Description
Golden, chewy, and deeply flavorful, Pretzel Bread Bowls combine the heartiness of freshly baked bread with the iconic crust and taste of a classic soft pretzel. Perfect for holding soups, dips, or chilis, these edible bowls elevate comfort food to a whole new level.
Ingredients
For the Dough:
- 4 cups (480g) bread flour
- 1 1/2 cups (360ml) warm water (110°F/43°C)
- 2 1/4 tsp (1 packet) active dry yeast
- 2 tbsp unsalted butter, melted
- 1 tbsp granulated sugar
- 2 tsp salt
For the Baking Soda Bath:
- 10 cups (2.4 liters) water
- 1/2 cup (120g) baking soda
For Finishing:
- 1 large egg, beaten
- Coarse pretzel salt or flaky sea salt
Instructions
- Combine warm water, sugar, and yeast in a bowl. Let sit 5–10 minutes until foamy.
- Add melted butter, salt, and flour. Mix and knead until smooth and elastic (8–10 minutes).
- Transfer to a greased bowl, cover, and let rise for 1 hour until doubled in size.
- Divide dough into 4–6 pieces. Shape into balls and let rest 15 minutes.
- Preheat oven to 425°F (220°C). Bring water and baking soda to a boil in a large pot.
- Boil each dough ball for 30 seconds per side. Remove and place on a parchment-lined baking sheet.
- Brush with egg wash and score the tops with a sharp knife.
- Bake for 20–25 minutes or until deep golden brown.
- Cool for 10–15 minutes, then cut off tops and hollow out the centers.
- Prep Time: 90 minutes
- Cook Time: 25 minutes