Description
This Pretzel Bread will change the way you eat sandwiches forever! You'll be surprised at how simple it is to make at home. Adapted from Good Food Stories
Ingredients
Units
Scale
For the dough
- 1.5 tablespoons active dry yeast (2 packets)
- 2 cups warm water
- 1 lb + 1 oz bread flour (~4 cups)
- 8 1/2 oz white whole wheat flour (~2 cups)
- 1/4 cup packed light brown sugar
- 2 teaspoons kosher salt
- 1/2 cup canola oil
For the water bath
- 2 quarts (8 cups) water
- 1/2 cup baking soda
- 2 tablespoons packed light brown sugar
To top:
- Pretzel salt or coarse kosher salt
You also need:
- Plastic wrap
- Plastic gloves
- Clean kitchen towel
- Large, deep casserole dish or roasting pan
Instructions
- Pour warm water (about 110 degrees) into a medium-sized bowl and then pour over the active dry yeast. Let sit for 5 minutes, or until the yeast becomes foamy.
- In the mean time, sift and whisk together the flours, brown sugar, and salt in a large bowl. Create a well in the middle of the dry mix.
- When the yeast mixture is ready, pour it into the center of the well. Also add the canola oil. Stir together until a soft dough forms and it pulls away from the bowl. Then, knead the dough for 5 minutes on a lightly floured surface. The dough should not be extremely sticky when you're done-- if it's too sticky to form into a ball, knead in additional flour until you can make a tacky dough ball.
- Spray a large bowl with your oil sprayer and place the dough ball inside. Spray a piece of plastic wrap and loosely cover the bowl with it. Let the dough rise about 1 hour, or until it doubles in size.
- Line 2 baking sheets with parchment paper and set aside.
- Turn the dough out onto a lightly floured surface and cut in half. Shape each dough piece into an oval, or whatever shape you prefer your bread to be. As you shape the dough, pull the dough towards the bottom and tuck any seams underneath the dough.
- Transfer the loaves to the parchment lined baking sheets and once again cover them with sprayed plastic wrap. Let them rise for 20 more minutes.
- Preheat the oven to 375 degrees and heat your water in a large pot until boiling.
- Once the water boils, carefully pour it into a large casserole dish, roasting pan, or a container that is large and deep enough to fit each dough half. Whisk in the baking soda and light brown sugar immediately, and continue to whisk until they've dissolved and the water fizzes and becomes slightly cloudy.
- Lay out a clean kitchen towel in front of the baking soda solution. Put on the plastic gloves. (If you don't have plastic gloves, use utensils for the following steps. It's easier with gloves, though!)
- Dunk a dough half into the solution, let sit for 15 seconds, and then turn to soak the other side and let sit for 15 seconds. Remove the dough from the solution and place on the kitchen towel. It may slightly lose it's shape at this point... that's ok! Let the dough sit for a few seconds to drip off excess moisture and then transfer it back to the parchment lined baking sheet. Gently reshape a bit if necessary. Repeat with the second dough half.
- Sprinkle each loaf with pretzel salt or kosher salt, score the tops with a knife in either 2 Xs or three diagonal lines, and place in the oven. Bake for 25-30 minutes, or until deep golden brown.
- Completely cool the loaves before cutting. Serve slices with mustard, butter, or eat them the way they are!
- Prep Time: 2 hours
- Cook Time: 25 mins