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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.

Ingredients

Scale

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

Find it online: https://thehungrymason.com/pretzel-bread-bowls-recipe/