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Name: Pretzel Bread
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: 2
Cuisine: not set
Ingredients: 2 1/4 teaspoons Active dry yeast; 1 cup Warm water; 2 tablespoons Milk Room temperature; 1 tablespoon Dark brown sugar; 3 tablespoons Melted Butter Room temperature; 1 teaspoon Coarse Salt; 3 cups Bread flour; 4 quarts Water; 1/2 cup Baking soda; Coarse Salt To taste; 2 tablespoons Melted Butter

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INGREDIENTS

2 1/4 teaspoons Active dry yeast
1 cup Warm water
2 tablespoons Milk ; Room temperature
1 tablespoon Dark brown sugar
3 tablespoons Melted Butter ; Room temperature
1 teaspoon Coarse Salt
3 cups Bread flour
4 quarts Water
1/2 cup Baking soda
Coarse Salt ; To taste
2 tablespoons Melted Butter

INSTRUCTIONS

Combine the yeast, water, milk, brown sugar, and butter in a large bowl. Let mixture rest for 10 minutes to activate yeast.

Mix in the coarse salt, then the flour, one cup at a time. Dough will be tacky.

Grease a large bowl and transfer dough to the bowl. Flip to coat both sides, and cover with plastic wrap. Let sit for 30 minutes.

After 30 minutes, knead dough for 10 minutes until it is smooth and elastic. Return dough to bowl, flip to coat both sides, and re-cover for an hour, or until roughly doubled in size.

Preheat oven to 400 degrees F. Bring 4 quarts of water to boil. Gently deflate dough and cut in half using a sharp knife. Shape each half into a round loaf.

Slowly add the baking soda to the boiling water. It will bubble. Place one piece of dough onto a large slotted spoon and gently lower into the boiling water. Use the spoon to flip the dough in the boiling water for around 20 seconds. Lift the dough out of the water with the slotted spoon. Allow excess water to drip back into the pot.

Set the dough onto a greased baking sheet. Repeat with the remaining loaf. Sprinkle both loaves with coarse salt. Slash an X with a sharp knife on the top of both loaves. This will allow the bread to expand as it bakes.

Bake for 10 minutes. Rotate the baking sheet. Bake for another 10 minutes.

Remove from the oven and brush with the melted butter.

NOTES

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Pretzel Bread

2 1/4 teaspoons Active dry yeast
1 cup Warm water
2 tablespoons Milk Room temperature
1 tablespoon Dark brown sugar
3 tablespoons Melted Butter Room temperature
1 teaspoon Coarse Salt
3 cups Bread flour
4 quarts Water
1/2 cup Baking soda
 Coarse Salt To taste
2 tablespoons Melted Butter

Combine the yeast, water, milk, brown sugar, and butter in a large bowl. Let mixture rest for 10 minutes to activate yeast.

Mix in the coarse salt, then the flour, one cup at a time. Dough will be tacky.

Grease a large bowl and transfer dough to the bowl. Flip to coat both sides, and cover with plastic wrap. Let sit for 30 minutes.

After 30 minutes, knead dough for 10 minutes until it is smooth and elastic. Return dough to bowl, flip to coat both sides, and re-cover for an hour, or until roughly doubled in size.

Preheat oven to 400 degrees F. Bring 4 quarts of water to boil. Gently deflate dough and cut in half using a sharp knife. Shape each half into a round loaf.

Bake for 10 minutes. Rotate the baking sheet. Bake for another 10 minutes.

Remove from the oven and brush with the melted butter.

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Nutrition

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Serving Size: 1 Serving (5227g)
Recipe Makes: 2 Servings

Calories: 21742
Calories from Fat: 20976 (96%)

Amt Per Serving		% DV

	Total Fat 2330.6g	3108 %
	Saturated Fat 1473.3g	7366 %
	Monounsaturated Fat 603.2g
	Polyunsanturated Fat 89.5g
Cholesterol 6163.4mg		1896 %
Sodium 17769.1mg		613 %
Potassium 1168.9mg		31 %
Total Carbohydrate 240.3g		71 %
	Dietary Fiber 9g	36 %
	Sugars, other 231.3g
Protein 65.2g		93 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 21742

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