Homemade Pretzel Bread Bowls

Early Fall On The Homestead

Homemade bread is one of those things that can make a simple meal feel like you put a lot more into it than you actually did. These pretzel bread bowls are a fun twist on homemade bread, with that classic pretzel crust wrapped around a soft, fluffy center.

The dough is simple to make, and after it rises, each loaf gets a quick dip in a baking soda bath before going into the oven. That little extra step is what gives the outside its deep brown color and chewy pretzel skin.

Once they’re baked, you can cut off the tops, scoop out some of the soft bread, and fill them with soup, chili, or whatever you’re serving for dinner. It’s a simple way to make an ordinary meal feel a little more special, especially on a chilly evening when everyone is gathered around the table.

Why You’ll Love These Pretzel Bread Bowls

I love recipes that can turn a familiar meal into something the whole family gets excited about. Instead of serving soup with bread on the side, you get a soft, chewy pretzel loaf that holds the soup and becomes part of the meal.

The shaping is also much easier than it looks. You don’t need to make perfectly smooth dough balls. Pulling the edges underneath and pinching them together gives you a nice round shape that becomes even prettier once it bakes.

You can also make the dough while you’re getting the rest of dinner ready. Once the first rise is finished, the remaining steps move along fairly quickly, making these a good choice when you want homemade bread without an all-day baking project.

Ingredients Needed

Salted butter
Cane sugar
Salt
Active dry yeast
Warm water
All-purpose flour
Baking soda
Egg
Coarse salt

Equipment Needed

Large mixing bowl
Stand mixer, optional
Large pot
Slotted spoon
Parchment paper
Baking sheet
Pastry brush
Sharp knife or Bread Lame

Instructions

Step 1: Activate the Yeast
In the bowl of a stand mixer or a large mixing bowl, combine the melted butter, cane sugar, salt, yeast, and warm water. Make sure the water is warm but not hot. Let the mixture stand for about 5 minutes, until the yeast becomes bubbly.

Step 2: Add the Flour
Add 4 cups of all-purpose flour and begin mixing. Add the remaining flour gradually, only as needed, until the dough is soft and workable without being overly sticky.

Step 3: Knead the Dough
Knead the dough for about 8 minutes by hand or in a stand mixer. The finished dough should be smooth and elastic.

Step 4: Let the Dough Rise
Remove the dough and place it into a greased bowl. Cover and let it rise in a warm place for about 1 hour, or until doubled in size.

Step 5: Divide the Dough
Once the dough has risen, remove it from the bowl and gently punch it down. Divide the dough into 4 equal pieces.

Step 6: Shape the Bread Bowls
Take one piece of dough and pull the sides toward the center. Tuck the edges underneath and pinch them firmly together to create a nice round dough ball. Repeat with the remaining pieces.

Step 7: Let the Shaped Dough Rise
Place the shaped dough balls seam-side down on a parchment-lined baking sheet. Cover and let them rise for about 30–40 minutes, or until they are nearly doubled in size.

Step 8: Prepare the Baking Soda Bath
Fill a large pot about three-quarters full with water and bring it to a boil. Carefully add the baking soda. The water will bubble up when you add it, so add it slowly and carefully.

Step 9: Boil the Dough
Very gently transfer one risen dough ball into the boiling water. Boil for 45 seconds, then carefully turn it over and boil for another 45 seconds. Remove it with a slotted spoon and place it back on the prepared baking sheet. Repeat with the remaining dough balls.

Step 10: Add the Egg Wash
Preheat your oven to 450°F. Whisk the egg for the egg wash, then brush each boiled dough ball thoroughly with the egg wash.

Step 11: Score and Salt the Bread Bowls
Using a sharp knife, score an X into the top of each dough ball. This gives the bread room to expand as it bakes. Sprinkle the tops with coarse salt if desired.

Step 12: Bake the Pretzel Bread Bowls
Bake at 450°F for about 20–25 minutes, or until the bread is a deep brown color and sounds hollow when tapped.

Step 13: Cool and Fill
Allow the bread bowls to cool for a few minutes before cutting into them. Slice off the tops, scoop out some of the soft center, and fill with your favorite soup, chili, or warm dip.

Tips & Tricks

Start with 4 cups of flour and add more only if the dough needs it. Adding too much flour can make the bread dense.

Make sure your water is warm but not hot when activating the yeast. Water that is too hot can interfere with the yeast.

When shaping the dough, pull the edges underneath and pinch the seam firmly. This helps the dough keep its round shape.

Be careful when adding the baking soda to the boiling water. It will foam and bubble up quickly.

Use a slotted spoon to transfer the dough in and out of the water bath. Handle the risen dough gently so you don’t knock too much air out of it.

The deeper brown the crust gets, the more pronounced that classic pretzel flavor will be.

Variations

Fill the bowls with creamy potato soup, broccoli cheddar soup, tomato soup, chili, or your favorite hearty soup.

Add garlic powder or dried herbs to the dough for a savory variation.

Sprinkle shredded cheddar cheese over the tops during the last few minutes of baking.

Use a combination of coarse salt and sesame seeds for a different topping.

Storage & Leftovers

Store cooled bread bowls in an airtight container at room temperature for up to 2 days.

For longer storage, freeze the baked bread bowls in a freezer-safe bag or container for up to 3 months.

Thaw frozen bread bowls at room temperature, then warm them in a 350°F oven until heated through.

For the best texture, wait to cut and fill the bowls until you’re ready to serve them.

Making your own bread bowls does take a little more time than reaching for a regular bowl, but most of that time is simply waiting for the dough to rise. The hands-on work is quite simple.

I especially like making these when we’re having soup for dinner. A pot of something warm on the stove and four golden pretzel bowls on the table makes a pretty ordinary meal feel like an occasion, without needing much else.

Watch me make this recipe here:

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