Pretzel Bread


Sprinkle with coarse salt before baking for extra "pretzel flavor".





Two 7-inch loaves OR 8 rolls

Prep Time

20 minutes

Rise Time

1 hour

Cook Time

2 minutes per loaf

Bake Time

25 to 27 minutes


  • Dough
  • 1 cup milk
  • 2 tablespoons butter OR margarine
  • 2 tablespoons brown sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
  • 2 teaspoons salt
  • 3 to 3-1/2 cups all purpose flour
  • Boiling Solution
  • 3 quarts water
  • 3/4 cup baking soda
  • Egg Wash
  • 1 egg
  • 1 teaspoon water


Heat milk and butter until warm (120° to 130°F); the butter will not completely melt.  Combine with undissolved yeast and brown sugar in a large mixer bowl.  Stir in salt and 2 cups flour, beat for 3 minutes.  Gradually add enough remaining flour to make a soft dough.  Knead on a floured surface until smooth and elastic, about 8 to 10 minutes.  Place in a greased bowl, cover and let rise for 1 hour, or until doubled in size.

Preheat oven to 400°F.

Combine water and baking soda and bring to a boil.  Punch dough down and divide into 2 equal pieces.  Form each piece into a tight, smooth ball.  Boil each loaf in the solution for 2 minutes, turning after 1 minute.  Remove loaves from pot using a slotted spoon and place on a greased baking sheet. 

Brush with egg wash and cut a cross in the top.  Bake for 15 minutes then reduce the temperature to 350°F and bake an additional 10 to 12 minutes until the loaves are evenly browned.  Remove from pan and cool on a wire rack.


Rolls:  Divide dough into 8 pieces and roll each into a ball.  Use same procedure as listed above.  Boil, egg wash, score top and bake for the same amount of time.

Chocolate Rolls:  Divide dough into 8 equal pieces.  Flatten each piece into a disk, place 1/2-ounce of chocolate in the center of the disk then fold up the edges to seal the chocolate in the roll.  Continue with same process for rolls.