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Pretzel Bread

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Step 5: Bake and enjoy

After the oven is up to temperature, set the loaves in the top 1/2 or top 1/3 of the oven. Let them bake for ten minutes, turn them, and drop the temperature to 400 degrees. Bake for another 10 or so minutes. The loaves should sound hollow when tapped on the top.

During the last few minutes of baking, the loaves should hit their maximum size and turn a dark brown.

Once the loaves are out of the oven, brush them lightly with melted butter for a softer, chewer crust. If they are not buttered the loaves will keep a crunchy crust.

Keep in mind that baking times may vary based on your oven.

Serve the loaves warm with butter or a dip. A cheddar and sour cream dip is particularly good. Store them at room temperature in a bag. The loaves will keep several days.
 
 
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scottysmo882 years ago
I once went to a pizzeria where all the pizzas were served on a pretzel dough. I wonder if this recipe could be adapted for such a purpose. After boiling the dough, could you pull it out and spread it onto a pizza pan?
taransa3 years ago
This 'ible is amazing - I tried a double batch my first try and it came out perfect (did I mention it was my first time EVER making bread??).

I do a double batch of dough and divide it into 6 loaves for baking. I found brushing them with melted butter pre-and-post cooking is delicious. I tried toppings other than salt today, and they turned out great too - garlic powder and herb mix (the "pizza seasoning" that comes with many spice racks) was very savory and nice; brown sugar and cinnamon (with extra butter on top of the brown sugar pre-cooking) was quite a treat! It is a really good base to experiment with.

Thanks for the great 'ible!
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