This pretzel bread sandwich loaf has honey and barley malt syrup for classic flavor. Pretzel bread isn't pretzels. But it's great for sandwiches with mustard!
bread flour
powdered milk
yeast
honey
barley malt syrup
vegetable oil
baking soda
egg
pretzel salt or other coarse salt
This pretzel bread loaf uses a sponge starter. Mix a yeast and flour with water, honey, and malt syrup. Then let the sponge start to bubble.
Tips and tricks for this pretzel bread loaf
Mix the sponge with the rest of the pretzel bread ingredients, knead it, and leave it for its first rise in the mixing bowl.
Tips and tricks for this pretzel bread loaf
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.
Tips and tricks for this pretzel bread loaf
Baking soda gives this pretzel bread a deep brown crust. Food-grade lye is often used in making pretzels. You can use it with this recipe if you feel comfortable doing it safely.
Why baking soda?
Once it has risen about an inch or more above the pan, brush the loaf with the egg wash and sprinkle it liberally with coarse salt.