Pretzel Bread Bowls- Tender soft dough surrounded by a crispy shell, sprinkled with coarse salt. These pretzel bowls are perfect for your favorite soup.
I’ve been a fan of pretzels for as long as I can remember. I grew up in Philadelphia, the City of Brotherly love. But for me it’s called the City of Cheesesteak and Pretzel Love. It’s quite a good name, isn’t it? Feel free to use it when you’d like. 🙂 Oh, and if you like cheese steaks check this awesome recipe from last year. >>> Cheesy Steak Cups
I’m mighty proud of both foods and I adore both. Tastykakes were another staple of my childhood but in aiming to eat healthier over the last 10 years I’ve given them up for good. Cheese steaks, I eat about 2-3 times a year. Soft pretzels, about once a month.
That’s not too much. Is it? Oh well, if it is. They’ve totally won my heart and will continue to for a very long time! I mean who can resist fresh warm dough with a smidgen of salt smothered with mustard?
These pretzel bread bowls are amazing! I loaded them up with Cheesy Beer Potato Soup (recipe coming soon). What a great combo for lunch or dinner.
I also have lots of others soups here on the blog that would taste fabulous with these. How about this Cheesy Cauliflower soup? Or what about this Southwest Chicken Vegetable soup? Creamy Baked Potato soup with Bacon would pair up nicely too!
Click —> HERE <— to check out all the fabulous soups on Gather for Bread.
Til we meet and eat again,
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Great Pretzel Recipes by Friends:
Products used to make this recipe:
Pretzel Bread Bowls
- 3 tablespoons butter
- 2 cups hot water
- 1 tablespoon brown sugar
- 2 1/4 teaspoons active dry yeast
- 6 cups flour
- 2 teaspoons salt
- 8-10 cups water
- 1/3 cup baking soda
- 2 tablespoons coarse sea salt or pretzel salt
- In the bowl of your stand mixer combine 3 tablespoons butter, 2 cups hot water and 1 tablespoon brown sugar. Stir to combine allowing the butter to melt. Sprinkle yeast over the top of the water and let sit for 5-6 minutes. Mixture will become foam on top.
- Using the dough hook attachment fitted on our stand mixer stir 3 cups of flour and the salt.
- Scrap down the sides of the bowl and add remaining three cups flour. Mix until a dough ball forms. Continue kneading until dough becomes soft and elastic, about 4-5 minutes. Turn out onto a lightly floured surface and form into a ball. Place in a lightly oiled bowl. Cover and let rise for about one hour. To speed up process slightly or if your house is a chilly set the dough to rise in a warmed oven.Turn the oven on the lowest possible temperature for a few minutes. Immediately turn off. Place dough in oven (covered) and let rise until doubled.
- Punch down the down and turn out onto a lightly floured surface. Divide into eight equal pieces and roll into small balls. Place on a greased baking sheet, cover and allow to rest for 20 minutes. Using a large pot heat 8-10 cups of water until just boiling. Stir in 1/3 cup baking soda. Keep at a low boil. Gently drop each dough ball into the boiling water. I usually do 3 at a time. Cook for 45 seconds, flip halfway through. Remove using alarge slotted spoon. Shake off excess water and place on a baking sheet covered lined with parchment paper. After they've been boiled cut a small X on the top of each dough ball with a sharp knife. Sprinkle with coarse pretzel or sea salt.
- Bake at 400°F for 15-18 minutes, until very golden brown on the outside. Let cool for a few minues. Remove to a wire rack to cool completely. Use a sharp knife to cut an inverted pyramid out of the center of the bread. Or just slice the top of horizontally (1/4 or 1/3 off of the top)
- Scoop out even more of the bread if you want a little extra space for soup.
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