Food-grade lye is traditionally used to give color to pretzels, but it is caustic and can cause burns if you get it on your skin. The baking soda wash gives this bread the deep brown crust in a safer manner for the average baker.
Sure. Slice your baked and cooled bread, put it into a freezer bag, and squeeze out all the air. To defrost frozen pretzel bread, just pop it in the toaster or let it come to room temperature as needed.
Pretzel Bread Loaf
- 9 inch by 5 inch loaf pan
- 1 cup (125 grams or 4.4 ounces) bread flour
- ¼ cup powdered milk
- 1 teaspoon instant yeast
- 2 tablespoons honey
- 1 tablespoon barley malt syrup
- 1¼ cup (283 fluid milliliters or 10 ounces) warm water plus additional, as needed
- 3 cups (375 grams or 13.2 ounces) bread flour plus additional, as needed
- 1 teaspoon instant yeast
- 2 tablespoons neutral vegetable oil plus more for greasing the bowl
- 1½ teaspoons salt
Baking soda bath
- ½ cup (4 ounces) boiling water
- 1 tablespoon baking soda
- 1 egg
- 1 tablespoon pretzel salt or other coarse salt
- Combine the ingredients for the sponge (1 cup flour, powdered milk, yeast, honey, malt syrup, and water) in the bowl of your mixer or in a medium sized mixing bowl.1 cup (125 grams or 4.4 ounces) bread flour, ¼ cup powdered milk, 1 teaspoon instant yeast, 2 tablespoons honey, 1 tablespoon barley malt syrup, 1¼ cup (283 fluid milliliters or 10 ounces) warm water
- Over the top of the sponge, add the remaining bread flour and yeast. Cover with plastic wrap and let the bowl sit in a warm place until the sponge is bubbling through the flour cover, about 1 to 2 hours.3 cups (375 grams or 13.2 ounces) bread flour, 1 teaspoon instant yeast
- Mix the dough using the paddle attachment of your mixer until it starts to come together. Then add the oil and salt and switch to the dough hook for your mixer.2 tablespoons neutral vegetable oil, 1½ teaspoons salt
- Knead the dough using the dough hook for 7 to 8 minutes until it is soft and smooth and can be stretched without tearing. The dough should be slightly tacky but not sticky, so you may need to add a bit more flour or water during the kneading process.
- Shape the dough into a boule and place it in a lightly oiled mixing bowl. Cover it with plastic wrap and let it rise in a warm place until doubled in size, about 2 hours.
- When the dough has doubled in size, grease a 9 inch by 5 inch loaf pan.
- Prepare the water bath by whisking together the boiling water and baking soda in a glass loaf pan or baking dish. Let cool enough so you don't burn your hands, then form the dough into a loaf and roll it around in the baking soda bath to cover it completely.½ cup (4 ounces) boiling water, 1 tablespoon baking soda
- Carefully, because it will be a little slippery, put it seam side down in the prepared loaf pan. Cover it with plastic wrap and again let it rise in a warm place until it has risen about one inch above the sides of the pan.
- Preheat the oven to 350°F.
- While the oven is preheating, lightly beat the egg for the egg wash. Brush it all over the top of the pretzel loaf, being careful not to get too much wash along the edge of the pan, which will cause the loaf to stick.1 egg
- Sprinkle the top liberally with the coarse salt.1 tablespoon pretzel salt or other coarse salt
- Bake for about 35 to 40 minutes, until the internal temperature of the loaf is 185 to 190°F. The crust should be a beautiful deep brown and the bottom of the pretzel bread will give a hollow sound when you thump it.
- Let cool for at least one hour prior to slicing.
If you make this pretzel bread loaf, please leave a rating. And let me know what kind of sandwich you made with your pretzel bread!
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