This is a basic pretzel bread recipe, with a “bread bowl” technique. This exact recipe can be used to just make some delicious pretzel buns. You don’t have to turn them into bread bowls (but you know you want to).If you have tried this recipe please leave a comment below. This is a great way to avoid having to do dishes with this delicious and easy pretzel bread bowl recipe. Also check out the other bread bowl recipes on the recipe box on the soups and chili recipe page.
Servings
4servings
Prep time
2 hours
Cooking time
30 minutes
Total time
2 hours 30 minutes
Ingredients
1/2 cup dark brown sugar, firmly packed
2 cups warm water (100 degrees F)
5 1/2 teaspoons active dry yeast
1/3 cup butter, melted
5 1/2 cups all-purpose flour
3/4 cup baking soda
1 egg, beaten'
Instructions
Combine yeast, brown sugar, butter, and warm water in a large bowl. Stir thoroughly, and leave undisturbed for 5 minutes. Mixture should become slightly foamy and cloudy.
Add in the flour and mix together with a fork until a dough forms that holds itself together. Then transfer dough to a floured surface.
Knead dough for 5-10 minutes. Dough should be slightly sticky, but not so much that it entirely sticks to the countertop or your fingers.
Form dough into a ball and place into a bowl. Cover bowl with damp towel, and set in a warm place to proof for 1 hour. An oven that was on awhile ago (but not currently) works very well for this.
After 1 hour, place dough back on counter and cut into 4 equal pieces. Form each piece into a tight ball. Do your best to pull the sides down and twist/fold underneath to keep the ball nice and tight. Place each ball on a lightly-greased cookie sheet.
Boil about 8 cups of water in a large pot, then slowly add the baking soda. Don't do this too quickly, or the pot may boil over.
Carefully set each dough ball into the boiling water, for 30 seconds on each side. Place each boiled ball on a cookie sheet lined with parchment paper.
Brush each dough ball with egg wash. Then using a sharp knife, cut shallow a shallow "X" into the top of each one. Sprinkle each ball with coarse salt if desired.
Bake in an oven preheated to 450 degrees F for 20 minutes. You want a nice, dark color (but not burnt).
Remove from oven and allow to cool. Using a small bread knife, carefully cut the tops off each ball (like you would to the top of a pumpkin for a Jack 'O Lantern).
Using your fingers or a spoon, hollow out the ball to turn it into a bowl. Take care not to hollow out too much, or you may punch through and soup will leak everywhere. Leave a thick wall all around.
Fill with your favorite soup and serve immediately. Bread bowls work best with thicker, creamy soups.
