Ingredients
- All-purpose flour: 3 1/2 cups
- Active dry yeast: 2 1/4 teaspoons
- Warm water (110-115°F): 1 1/2 cups
- Brown sugar: 2 tablespoons
- Salt: 1 1/2 teaspoons
- Baking soda: 1/2 cup
- Large egg: 1 (for egg wash)
- Coarse pretzel salt: 1 tablespoon
Instructions
- Step 1: In a large bowl, dissolve yeast and brown sugar in warm water. Let stand for 5 minutes until foamy. Add flour and salt and mix until a shaggy dough forms.
- Step 2: Turn dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place in a greased bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
- Step 3: Preheat oven to 450°F (232°C). Bring 8 cups of water to a boil in a large pot. Slowly add baking soda and stir until dissolved.
- Step 4: Punch down the dough and divide it into 4 equal pieces. Roll each piece into a ball. Carefully drop each ball into the boiling water for 30 seconds, flipping halfway through. Remove with a slotted spoon and place on a baking sheet lined with parchment paper.
- Step 5: Whisk the egg with 1 tablespoon of water to create an egg wash. Brush the tops of the dough balls with the egg wash and sprinkle generously with pretzel salt.
- Step 6: Bake for 15-20 minutes, or until golden brown. Let cool slightly before slicing off the top and hollowing out the inside to create a bread bowl.
Notes
- Store cooled pretzel bread bowls in an airtight container at room temperature for up to 2 days to maintain their texture.
- To reheat, lightly spritz the bread bowl with water and warm in a 350°F (175°C) oven for 5-7 minutes until slightly crisp.
- Serve these pretzel bread bowls with hearty chili, creamy soup, or even a warm spinach and artichoke dip for a savory treat.
- Chef's tip: Don't skip the brown sugar in the yeast mixture; it provides crucial food for the yeast and enhances the bread's subtle sweetness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American