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:
S’mores Pretzel Hand Pies by Girl Versus Dough
Mini Cheesy Pretzel Dogs by Well Plated
Soft Pretzels with Roasted Jalapeno White Cheddar Cheese Sauce by Creme de la Crumb
Products used to make this recipe:
Scoop Strainer Large Slotted Spoon
Pretzel Bread Bowls
Ingredients
- 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
Instructions
- 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.
Recipe source: A Beautiful Mess Via Food Network Magazine
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Could there be any better bread bowls than these?! Pretzel bread FTW!!
I LOVE anything to do with soft pretzels, and have a recipe coming soon. 🙂 These bread bowls are a wonderful idea — it would make soup even better! Pinned.
Thanks for pinning Marcie!
Love pretzel bread bowls! Yours look perfect!
Ok, this is CRAZY! When I was reading your post, and how these would be great for soups, my mind immediately went to this beer and white cheddar soup I had in Tahoe. And then I keep reading, and that’s the exact soup you mentioned! Whoa! I must be psychic. These look amazing Melanie. Can’t wait to make them.
It’s just that great minds think alike! 🙂
Lady – you are a bread baking Goddess!!! Pretzel rolls?!?!?! Freakin BRILLIANT!!!!
You’re so sweet friend!
Love these pretzel bowls, Melanie! They look gorgeous and perfect with that creamy soup!
Melanie, I have been wanting to try making pretzel bowls for sometime now but every time I keep forgetting about them!! So glad you made these and this is inspiring me to make them for dinner!! Looks so good!
Happy to hear I’ve inspired you Ami. Go for it! You won’t regret it. 🙂
Oh my…. okay, you are a woman after my own heart. I love soft pretzels… and I’ve made bread bowls before, but a pretzel bread bowl? Um, yes please!!! Pinning 🙂
Thanks for pinning Amanda! So glad you stopped by today.
I love these! Bread bowls are good already, but pretzel bread bowls? Wow. I can’t wait for that cheesy beer potato soup recipe!
Melanie – these rolls are absolutely so perfect, they look like they came from the finest bakery! I’m in serious love! Gorgeous and I can almost taste them from here. I wish I could!!!
omg, the pretzel bowl the cheesy beer soup sound like the best dinner ever! I NEED this!!
Totally obsessed with anything pretzel bread and add some soup to them and I’m a goner for sure!!!
So gorgeous and delicious! Thanks for linking up with What’s Cookin’ Wednesday!
Melanie, oh my gawd, pretzel bread is my weakness!!! and you put soup in here?!!! love this!!!
These look fantastic! Can’t wait to fill them with one of your winter soup recipes!
Hello! These look beautiful and delicious…can’t wait to try to make them!
Thanks Laura! They certainly were delicious.
Can this recipe be doubled or is it best to make two separate batches of dough?
It most likely could be doubled. However, I haven’t tried it so I can’t say for sure. Good luck with whatever you decide!
Hi Melanie! Those look gorgeous! One small question: is the flour all-purpose or bread flour?
Thank you for the delicious recipe!
Panos and Mirella
Thanks for stopping by! I used all-purpose but you may be able to substitute for bread flour without issues. Good luck!
So glad you dropped by.
Hi Melanie! Would this recipe work if I tried making little pretzel bites instead of bowls?
Most likely, but please note I haven’t tried it with this recipe. Feel free to check out my pretzel bites recipe. They’re perfect! https://gatherforbread.com/homemade-soft-pretzel-bites/
Hi Melanie,
I’d like to make the dough through the first rise tonight, then refrigerate and make the bowls in the am. Besides a longer rest in the morning before the soda water bath, is there any reason why this plan won’t work? Thanks!
Where has this been all my life? As a pretzel lover I am truly in heaven after finding this recipe. Can’t wait to try it!