Description
Golden brown, salty, and irresistibly chewy, these Pretzel Bread Bowls are the ultimate edible upgrade for soups, dips, and stews. Their soft, fluffy interior and sturdy crust make them perfect for filling or enjoying on their own.
Ingredients
Scale
For the Dough:
- 4 cups (480g) bread flour
- 1 packet (2 ¼ tsp) active dry yeast
- 1 ½ tsp salt
- 1 tbsp granulated sugar
- 1 ½ cups warm water (about 110°F/43°C)
For the Baking Soda Bath:
- 10 cups water
- ½ cup baking soda
Topping:
- 1 egg, beaten (egg wash)
- Coarse sea salt
- (Optional) 1 tbsp melted butter
Instructions
- In a mixer bowl, combine warm water, sugar, and yeast. Let sit until foamy (5–10 mins).
- Add flour and salt. Mix with dough hook for 7 minutes, or knead by hand for 10 minutes.
- Place in a greased bowl, cover, and let rise for 1 hour until doubled.
- Punch down and divide into 4–6 equal pieces. Shape into smooth balls.
- Let rise on parchment-lined sheet for 20–30 minutes.
- Preheat oven to 425°F (220°C). Bring water and baking soda to boil.
- Boil each dough ball for 30 seconds per side. Remove with slotted spoon.
- Score tops, brush with egg wash, and sprinkle with sea salt.
- Bake for 20–25 minutes until dark brown.
- Cool slightly, cut off tops, and hollow out centers.