Description
Nothing beats the smell of warm, golden bread baking in your kitchen—but when that bread becomes the bowl? Pure magic. These Homemade Pretzel Bread Bowls are chewy on the outside, soft inside, and perfect for holding your favorite soups, stews, or dips. With a simple dough, a quick baking soda boil, and a glossy egg wash, you’ll have bakery-worthy bowls that make any meal unforgettable. So grab your apron—your soup’s new best friend is about to be born!
Ingredients
-
1½ cups warm water (105–115°F / 40–46°C)
-
1 tbsp sugar
-
1 packet (2¼ tsp) active dry yeast
-
2 tsp salt
-
4½ cups all-purpose flour
-
2 tbsp melted butter (or olive oil)
For Boiling:
-
10 cups water
-
⅔ cup baking soda
For Topping:
-
1 egg yolk + 1 tbsp water
-
Coarse or pretzel salt
Instructions
-
Activate Yeast: Mix warm water, sugar, and yeast. Let foam for 5–10 min.
-
Make Dough: Stir in salt and butter, then gradually add flour. Knead 5–7 min until smooth and elastic.
-
First Rise: Place dough in a greased bowl, cover, and let rise 1 hour or until doubled.
-
Shape: Punch down dough and divide into 4–6 balls. Rest 10 min.
-
Boil: Preheat oven to 425°F (220°C). Boil each dough ball 30 sec per side in baking soda water.
-
Bake: Place on parchment, brush with egg wash, sprinkle salt, and score tops. Bake 18–22 min until deep golden brown.
-
Cool & Hollow: Let cool completely, then cut a lid and scoop out the center to form your bowl
Notes
✨ For crispier insides, brush with melted butter and bake 5 more minutes before filling.
✨ Add cheese, herbs, or garlic for flavor twists!
Nutrition
- Calories: 290cal Per Serving
- Fat: 4g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 8g