Homemade Pretzel Bread Bowls

Easy pretzel bread bowls (click through for recipe)Soup season is upon us! I am a big soup advocate myself. As if soup needed an advocate. I’ve been feeling a little under the weather this week so soup is sounding extra good to me.Pretzel bread bowls (click through for recipe)The number one way to elevate any soup: Serve it in a bread bowl. Delious, comforting, and less dishes to clean. Love it. These are not just any old bread bowls either. These, my friends, are pretzel bread bowls.Pretzel bread doughPretzel Bread Bowls, makes 8. Recipe loosely adapted from last month’s Food Network Magazine.

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 melted butter
2 tablespoons coarse grain sea salt

In the bowl of your stand mixer combine the 3 tablespoons butter, 2 cups hot water and 1 tablespoon brown sugar. Stir to combine and also to melt the butter. Sprinkle the yeast over the top of the water and allow to proof (foam/bubble up) for 5-6 minutes. Pretzel bread dough With the dough hook attachment (you can also do this by hand instead of in a mixer) stir in three cups flour and two teaspoons salt. Scrap down the sides of the bowl and add the remaining three cups flour. Mix until a dough ball forms. Continue kneading until dough becomes somewhat elastic like (about 4-5 minutes). Turn out onto a lightly floured surface and form into a ball. Place in a lightly oiled bowl, cover and allow to rise for one hour. If your house is a little on the chilly side (as mine is this time of year) let the dough rise in a warmed oven. Just turn the oven on low for a couple of minutes (while you prepare the dough). Then, turn it off, but keep the door closed, trapping the heat. Before you place the dough in the oven, be sure it’s not too warm, you don’t want to bake the dough. Not yet anyway.

After and hour punch the dough down and turn out onto a lightly floured surface. Divide into eight pieces and roll into small balls. Place on a greased baking sheet, cover and allow to rest for 20 minutes.How to make pretzel bread bowlsIn a large pot heat 8-10 cups of water until just boiling. Stir in 1/3 cup baking soda. Keep at a low boil and place each dough ball into the water. Cook for 45 seconds, flipping in the middle. Remove and place on a baking sheet covered with parchment paper. Once you’ve boiled each ball cut a small X on the top of each dough ball with a sharp knife. Brush with the two tablespoons melted butter and top with coarse grain sea salt.

Bake at 400°F for 15-18 minutes, until very brown on the outside.How to make pretzel bread bowls (for soup!)Now use a sharp knife to cut an inverted pyramid out of the center of the bread. Scoop out even more of the bread if you want a little extra space for soup. Elevate homemade soup with a pretzel bread bowlI made Campbell’s Tomato Bisque to go with my bread bowls. If you’re really feeling it make a homemade soup to go inside your bowls. You could try: broccoli potato, chipotle sweet potato, or curried pumpkin. But soup from a can is just fine in my book too. 🙂 Enjoy! xo. Emma

Homemade Pretzel Bread Bowls

Servings 8 servings

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 melted butter
  • 2 tablespoons coarse grain sea salt

Instructions

  • In the bowl of your stand mixer combine the 3 tablespoons butter, 2 cups hot water and 1 tablespoon brown sugar. Stir to combine and also to melt the butter. Sprinkle the yeast over the top of the water and allow to proof (foam/bubble up) for 5-6 minutes.
  • With the dough hook attachment (you can also do this by hand instead of in a mixer) stir in three cups flour and two teaspoons salt. Scrap down the sides of the bowl and add the remaining three cups flour. Mix until a dough ball forms. Continue kneading until dough becomes somewhat elastic like (about 4-5 minutes). Turn out onto a lightly floured surface and form into a ball. Place in a lightly oiled bowl, cover and allow to rise for one hour. If your house is a little on the chilly side (as mine is this time of year) let the dough rise in a warmed oven. Just turn the oven on low for a couple of minutes (while you prepare the dough). Then, turn it off, but keep the door closed, trapping the heat. Before you place the dough in the oven, be sure it’s not too warm, you don’t want to bake the dough. Not yet anyway.
  • After and hour punch the dough down and turn out onto a lightly floured surface. Divide into eight pieces and roll into small balls. Place on a greased baking sheet, cover and allow to rest for 20 minutes.
  • In a large pot heat 8-10 cups of water until just boiling. Stir in 1/3 cup baking soda. Keep at a low boil and place each dough ball into the water. Cook for 45 seconds, flipping in the middle. Remove and place on a baking sheet covered with parchment paper. Once you’ve boiled each ball cut a small X on the top of each dough ball with a sharp knife. Brush with the two tablespoons melted butter and top with coarse grain sea salt.
  • Bake at 400°F for 15-18 minutes, until very brown on the outside.
  • Now use a sharp knife to cut an inverted pyramid out of the center of the bread. Scoop out even more of the bread if you want a little extra space for soup.

Credits// Author & Photos by: Emma Chapman

  • I’m not sure. I haven’t tried this particular recipe in a bread machine yet. You might give it a try and let us all know if it works.

    Good luck!

  • Trying tonight with Chili. I will let you know…. just set to rise for the first time : )

  • Scratch my comment! I thought the dough would rise like traditional dough, but sure enough it rises much less but still turns out just fine!

    I would just advise anyone wanting to half the recipe to add 1.5 cups of flour to the wet mixture and then .5 cups of flour, increasing the flour tablespoon by tablespoon until it comes together and can be kneaded. As I mentioned, I used 2.5 cups of flour and had to add a tablespoon of water because it was too much flour.

    Thanks for the recipe – it was super!!

    – Mary Beth

  • Hey Emma! I made these today, but I halved the recipe and it didn’t turn out so great unfortunately. The dough was way too dry (and I only used 2.5 total cups of flour) so I added a tablespoon of water. That helped pull the dough together, but the dough ended up not rising. Not sure if you have any advice on this, but thought it might be helpful to point out to readers who were thinking of doing the same thing. I love the recipe idea though and I’ll probably mess around with it to see how it can be halved successfully. I love soup bread bowls. 🙂

    Mary Beth

  • My boyfriend made these the other night and they were absolutely incredible! An awesome, easy to follow recipe that resulted in deliciousness. Thanks for sharing. 🙂

  • I tried making these but it didnt turn out as planned I need to practice my bread making some more . Great idea though 🙂

  • Couldn’t have said it better:) But these pretzel breads look still better than what most Americans consider a “pretzel”.

  • I made this and it turned out GREAT! Thanks for a wonderful recipe.

    owlright.blogspot.com

  • Made them. Love them. I am officially hated by all of my coworkers at lunch time.
    p.s. my 2 year-old even helped with these, so they’re officially super easy!

  • I made these this weekend and they were SO delicious! I paired them with a homemade tomato basil soup. Thanks for sharing!

  • My dough isn’t rising, where did I go wrong? Darn it I was so looking forward to fresh pumkinsoup with these lovely bowls!!

  • Just made these tonight and filled with homemade split pea soup. Amazing! Thanks for the recipe.

  • This makes me think of stew and or chili, as well of soup. Time to start baking and cooking. 😉

  • I’ve just made them this morning and they turn out SO amazing :)) Even my mom commented on them ^^ thank you so much for sharing!!

  • So here in Germany there are pretzel bread sandwiches that are made from that same bread and they are both delicious and addicting. Just use your pretzel bread and add thin sliced salami, turkey, lettuce, tomato, sliced cucumber, provolone & a little mayo. So yummy, now I have to go downtown and find one…

  • I made these with homemade curry sweet potato soup. They were a hit with everyone! (I knew they’d be awesome so I invited family over and had a last minute family dinner.) SO GOOD!

  • I love the idea of pretzel bowls! I’m not a huge soup fan, like you, but I bet they taste amazing without it and with a little salted butter.

  • I probably should not be drooling as much as I am over this after OD’ing on carbs yesterday – but wow! I’m having a group of friends over next month and will be revisiting this page for this recipe! (and I finally have a good reason to go get that mixer I’ve been eyeballing!!)

  • This is so cool! My fiance and I have been on vacation to Eastern Europe and as we were in Poland (Krakau) he ate sauerkraut from a hollowed round bread. He absolutely LOVED it! Especially because it was kept inside the bread, which held the sauerkraut warm. So I know this recipe is right up his alley.
    I am going to surprise him with it! 🙂

    Thanks!

    XOXO
    Nancy

  • Homemade pretzel buns are so delicious when they’re fresh and straight from the oven. I would have never thought to turn one into a bowl! I can only imagine how delicious a pumpkin squash autumn soup would taste with this pretzel bread. Mmmmm!

    M.

  • this is just what I wanted to add 😉 also it’s funny that it’s called “pretzel” in english… the german word is “brezel” or “bretzel” with B 🙂

  • thanks for the great suggestion! i’ll be trying this by hand since i dont have a stand mixer. doing less dishes is a huge plus!

  • That looks so amazing. I can’t wait to try it!
    xx Chloe
    http://topknotsandpolkadots.wordpress.com

  • That look so delicious! Great post.. Love it..

    Best,
    Katty

    http://pixiie.net
    http://fb.com/WorldsFashion

  • Bread bowls are awesome….but pretzel bread bowls?? That is a whole new level of awesome. YUM. Excited to try this one.

  • Hello! These look amazing! Was just wondering whether you used plain flour, self-raising flour or strong bread flour for your pretzel buns? Or does it not matter? Really keen to make them!

  • Hi Emma!
    A very cool recipe. I am from Germany and I love your blog!!!
    PS: “Bretzel” is written with B 🙂

  • I love seeing these bread bowls! Looks delicious!

    Lulu xx

    http://luluslittlewonderland.blogspot.com

  • Ohhhh….It looks delicious! 🙂 If you want to taste an “Italian version” of bretzel look at this: http://lalunadeigolosi.com/bretzel/

    Thank you,
    Lory

  • Oh my gosh this just made my mouth water!

    Yummy!

    http://ishowedupinboots.com

  • I am actually droooooling. I love to cook, but baking bread usually intimidates me – this recipe will definitely snap me out of that nonsense! Must try.

  • That tomato soup looks amazing!

    http://talisatalksbeauty.blogspot.co.uk/2013/10/its-10.html

  • Yay! My husband loves it when I bake pretzel rolls, bread bowls will be perfect for my homemade vegetable soup. Thanks, ladies!

  • This looks beyond delicious! I love bread bowls with soup and the fact that you made a pretzel bowl makes it even better. Way to go Emma!
    http://bravefelicity.blogspot.com/

  • I haven’t had soup in a bread bowl in ages. Love the idea of a pretzel bowl!

  • absolutely genius! i’m going to make these with potato-corn chowder.

    http://semiweeklyeats.blogspot.com/2013/10/we-made-movie.html

  • oh my gosh these look absolutely amazing!
    bread bowls are already delicious, but pretzel bread? sounds too good to resist.

    Molly {Dreams in HD}
    http://dreamsinhd.blogspot.com

  • Two of my favorite things (pretzels + soup) in one place? I must have died and gone to heaven.

  • I will most definitely be making these in the new future. With the cold weather here finally soup sounds divine. For some reason I always forget about bread bowls though!

  • Does anyone have a kitchen hack for making these without a stand mixer? I just don’t have the space to have one but always want to make the recipes that call for them 🙁

  • We’ve made pretzel rolls, but never pretzel bread bowls. We may just have to try these tonight with our jerk chicken chili. Yum!

  • This looks SOOOO yummy! Definitely gonna be on my list of things to make!

    xoxo
    Taylor
    www.welcomehometaylor.com

  • What a brilliant idea and so easy, certainly going to give this a go sometime!

    http://sincerelylara.com

  • These look so tasty. Do you think it would work to slice them in half and use them for burger buns. Pretzel buns are all the rage right now.

  • Yummy! That looks so good!

    I don’t know about where you are but here in Germany it’s already really cold!

    Something else to warm our souls:
    http://lasagnolove.blogspot.de/2013/10/wedding-review.html

    Love

    Bambi

  • Oh my word. Could their be anything more perfect? I love pretzel anything. These would be great for soup season which is upon us. I can’t wait to try these.

  • This is a perfect mix of two of my most loved foods: pretzels and soup!!! This made me so excited, I think I’m going to give this a go tomorrow 🙂

  • Hej Hej 🙂 These ‘pretzel breads’ are called ‘Laugenbrötchen’ generally in German and ‘Laugenweckle’ in the Swabian area (south- west germany) where they originally come from and taste best when bought at a bakery 🙂

  • I have been obsessed with pretzel bread lately and these look spectacular. I can’t wait to give this recipe a try.

  • Oh my god. My stomach started rumbling as soon as I saw this. Have to try it!!

  • perfect timing! we might just pair this recipe with one of the soups on thekitchn.com this week for soup week!

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