🥨 Homemade Pretzel Bread Bowls
These **Homemade Pretzel Bread Bowls** are soft, golden, and perfectly salted — with that classic pretzel flavor you love! Hollowed out and ready to be filled with chili, soup, queso, or dip. They're impressive, delicious, and surprisingly easy to make!
Ingredients
- Dough: 1 (1/4 oz) packet active dry yeast (or 2 1/4 tsp)
- 1 1/2 cups warm water (110°F)
- 1 tsp sugar
- 3 1/2 cups all-purpose flour
- 2 tsp salt
- Pretzel Bath: 1/2 cup baking soda
- 4 cups water
- Finishing: 2 tbsp melted butter
- 1 tsp coarse sea salt
- 1/2 tsp garlic powder (optional)
Instructions
- Activate yeast: In a bowl, mix warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
- Make dough: Stir in 3 cups flour and salt. Mix until a soft dough forms. Add more flour as needed. Knead 5 minutes until smooth. Place in a greased bowl, cover, and rise 1 hour or until doubled.
- Shape bowls: Punch down dough. Divide into 4–6 balls. Roll each into a 6-inch circle. Use a glass to cut a smaller circle in the center. Pinch edges to form a thick rim.
- Pretzel bath: Bring 4 cups water to a boil. Add baking soda. Carefully drop each bowl in for 30 seconds per side. Remove and drain on a towel.
- Bake: Preheat oven to 425°F. Place pretzel bowls on a parchment-lined baking sheet. Bake 16–18 minutes until deep golden brown.
- Finish: Brush with melted butter and sprinkle with coarse salt and garlic powder.
- Serve warm: Fill with chili, mac and cheese, or dip. Enjoy immediately!
Tip: Store extras in an airtight container. Reheat in the oven or air fryer to restore crispness. You can also make mini versions for appetizers!
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