Ingredients
Scale
- 4 cups all-purpose flour
- 1 1/2 cups warm water (about 110°F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup baking soda
- 1 tablespoon sea salt
- 1 tablespoon brown sugar
- 4 tablespoons melted butter or plant-based alternative
Instructions
- In a small bowl, combine warm water and brown sugar.
- Sprinkle in the active dry yeast and let it sit for 5-10 minutes until frothy.
- In a large mixing bowl, whisk together all-purpose flour and sea salt.
- Once your yeast mixture is ready, pour it into the flour mix.
- Stir until a shaggy dough forms.
- Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
- Place your kneaded dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place until it doubles in size.
- Once risen, punch down the dough and divide it into equal portions.
- Roll each piece into long ropes and twist them into pretzel shapes.
- Bring a large pot of water to a boil and add baking soda carefully.
- Boil each pretzel for about 30 seconds before placing them on greased baking sheets.
- Brush with melted butter or plant-based alternative before sprinkling sea salt on top.
- Bake at 425°F for about 12-15 minutes until golden brown.
Notes
Store pretzel bread in airtight container.
Reheat in oven for crispness.
Serve with mustard or cheese dip.
Add coarse salt before baking, enhances flavor.
- Prep Time: 90 minutes
- Cook Time: 30 minutes
- Method: Bake
Nutrition
- Calories: 250 kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 4g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 25mg