Pretzel Bread

Pretzel Bread

Pretzel bread is not quite a simple as flat bread or dinner rolls, but the loaves come out of the oven with a deep, brown pretzel crust and a slightly sweet, tender center. This particular recipe should be treated as a base to which other ingredients may be added. Cinnamon and extra brown sugar can create a sweet pretzel, or garlic and other spices can create a more savory pretzel. The loaves can be baked into mini-loaves, sandwich loaves or just cut into chunks and served as a snack. If you come up with something good, leave it in the comments.

Imagine eating a fried egg sandwich or grilled cheese on toasted Pretzel Bread. How about a Pretzel Bread roast beef sandwich? Perhaps you’d prefer a wedge of pretzel bread to dunk into broccoli cheddar soup or slow-cooker beef stew with bacon. All of those are good. I won’t lie, though… I’ve cut a slab straight from the loaf and simply dropped it into a frying pan over a melted pat of butter and let it brown up a little on just one side. Crunching through that crispy, buttery, toasted side into the perfect crumb of the pretzel bread and finding that chewy bit of crust studded with pretzel salt on the side is reason enough to make the bread. Everything else is gravy, friends.

How to make Pretzel bread: