Pretzel Bread Bowls Recipe

Introduction

Pretzel bread bowls are a fun and delicious way to serve soups, dips, or chili with a chewy, salty crust and soft interior. These homemade bowls add a rustic charm and extra flavor to your meal that store-bought bread just can’t match.

Ingredients

• 4 cups bread flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 1/2 cups warm water (about 110°F)
• 1 tablespoon brown sugar
• 2 teaspoons salt
• 1/4 cup baking soda (for boiling bath)
• 1 large egg (beaten, for egg wash)
• Coarse sea salt (for topping)

Instructions

1. Step 1: In a large bowl, mix warm water and brown sugar. Sprinkle yeast on top and let it sit for 5–10 minutes until foamy.
2. Step 2: Add bread flour and salt. Mix into a shaggy dough, then knead for 8–10 minutes until smooth.
3. Step 3: Cover and let the dough rise in a warm spot for 1 hour or until doubled in size.
4. Step 4: Punch down the dough and divide into 4–6 equal pieces. Shape each piece into a ball and set them on a parchment-lined baking sheet.
5. Step 5: Boil 6 cups of water and add baking soda. Boil each dough ball for 30 seconds, flipping once, then return to the baking sheet.
6. Step 6: Brush each ball with beaten egg and sprinkle with coarse sea salt. Score the tops with a sharp knife.
7. Step 7: Bake at 425°F (220°C) for 20–25 minutes or until golden brown. Let cool, then cut off the top and hollow out the center before filling.

Tips & Variations

• Use a sharp serrated knife to hollow out the bread bowl carefully without tearing the crust.
• For added flavor, brush the bowls with melted butter as soon as they come out of the oven.
• Try adding herbs like rosemary or thyme to the dough for a savory twist.
• If you prefer a softer crust, reduce baking time by a few minutes and cover the tops with foil halfway through baking.

Storage

Store bread bowls in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. For longer storage, freeze them before hollowing out for up to 1 month. To reheat, warm in a 350°F oven for 5–10 minutes to refresh the crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour, but bread flour gives the dough more structure and chewiness because of its higher protein content.

What fillings work best in pretzel bread bowls?

They’re perfect for thick soups like chili, creamy chowders, and cheesy dips. Avoid very watery fillings to keep the bowl from getting soggy too quickly.

Pretzel Bread Bowls Recipe

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★★★★★

4.8 from 117 reviews

Pretzel Bread Bowls are a delightful twist on traditional bread, featuring a chewy pretzel crust with a soft and airy interior, perfect for serving soups, dips, or stews. Made from a simple yeast dough, these bread bowls are boiled in a baking soda bath before baking to achieve their iconic pretzel texture and flavor.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 45 minutes
• Yield: 4 to 6 pretzel bread bowls 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• 4 cups bread flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 1/2 cups warm water (about 110°F)
• 1 tablespoon brown sugar
• 2 teaspoons salt

Baking Bath

• 1/4 cup baking soda
• 6 cups water (for boiling bath)

Toppings

• 1 large egg (beaten, for egg wash)
• Coarse sea salt (for topping)

Instructions

1. Activate Yeast: In a large bowl, combine warm water and brown sugar. Sprinkle the active dry yeast over the surface and let it sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
2. Make Dough: Add the bread flour and salt to the yeast mixture. Stir to form a shaggy dough, then knead for 8–10 minutes on a floured surface or with a mixer until the dough is smooth and elastic.
3. First Rise: Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and leave it in a warm spot for about 1 hour or until it has doubled in size.
4. Shape Dough Balls: Punch down the risen dough to release air. Divide it into 4 to 6 equal pieces. Shape each piece into a smooth ball and place them on a parchment-lined baking sheet, spaced apart.
5. Baking Soda Bath: Bring 6 cups of water to a boil in a large pot. Add the baking soda carefully to create the boiling bath. Boil each dough ball for 30 seconds on one side, then flip and boil the other side for another 30 seconds. Remove with a slotted spoon and return them to the baking sheet.
6. Apply Egg Wash and Score: Brush each boiled dough ball with the beaten egg wash to create a glossy, golden finish. Sprinkle coarse sea salt evenly on top. Using a sharp knife, lightly score the tops of each dough ball in a cross or desired pattern to control expansion during baking.
7. Bake: Preheat the oven to 425°F (220°C). Bake the pretzel bread bowls for 20 to 25 minutes or until they turn a deep golden-brown color and sound hollow when tapped.
8. Cool and Hollow Out: Allow the bread bowls to cool on a wire rack. Once cooled enough to handle, cut off the tops and hollow out the soft interior to create a bowl ready to be filled with your favorite soup, dip, or stew.

Notes

• Ensure the water used to activate the yeast is warm but not hot, around 110°F, to avoid killing the yeast.
• The baking soda bath is essential for the signature pretzel crust, so do not skip this step.
• Use coarse sea salt for the topping to provide the characteristic pretzel crunch and flavor.
• Let the bread bowls cool slightly before hollowing out to avoid tearing the bread.
• These pretzel bread bowls can be made ahead and stored in an airtight container for up to 2 days or frozen for longer storage.

Keywords: pretzel bread bowls, homemade pretzel bread, bread bowls recipe, pretzel dough, baked bread bowl