Lacey’s Pantry – Pretzel Bread

By Lacey Newlin

Pretzel Bread
Time: 2 hours 25 mins
Serves: 2 loaves


  • Dough:
  • 1 cup milk
  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 1 envelope rising yeast
  • 2 teaspoons salt
  • 3 to 3-1/2 cups all-purpose flour
  • Boiling Solution:
  • 3 quarts water
  • ½ cup baking soda
  • 1 egg, lightly beaten


In a saucepan or microwave-safe bowl, heat the milk and butter until warm, between 120 to 130 degrees Fahrenheit; the butter will not be melted completely. In the bowl of a mixer or a large mixing bowl, add the milk mixture. Add the undissolved yeast and brown sugar to the milk mixture and stir. Stir in salt and two cups flour, beat for three minutes. Slowly add enough remaining flour to make a soft dough. Transfer dough to a floured surface and knead until smooth and elastic, eight to 10 minutes. Place in a greased bowl, cover with a towel and let rise for one to two hours, or until doubled in size. Preheat oven to 400 degrees Fahrenheit.

In a large saucepan, combine the water and baking soda. Bring to a boil. Punch the dough down and divide into two equal pieces. Form each piece into a tight, smooth ball. Add the dough to the boiling water and boil for two minutes, turning over after one minute. Remove from water and place on a greased sheet pan. Repeat with remaining dough. Brush with egg and cut a shallow cross in the top with a knife. Place in preheated oven and bake for 15 minutes. Reduce the temperature to 350 degrees Fahrenheit and bake for 10 to 12 minutes or until the loaves are evenly browned. Remove from pan and cool on a wire rack.