Pretzel Bread Bowls

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Golden brown with a slightly crisp exterior and a warm, fluffy center, these Pretzel Bread Bowls are a baker’s dream and a soup lover’s best companion. They elevate simple soups, stews, and dips into cozy, shareable comfort meals that feel both rustic and indulgent. A cross between the beloved soft pretzel and a chewy bread bowl, these are ideal for any occasion from casual dinners to festive gatherings.

Baked fresh, these bowls offer the perfect texture for holding creamy chowders, hearty chilis, or even cheese fondues. With a glossy, salt-speckled crust, each bite is deeply satisfying. And the best part? They’re surprisingly easy to make at home with just a handful of pantry staples and a few simple steps.

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What Kind of Flour Is Best for Pretzel Bread Bowls?

Bread flour is your go-to here. It gives the bowls structure and that signature chewy bite thanks to its higher protein content. All-purpose flour can work in a pinch, but you might miss some of the iconic pretzel chew.

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Ingredients for the Pretzel Bread Bowls

Bread Flour – This is the structural backbone of your pretzel bowl. Its high gluten content helps create that chewy interior and holds up beautifully to rich fillings.

Active Dry Yeast – Gives rise to the dough, both literally and flavorfully. It brings a subtle tang and airy lightness.

Warm Water – The perfect temperature (around 110°F) activates the yeast and hydrates the dough.

Brown Sugar – Adds a touch of sweetness and helps feed the yeast during proofing.

Salt – Essential for seasoning the dough and enhancing overall flavor.

Baking Soda – Used in the boiling water bath, it creates the classic pretzel crust.

Egg (for egg wash) – Brushed on before baking, it gives that golden sheen and helps the salt stick.

Coarse Sea Salt – For topping the bread bowls and giving them that pretzel personality.

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How To Make the Pretzel Bread Bowls

Step 1: Activate the Yeast

In a large mixing bowl, combine warm water and brown sugar. Sprinkle the active dry yeast on top and let it sit for 5–10 minutes until it becomes foamy.

Step 2: Make the Dough

Add the bread flour and salt to the yeast mixture. Mix until a shaggy dough forms, then knead for 8–10 minutes until smooth and elastic. Cover the bowl and let the dough rise in a warm spot until doubled in size, about 1 hour.

Step 3: Shape the Bowls

Punch down the dough and divide it into equal pieces—typically 4 to 6 depending on your preferred size. Shape each into a smooth ball and place on a parchment-lined baking sheet.

Step 4: Pretzel Bath

Bring a large pot of water to a boil and add baking soda. One at a time, boil each dough ball for 30 seconds, turning once. Remove and place back on the baking sheet.

Step 5: Egg Wash and Salt

Brush each dough ball with the beaten egg and sprinkle with coarse sea salt. Score the tops gently with a sharp knife for even baking.

Step 6: Bake to Golden Perfection

Bake in a preheated oven at 425°F (220°C) for 20–25 minutes or until deep golden brown. Let cool slightly, then cut out the center and hollow the interior.

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How to Serve and Store Pretzel Bread Bowls

Pretzel Bread Bowls are best served fresh and warm. Simply slice off the top, scoop out the interior, and fill them with your favorite creamy soup or cheesy dip. Pair with a small spoon and extra pretzel bits for dunking.

If you need to store them, allow the bread bowls to cool completely. Wrap individually in plastic wrap and store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. To reheat, place in a 350°F oven for 5–10 minutes until warm and crisp.

To freeze, wrap tightly and freeze for up to 2 months. Thaw at room temperature and then reheat before serving.

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Frequently Asked Questions

Can I make the dough ahead of time?

Yes! You can refrigerate the dough after the first rise. Just punch it down, cover it tightly, and store in the fridge overnight. Let it come to room temperature before shaping and boiling.

Do I have to boil the dough?

Yes, the baking soda bath is key to achieving the chewy crust and deep brown color typical of pretzels.

Can I make these gluten-free?

Unfortunately, gluten-free flours don’t provide the same structure and texture needed for classic pretzel bread. You can try it with a 1:1 gluten-free flour, but results will vary.

How do I make the bowls more flavorful?

Try adding herbs like rosemary or garlic powder to the dough for a savory twist. You can also top with shredded cheese before baking.

Can I use this recipe to make soft pretzels instead?

Absolutely. Just shape the dough into pretzel twists after dividing and follow the same boiling and baking steps.

What soups go best with these bread bowls?

Creamy soups like broccoli cheddar, potato leek, clam chowder, and tomato bisque are perfect. Thick stews and even chili also pair beautifully.

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Want More Bread Ideas?

If you love these pretzel bread bowls, you’ll probably enjoy these other warm and comforting bakes:

• Cheddar Jalapeño Biscuits for a spicy, cheesy kick.
• Honey Butter Dinner Rolls that melt in your mouth.
• Garlic Parmesan Soft Pretzels if you’re craving that classic pretzel flavor with extra savory depth.
• Sourdough Discard Sandwich Rolls perfect for hearty fillings.
• Rosemary Olive Focaccia for a Mediterranean twist.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest bread board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go big with chili or keep it cozy with soup? Did you add herbs to the dough?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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