What makes pretzel bread different from regular bread?

Pretzel bread is boiled in an alkaline solution—typically water and baking soda—before baking. This unique step creates a chewy texture and a shiny, golden crust that regular bread doesn’t have. It also gives pretzel bread a distinct, slightly bitter flavor that balances beautifully with salt and richness.

What makes a pretzel bun taste like a pretzel?

The baking soda bath is the secret. By briefly boiling the dough before baking, the surface of the bun undergoes a Maillard reaction, which creates that deep brown crust and unmistakable pretzel flavor. Without the bath, the dough would bake like any regular bread.

How to store and freeze?

Store your pretzel rolls at room temperature in an airtight bag for up to 12 hours. To freeze, cool completely, flash-freeze for 30 minutes, and store in a sealed container or ziplock bag. Reheat in the oven at 325°F for 5–7 minutes to restore the crust.

What goes well on pretzel buns?

Bold, savory fillings are ideal: grilled meats, cheese, eggs, mustard, and even roasted vegetables. The sturdy texture makes them perfect for burgers, sandwiches, or paired with soup. They also shine with mustard or beer cheese dips.

Sourdough Pretzel Bread Recipe: 5-Step Flavor Boost

Name: Sourdough Pretzel Bread Recipe: 5-Step Flavor Boost
Prep time: 6 h
Cook time: 20 min
Total time: 6 h 20 min
Cuisine: American
Ingredients: 1 tbsp (15g) sourdough starter; 1/3 cup + 1 tbsp (50g) all-purpose flour; 3 1/2 tbsp (50g) water; 1/2 cup (100g) active sourdough starter; 1 cup + 1 tbsp (255g) water; 2 tbsp (40g) honey or sugar; 2 tsp (10g) fine sea salt; 4 cups + 2 tbsp (500g) bread flour; 6 cups water; 2 tbsp baking soda; 1 tbsp dark brown sugar; 1 egg, beaten; 1 tbsp coarse salt

Description

A rich, chewy sourdough pretzel bread recipe with a golden crust and hearty crumb. Great for sandwiches, burgers, or dipping.

Ingredients

**For Starter (makes 100g):**

1 tbsp (15g) sourdough starter
1/3 cup + 1 tbsp (50g) all-purpose flour
3 1/2 tbsp (50g) water

Dough:

1/2 cup (100g) active sourdough starter
1 cup + 1 tbsp (255g) water
2 tbsp (40g) honey or sugar
2 tsp (10g) fine sea salt
4 cups + 2 tbsp (500g) bread flour

Water Bath:

6 cups water
2 tbsp baking soda
1 tbsp dark brown sugar

Egg Wash:

1 egg, beaten
1 tbsp coarse salt

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Instructions

Make the starter 6–8 hours before baking.

Combine dough ingredients and knead 10 minutes until smooth.

Let rise 4–6 hours at room temp until puffy.

Shape into balls and rest 30 minutes, then chill in freezer 10–15 minutes.

Boil each in baking soda water for 30 seconds, remove and score tops.

Brush with egg wash and salt. Bake at 390°F for 15–20 minutes.

Cool before serving or freezing.

Notes

To freeze: cool completely, flash freeze, and store up to 2 months.

Reheat from frozen at 325°F for 5–7 minutes.

Prep Time: 6 hours (with fermentation)
Cook Time: 20 minutes
Category: Bread
Method: Baking
Cuisine: American, German