Description
These Pretzel Bread Bowls have a crispy, golden crust and chewy, soft interior that makes them the ultimate edible vessel for hearty soups, creamy dips, and cozy stews. They bring the comfort of soft pretzels to your dinner table in a fun, rustic way.
Ingredients
4 cups bread flour
1 packet (2 1/4 tsp) active dry yeast
1 1/2 cups warm water (about 110°F)
1 tablespoon brown sugar
2 teaspoons salt
1/4 cup baking soda (for boiling bath)
1 large egg (beaten, for egg wash)
Coarse sea salt (for topping)
Instructions
- In a large bowl, mix warm water and brown sugar. Sprinkle yeast on top and let it sit for 5–10 minutes until foamy.
- Add bread flour and salt. Mix into a shaggy dough, then knead for 8–10 minutes until smooth.
- Cover and let the dough rise in a warm spot for 1 hour or until doubled in size.
- Punch down and divide into 4–6 equal pieces. Shape into balls and set on a parchment-lined baking sheet.
- Boil 6 cups of water and add baking soda. Boil each dough ball for 30 seconds, flipping once. Return to the baking sheet.
- Brush each with egg wash and sprinkle with coarse salt. Score the tops with a sharp knife.
- Bake at 425°F (220°C) for 20–25 minutes or until golden brown. Let cool, cut the top, and hollow out the center before filling.
- Prep Time: 1 hour 20 minutes (includes rise time)
- Cook Time: 25 minutes
- Category: Dinner