Salted Pretzel Bread Loaf (Baked-Soda Pretzel-Style)

That classic pretzel flavor is all about the dark, glossy crust—and you can get it at home with an alkaline baking-soda glaze (no lye bath). This salted pretzel bread loaf bakes up deep golden, then slices beautifully for sandwiches, warm breakfasts, or a casual cheese-dip moment.

Artistic close-up of a freshly baked pretzel bread loaf on a wooden cutting board with salt atop.

1 loaf (about 10–12 slices) per full batch · about 2 hours 50 minutes

https://cyrusramsey.com/salted-pretzel-bread-loaf-baked-soda-pretzel-style/

Ingredients

Dough

  • 3 1/2 cups (420 g) bread flour (plus more for dusting)
  • 2 1/4 tsp (7 g) instant yeast
  • 1 tbsp granulated sugar
  • 2 tsp kosher salt
  • 1 cup (240 g) warm water (about 100–110°F / 38–43°C)
  • 3 tbsp unsalted butter, melted (or neutral oil)

Baking-soda “alkaline” glaze + topping

  • 1/2 cup (120 g) baking soda
  • 2 1/2 cups (600 ml) water
  • 2–3 tbsp coarse pretzel salt (or flaky sea salt)
  • Optional: 1 tbsp brown sugar (for a slightly deeper color)

Optional egg wash (for extra gloss)

  • Optional: 1 egg, beaten with 1 tbsp water

Method

Recipe by Heather Schiefelbein.

  1. Mix the dough. In a large bowl (or stand mixer), whisk bread flour, yeast, sugar, and kosher salt. Add warm water and melted butter. Mix until a shaggy dough forms, then knead 8–10 minutes by hand (or 6–8 minutes with a stand mixer) until smooth and elastic. If the dough feels very sticky, add flour 1 tbsp at a time.
  2. First proof. Place dough in a lightly greased bowl, cover, and let rise until puffy and increased in volume by about half, 35–45 minutes.
  3. Shape a loaf. Turn dough onto a lightly floured surface. Gently press out bubbles. Shape into a tight log about 9 inches long. Place seam-side down in a lightly greased 9x5-inch loaf pan (or onto a parchment-lined baking sheet if you prefer a free-form loaf).
  4. Second proof. Cover and let rise until the dough crests slightly over the rim of the pan (or looks visibly inflated), 30–40 minutes.
  5. Heat the oven. About 20 minutes into the second proof, preheat oven to 425°F (220°C). Position a rack in the middle.
  6. Make the baking-soda glaze. In a saucepan, combine baking soda and water (and brown sugar if using). Bring to a gentle simmer, stirring until fully dissolved. Keep at a simmer while the dough finishes proofing. (It’s normal for it to look a little foamy.)
  7. Glaze and salt. Uncover the loaf. If using egg wash, lightly brush the surface for shine. Carefully spoon the hot baking-soda mixture over the dough (or dip/spray lightly, avoiding over-saturating the pan edges). Sprinkle generously with coarse salt.
  8. Bake. Bake 35–40 minutes, rotating once halfway through. For doneness: the loaf should be deep golden-brown , sound hollow when tapped underneath, and register about 190–200°F (88–93°C) in the center if you have an instant-read thermometer.
  9. Cool before slicing. Let cool in the pan for 10 minutes, then turn out onto a rack. Cool at least 45 minutes for cleaner slices and a crust that firms up.

Serving, useful notes and storage

Keep the bread tightly wrapped for the next meal and toast slices as it loses freshness. Choose a batch you can finish before it molds; discard moldy bread.

Crust: dark golden-brown, glossy, and set (not pale or dry). Interior: springs back when gently pressed, with a moist but fully baked crumb.