Pretzel Bread is a sweet, rich bread that is delicious for making sub sandwiches or for eating with spreads for a snack. I prefer eating this bread fresh from the oven, but feel free to double the recipe and freeze some of the loaves for quick lunches with a homemade touch.
Makes 4 small loaves
- 1 package active yeast
- 2/3 cups warm water
- 2 T. honey
- 2/3 cups white flour
- 1 t. salt
- ¾ cups wheat flour, plus more if needed
- ½ cup water
- 3 T. baking soda
1. In a medium-sized mixing bowl, combine the yeast, warm water and honey. Let the mixture rest for about 5 minutes, or until foamy. Stir in the white flour with a wooden spoon until just combined. Cover the bowl with plastic and let the mixture rest in a warm place for 30 minutes.
2. Using a wooden spoon or a standing mixer with a paddle attachment, mix in the wheat flour and salt until dough pulls away from the sides or the bowl. The dough will be slightly sticky, but if it sticks to your hands or tears, the dough needs more a bit more flour.
3.Turn the dough out onto a dry surface and knead for 2-3 minutes, or until elastic. Return the dough to the bowl, cover in plastic and allow the dough to rise until doubled in size, about 1 hour.
4. Preheat the oven to 375 F. Lightly oil a large baking sheet and set aside.
5. Punch down the dough and divide it into 4 equal pieces. Knead the pieces, one at a time, and shape each into a loaf about 6" long and 2" wide. Place each on the prepared baking sheet, and , using a sharp knife, 3 or 4 slits in the tops of each of the loaves, just slicing the surface of the dough. Cover the loaves loosely with a kitchen towel or paper towel and let rise for 10 minutes, or until the slits have spread slightly apart.
6. In a small bowl, mix together the baking soda and water. Brush the loaves lightly with the mixture and bake for 20-30 minutes, or until golden brown.
