Pretzel Bread Bowls Recipe
Soft, chewy pretzel bread bowls offer an ideal, edible container for a hot bowl of soup.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat the oven to 450F.
-
Dissolve brown sugar, butter, and yeast in warm water in a stand mixer bowl for 3 minutes.
-
Add flour, then beat with a hook attachment for 3 minutes until smooth and elastic; add more flour if too sticky.
-
Cover the dough and let it rise in a warm place for one hour, or until doubled.
-
Divide the dough into 4 (for large) or 8 (for small) balls, shape them, and place on a greased tray; let rest for 20-30 minutes.
-
Meanwhile, boil 8-10 cups of water in a large pot, then add baking soda and return to a boil.
-
Add dough balls to the boiling water one at a time, boiling for 30 seconds per side.
-
Remove from water with a slotted spoon and place on a parchment-lined baking sheet.
-
Brush tops with egg wash.
-
Make a cross cut on top of each bowl with a sharp knife.
-
Sprinkle with salt now, or after baking (brush with melted butter first if salting after).
-
Bake for 15-20 minutes until dark brown and crusty.
-
Cut off the top, hollow out, and fill with soup.