Pretzel Bread Bowls
These golden, chewy pretzel bread bowls are perfect for holding hearty soups or creamy chowders. With a crisp crust and soft center, they’re a cozy and satisfying twist on a classic comfort food.
Ingredients
Scale
- 1½ cups warm water
- 2¼ teaspoons active dry yeast
- 1 tablespoon brown sugar
- 4 cups all-purpose flour
- 1½ teaspoons salt
- ½ cup baking soda
- 1 large egg, beaten
- Coarse sea salt, for topping
- 2 tablespoons melted butter
- ¼ cup milk (optional)
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, mix warm water, yeast, and brown sugar. Let sit 5 minutes until foamy. Stir in flour and salt, then knead until smooth and elastic, about 8–10 minutes.
- Place dough in a lightly oiled bowl, cover with a towel, and let rise for 1 hour or until doubled.
- Punch down dough, divide into 4–6 portions, and shape into balls. Let rest 15 minutes.
- Bring 10 cups water and baking soda to a boil. Boil each dough ball for 30 seconds, then place on baking sheet.
- Score tops, brush with egg wash, and sprinkle with coarse salt.
- Bake for 20–25 minutes until deep golden brown.
- Cool slightly, then cut a circle on top and hollow out center. Brush inside with melted butter.
- Fill with hot soup and serve immediately.
Notes
- Let soup cool slightly before filling to prevent sogginess.
- Freeze baked bowls and reheat in oven as needed.
- Try adding herbs or cheese to the dough for variety.
Find it online: https://dishmio.com/pretzel-bread-bowls/